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Have you become a disciple of the sourdough movement, mastered the crunchy bottom on your paella or picked up a new culinary skill during lockdown?
Sasha Correa, journalist and project manager at the Basque Culinary Center, says we have made a habit out of home cooking during eight weeks of lockdown, and challenges us to not to break the quarantine spell coming out the other side.
As restaurants shuttered for the coronavirus pandemic, Correa reminds us, we were forced to re-connect with our home kitchens, forget short cuts and realise the true value of food. But we weren’t alone. We were united with our favourite chefs guiding us, teaching us how to knead, ferment and lock in flavour, live from their home kitchens.
But what will life look like once we take off the pause button, press play, and enter the post-corona generation? After all, pressing the play button comes with a greater sense of responsibility, Sasha says. This is a once in a lifetime opportunity to re-shape an industry.
If our newly formed habits stick, can we rethink behaviours? Will we continue to feel the power of feeding ourselves with our own hands once restaurants reopen? Can we cook the transformations that we need? Where will we start? Listen to Sasha to find out.
After all, as she says, homemade French fries will always taste better than shop-bought, and that’s enough encouragement for us.
