Cooking alone is my commodity product.
The end of July is near, to translate from Italian this means everyone is wrapping up in preparation for shutting down the country in August. These are the final days of lectures, and a general the end is nigh atmosphere is in the air. Chef and owner of Bristol’s Bordeaux quay, Barney Haughton, was a visiting lecturer for a two-day seminar. Instead of frontal lectures we were given the task to prepare a vegetarian based group lunch. A single workstation was allocated for the 24 of us at the adjacent renowned Italian cookery school, sans air conditioning, during a typical, mosquito infested, scorching hot Parmesan July day. No meat, no fish, no space to work, no air conditioning, no time and no known budget, BUT love and passion to food in what turned out a surprisingly relaxed affair. Local and seasonal ingredients were transformed into a Technicolor display of dishes. Along with 9 bottles of wine.I will miss this.
Cooking together is a whole different experience.