My first look at Spoon PR’s stable of thoroughbred clients.

Yesterday was my first day as an intern here at Spoon PR, an opportunity that I’m very excited about. Who wouldn’t find working with restaurants, chefs, cookbooks and food products a mouth watering opportunity? Yesterday’s main task was to get familiar with the clients so I thought I’d prepare a post with a fact or two that I picked up that might be news to you as well.

Feeling nostalgic, I started with Massimo Bottura from Modena, nearby to my home town, Verona. Chef-patron of the 3 Michelin star Osteria Francescana, Massimo has recently collaborated with world renowned American photographer and sculptor Gregg LeFevre as part of the Sport Your Food project. The pair have worked together to create a recipe and piece of art that not only match each other, but that also reflect an Olympic sport, in this case pole vaulting.

Bill Granger is a client that I am definitely inspired by. He moved from Melbourne to Sydney to study art and supplemented his studies by working as a part-time waiter. His creative direction slowly shifted towards food, taking form in his simple, fresh and irresistible dishes. I’ve discovered that what first made him famous were his extraordinary scrambled eggs.

Spoon PR works with three women who I was particularly impressed by, they have the capacity to see beyond things by using their imagination as a creative power much like the romantics at the end of the 1700’s.

First of all there is Laura Santtini, a transformational, cognitive cook who explores the link between flavours and feelings and brings this thinking to our table with her numerous recipes and products. She calls herself a gastrotherapist. If you don’t know what that is and google it, you won’t find many definitions. Laura is the first. More specifically she uses her expertise to create and suggest dishes that maybe won’t solve your problems, but that would definitely make you taste the answers to your questions on the tip of your tongue.

Maria Elia is another food expert that plays with flavours from all around the world and uses her Greek-Cypriot heritage as a background when preparing recipes. What people might not know is that food is not the only love Maria has. She loves and studied wines as well, keeping it as second career choice. It was her talent, deep knowledge and passion for wine that allowed her to cook on the yacht of a multi millionaire as it criss-crossed the globe.

Finally Trish Deseine, my favourite. Being a chocolate addict I could not take my eyes off her book Chocolate Atelier and recipes. Just looking at those made me feel the cocoa beans, butter, sugar and milk melting. I am looking forward to the 2013 when she will launch a new food brand in France that hopefully will arrive in the UK as well.

If you want your cooking to capture the essence of Middle East, you will definitely be interested to know that Greg Malouf has packaged his Middle Eastern spices under the Malouf’s Spice Mezza label.

Finally, we have award-winning Australian chef Mark Best, who knew he was going to do something good when, without even finishing his first apprenticeship, in 1990, at the age of 25 he was awarded the Josephine Pignolet Award for ‘Best Up and Coming Chef’ in NSW.

I wonder what today will bring….I’ll keep you posted.

Lorenza.

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This entry was posted in Bill Granger, Greg Malouf, Laura Santtini, London Food PR, London Restaurant PR, Mark Best, Massimo Bottura, Osteria Francescana, Petersham Nurseries, Spoon Blog 2011, Spoon Blog 2012, Trish Deseine and tagged , , , , , , , , . Bookmark the permalink.

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