Sunday 27th May 2018
“I have to say being a Canadian, and being born with parents of different heritage as a Chef, I found it a little bit confusing to discover own my “sense of place” or sense of “terroir”…”
“Food is a language, one that crosses borders, and one that we all speak. It’s full of slang, and shorthand, and we use each other’s words, and ingredients, and techniques, but when we sit down at the table we all know what each other are saying.”
Mark Best spoke to a packed Terroir Warsaw audience about why our culinary identities have to come from within. Here’s his full speech for anyone who loves it as much as we do.
A new museum celebrating Poland’s fascinating 500 year lineage with it’s magical, clear national spirit.
International chefs and press unite with Poland’s very best chefs and restaurateurs for a three day deep-dive into Polish food culture.