Nuestra Global Nomad Olia Hercules, nombrada “Estrella emergente de 2015” según The Guardian ha lanzado su primer libro, “Mamuschka”. Podríamos describirlo como una recopilación de recetas ucranianas y alrededores, pero es mucho más que eso. En sus páginas encontrarás las recetas familiares que Olia ha heredado de su madre y tía. De hecho y en ocasión del libro, las tres cocinaron juntas durante un mes en Ucrania en un proceso que la chef describe como “casi una terapia”. Gracias a su solvente trayectoria como estilista de comida y fotógrafa, el libro es un placer para todos los sentidos, ofreciendo la oportunidad de viajar mientras cocinamos estas recetas poco convencionales. Quizá estas próximas navidades sea una buena idea sorprender a nuestros invitados con un plato de Mamushka.
¿Cuando decidiste que querías ser chef?
En 2008 durante la crisis. Porque pensé que si tenía que estar mal pagada y trabajar duro, al menos hacerlo con algo que me apasionara.
¿Crees que es más complicado para una mujer ser relevante en el mundo de la alta cocina?
Realmente es mucho más duro destacar como mujer chef. Es un entorno bastante brutal.
¿Qué vino primero, el estilismo, la escritura, o la cocina?
La cocina, en casa, de manera incesante.
¿De dónde viene la idea de hacer un libro como Mamushka?
Mamushka empezó como un proyecto personal en un momento muy duro de mi vida. Casi como una terapia. Y entonces ocurrió el milagro: tres editoriales querían publicarlo.
Explícanos un poco más sobre el libro. ¿Por qué deberíamos tenerlo?
Va sobre comida fresca y estacional y además también cuento historias en él. Espero que pueda convertirse en un descubrimiento cultural para aquellos que se hagan con él.
¿Nos podrías explicar un poco el proceso de elaboración del libro?
Lo escribí, lo probé e hice los estilismos en tan solo seis meses, ha sido un absoluto torbellino.
¿Cuál ha sido la parte favorita del proceso?
Cocinar con mi madre y mi tía en Ucrania durante un mes.
¿Qué es lo que más te gusta de la cocina de tu país?
El hecho que se cocina mucho según la temporada, y todo lo que nosotros mismos producimos.
¿Cuál es tu receta favorita del libro?
¡La salsa de tomate fermentado es tan inusual como deliciosa!
¿Cuál es el secreto de un buen plato?
Una buena elaboración y condimentación.
Este verano estuviste en Granada. ¿Qué es lo que más te gustó?
Cogimos algunas navajas, calamares y caballas y los cocinamos a la barbacoa al lado del mar. Todo tenía un gusto estupendo y fue increíble ver a mi hijo de tres años disfrutarlo tanto.
¿Qué es lo que más te gusta de viajar?
Descubrir como la gente vive. Olvida los restaurantes…llévame a la casa de la abuela de alguien y soy feliz.
Sigue las aventuras de Olia Hércules, embajadora del Global Nomads Project de Preventi en @oliahercules y @wearepreventi.
Global Nomad Olia Hercules, named “Rising Star of 2015” according to The Guardian, has launched her first book “Mamuschka”. We could describe it as a compilation of recipes from the Ukraine and beyond, but it’s much more than that. Inside its pages you’ll find the family recipes that Olia has collected from her mum and auntie. Actually, the three of them cooked together for a month in the Ukraine, in a process that the emerging chef describes as “almost like a therapy”. Thanks to her strong background as a food stylist and photographer, the book is a pleasure for all the senses, and provides a great opportunity for travelling while cooking delicious off the beaten track recipes. Maybe this next Christmas would be a good idea to surprise our guests with a Mamushka dish.
When did you decide to become a chef? Why?
In 2008 during the financial crisis. Because I figured if I get paid badly and work hard at least I may as well be in love with what Im doing.
Do you think that it’s more difficult for a woman to become relevant in the world of high cuisine ?
It is definitely harder to make it as a female chef I think. It is quite a brutal environment.
What came first, the styling, writing or cooking?
The cooking,at home,incessantly.
Where did the idea of Mamushka come from?
Mamushka began as a personal project of mine during a really difficult time of my life. Almost like therapy. And then a miracle happened and three publishers wanted to publish it.
Tell me a little bit about the book. Why should we buy it?
Its about fresh, seasonal food and it has stories in it too. Hopefully it can become part of somebodys cultural discovery.
Can you describe the process of making the book?
I wrote it,tested and styled it within 6 months-so like a whirlwind!
Which was your favorite part of the process?
Cooking with my mum and auntie in Ukraine for a month.
What do you love most about your hometown food?
How seasonal it is,and all the incredible produce that we grow.
Which is your favorite recipe from the book and why?
The fermented tomato passata is rather unusual and really delicious!
What is the secret of a good dish?
Good produce and good seasoning.
Last summer you traveled to Granada. What was your favorite experience there?
We picked up some razor clams, squid and mackerel and cooked it on the barbecue by the sea. It all tasted amazing and it was great to see my three year old son enjoying it all so much.
What do you love most about travelling?
Discovering how people live. Forget the restaurants…take me to someones grandmothers house-and i’m happy.
Follow Olia Hercules adventures, ambassador or Global Nomads Project by Preventi at @oliahercules and @wearepreventi.
Global Nomad Olia Hercules, named “Rising Star of 2015” according to The Guardian, has launched her first book “Mamuschka”. We could describe it as a compilation of recipes from the Ukraine and beyond, but it’s much more than that. Inside its pages you’ll find the family recipes that Olia has collected from her mum and auntie. Actually, the three of them cooked together for a month in the Ukraine, in a process that the emerging chef describes as “almost like a therapy”. Thanks to her strong background as a food stylist and photographer, the book is a pleasure for all the senses, and provides a great opportunity for travelling while cooking delicious off the beaten track recipes. Maybe this next Christmas would be a good idea to surprise our guests with a Mamushka dish.
When did you decide to become a chef? Why?
In 2008 during the financial crisis. Because I figured if I get paid badly and work hard at least I may as well be in love with what Im doing.
Do you think that it’s more difficult for a woman to become relevant in the world of high cuisine ?
It is definitely harder to make it as a female chef I think. It is quite a brutal environment.
What came first, the styling, writing or cooking?
The cooking,at home,incessantly.
Where did the idea of Mamushka come from?
Mamushka began as a personal project of mine during a really difficult time of my life. Almost like therapy. And then a miracle happened and three publishers wanted to publish it.
Tell me a little bit about the book. Why should we buy it?
Its about fresh, seasonal food and it has stories in it too. Hopefully it can become part of somebodys cultural discovery.
Can you describe the process of making the book?
I wrote it,tested and styled it within 6 months-so like a whirlwind!
Which was your favorite part of the process?
Cooking with my mum and auntie in Ukraine for a month.
What do you love most about your hometown food?
How seasonal it is,and all the incredible produce that we grow.
Which is your favorite recipe from the book and why?
The fermented tomato passata is rather unusual and really delicious!
What is the secret of a good dish?
Good produce and good seasoning.
Last summer you traveled to Granada. What was your favorite experience there?
We picked up some razor clams, squid and mackerel and cooked it on the barbecue by the sea. It all tasted amazing and it was great to see my three year old son enjoying it all so much.
What do you love most about travelling?
Discovering how people live. Forget the restaurants…take me to someones grandmothers house-and i’m happy.
Follow Olia Hercules adventures, ambassador or Global Nomads Project by Preventi at @oliahercules and @wearepreventi.
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