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Where are the female chefs?

November 10, 2013 11 Comments Filed Under: Food, Recipes, Uncategorized

In July this year I made a short speech at the YBF’s or Young British Foodies awards for which I was one of the judges for the most innovative chef. I pleaded for women to enter: ‘Where are you?’ I asked. During the two years in which I have been judge in my category, all of the entrants were male, white, aged between 20 and 35.
In October The Observer Food Monthly awards celebrated their tenth anniversary. They did a special issue on the top ten chefs of the decade. There was one woman, in second place, Nigella Lawson, who, strictly speaking, isn’t a chef but a very influential cook and food writer. 
In the World’s 50 best Restaurant awards, there are no female chefs in the top 50. In fact, such is the paucity of females, they are obliged to have a ‘World’s Best Female Chef’ award, whose restaurant is never in the top 50. This year it was Nadia Santini of Dal Pescatore in Italy, whose restaurant listed at number 74. So the world’s best female chef is worse than the 73 male chefs above her? This is the best we can do?
The November 18th issue of Time magazine has the cover story ‘Gods of Food: meet the people who influence how you eat’ with a list of 13 chefs, the lineage of protégés they have sprouted and not one woman.
Chef Amanda Cohen who runs the highly reputed New York vegetarian restaurant Dirt Candy has written a riposte in Eater.com in which she scornfully rips apart the Time magazine defence that a female chef is a recent phenomenon, that women are not entrepreneurial, and that women ‘really need someone — if not men, themselves actually — to sort of take care of each other’. The editor of Time magazine, a fellow named Howard Chua-Eoan, has defended his article saying that the media doesn’t have to advocate for anything, that if women chefs don’t kick up a fuss about this, don’t have strong enough networks to promote themselves, then it isn’t the media’s responsibility to report on it.

So what are we going to do about this?

It’s a fact that full-time female professional chefs are still few. Reasons why include:

  • the classic career arc which peaks around 35 which coincides when women have already exited or scaled down their hours in the workplace in order to have children. 
  • particularly long hours in kitchens, leaving little time to raise children.
  • ageism in the media applied to middle-aged ‘returners’. Especially a media that values looks and youth in women above all else.
  • women have less money than men, attract less investment for business projects such as heading their own restaurants. 

But do not include:

  • women simply can’t cook as well as men at high level.
  • women are less creative than men.
  • women don’t work as hard as men. 
  • women are physically weaker than men, can’t carry heavy pots, work long hours. Women have a different kind of physical strength, but do well on endurance.
  • have poorer palates. (In fact the opposite is true, for women have a better sense of smell)

What is a chef?


Nigella Lawson isn’t a chef but a cook. Most women are cooks but not ‘chefs’. 99.9% of the world’s dinners are cooked by women. I’m never sure whether to call myself a chef, because I don’t run a traditional restaurant, (although I’ve run lengthy and large budget pop-up restaurant projects) however I do everything in the last two points below, as well as cooking the food. Often when I’ve run big projects, I do feel intimidated by the male chefs I’ve hired. Confidence is an ongoing issue.

  • Is a chef someone that has a traditional restaurant?
  • Is a chef someone who cooks for the paying public?
  • Is a chef someone who has responsibility for ordering, constructing menus, organising the entirety of the meal while a cook is someone who just cooks?

If women tend to be cooks rather than chefs, it’s no surprise that they don’t make the cheffing/restaurant lists. Cooking, the traditional domain of women, has had a similar trajectory to midwifery. The minute an occupation becomes professional, something you can earn money for, men take over.

Is the media a help or a hindrance?

 ‘It’s really only the press who seem to feel that having a restaurant and a vagina is some kind of bizarre dual ownership situation.’ Amanda Cohen.

Print media tend to only only feature female chefs/cooks who are on TV or who look good in fashion spreads (which amounts to the same thing). All media does this, but it’s a shame that women’s magazines in particular do not show more female solidarity. Very few women’s magazines feature women over 35 unless they are already celebrities. The amount of times that women’s mags have got in touch with me for a feature, only to say no when they discover I’m over 40. The women that run these publications are, I assume, under pressure from advertisers to only feature certain types of women. It’s a vicious circle. 

Do women like to compete?

