The thing about food is that there's always something new to learn. If I was going to follow a new direction in pursuit of producing food that is as good as it can be and produced with care, I had to be around people who I could learn from, be inspired by and become part of community that had a similar ethos and ethics to mine; a place where creativity can be enhanced with production rigor. This is why I am here at the School of Artisan Food.

http://www.schoolofartisanfood.org/Default.aspx

Already, it surpasses every expectation that I had. The quality of tutors, staff and fellow students here could not be better and the over-riding feeling I have, in these first two weeks, is that my horizons have been expanded exponentially.

For those who follow this, it will be a personal log of my time here (and maybe beyond) as an aid to learning and expanding thoughts and ideas to investigate... or ramblings, depending on how you look at it.


The future is fermented!