A few weeks ago, we received a message from Maria do Carmo, owner of the Alentejo House in Estremoz, Portugal, telling us about a book her husband João Wengorovius had just published. Consumed with a passion for haute cusine and the stories behind it, the former CEO of advertising agency BBDO in Lisbon had taken flight, travelling the world for three years, interviewing 21 well-known chefs. His book, We, Chefs, is the story of the conversations he had with them, complete with striking photographs of both the chefs and their dishes. There are, he tells us, no recipes to be found in it — only “an invitation to expand our minds through food”.
Intrigued, we decided to find out more.
Have you always been interested in food?
What made you decide to travel the world meeting chefs?
How many flights did you take in pursuit of this goal?
Did you ever question your mission?
What was the most interesting thing you were told?
JW: “It’s hard to select a single one because I have been told many interesting things on this journey. Joan Roca made this observation that I find very revealing: ‘Fresh products always traveled badly, but seeds have always traveled well.’
“Massimo Bottura highlights a very important aspect when he says, ‘If you have an obsession, go deep into that obsession, because that is passion. And only through passion, you can transfer emotions.’ I can identify with that.
What was the most interesting thing you ate on this journey?
How do you bring your interest in food into the Alentejo House?
JW: “It is probably not by chance that we have many guests who are foodies, cooking aficionados or even Michelin star chefs. These people value having a well-equipped kitchen (Wolf/Gaggenau) with everything they need. Most of the year, we have fresh aromatic herbs in the garden that you can just pick up and use in your cooking. And some fruit and vegetables, depending on the season. The kitchen opens to a spacious living room where people can gather around a large table to share their meal. I find that very important. That’s why there are also tables outside to dine al fresco. Many cookbooks are available in case you are in need of inspiration.
It’s obvious that aesthetics are obviously of great importance to you and Maria. Is design a key factor when you travel?
Is good food a luxury or a necessity?
“But you can also find good food in many affordable places which are not classified as ‘haute cuisine’. And you can cook your own great food, without spending much. If you cook with love and make sure you use good ingredients, it is a luxury, but a luxury within your reach. Ferran Adrià said a nice thing about it: ‘Remember that a good sardine is always preferable to a not-that-good lobster.'”
To experience cooking in the kitchen of the Alentejo House, as well as everything else it has to offer, please click here. To order a copy of João Wengorovius’ book, We, Chefs, visit our Marketplace here.
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