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Asia and America for a few months, when I came back home to Sardinia, I decided to focus more on sharing my love of food, my skills and my recipes with my own community. This is where Our Cooking Journey took off. I had already started this cooking channel back in 2017 and had built up a community of 5000 people. But after focusing on sharing more step-by-step recipe videos and cooking tips, the community grew and grew. We are now a massive community from all over the world and this gives me the opportunity to teach a wide range of people how to make simple, delicious recipes.
Is there one particular trip/ country or cuisine that holds a special place in your heart? Obviously, Italy has my favourite food. As a country it’s so diverse and each region is full of amazing traditional recipes (although a simple spaghetti al pomodoro fresco is hard to beat). But there are a few places outside of Italy that hold a special place in my heart. I love Thai cuisine, and my favourite dish has to be Khao Soi, a chicken and coconut curry with crispy egg noodles on top that I tried it in a street food market in Chiang Mai. I think the Pho I tasted in Hanoi, in north Vietnam was so special because these small family businesses and pho masters, who are often women, have been up all night simmering that beautiful broth so you can enjoy this nutritional meal first thing in the morning.
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Hi Francesco can you tell us what excites you about cookery demonstrations and interacting with the public? I’ve been a teacher chef for many years and now to demonstrate my own recipes on stage, in front of big crowds and alongside other amazing chefs and foodies, is super exciting.
The demonstrations are open and real, we talk about food in general and anyone can get involved, ask questions and have a laugh. I love that I get to bring lots of people together who have an incredible love for food or have followed my journey for a while.
What can audiences expect from you? My demos are educational, but we also have lots of fun. Audiences can expect beautiful recipes, mostly Italian, always using the best of what the season has to offer. I’ll give them lots of helpful cooking tips and techniques, ideas on how to reduce food waste and share simple recipes that everyone can make and recreate at home.
When did you learn to cook? and how did you get your career break? During my childhood I was surrounded by lots of great cooks. When I left home, I had to put these skills and knowledge into practice and to learn to cook for myself and this is where my love of cooking began. I started working as a pizza chef before travelling to Australia where I opened my own Italian-Sardinian restaurant and pizzeria in Brisbane. I returned to Europe to develop my skills further and my very first job was in Jamie Oliver’s beautiful restaurant in London.
I realised I missed engaging and interacting with the people who were eating my food, like I had in my open kitchen in Australia, and this led me to become a teacher chef. After taking a break to travel
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How do you go about devising new recipes? My inspiration for new recipes comes first from my own family and Sardinian cooking and ingredients. But every time I travel, I’m inspired by the flavours and tastes of each country or city too. I read old Italian cookbooks to take inspiration from their traditional recipes. I love to visit food markets and to see what’s available and in season - I’m always excited and inspired by fresh produce. And lastly, sometimes it’s a case of looking in the fridge and getting creative with the things I have left in there.
INTERVI EW FRANCE SCO MAT TANA
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