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Pan Macmillan

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Andrea Burgener Points Out the Key Differences Between Being a Foodie and Being a Chef

Lampedusa PieAndrea Burgener, author of Lampedusa Pie, has written a column to educate foodies (she makes a point of apologising for using the f-word) on how to be more like chefs: “The good news is, it is much easier than you thought. In fact, the message is: stop trying so hard.”

A large part of the foodie phenomenon, the foodie “impulse”, is linked to the “chefdom-is-cool” phenomenon. Everyone secretly reckons that, in another life, they’d make a great chef. And maybe so.

But foodies, I’m here to tell you that if you really want to emulate chefs, most of you are going about it all wrong. You want to up your game from dilettante to seriously cool foodie? The good news is, it is much easier than you thought. In fact, the message is: stop trying so hard.

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