Yo­tam Ot­tolenghi

The Guardian - Feast - - Feast -

The lit­tle for­mal chef train­ing I got was in a very French en­vi­ron­ment, where I was taught a set of tech­niques and recipes for­malised decades ear­lier. For my abil­ity to make a de­cent stock or chop veg­eta­bles uni­formly – both im­por­tant skills, yet ones I ex­er­cise less and less – I will al­ways be grate­ful to my French men­tors, but for in­spi­ra­tion that is more rel­e­vant to the way I cook to­day, I owe more to vis­its to France it­self. Rus­tic, re­gional cook­ing, still go­ing strong, as well as in­no­va­tions in the big cities, feed me a con­stant flow of fresh ideas from this culi­nary gi­ant of a nation.

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