To paraphrase the magnificent and wonderful album by Los Suaves, this took 32 years and 16 days to cook.
The truth is that I don’t know how many times I have thought about creating a blog, a space where I can tell and spread my ideas openly. However, that doesn’t matter because that day has arrived.
A lot of prejudices about myself accompany me at this moment: my lack of knowledge about a correct way of writing, my insufficient vocabulary in English, or the possible absence of narrative methods to tell stories, all of them have always prevented me and stopped me from starting this project (not to mention traumas by re-educational pedagogues).
First of all, it would not be an immaculate and flawless blog, (or what if it is?), it would be a notebook or a sketch board, where my neurons would try to connect concepts that surround, immerse and break the fields of food and design.
The book A work of progress by Rene Redzepi, where he unabashedly exposes his problems as a chef and as a person, inside one of the best restaurants in the world and how he dealt with them, inspired me to get out of my comfort zone (I clarify that we don’t need to escape from it all the time). The content here I hope will help me identify patterns, mistakes, connections, and why not design dishes, dinners, ways of eating to share with my loved ones, to save the world, to offer food to those who lack it.
Hand drawings, photos, texts, notes, thoughts and everything I consider important, will be included in my posts.
That’s all for today.
If you read me and want to make any comment, scolding, insult or something like that, I will be open to receive them.
