It’s been a lovely week at The School of Artisan Food in Nottinghamshire, England. I’ve met so many wonderful people…butchers, bakers and…if I checked around, there are probably even some candlestick makers, too
I loved meeting Emmanuel Hadjiandreou, master bread baker and teacher, who’s book “How To Make Bread” has just been released. Emmanuel’s book is everything that a bread book should be; basic and down to earth. I’ve learned so much sitting in on his classes. His long-rise White Whey Sourdough gets rave reviews by everyone and has won him awards.
If any in Seattle remember the incredible bread that Ciro Pasciuto, founder of La Panzanella, made, it is as close to that as one can get. (I still miss Ciro’s bread. It’s not the same without him.) Yesterday just before making my first pork pie in the butchery class, I learned that there is a flour produced just for those pies!
The level of teaching at the school is very high. Artisans at the top of their fields are passing on their craftmanship to those who feel called to learn. I was honored to present a demonstration to the students.
I will bring home new skills to add to my class list. Those pork pies? Watch for a class offering on them soon.
But, there is more being taught here than the “how and why”. What can’t be described is the heart and spirit that is felt and demonstrated each day by every teacher, student and member of the staff.
This is a perfectly magical place and I will carry memories of my brief time here for the rest of my life.
P.S. One more thing. The heart and soul of Welbeck is Alison Swan Parente who had the vision of The School of Artisan Food, what it is and what it will be. I am deeply honored that she named me “The Queen of American Pie”.