Foodie
Food is a massive part of my life - it just isnt what I do for a living, so I wanted to have a foodie section. I should explain that I have been raised and worked in the food / restaurant trade - despite being a designer now. I started as a bakers son, learning about good bread and more importantly pastry. I then used that trade knowledge to get jobs in restaurants as a chef while studying - which I greatly enjoyed. The pay was never high enough then ( it is now ) unless you were head chef at the Dorchester or something so I never went into the business full time. Ive always kept the love with me, and still agonise over food now. So I’ll use chef terms and generally gravitate towards more capable cooking - I guess my target audience would be very keen amateur.
My current projects are stuff I'm interested in, breakfast dishes, recipes from cookbooks with no pictures and amazing kitchen eqipment.
Things to note :
- Foodie very much includes drinks - although Im not that interested in wine…
- I often refer to the Kitchen repertoire - or to give it its proper name Le Répertoire de la Cuisine, as a base text.
- Im a believer that the Italian way is right - freshest, highest quality produce is best.
- No weights and measures - unless its baking. For cooking it isn’t necessary. Im going to assume you know it and if not you’d just experiment.
Latest Foodie items
I said I would blog some images of dishes that don’t have pictures. I have an illustrated Escoffier and it doesn’t appear there - but despite being illustrated, its actually not - with a few plate photos because its an old book in that style - a new one would use split images of course, but Escoffie...
