Georgia Cadoret
Food is not just about taste - it is about storytelling.
... Culture, history, and storytelling, I should say. But that doesn't have the same ring to it.
Connecting food with stories and folklore is what I'm all about, so if you'd like to know a little about me and where I'm from, please take your coffee and hear my tale for a few moments.
Much of my childhood was spent in Hong Kong, where the norm was to see buffalo plodding along the roads, and play beach frisbee for school PE. I acquired a taste for chilli squid at the age of seven, and lusted over the smell of coal-roasted chestnuts on street trollies pushed along by 80-year-old po pos (that's 'grandmas' in Cantonese). I moved full-time back to the UK when I was 17.
At a point when I was lost for direction, I returned to Hong Kong to become an English teacher, and started writing for Hong Kong's only food magazine. I was sent to myriad old, new, trendy, and traditional restaurants in the city to eat for free and then write about them... I thought I had died and gone to heaven. It was what I would call my first-career-love, akin to one's formative romances at school; bounding in head-first with no inhibitions or any clue what you're really doing. This job was puppy love.
A year later, I moved back to the UK, where I now call Cornwall home. Although my writing was leading me to work on some exciting projects with wellness blogs, interviews with experts, and online copy, I found myself constantly drawn back to the kitchen. Hospitality had been my side-hustle and means of additional income since I was fifteen, but always front of house, pulling pints, or washing dishes. I wanted to cook.
Beginning my professional cooking career with Philleigh Way Cookery School, I have since catered weddings, feast nights, private suppers, parties, corporate dinners, festivals and street food across Cornwall and the UK.
Whilst working in the kitchen at Nancarrow Farm, I learnt a lot in a short space of time, but, being impatient, I wanted creative control, and craved more intimacy with those I was cooking for.
I've since gone my own way to produce events and creative projects that explore what I think is important in the natural world, in food, cooking and the way that we eat. I wish to connect people, and to connect them to the food they're eating.