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What’s with the Snobbery?
Appears in
Published 2018
When I first started hosting my own cooking events and classes, the very first thing I would cheekily tell people was that, if they are food and wine snobs, they would need to leave their ‘snobbery’ at the door, as none would be allowed. This eventually became the pay-off line for my business – and my approach to food.
As much as I’m a fully trained chef and know all the big words and terms and techniques, there’s nothing I hate more than pretentiousness. But unfortunately the world of food is full of pretentious types.
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