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” Julia Child

Women are less socialised to compete. Men are far more comfortable with it, entering, having a go and shrugging it off if they lose. So in the YBFs awards, maybe women chefs simply aren’t entering the competition? We are socialised to enable others. There are exceptions in public life like broadcaster Janet Street-Porter and writer Jeanette Winterton who will say upfront without any false modesty ‘I’m really good at what I do’ but when we hear them say it, it is still quite shocking. 
Several headmistresses of high ranking girl’s schools have commented on the feminine reluctance to compete, and to boast about their achievements. We act like appeasers: we smile more than men, we aren’t comfortable with being disliked. Men want to impress while women want to please.

Do women chefs promote themselves sufficiently?

Is the editor of Time magazine correct when he says that women don’t help themselves, don’t agitate for prominence and status, don’t network in the same way as the chefs boys club?
Women undervalue themselves, both financially and status-wise. This will take time to change. 
It’s a truism that high status careers are associated with men. The minute that women do them, the job is less valued. 

Finally who really influences what we eat? 

Is it Michelin-starred chefs?  (who are the whale hosts to the restaurant industry barnacles such as restaurant critics and PR’s) Is it food media such as TV chefs/food writers/columnists/cookbook authors/bloggers? Or is it more basic, we eat what supermarkets, their suppliers, the price of food provides? What is the starting point?
Top award winning chefs are a bit like couture houses: they come up with some avant-garde ideas that are hard to achieve at home. You often need specialist equipment to make their dishes. Eventually, the price of the specialist equipment drops, the award winning chef writes a home cooking version of their innovative recipe or technique and finally it filters through to the home. So this is a trickle down scenario. 
But is the average housewife, who cooks dinner for her family, influenced by these alpha male chefs? Sure, perhaps eventually but somewhat remotely. She would be more influenced by world markets, the weather, what the country she lives in produces, availability, transport, traditional and regional recipes, in terms of what she will put in her shopping basket. Most of all, the food that we end up eating is a balance between tastiness, ease of preparation, energy and price. 

This whole discussion reminds me of the anguished articles in the music press in the 70s ‘can women play rock?’. Of course they can. But maybe it won’t be rock that gets them the hits. No one thinks nowadays that women cannot be successful in music. (Although the way they do this is very different from men, see whole Miley Cyrus debacle). Female influence in the food world will eventually emerge and be recognised by the media but they will do it in their way, which may or may not be in the macho restaurant industry. 

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Reader Interactions

Comments

  1. Elizabeth Young

    November 10, 2013 at 2:12 pm

    Some very good points made! I'm all for seeing more female chefs in the industry! Come on girls!

    Reply
    • Kerstin Rodgers

      November 12, 2013 at 12:38 pm

      Perhaps it's like parliament, they need to change the hours, the parameters of the job. I've tried to do that with creating the supper club/underground restaurant movement. Women chefs can still cook for money, run a restaurant, but do it on their terms

      Reply
  2. asharpknife

    November 10, 2013 at 7:51 pm

    All true, I know I don't feel comfortable with self promotion at all. But we're here! Us women chefs! I swear! I know quite a few others too!

    Reply
    • Kerstin Rodgers

      November 12, 2013 at 12:40 pm

      Absolutely Carolyn. I hope your new vegan restaurant http://blackcatcafe.co.uk is successful, I will be coming in to visit.

      Reply
  3. Liz

    November 12, 2013 at 8:29 am

    An insightful dissection of many issues here from cheffing to the media's aversion to depicting any woman over 40, as you put it. Women 'chefs' – brilliant ones too – are however inhabiting the virtual world of cheffing via their blogs. I never want for inspiration after an hour's browsing of my favourite food blogs. I think you'll find food blog awards giving a high percentage of accolades to women. Your assessment is correct though and one I noticed with sadness in the career of an Italo-British chef Valentina Harris. She was the media-friendly doyenne of Italian cooking on the BBC food progs back in the early '90s and her regional Italian cooking book is still a much-thumbed tome on my shelf. All of a sudden, not even by osmosis, she disappeared from screens. It was as if all she'd achieved was wiped out. 20 years on, the likes of Giorgio Locatelli are doing the regional Italian thing – almost identikit. Now, I love Locatelli's work and programmes, but I am sure his name won't vanish as he ages. Valentina started out as a private chef, and now runs a lively cookery school venture. As her site's own biog says: 'you may also find her popping up on radio and television from time to time!'. But not that frequently, I'd say. Without a restaurant and Michelin Stars, her very valuable contribution to helping people understand Italian food was never going to be as noted as Locatelli's. Plus ca change.

