by Heather Schmitt-Gonzalez / Friday, April 13, 2012
50 Women Game-Changers (in Food): #43 April Bloomfield - Warm Bacon and Egg Salad
April Bloomfield actually started cooking by chance. Her intention was actually to become a police officer in Birmingham, England, but she wound up not getting her application turned in in time. So instead, she followed her 2 sisters into cooking school. She worked her way around London, even working Ruth Rogers and Rose Gray (they were #26 on our list) at the River Café. In the US, she even spent a summer working with (#2 on the list) Alice Waters at Chez Panisse. Jamie Oliver actually recommended her to Mario Batale who mentioned her to Ken Friedman who was looking for a chef to run the kitchen of The Spotted Pig. After taking a bit of a food tour of NYC with Friedman and Batali, they knew she was the one.
The Spotted Pig as well as The Breslin (in The Ace Hotel) and John Dory Oyster Bar (also in The Ace). Her book, A Girl and Her Pig: Recipes and Stories was released just 3 days ago. I am looking forward to reading more about and from this somewhat elusive chef (as in, she keeps to herself - no show boating).
Bloomfield fell in love with fresh, simple, local ingredients after eating a Walnut Pasta dish at the River Café that was packed with fresh, local ingredients - nothing fancy, just the food shining through. She says “It was the most amazing thing I’d ever eaten. It was like someone had hit me in the head with a great pan. It shocked me into another palate level, and it made me question what I had been doing for the last ten years.” This feeling shines through in her food today. She puts her classical French and Italian cooking techniques into cooking the English food that she grew up with and is an advocate of not only using fresh, local ingredients but using ALL of them...as in head-to-tail cooking. As it should be, in my opinion. Showing great respect too the animals that gave their lives to nourish you.
- ¼ c. + 3 Tbs. olive oil
- 2 garlic cloves, halved lengthwise
- 4 anchovy fillets, chopped
- 2 Tbs. red wine vinegar
- 2 tsp. Dijon mustard
- 1 c. (heaping) ½" bread cubes
- 8 slices bacon
- 4 large eggs
- 5 oz. arugula
- ¼ c. chopped chives
- freshly ground black pepper
NY Magazine: Of Pig Snouts and Head Cheese
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.