Itinerant Itinerary

From a distance life looks one way, by experience its another. Its the difference between gospel and gossip. Early flights, trains, taxis and buses, not having access to a fridge or a washing machine or a coffee grinder. Working away from home is not a bus mans holiday- flying on a plane instead of the sitting on a metro or walking might appear more glamorous yet its the same: getting to and from work. I’m setting this up so it seems like this will spiral into a rant on how hard it is to be an itinerant chef but thats not what it is. I’m wondering if it would better using this space as a way a diary or record of experiences- the produce and producers, the markets, the bars and restaurants, the wines and beers, the traditions and the people- some I know before going and some I don’t. The invitation is accepted and from that point the risk is on the business of those inviting me and myself. In the eight years of pop ups and residences no one has let me down. What are the odds? The generosity of those that have invited me to cook has been incredible- picked up and dropped off at airports, treated to lunches and dinners, visited farms and winemakers, shared beautiful bottles, had conversations over days on various topics that i won’t forget, given tours of cities…

Considering myself lucky to be able to live this way i’ve stuck to what I said when starting this tour- as long as i’m asked i’ll say yes. One day no one will ask me or this way of living won’t be possible so for now its a yes. There’s finding the right date and fitting it into my life, planning and organising. Most of my menus don’t get finished until i’m there, until i’ve seen the produce and the market. In my first year it was clear that sending a email or text with what i would need wasn’t working. I’d arrive at the kitchen and just like working in any kitchen some things wouldn’t show up or wouldn’t be available or weren’t good enough. Learning to adapt and having the confidence to do that helps. Not stressing out does too - no owners want a guest psycho chef.

This is a start to what will come next. My media and technological skills are shameful but I will bring you along on my journeys and what goes on day to day - where I wake up, what I eat, how many hours I work and who I meet. These culinary exchanges have provided me with great friendships and meals and drinks that are only possible by sharing and working together. To those that have invited me I thank you and to those in the future I thank you too.