When we blanch some ingredients in ash water it removes all their bitterness and astringency, which has opened up a new list of ingredients that we had never considered as edible. — Jock Zonfrillo Copy Share Image
While growing up in Scotland, which has a large Indian population, I would end up eating a lot of Indian dishes. So, it is familiar to me. — Jock Zonfrillo Copy Share Image
As a chef, I love to travel and taste different cuisine styles and different flavours. — Jock Zonfrillo Copy Share Image
I suppose that Ive got to point out that 'Nomad Chef' is not about survival in the wild. It is about celebrating remote communities… — Jock Zonfrillo Copy Share Image
One of the main lessons I've learnt is to give back more than you take, and that has become a core part of my… — Jock Zonfrillo Copy Share Image
We were in Ethiopia for Christmas and they all chip in to buy a cow and stand around eating it raw. The whole thing.… — Jock Zonfrillo Copy Share Image
Its easy to research on the Internet, but its also easy to get the wrong answers. Not all that you read on Google is… — Jock Zonfrillo Copy Share Image
I am grateful to have found food. It has helped me understand and find a path out of those troubled times and move forward… — Jock Zonfrillo Copy Share Image
In a modern world where so much globally is homogenised it was exciting to discover the individuality of the different remote communities. — Jock Zonfrillo Copy Share Image
The Peruvian Amazon was amazing. We cooked alligator and I got stung by an electric eel. — Jock Zonfrillo Copy Share Image
I'm a pro at eating. I'll eat four to five times more than a normal person. — Jock Zonfrillo Copy Share Image
Ethiopia was one place that just blew me away. How many spices they used in their cuisine. Incredible. Theres a spice mix called berbere… — Jock Zonfrillo Copy Share Image
