Adding a New Post to Food Origins in Madrid
As a professional communications consultant, I spent my career working with organizations to build
their public profile and enhance their reputation. My forte is in charting the big picture and linking the
essential communications programs to core business objective. As a writer, I have a flair for distilling
complex concepts into clear, crisp messages.
But my true love is food. I love learning about food…I love experimenting with flavours and textures,
and unleashing my imagination in the kitchen. It’s where I can tap into pure inspiration.
The thing is, for me, cooking is an expression of my creativity and I pour love into every whip, stir, shake,
and sieve. Is it not also true, that good, healthy food made with love is what keeps you well and fit?
Now, with FoodOrigins, I can combine my love of writing with my love of food.
After years experimenting with food for my monthly gourmet club, I took the plunge and went to
Dubrulle’s Culinary Institute in Vancouver. As an independent consultant (i.e., I had to pay the bills), I
couldn’t tell my clients that I would be gone for months so I would go to class from 7:00 am to 3:00 pm,
then race home and work tell midnight on my many projects. Thankfully I passed (more on that later)
and thought that I would combine my love of food with my love of PR. Rude awaking #1: I had no idea
how little money the food PR folks I long admired make. Back to consulting I went.
I have since gone to Paris for cooking classes (cliché I know) and I’m off to Europe again, this time taking
classes in Carcassonne, Languedoc, France.
So come with me as I explore the wonders of the origins of food—Where do these ingredients come
from? Why is that soil so red and will it affect the taste of the vegetables? If I leave out the mustard,
what would happen? And just what is Za’atar anyway?
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