At one point I left my computer as a writer and headed for the professional kitchen. To know what I was actually talking about.
From there to the photo studio to get my plates visualized in pictures. I communicate food as a chef, food writer and food styler.
I believe culinary communication is about this whole picture.
As far as I am concerned, there are three important things in life: breakfast, lunch and dinner. I discovered these preferences while working office jobs. All I could think about was eating. Now don’t think I am a shallow pig with the sole ambition of devouring food – any food. Naturally I am interested in the story behind an ingredient, a Roman recipe, a manic chef.
So I became a food writer, chef and food stylist. Because I am interested in every aspect of it. Due to a linguistic education and some years spent abroad I also write in English and Italian. Below some fragments of my professional life to share my philosophy and what I do.
Half of my eyelashes has been scorched opening the dome of the Big Green Egg, but it was worth the reverse sear on my pork belly. It looks good enough to be eaten! And photographed, which was the whole point to start with.
# Recipe development and food styling Big Green Egg book
The one-armed molester who’s throat was attached by cancer made his speech far from fluent, but he was unstoppable when asked after his profession. This was a tough, but inspiring interview with one of Jonnie Boers suppliers, taking far longer than planned. It left me with a sulking sheep farmer, who punished me with the silent code for being late.
# ghostwriting for Jonnie Boers book PUURST
Paying hommage to a Parmesan culinary tradition, Italian butchers stuffed me with piles of raw horse meat. The expression ‘I could eat a horse’ has been crossed out of my food lexicon forever.
# investigating for an article on raw horse meat in Parma