When I was a kid, I used to say I wanted to be a cook when I grew up. It wasn’t my only choice - I also used to say I wanted to be a scientist and Popeye, and I never managed any of those, but at least I managed to slowly make some progress in the kitchen.
In 2003, I assumed I really wanted to start learning how to improve my skills - I bought some books, I tried some recipes, and, little by little, I became more confident.
…Oh, and Popeye as well. :)
In 2007, a friend and I decided that it might be fun to share our kitchen adventures and we launched Cozinha Com Tomates, a blog where, for seven years, I published using the name Chef Spadanini. We eventually stopped publishing, right about the time that I moved to London, where I have been enjoying the opportunity to discover new ingredients and new ways of cooking
In 2017, because the idea of sharing is still fun to me, I created this Ponto de Espadana - the Portuguese name of one of the cooked sugar stages (when sugar reaches 117ºC), but also my surname. And I still wouldn’t mind being a cook when I grow up.
In 2017, because the idea of sharing is still fun to me, I created this Ponto de Espadana - the Portuguese name of one of the cooked sugar stages (when sugar reaches 117ºC), but also my surname. And I still wouldn’t mind being a cook when I grow up.
…Oh, and Popeye as well. :)
Bruno Espadana
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