It’s true that travel is an important component of any burgeoning chef’s education, but sometimes you go somewhere and the lessons don’t stick. For example, I spent ten days last summer in Spain–most of that time in Barcelona–and though we ate some truly extraordinary food, I can’t really say that it changed the way I cook. Yes, I use smoked paprika a bit more freely in my food and I’m very intrigued by the possibilities of pairing chickpeas with seafood, but beyond that? I’m still the same old me in the kitchen.
However, the trip I took in 2005 with my family to Greece (see here), stuck in a very important way: I now make a very good, very authentic Greek salad.