Keep the gravy train going baby! This past evening was another one for the books. I went to dinner with Giusseppe (my Italian manager as he calls himself haha) and the most famous chef in Norway, Gino Valente. Gino is originally from Italy but has lived in Norway for the past 50 0r so years. We dined at his restaurant in a wonderfully quaint and small town of
Vasanello. Gino spends his time between Norway and Italy but cooks with famous chefs all over the world. He has produced 15 cookbooks and 2550 cooking episodes for TV.
During the dinner we enjoyed fine Champagne, wines, seafood, pastas, focaccias and dessert. Sometimes I wonder if all these people I meet think there is something wrong with me due to the fact that I am sooo happy and excited about everything. Truthfully I feel as though I am living in a dream world most of the time over here...I think I am.
(The stairway down to the wine cellar where we started the evening with Champagne and Parmesan...this area was carved out of the stone over 1200 years ago)
We talked extensively about my business ideas and about how I can continue to pursue a career in food and helping people live a healthier and happier lifestyle through better nutrition. Gino was really taken by my ideas and thought my future in the food world is very promising. He confirmed my belief (I was very happy about this) that you can make and eat wonderful food without much salt at all!
Now let's bring it back a second and pull everything together. Some of you might be thinking that some of the food I'm eating and cooking over here is not very healthy...in some respects you are right. There is a lot more oil, cheese, fat, and in some respects salt than I would normally cook with or think is, to some degree, healthy. However, the point of this trip is for me to learn and be exposed to different methods of cooking and every kind of food I can come into contact with. I am learning cooking techniques and information about food that I will carry with me the rest of my life and that will help me help all of you live a healthier and happier life through better nutrition.
I guess you could say I am on a mission in pursuit of a goal out there on the horizon. And trust me, I feel very fortunate to be able to enjoy myself along the way.
Keep the gravy train going baby! This past evening was another one for the books. I went to dinner with Giusseppe (my Italian manager as he calls himself haha) and the most famous chef in Norway, Gino Valente. Gino is originally from Italy but has lived in Norway for the past 50 0r so years. We dined at his restaurant in a wonderfully quaint and small town of Vasanello. Gino spends his time between Norway and Italy but cooks with famous chefs all over the world. He has produced 15 cookbooks and 2550 cooking episodes for TV.
During the dinner we enjoyed fine Champagne, wines, seafood, pastas, focaccias and dessert. Sometimes I wonder if all these people I meet think there is something wrong with me due to the fact that I am sooo happy and excited about everything. Truthfully I feel as though I am living in a dream world most of the time over here...I think I am.
(The stairway down to the wine cellar where we started the evening with Champagne and Parmesan...this area was carved out of the stone over 1200 years ago)
Now let's bring it back a second and pull everything together. Some of you might be thinking that some of the food I'm eating and cooking over here is not very healthy...in some respects you are right. There is a lot more oil, cheese, fat, and in some respects salt than I would normally cook with or think is, to some degree, healthy. However, the point of this trip is for me to learn and be exposed to different methods of cooking and every kind of food I can come into contact with. I am learning cooking techniques and information about food that I will carry with me the rest of my life and that will help me help all of you live a healthier and happier life through better nutrition. 
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8 comments:
Garrett,
You and your blogs are so much fun. Its so exciting to what you have learned and watching you challenge yourself.
I also agree with you and your friends about adding salt. I hardly ever use salt on my dishes. I throw some on my fries but thats it and only when I want to be bad. ;)I've learned that evoo and other spices can add so much more flavor and healthier for me.
Thanks for sharing your adventures with us and I cant wait to read whats coming up next.
M.
thank you again for sharing your exciting time in Italy. would love to see cookbooks/health and fitness books by you. i am personally Gluten free, and vegetarian, and i have four kids, one of whom is a competitive swimmer, so food in my house is a big ticket! we are always looking for ways to get the most out of what we eat.
keep enjoying, and keep posting!
shelly drori
The thing about oil, cheese and fat is that the people in non-American cultures are eating them with love. We Americans are so obsessed with nutrients that it's become a science and not a passion--and it's making us unhealthy! People in other parts of the world are using fresh, local, whole foods and that (no matter a fat, a carb, or anything else you can put on a plate) is better for you than anything you can find on a shelf in a box. Espeically when you can sit down and enjoy the meal for what it is and not what it will do for you.
Its been wonderful to follow your experiences and to hear that you're thinking seriously about food in the right ways--here's to sincerely hoping that you can come home and bring your ideals to the American table.
Stay true,
Meredith A.
Garrett,
I really have been enjoying these foodie reports. I completely agree with you about salt - I use a modicum of it in my cooking. Key to all of this is portion control -which Americans have yet to embrace.
You can get a dishwasher to to cook easier than you can get a cook to do dishes.
good clean fun and good pictures.
Go Garrett
Go Garret
Go Garrett
eat,eat,eat,eat
After a day in the office crunching numbers, its a welcome surprise to find a blog regarding food or inspiration regarding a variety of subjects. I especially interesting to see the ideas of low sodium cooking you can bring to Italian and Mediterrean cooking. Keep smiling and carrying on through this journey of life. ! I have learned invaluable from you blog...don't be afraid of cooking ...if you think you terrible at it! You keep learning and practicing and remember to keep a positive attitude!
PS -- what I meant is .... some people like myself are not very kitchen saavy...so provide some inspiration...to say ...hey give cooking a try!
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