InCompanyOfFood

In Company of Food (ICOF)

 
“Tell me what you eat, and I will tell you what you are! ”
— Anthelme Brillat-Savarin
 

Registering flavours is one of many ways we interact with the world. If you would like to express yourself through food and cook to show emotion. If your ambition is to challenge yourself and expand your gustatory comfort zone. If you are interested in trying new foods, or would like to explore new eating habits. Or if you are simply curious about what works in the kitchen and how it works, …

then, ICOF can be your source of knowledge, inspiration, and skill. 

In Company of Food is a food inspiration hub

based on curiosity and love of food. 

 
 

At ICOF, we love to explore food in all its glory, from history to techniques, from recipes to culinary workshops. We also use food as a learning stage for leadership development and personal growth. Join one of our initiatives or drop Mi a line to exchange ideas and discuss collaboration:

 
 
Known to the culinary world as a spice or condiment, chillies are actually fruits of the plants from the Capsicum genus. In the kitchens, chillies are used for their heat and flavour. Although, many cuisines have grown fond of them, chillies originat
Each maestro mezcalero adheres to his/her unique style of producing mezcal, but the process must include the four steps: cooking, milling, fermentation, and distillation. The level of orthodoxy and adherence to traditions in production practices res
When served as is, the Portuguese suckling pig, aka 𝓁𝑒𝒾𝓉ã𝑜, never fails to make an impression. The grandeur of its appearance calls upon our primitive, inbuilt love for all things cooked on fire. But for me the impression used to stop t
Endemic to Mexico, agave is the second most important plant after corn. Weaved into ropes and textiles, its fibrous threads have become a source of Mexican financial prosperity. Its sap has been used as a sweetener, alternative to maple syrup or hone
I am forever mesmerised by the loquat tree. It thrives against all odds renouncing the regular flow of gardening seasons. Undoubtedly, the southern rhythms are different to those in the north. But even in Portugal, when orchards are just waking up fr
Salt. Its value has been recognised since ancient times, and has been since reflected in the language. The word salary (en.) comes from Anglo-Norman French salarie, from Latin salarium, denoting a Roman soldier’s allowance to buy salt, from sal
Tortilla is a thin, flat, unleavened bread typical to the Mexican and Central American cuisines. Made out of corn and water, tortilla is a food and a blessing at the same time. For Maya, it is the connection between the human and the divine. In Mex
The Easter has just passed but it was only yesterday that I tasted my first Folar. In fact, I tasted two: the classical one with an egg and the sweet one, Folar de Olhão thanks to a delicious spread @vilavitaparcresort In Portugal, some kind
I have one requirement when choosing what to bake for Easter - whatever it is, the bake must contain yeast. It goes back to my grandparents’ tradition of baking the yeast-risen bulki, the enriched, sweet breads in Eastern Europe. In Christian
Mexicans say “Sin Maiz No Hay Pais’’, no country without corn. Deeply woven into Mexico’s history, culture, and economy, corn is far more than just a food source. The Maya associated corn with creation, first humans were mad
Every February brings about a much beloved and delicious Pancake day. As a day of indulgence and joy, it is rooted in a Christian tradition known as Shrove Tuesday. The name comes from the verb shrive in the past tense (shrove), which means going t