One year. 20 Countries. 52 food jobs. The world was my classroom and the greatest chefs and producers it’s teachers.
I mastered the art of fermentation in Japan, nixtamalization in Mexico and saucier skills in Vietnam. I farmed organic produce in California, learned about seasonality through Nordic eyes and got to grips with the unrivalled kitchen pantry supplied by Peru’s varied topography. The fields of Mendoza educated me in viniculture; the Brazilian jungle, tutored me in coffee harvesting; and the pastures of Sicily gave extra tutelage in cheese making.
To all those around the world who were part of my adventure, thank you from the bottom of my heart.
Reykjavík, New York, San Francisco, Marin County, Los Angeles, Mexico City, Tequila, Lima, Cusco, Rio de Janeiro, São Paulo, Minas Gerais, Buenos Aires, Mendoza, Santiago, Sydney, Melbourne, Haast, Auckland, Tokyo, Iwamura, Beijing, Xi’an, Ho Chi Minh, Battambang, Siem Reap, Bangkok, Ko Samui, Darjeeling, Delhi, Sicily, Paris, Copenhagen & Western Ukraine.