World Chefs-Bloomfield shares trans-Atlantic culinary journey

Tue Jul 24, 2012 11:41am EDT
 
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By Richard Leong

NEW YORK (Reuters) - From humble beginnings in her hometown of Birmingham, England chef April Bloomfield traveled across the Atlantic to New York, where she opened three acclaimed restaurants.

Her first eatery, The Spotted Pig, helped usher in the gastro pub craze that swept the city. Inspired dishes such as sheep milk ricotta gnudi and crispy pig's ear salad and other English and Mediterranean creations helped win a Michelin star for the restaurant that opened in 2004.

Another, The Breslin, earned a second Michelin star for Bloomfield, whose first cookbook, "A Girl and her Pig" describes her culinary journey.

The 38-year-old spoke to Reuters about her success in New York, butchering a pig before thousands of people and which English dishes to try during the London Olympics.

Q: What could a home cook learn from your book?

A: "Keep it simple. Don't over complicate things. There are 104 recipes in the book. There are five to seven complicated recipes. They are probably two-day processes, but a lot of them are really simple.

"Source amazing ingredients that capture your eye, and taste buds and just tweak them very simply.

Q: You recently butchered an entire pig in front of hundreds of people on stage at New York's Great MoogaGooga food festival. Did you ever imagine this is a demand of being a chef?   Continued...

 
Chef April Bloomfield poses in this undated handout photo. From humble beginnings in her hometown of Birmingham, England chef Bloomfield traveled across the Atlantic to New York, where she opened three acclaimed restaurants." REUTERS/David Loftus/Handout