    Reply
    • Kerstin Rodgers

      November 12, 2013 at 12:41 pm

      I didn't realise that had happened to Valentina. What bullshit! It's like experienced men who know their craft but perhaps are no longer eye candy are allowed on telly but not women.

      Reply
    • Kerstin Rodgers

      November 12, 2013 at 12:45 pm

      Food blog awards unfortunately are still judged by the mainstream media who a) rather resent bloggers b) have no understanding of the medium c) often vote in the latest gimmicky/newsy blog rather than bloggers that have pioneered the form, been doing it consistently well for years. Furthermore there are never any bloggers on the judging panels. Blogging divides down gender lines also: restaurant reviewing is by men, recipes are by women. Probably because male bloggers have more disposable income.

      Reply
  4. belleau kitchen

    November 14, 2013 at 8:36 am

    Very interesting article and so true what you say in your comments about male / female bloggers. I'm one if a small handful of male recipe bloggers but constantly get asked what my favourite restaurant is as though the person I'm speaking to about my blog assumes I'm a restaurant blogger ( which I find so dull) I honestly think the media has a lot to answer for and it takes us to buck the trend which I feel like I'm doing my bit!

    Reply
    • Kerstin Rodgers

      November 21, 2013 at 1:11 am

      I find restaurant reviewing dull too. It's hard work to make it interesting without just slagging the place off. Marina O loughlin does an amazing job.

      Reply
  5. Zoe B

    November 14, 2013 at 9:09 pm

    Thanks for the thoughtful take on sexism in the food world – you have me thinking – and I'll be taking this to my students next week (ps. the first time i have ever left a comment on a blog- I'm a bit of a Luddite but have followed, silently, your thoughts for some years….)

    Reply
    • Kerstin Rodgers

      November 21, 2013 at 1:12 am

      Thanks Zoe. What are you teaching?

      Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

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Instagram post 2197363265541840970_28574231 On this wet and windy day of a December general election I think back to my trip to northern Italy in October. Piedmont is renowned for the religious architecture. Do visit Sacro Monte di Varallo, perhaps at Halloween, as it is one of the spookiest places I’ve ever visited. On a misty hillside, hovering gloomily above the small town of Varallo Sesia, (painted in 18th century Farrow and Ball type colours as ordered by the local council), there are 45 chapels. It’s kind of a mini-pilgrimage (and located on the Camino San Carlo which joins up with the Camino de Santiago), with pathways and gardens winding through small separate buildings. Each one has a screen through which you can peer at wooden or plaster models of religious scenes or animals. You could spend a whole day just wandering around enjoying the gothic atmosphere, the Italianate buildings and the nature. The cable car to ascend is just opposite a 15th century temple Santa Maria Delle Grazie which has a painted altar screen taking up the whole breadth of the church dividing the public space from an area where nuns worship. I saw a couple of ancient nuns bustling around in the wax-scented candlelit murk. The wooden screen, called a tramezzo, is painted by renaissance artist Gaudenzio Ferrari, influenced by Da Vinci.  I will be hosting a #new years eve supperclub using inspiration I got from piedmont - #hazelnut #risotto and #tiramisu  Book here at this link.  http://www.edibleexperiences.com/p/69/The-Underground-Restaurant/5088672055/New-Years-Eve-2019-supper-club. ^. #travel #italy #piedmont #northernitaly🇮🇹 #foodietraveller #rain #mist #religiousarchitecture #halloween #spooky #supperclub
Instagram post 2195951100410859500_28574231 Budapest Hungary. It is worth visiting a city twice. I saw things I didn’t see in January- the ruin pubs for instance, named so because they are often situated in old ruined buildings. They reminded me of squat parties- that same energy. I enjoyed the Hungarian crafts, needlework in bright colours, red enamel, Russian dolls. I revisited the famous baths in the park. The buildings are ornate, with filigree, ironmongery, balconies, painted plaster work. My favourite thing is photo walks: snapping and walking- getting exercise while being creative. 🍒🎄🍷#travel #iphonography #photography #nationalcostume #red #ruins #hungary #budapest #citylife #easterneurope #szechenyibaths #szimplakert #spa #supperclub #solotravel #femaletravelbloggers
Instagram post 2195198865561146131_28574231 A walk around Hampstead, one of London’s most charming districts, traditionally full of writers, intellectuals and artists, on Saturday. True it’s mostly bankers that can afford to live there now but it’s still full of stories, tiny alleyways, historic architecture, crooked houses, cemeteries crumbling with famous tombs, churches, fresh air (as it’s on a hills), tiny shops and cafes, and the Dickensian Christmas spirit. One street- all the doors had wreaths made of conkers. I did 13k steps but offset these by drinking hot chocolate and mulled wine. #christmas #wreaths #hampstead #northlondon #londonwalks #londonhistory #supperclub #nearme #igtravel
Instagram post 2193008073182743287_28574231 Next supperclub is New Year’s Eve: http://www.edibleexperiences.com/p/69/The-Underground-Restaurant/5088672055/New-Years-Eve-2019-supper-club tickets £65 BYO champagne. It will have two themes: Piedmont and Galicia. 
It’s time. *
 #reddoor #christmas #wreath #stainedglasswondow #edwardianarchitecture #london #british #englishfrontdoor #supperclub #msmarmitelover #christmasdecorations🎄
Instagram post 2192170307716904689_28574231 Drinking gluvein in Vienna Christmas market on a stopover during the @AMAwaterways river cruise on the Blue Danube. Tonight I’m making mulled cider for my cooking class at Willesden Library, starts 6.30, only £3 to get in. Basically I like anything mulled. Just got @aldiuk coffee cream liqueur and I even mull that- via using it in coffee instead of milk.  What does mulled mean? “Mulled wine originated in the 2nd century. It was created by the Romans who would heat wine to defend their bodies against the cold winter. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions they traded with.” To mull something over is to think about it. To mull wine is to warm it. So it’s something that is slow, steeped, warmed, sweetened, with added spices.  I’ve been travelling so much lately and am slowly writing it all up and testing recipes and dishes that I discovered in various places- my travel is a kind of food anthropology. I love 💓 travelling and discovering new places. I’d happily travel all the time. I’m an empty nester now and while I love london, I don’t need to be here, except to do the odd themed supperclub where I try out all my new recipes on guests.  Discover more behind my travels on Msmarmitelover.com and you can also book for my supperclub there or directly with @edible_exp I’m the original supperclub chef and hostess, the original underground restaurateur! I wrote the book on it- supper club, notes and recipes from the underground restaurant published by Harper Collins. I’m proud to have started a movement that has benefitted female and BAME cooks so much.  Eat the revolution! Long may it continue!  #traveller #chef #christmasmarket #vienna #bluedanube #gluvein #mulledwine #christmasdrinking #supperclubs #supperclubchef #msmarmitelover #travelwriter #foodwriter #recipewriter #christmasselfie #wearingred #travelpr invite me on trips!
