Log: England

After spending my first few days at Selgars Mill, I have begun to notice a new little pleasure that has snuck into my days. Whenever I finish cooking and begin to serve a plate, thoughts pop into my head about adding a garnish here, perhaps, or layering some mushrooms there. I have gotten into the habit of spending a few minutes playing with the colors and textures of the food on the plate before sitting down to eat it.

As much as I have enjoyed cooking for many years now, beautiful plating has never felt as natural and pleasurable as it does now. In fact, I am relishing being able to cook for myself again after weeks of communal cooking. At the same time, however, working alongside some pretty amazing chefs at Feÿ has altered my relationship with cooking in a way that is reflected in my newfound instinct to plate with care.

I have started to catalogue my imperfectly pretty plates, and I think back fondly to chefs Elena and Giuseppe, and a few other talented cooks I met at the château.

- Andrea