Lessons from 48 hours in Galway
Ireland is not shite.
The weather? It’s shite.
Food on the edge is a great food festival - and the Irish people are wonderful
Guinness tastes better in Ireland, so I don’t have to pretend I like it anymore. From now on I can avoid it, and point to my excellent taste in beers, rather than the opposite. Except when I am back in Ireland. Soon. Please.
Splitting the G is a thing. Apparently so much a thing that rations on Guinness also are a thing.
Agriculinary is my new favorite word.
@sasulaukkonen story of how he went from chef to knifemaker was worth the trip. I wish he would have told it on stage.
@lignumrestaurant Lignum means wood (that I knew) means badass Italian restaurant in the middle of nowhere (that I did not know).
Trying to be a cool and casual @fujifilmnordic x100vi streetphotographer at a reception requires that you shut up. I could not.
Never am I so not in control of what I eat as when I go to a food conference. Potato chips and Lion bar for late nate night dinner. And its not the first time.
@chefdanbarber got injured by dropping an (obviously) incredibly sharp knife onto his foot, while cooking at home. Just as you thought he couldn’t possibly be more cheffy. You were wrong. Even on crutches he is better than the rest of us and he will plate his own food at the passe.
The best apple cider vinegar is from Ireland, and it is really very healthy, really.
@mistereatgalway will be running against Conor McGregor soon - I just know it.
You can kayak for 30 days in Greenland, only eat seal and whale blubber and lose 15 kg. I am not surprised.
Apparently you can also just eat whale blubber, and lose 15 kgs, I am still not surprised. No risk of binging
Foraging is still cool.
A greek kid is killing it in Athens and he still remembers the meal at Relæ when he was 19 - the greatest compliment I could get as a chef.
He was inspired to open up in a rowdy neighborhood, just like Relæ. I am happy he succeeded. He could have gotten shot, and blamed me for it.
When you dont actually have a job, you cannot pull off the “oh I am a really busy chef” thing. And thats a good thing.
My talk went well, it shows that when you do a great job preparing, the outcome will reflect it. Who would have known.
It was about ego, so I cannot talk about the talk but I will keep reposting anyone praising it - I promise.
San Pellegrino is like the rain in october, nobody really wants it, but its fucking everywhere and it makes the world go round.
Breeding for flavor was the aha moment for Dan Barber - the most intellectual and sharpest chef out there.
So many have been so inspired to change course and find a path in earlier editions of FOTE - well done.
When you do an ambitious organic farmers market in Bangkok, the bestseller is what it always is in a farmers market: brownie. -
Thank you for the Fish sauce guys! - Bo.Lan!
Going back to the good old days of incredible suffering and toil to grow heirloom varieties is not the path forward - and I agree.
Never try to impress the kingmaker Petrini. on a bus ride - I eagerly had to share the memory of a trip to Ca del Bosco with Redzepi, Ferran, Cracco and more: he nodded, smiled and in return told me how he introduced Michel Bras, Passard, Veyrat and Roellinger to Italy in 1997 and had them taste balsamico for the first time and meet a young Bottura.
Point, set and match. I'll just go back to my seat now.
After a couple of Guinness the locals will reveal what pubs have mumified limbs behind the counter. True story.
Sometimes I apparently do not understand a word of spoken English.
Take that in account when reading the above.
Even when I am at home with my kids, every single day, I feel bad when I am somewhere else.
Next time I am flying out for a conference in October, I am flying south, not further north.