Instagram post 2189276090585638215_28574231 Aranzata, a sardinian Christmas treat went down well at last nights supperclub - there are none left! Candied orange peel but candied with honey rather than sugar, mixed with almonds and a little wild fennel.  Recipe:  Peel off the orange peel of an orange, taking care to eliminate any of the white pith. Place in a pan of cold water and bring to the boil. Do this 4 times, discarding the water each time. Then dry the peel on a tea towel. Put back in the pan and cover with honey. Add peeled almonds finely chopped lengthways. Simmer and stir until the honey is absorbed into the peel. Take a rubber/plastic chocolate mould and press in a teaspoon of the mixture in each hole. Leave to set and cool. Unmould the little pucks of pleasure. I added some candied fennel seeds that I got from @souschefuk , ground them up and scattered over the top. Serve at the end of the meal with coffee.  #sardinianrecipes #suppervlub #christmas #christmassweets #orangesweets #honey #travelrecipes #recipesfromitaly #recipesfromabroad #msmarmitelover #supperclubchef #theundergroundrestaurant #london #inspiredbysardinia
Instagram post 2188551047903786506_28574231 Torta de Santiago, the finished recipe. I will be serving it tonight at my Sardinian supperclub - it isn’t Sardinian but Galician but this is turning into a sardo-Galician fusion event! Recipe up soon on the blog. #gluten-free #cake #msmarmitelover #supperclub #caminodesantiago #travelrecipes #galicia #sardinia #igfood #inspiredbytravel
Instagram post 2186581155877038874_28574231 Made a torta de Santiago today, inspired by doing the Camino de Santiago. It’s gluten-free, made with almonds rather than flour. I ate this as part of the ‘pilgrims menu’ all along the trail. They were vastly different in quality- often rather dry and dull. The best I had in actual Santiago de compostella, made ‘casera’ Spanish for home-made. It was sticky and rich. Equal proportions eggs, almond meal and caster sugar, with a pinch of salt, cinnamon and orange zest. I bought the traditional metal crosses at a hardware store in Santiago, one of my favourite lurking places when travelling. I will place one on top of the tart and powder the top with icing sugar, leaving an imprint of the cross. I bought this yellow bowl, a Galician craft, at a shop in Santiago.
#travel #baking #msmarmitelover #santiagodecompostela #caminoway #walking #hiking #dessert #spanishrecipes #spanishdessert #galicianrecipes #glutenfree @caminoways
Instagram post 2183492230186882117_28574231 Horse drawn carriage in Vienna known as a ‘fiaker’. The drivers are famous for being particularly grumpy which is a Viennese quality. It’s about 50 euros a ride. This is the second time I’ve visited Vienna, and I think it’s one of my favourite cities. The architecture, the coffee houses, the dirndl dresses, the art of Klimt and shiele. Right now I’m on a river cruise on the blue Danube with @amawaterways from Vienna to Budapest. This is a double wide luxury cruise. You can see the golden trees of autumn lining the banks and beaches. The ship sways in the night, you hear the waves lap against the sides (I always keep the door open to hear the night). Today we arrive in Budapest. I have to admit this is a night respite after my arduous Camino walk. Still behind on notes and blogposts and recipes from my travels but I love to be perpetually on the move. Bruce Chatwin says the natural state of a human being is to be nomadic. I rather agree. #traveller #igtravel #bluedanube #rivercruise #easterneurope #danube #vienna #msmarmitelover #foodietraveller #sachertorte recipe coming up on my return #horses #austria
Instagram post 2181973256383167209_28574231 Follow the yellow arrow and the shell. Arrival at #santiagodecompostela ‘st James of the field of stars’ 💫 after doing the pilgrims Camino - 130 kms walking. It’s taken me several days to get over it physically but I feel immersed in autumn and ‘forest bathed’. All my thoughts, photos and adventures coming up on the blog soon. I definitely recommend doing this. But my advice is: even if it’s raining and you aren’t thirsty, drink water. First rule of catering is, if you’re feet are sore, you aren’t drinking enough- I ignored this. Buy waterproof lightweight boots for cold weather but keep them loose as your feet expand as you walk. Buy anti blister socks- yes that’s a thing. Wear 2 pairs of socks: one thin merino wool or anti blister and one thick merino wool. Buy a rain cape which will cover your bag and camera. Train before you go- not just on flat but on hills- much of the Camino is hilly. Take toilet paper or wet wipes. Take a spare pair knickers. Take a walking stick or buy one there . Most things you need you can buy on the Camino. Take a strong bag on a string or a fanny pack for easy access to pilgrims passport for stamps; water; phone/camera. Stretch before and after. Keep to your own pace- sometimes it feels like a competition but it isn’t- we all have our own rythym and pace- when you arrive at the cathedral it doesn’t matter how long it took you to get there- you did it. Don’t rush- if you get injured your Camino is finished. #walkthisway #followtheshell #caminodesantiago #msmarmitelover #msmarmite #hiking #Spain #pilgrimage #santiagodecompostella #theway #fitness #pace #selfcare #travel #blogger #igtravel
Instagram post 2178475417149561889_28574231 We made it! Hemos llegado! #santiagodecompostella #pilgrims #knackered #camino #cava #msmarmitelover #msmarmite #sisters
