Patrick Sturzenegger (Swiss),
graduated from the Kushi Institute of Europe, has a degree in nuclear physics. He is the father of a daughter and son and living with his family in Lausanne, and is a long time macrobiotic student.
He started in the 1980ties at the Kushi Institute in Amsterdam, the production tofu, tempeh, seitan and natto, and was one of the cooking teachers. Recently he lectures physics at a private school in Swiss.
The detailed classes overview is in progress and coming soon.