This article is part of a six-part series based on our experiences at and after) Terroir VI. Terroir is a gathering of the Hospitality Industry (mostly from Toronto but there is National representation in the audience) which is a full-day symposium held every April and brings some of the best speakers from around the city, country and the planet to discuss food and it’s future as it relates to that industry. For all of the articles in the series, click out link to Terroir 2012.
This was the third time we had the privilege of attending Terroir and I arrived waiting for “the moment.” I knew it would happen, I just didn’t know when.
In 2010, the moment occurred when Chef David Kinch introduced me to Umami and declared that his team assessed every dish for the presence of Umami and, if it was missing, they found a way to introduce it to the recipe.
The moment of 2011 came from Fergus Henderson when he declared that, “Cooking is merely the act of balancing acid and salt” (this would later be repeated to me by Chef David Kinch in the same day).
What do these moments have in common? They changed the way I cook forever.
This years “moment” came from Tama Matsuoka Wong.