Sfougato

Around this time last month I made the decision to leave my job as Creative Chef and dedicate my time on other things that I felt I had neglected over the past 6 months. 

Working in the kitchen of a restaurant reminded me why I love cooking but it also made me realise that my desire to cook was not being fulfilled in that space. Since leaving, I have put much thought into, why I like doing this, and deeply wondered why it always felt wrong when people called me chef. 

My admiration for gastronomy and the chefs that practice it, goes beyond my capability of explaining it, and so I felt that it was wrong to introduce myself as a chef when I have nowhere near as much experience and knowledge as these professional masterminds. There is though someone I admire and respect more than any Chef in the world, and that's my Grandma. She may just be a home cook, but makes the most wholesome and nourishing food I have ever had and that's because of all the love she puts into her cooking, knowing that she will be feeding her family. I remember her always telling me as a kid, or even nowadays, "you eat, and my belly is satisfied" and that's precisely how I want to feel when cooking for others.  

So in conclusion, I will happily call myself a cook from now on, because there is no one I'd rather be more like, than her.

Today I've got for you a traditional greek omelette type thing called Sfougato. It's essentially scrambled eggs with grated courgette and tomato. I made mine look a little fancier with a bit more decor but it is up to you how you serve it.