Instagram post 2177561799364984754_28574231 Not gonna lie, this has been physically very tough. As my sister says ‘ we are from an indoors family from an indoors country’. Yesterday I did the longest day yet- officially 18km- but I did 35,000 steps! I’m small so I have a small step. So I converted steps into km and I did 27 km. that’s what it felt like. My legs throbbed all night, I had to take paracetamol to get to sleep. Have I had any life changing thoughts? Or spiritual revelations? Not a one. Well, maybe one which is I must get fitter. I mustn’t stop after this pilgrimage. I must get my health in order. Being freelance and working mostly on my own, it’s had to give myself time to look after myself. To assign time for fitness. Being freelance means never ending guilt about not searching for work. Never having stress free time off, as you don’t get paid holidays, sick pay or paid during national holidays such as Christmas. There is always a certain level of low key stress. Of keeping your self esteem up when you aren’t earning. The envy of others getting lauded for work you have pioneered. But I love my freedom! My opportunities to be creative. #thoughts #freelance #caminodesantiago #hiking #fitness #pilgrimage #spain #galicia #supperclub #rain
Instagram post 2175408625380307897_28574231 I was going to blog every day but the truth is I’m too knackered. I’m doing insta stories and my diary. Day 6. We are only doing about 14 km a day but it’s hard. I’m hobbling by the end. It’s the whole consecutiveness that is so punishing to the body. Oh to be young again. The youngsters are pounding through 30-40 km a day. We get up have coffee and don’t rest for 6 hours. We arrive around 3pm and have a massive drunken menu del dia with jugs of vino tinto. Then I fall asleep. Then I wake up for a bit and charge everything up, make notes, edit pix and sort out outfit for tomorrow. Which is basically the same everyday. I did wash a lot of knickers in the shower today as I was running low. So weather: raining all day. Puts the grim into pilgrim. But I am loving this. Thanks @caminoways #pushingyourself #msmarmitelover #msmarmite #caminodesantiago #caminofrances #camino #walking #pilgrimage #spain #galicia #greedypilgrim #stjames #followtheshell
Instagram post 2173661800793301108_28574231 Persimon and pumpkin soup, recipe up on the blog now. Msmarmitelover.com the great thing about doing the #caminodesantiago in #November is that the trail isn’t crowded, the weather is cool, and you see #pumpkinpatches everywhere which are always like something out of a #fairytale. Here they serve sopa de Galicia which is always prepared with meat stock, usually chicken. I so want soup on the Camino. When I get home I’m going to devise a #vegetarian #galiciansoup #buencamino #recipe #soup #pumpkin #squash #fall #autumnvibes🍁 #autumnfood #foodietraveller #greedypilgrim @caminoways @spanishpersimon #traveller #hiker #walker
Instagram post 2172857478425645569_28574231 The Camino to Santiago. While November isn’t the most popular month, and there is certainly rain, the landscape, the nature and colours of the countryside are so vibrant it’s like being on an acid trip. Nature at its most vivid: acorns with their fairy cups, bronze oak leaves and rusty ferns, mushrooms frilly with gills, apples 🍎 on the bough tumbling into sky blue rivulets, giant pumpkins in a patch, moss covered walls, dolmens and menhirs, rooves covered with slate like fish scales, lichen and donkeys, horses, spiney umbrellas like an opened coquille de St Jacques, cows called Luna. I did 14 km today my first day and that was enough. I fell asleep in front of the fire at the #albergue this is a #presstrip with @caminoways #galicia #greedypilgrim #caminodesantiago #msmarmitelover @advantagesofage @imogen_rodgers_1 #autumn #spain #walking #hiking #travel #contemplation #pushingyourself
Instagram post 2169866030516446893_28574231 Persimon Pani puri recipe up on the blog Msmarmitelover.com a street food which includes a flavour spectrum- sour, sweet, salty, hot, spicy, refreshing, crunchy, wet and dry, fruity and carby. Making the Puri from scratch took a couple of goes to get right but actually isn’t hard. #supperclub #msmarmitelover #msmarmite #spanishpersimon #vegetarian #vegan #recipe #chaat #streetfood #indiansnacks #canape #diwali
Instagram post 2169277948175951209_28574231 Overlooking the river at #vallaro in piedmont. Nearby was #sacroMonte, a hilltop religious monument with 45 chapels, each containing strange plaster statues of animals and saints, 800 of them.
Instagram post 2167511482116167199_28574231 Persimon fruit leather (the easiest EVER as it has so much pectin- just purée it, add sweetness spread on a silpat and in cool oven for a few hours), rolled into a pinwheel with bergamot zest and mint and goats cheese, a delicious canapé. This was served at last nights #persimon #supperclub for #Halloween on behalf of @spanishpersimon . Next week I’m going to Valencia to visit the farm.  #msmarmitelover #msmarmite #singleingredientmenus #fruit #vegetarian #canapé #christmascanapes #canapeideas
Instagram post 2166825702523830758_28574231 I’ve been working with persimon fruit for the last 3 weeks, pushing the envelope with what we can do with persimons other than just eat them like apples. And guess what? I still like them, I’m not bored. They are a wonderful autumn winter seasonal fruit. They are also really good for you. #VitC #fibre #5aday, #potassium #iron #calcium #betacarotene #vitA #7aday #manganese #B6 #supperclub #halloween #fruit
Instagram post 2166106717029345626_28574231 The creamy interior of a baked Camembert offset by persimons from Spain. This is the cheese course from my Halloween supperclub for @spanishpersimon this Thursday. #supperclub #persimmon #persimon #sharonfruit #kaki #cheese #camembert #bakedcheese #halloween #spanishfruit #igfood #autumnvibes🍁
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