Wrapping up a trip to Shanxi with three of Asia's top Italian Chefs
Chef Riccardo La Perna demonstrating Italian pasta making to a class of Shanxi noodle students in China.
Last week, Chris SaintCavish and I published the final of a three-video series taking three of Asia's top Italian chefs to Shanxi province - one of China's most diverse places when it comes to wheat noodles.
It was a big project, months of planning on Chris' side, then months of editing on mine, but 4 million views later across a handful of platforms certainly showed me how much people crave these genuine connections.
These Italian chefs were far from their kitchens, facing a real language barrier, but despite all of that, were able to easily connect with the Chinese chefs they met, because, at the end of the day, feeding people, a love for flavour, pursuit of the right ingredients, these are things that transcend any language or cultural difference.
It was a good reminder for Chris and I about why we do this, what really is the value in capturing the nuances of Chinese cuisine and showing it to the world? Well it turns out that this could be the very way we can make the world feel a little smaller and more connected.
Stories just like this.
So stay tuned - we have a lot more on the way!
