by Malcolm Jolley
The fifth annual Terroir Hospitality Symposium was held at Hart House, March 1. After a full day of talks, Â seminars and tastings (watch GFR for extended coverage), the sold out crowd of 400 chefs, cooks, sommeliers, restaurateurs, journalists, food writers and all other manner of people passionate about fine dining and artisanal food and wine sat down to hear English chef Fergus Henderson’s key note speech, captured by GFR in the video below. For three quarters of an hour, Henderson held the audience members spellbound as he explained what he believes to be the root of his phenomenal success at St. John, and the meaning of the philosophy laid out in his ever-influential book and chefs’ favourite, Nose To Tail Eating.
Malcolm Jolley is the Managing Editor of Good Food Revolution and Executive Director of Good Food Media, the non-profit organization that publishes GFR. Follow him at twitter.com/malcolmjolley.
This video was made possible through the kind support of Fortessa Canada / Schott Zwiesel.
would a transcript of his speech be available?
I am afraid not (we just don’t have the resources at GFR or Terroir) but if you would like to make one for personal use you are more than welcome. – Malcolm
Ode to Fergus Henderson
Remember fun
Too much on the menu
Eating makes a mess of it
Rambling like a boiled egg on high
Painted a picture
Of a fish shop
Magical working
CHAOS
Try to design that what I say cooks had to save for later
IT’S ALL ABOUT FOOD
Why: Architecture makes you answer to yourself
Creative half a sandwich
Jump ship = happy ship
Breathe fresh air, don’t sleep under a store
I think he is genius
Bird man
Sassurday aftanoon bonmassing to death death
BONES
Lovely bones fait a complete
Bones on TOAST
BRILLIANT
kneah kneah
Breakfast cereal
Crunch, crunch, chew
A skull in a desert to give diner hope
ROME groovy fashion people
Vs.
LONDON groovy fashion people
KFC is Disgusting
But why not try it?
It stuck with me
STAR WARS
(does darth vader)
trasvitchdewhichvezyzaykiraarchayjedi
Singing Oveus
OPENING A HOTEL IS INTERESTING
Seasons Local
What did they do before?
Did you ever hear of a season’s local phone?
Gizzagawonsah FOOD
All in your hands?
LONG enough? Chickens
Lunch: A terrible affliction
Lunch
Lunch
Baydaysmuuduin
Aperatif
Ummmm ah sorry
…A little story of West country…
Fresh pasta, shelf life,
2 months shelf life, shelf life
shelf life, shelf life, shelf life
FRESH PESTO ahhhh
Brit Airways 1st CLASS
(A red handkerchief)
text and flavours offer sweet only the kidney purees fat such a brilliant contrast
Half a sheeps head
Crunch, cartilage, crunch cartilage
Crunch, crunch, crunch
Tables of 8
Who will have the scariest on me menu?
Spleen is sweet
Swelling in love
The most romantic organ
FOOD
CHAOS
SADNESS
Cook the best you can
(he wears suspenders, I see him in a mustard field with Bees buzzing, flies being SWATTED)
Twice A DAY CHAOS
I gave him a jar of my honey
– Beegrrl
Brilliant, Beegrrl. That’s it. You got it. – Malcolm
Absolutely fantastic Bee – thanks so much 🙂