Negotiated Portfolio: Food Ideas

For my Negotiated Portfolio, I have to come up with what will be the best journalistic writing since starting my degree at Falmouth. Since the start of last term, I’ve been quietly brainstorming about what I could write about, who I could interview and what strengths to utilise.

As many of you might realise, my passion is food and I think everyone at university (including my tutors) are aware of my appetite for this type of content. Here are the best ‘food’ ideas that I came up with and were approved by my tutor:

Idea #1: I am currently working on a piece that I submitted last year for both my Magazine Production and my Photojournalism modules. It was a piece on the Caribbean restaurant in Falmouth, Cribbs, and its step (in the right direction) towards Cornwall integrating more cultures. It primarily focused on the connections between Cornwall and the Caribbean through food. During a guest lecture with the editor of Cornwall Today, I decided to pitch this piece as a potential feature in an upcoming print. Luckily, she liked it and so am currently working on updating and re-tweaking it to suit Cornwall Today’s audience and hopefully getting it published. Plus Chef John has recently embarked on a new journey taking over Falmouth’s Q-Bar and after giving it a new life and new lick of paint, he’s successfully transformed it into Cribbs Cafe and Bar.

Chef John

Idea #2: Through my Publishing module, I’ve been creating a cookbook and so have been grabbing influence from chefs and their own books. Yotam Ottolenghi‘s Jerusalem inspired me from the get-go. (I ramble about the brilliance of this cookbook in past posts!) After an unsuccessful attempt to get a question to Yotam via a live Q&A session on The Guardian, I had to try another route and sent him a Facebook message through his page: Ottolenghi. Luckily, he’s replied and will hopefully be able to squeeze some time for me into his schedule. I’ve been working on questions that are less obvious and ones that I’d actually ask him in person if in a conversation. For example I’m curious to know what is his in-the-kitchen faux pas.

Yotam (The Times)

Idea #3: Another chef who inspired me is Rachel Khoo. Her bubbly British TV personality yet Parisian location of both her show ‘The Little Paris Kitchen’ and her then restaurant just ticked so many boxes for me. I really would love to follow in her footsteps in the sense of following your dream and getting so many marvellous opportunities. She also has fantastic taste in clothes and lipsticks. I’ve sent her a few tweets in the past few days and after getting one ‘favourited’ by Khoo, I’m hoping that I’m one step closer to sending her a Q&A also. What makes it even more exciting is that she’s tweeting about a new book and new shows to go with it.

Rachel (The Guardian)

Idea #4: There is a fantastic vegetarian restaurant and cafe in Falmouth called ‘Pea Souk’. The owner and chef focuses on and specialises in creating flavourful dishes inspired by the Mediterranean, India, Pakistan, Morocco, Turkey and other Middle Eastern countries. This utilisation of such unique origins of flavours and ingredients really does pour out of the tiny cafe’s doors. Having wanted to interview and photograph the owner of Pea Souk for some time, I’m hoping to finally get the courage to become a fly on the wall while she musters up some of her popular meals.

Pea Souk (Eat Out Cornwall)

Idea #5: Stepping mildly in a different direction, I wanted to do a more serious piece related to the horse meat scandal. I wanted to approach this topic with a different angle: what are the butchers’ opinions on vegetarianism now? As someone who I’d refer to as a ‘selective vegetarian,’ I eat protein when I feel my body needs it. I no longer claim to be vegetarian but haven’t eaten red meat for over 2 years and the likelihood of me eating it again is quite slim. It would be quite interesting to know if more and more people will pick up on only eating a limited amount of responsibly sourced meat (even if straight from reputable butchers) or if they’ll quit meat altogether. What I want to focus on as well is the trend of vegetarian children influenced by their parents and making sure their dietary needs are being assessed properly by doctors. This is my roughest idea but one I’m going to keep working on to try to iron it out.

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