After going to London at Twenty, Jessie worked in a restaurant in Chiswik, but soon struggled to complete the ends. His background in skateboarding – where tricks film and pay attention to how things were necessary – they were taken for photography. Jessie explained, “I was completely suffering from the way to watch the video and the way the pictures appeared,” Jessie explained. He soon found himself helping a photographer, despite that never before the camera was worked before.
Jessie’s visit through kitchens and creative industries shaped his approach to food. He describes the kitchen as places where “they don’t care who your parents are. They don’t care where you have come from. They care that you are ready to work.” This feeling of belongingness and challenge was something he nurtured, both in skateboarding and kitchen.
Cooking with vegetables: a creative challenge
Jessie’s first kitchen book, Cooking with vegetablesPlant-based cooking is a celebration of their passion, but it is not strictly vegetarian. “I eat everything, but I said with vegetables, love, love, love, cook,” he said. Their approach is about putting vegetables first, not as a side dish or one later, but as the main event. “Instead of seeing a vegetable, as you are eating, and perhaps you have some protein, such as animal protein, but it is not completely vegetarian. And there are many vegetarian dishes that are about 70% of vegetarians.”
Jessie’s inspiration comes from her upbringing, where her mother, who worked for Nancy Silverton in La Brew Bakery, was also abundant and seasonal. “He was surrounded by vegetable gluten throughout the season. And it is really the same cooking style. It is as if you know, you have a lot of courtyards. You are going to make dinner outt courts. So he is cooked in that way.”
He wants people to see vegetables as exciting and enjoyment, not just a healthy or diet box. “There are many people cooking vegetables for health, diet, lifestyle. And there is a lot of tests of vegetables to have a full meal … rather, how can I make dinner from carrots where carrots are the main components. What is the best way to cook them, and once you can prepare them, and once you can be similar to a stek, you are the same.”
Jessie’s goal is to make vegetables a star, focusing on taste and experience rather than nutrition quota. He said, “It is actually a really focused, dirty vegetable food,” he said, “Want to move away from” the effects of the rainbow bowl “, where vegetarian food is expected to be a medley of many materials as possible as possible as possible.
A cool, approach to food items is considered
Jessie’s content is standing out for its cool, visually attractive style. Unlike many food creators, who rapidly favor the book, loud video, Jesse is quiet and meditative. He said, “I just want me to be the same.
He avoids the voiceover, preference the natural sounds of cooking to take the center step. “I am nervous to do so. I find it really difficult to speak, even if I am recording it myself. I find it really difficult to talk with the camera. It’s crazy. I suddenly feel that if I put a camera on my face and start talking, I suddenly feel that I am in a auditorium.”
Jessie’s videos are designed to calm the audience and provide a sense of order. “I wanted people to feel how good it feels. Through watching the video, as you don’t even have to do this. You can just watch the video and feel like this that you are in a good, well -organized, clean place.”
His background in fashion photography affects the visual style of their cooking content. “I shot everything on the film and I all printed myself in the dark room and it was all kinds of calm and blue and even my photos had an element even in a kind of sadness and, and when I did my Instagram account, I was so, Oh, this is just, I just want what I am doing.”
Enjoy cooking at home and sharing food
For Jessie, the heart of good food is the act of cooking and sharing at home. “My favorite food, favorite foods are always those that someone else has cooked for me. No matter what it is. It can be anything. I think the definition of good food was just cooking at home, cooking people, feeling for you.”
He is clear about his preferences, accepting, “I make a lot of excitement about going out in the restaurant, where I also enjoy 90% until I know what I am doing. I can’t remember the same time where I did not like food, I was served in someone’s house or I did not enjoy it.”
Jessie’s approach to Desert in his book is also about celebrating the people around him. “I originally thought that I love the most in my life who make my favorite desserts. And to talk about how I don’t love them. My favorite dessert is always what someone else has made for me.”
