What motivated you to blog about food?
After spending almost 10 years dealing with pure science, I realized that food was my real call; the creativity it elicits in me and the best way to exploit.
What are you most looking forward to about FBC12?
Networking with likeminded people, building meaningful both personal and professional relationships.
What’s your signature dish?
You might say that it is a “Fridge and Pantry get-together” since I like to cook with what is at my disposal.
What celebrity or celebrity chef would you most like to break bread with? Why?
Jacques Pepin, I simple love his energetic aura and his seraphic attitude in the kitchen. Creativity simply springs out of his pores as softly and continuously as the winter London haze.
What’s been your ultimate meal to date?
Mash-up of sauteed sausages with mushrooms, eggplant, green pepper, red onions and feta over some celery-Basmati rice.
Any comical kitchen failures?
Probably the time a tempered-glass cutting board shattered (because it was sitting over a it burner by mistake) sending jeweled pieces of glass all over a cake I was decorating.
Where do you get inspiration from?
All around me, especially from different cuisines. My cooking style can be defined as a cultural melting pot, after all I am Sicilian.
What’s your favourite part of the food blogging process? And the most negative?
The best part is to show how you can do a show-stopper dish with just what you have at your disposal and a few concepts of food-science; the worst probably the planning.
How has food blogging changed your life?
It has introduced me to a whole new world of people who show their love for life and human kind through food as I do.
|VIEW THIS YEAR'S PROGRAMME||REGISTER NOW|
|VENUE, TRAVEL, LODGING||SPEAKERS LIST|