This was going to be MY smoked salmon sandwich, and no one else’s. He did look hungry when he walked up to me and asked: “brother, are you gonna eat that all by yourself?” He probably hadn’t eaten for days, but he was polite enough and seemed friendly
What was I going to say? I wanted to tell him, Look, I’ve waited a few days to find some free time to grab a fresh loaf of that bread, you now, from that store across town that is so popular they always seem to run out of everything by noon and I never get a chance to get there till later. a little bit on the expensive side for that neighbourhood, but worth the long walk and the waiting in line. You know the one I’m talking about, right?
and then I’ve found a tub of that really god creamy cream cheese, I’ve had it in the fridge at work waiting for a chance to open it up and use it exactly on a sandwich like this one – with the smoked salmon and lemon-orange zest, bit of thyme to help it along the way. Continue Reading
For a long time, I had been preparing so many dishes and never taken a moment to take any photos of them. No one had even suggested any food photography tips to me, and because I always felt I needed some fancy high-tech equipment and a camera with all the bells and whistles, special ‘food’ lens and a big umbrella with a flash and maybe even an attractive assistant holding one of those floppy silver discs…
In the end, things were much simpler than that Continue Reading
we ’d been digging for months in one of the remotest areas of Siberia – and finally hit the layer of permafrost (translation from Russian: ‘extra hard and extra cold’). This was bad news for the expedition
getting desperate now, looking for a sign, anything that would make our months of difficult work here in Siberia worthwhile. things weren’t looking promising
a few days later, a ray of hope… (?) Continue Reading
Has this omelette scenario ever happened to you?
Sometimes you get to work a little earlier than usual, it’s 6am, dark and no one’s around when you get to work.
Yes, as usual with the early start, you’re totally STARVING, switch on the ovens, stoves, music, find a bit of
OLIVE oil bread you made a week ago, oh great – it’s still good, you somehow knew it would come in handy.
You slice it, toast it, slather it in that nice soft butter and shavings of cheese while making a hot buttery cream
cheese omelette that drips down your arms when you bite down into it but you just taste everything you need Continue Reading
the journey continues…
Put that sauce on the back burner, turn the oven down a bit, let’s just clean up a little here before I tell you where this is all going:
what an adventure! I really AM the travelling chef and have slowly been making my way around the world for the past few years.
I was always the hard-working, pretty serious, formal and quiet guy in the class and wherever I worked. I knew though, that there was a creative explosion waiting to just happen – the only thing to do was to cook, bake, eat, taste, learn and then cook some more. I realised though it was more than taste, flavour or technique. People mattered, and understood your love of what you were doing would always shine through. They saw that my food was deeply personal and brought together all my emotions, feeling and creativity.
The Travelling Chef is just a part of that development of myself, my style, my personality and my entire way of living. I love this cooking, travelling life I lead and plan to live it to the fullest.