If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May. Antoni Porowski More Quotes by Antoni Porowski More Quotes From Antoni Porowski Learn how to treat your vegetables with the love and kindness that they deserve. Antoni Porowski treat deserve kindness love Food can offer a moment of pure emotional pleasure in an otherwise hard and difficult world. Antoni Porowski moment emotional food world I have a deep and pathological obsession with trees and plants. Antoni Porowski trees plants deep obsession I always take a shower now before I go to bed. It's so important just to cleanse everything off. Antoni Porowski everything go always important There should be no rules at your dinner party except for people to eat a lot and enjoy a long night where they feel like they could fall asleep at the dinner table at the end. Antoni Porowski dinner night long people My biggest nightmare is that something doesn't have enough salt. Antoni Porowski something salt nightmare enough My T-shirts wrinkle because I sweat a lot. Antoni Porowski t-shirts lot because sweat Food not only connects us at the idyllic dinner table setting with family and friends: it is also part of our mundane, daily transit to and from work. Antoni Porowski daily family work food Montreal is just so multicultural and ethnic and diverse, and it's what makes us special. I say 'us' like I still live there, but I still do feel like a Montrealer. Antoni Porowski live say feel special I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?' Antoni Porowski myself always i-can remember My background is in psychology - that's what my bachelor's degree is from, and my specialization. Antoni Porowski bachelor degree background psychology How I show love has always been through food. That, for me, has been the foundation of how I express gratitude for anybody around me. Antoni Porowski me gratitude food love A cheese dip is good - it's for when you're like, 'You know what, I've had a long day. I'm just gonna eat a big bowl of cheese, and I'm not gonna care about it.' Antoni Porowski day good you long There's a deodorant I wear called Baux, from L'Occitane, that is super nostalgic because it reminds me of being in Greece in the summer. When I put it on, I'm immediately taken back to that feeling of having salty skin and hair from the ocean and the taste of fresh fish. Antoni Porowski fish me ocean hair My comfort zone is in a kitchen. Antoni Porowski comfort-zone zone kitchen comfort I really enjoy being vulnerable, and it's how I connect with other people, and part of how I do that is through food, by sharing something that I feel is very intimate and personal because it's something that I create out of nothing. Antoni Porowski feel enjoy food people When I was around 18, I got kicked out of my parents' house, and I wasn't allowed to take anything with me. I slept on YMCA towels for a whole semester in university before my father found out and bought me a mattress. I felt really free because I was finally living on my own, but I was also really depressed because I had nothing. Antoni Porowski parents me my-own father I don't cook around heat in my underwear. Antoni Porowski cook around underwear heat I'm definitely more of an extreme eater. I'm decadent on weekends and try to go plant-based during the week with a bit of fish - pescatarian thrown in. Antoni Porowski fish more try go I'm someone who's experienced impostor syndrome - as I think a lot of people have with their careers, especially when they pursue what they're passionate about, because they want to be good at it. I've experienced that as a gay man; I've experienced that as a cook, as a gallery director, as a student of psychology. Antoni Porowski good man gay people
