ColdSection

He started his professional career as a cook at a young age, and over the years he worked his way up to Michelin Star restaurants, and with his creativity and discipline he became capeble of producing new dishes, secializing especially in the cold kitchen section, hence his stage name ColdSection. Coldsection, wich has expanded in the backround of music throughout its productive and successful career and decided to produce it rather than being a listener, wants to shhow the same culinary performance here, too. ColdSection, wich enjoys Progressive, Trance and Techno sounds as well as malodic techno and tries to collect them on a single plate, contributes to food production.