Why Dominic Franks thinks we should all cook differently: "... you are guaranteed that you have no moist soil ..."

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Dominic’s new book, Cooking wrongis as playful as it is practical. The concept? Layer your ingredients on a baking sheet, cover them with pastries, bake and then turn the entire creation to reveal a golden, occurring dish. Think of tarte Tatin, but with endless possibilities.

While most wrong creations in the book encompass pastries, Franks quickly indicate that technology is more about trust and creativity than regulating strictly. “There are other things too,” he explains. “It’s really the same layering idea. Many wonderful meals, sides and salads.”

Dominic’s journey to the culinary fame was not always glamorous. He remembers a “very disappointing chicken salad” that was eaten in a bar after a night, far from the visually breathtaking tarts that would later make him an Instagram star. But it was a single video -a caramelized shallot and soft cheese cake -that catapulted it into the spotlight.

“I created this dish and just overnight it was absolutely crazy,” says Dominic. “Hundreds of thousand new followers overnight. It is now 40 million views.” The viral moment was life -changing, but it remains refreshingly down to earth over the inconsistent nature of social media. “They are caught by the algorithm and it becomes a bit as if they are in a machine,” he ponderes.

Despite the pressure of content creation, his passion for house food remains the focus of his work. As a autodidactic cook from a large Jewish family, he attributes his mother’s legendary buffet and love of his father to the classic restaurants of London for his food objects. “Every meal, every opportunity, focused on food,” he recalls. “Only the love of eating.”

The comfort of home and the porridge

Comfort food is king for Dominic. According to his ultimate Court of Justice, he does not hesitate: “Sausage and porridge. I am probably one of the laziest chefs in the world and my husband is a vegetarian, so it can sometimes be a bit difficult. But if you make amazing mashed potatoes And a wonderful one Onion sauceIt is so reassuring. “

It’s not just nostalgia, Dominic served sausage and mash at dinner parties to delight the guests. “The faces of the people glowed. They thought:” Oh, I understand this food and I want it. “” If you look at the ingredients, most of them only say potato. You know what you get. “

Eating for everyone

Dominic’s nutritional philosophy is based on inclusiveness and joy, not in snobilism. He is open to culinary confessions (quiche with kitsch paste is his claim to fame), disaster (a bundle cake that never completely leaves the can) and guilty joys (I used to eat crispy nut -cornflakes through the bucket -load “). He also firmly believes to save food from the ground. “I ate things from the ground most of my life. I still live.”

He calls for a return to real cooking, especially for the next generation. “Bring cooking back to schools. Make it literally mandatory,” he urges. “When you grow up, how you learn through food, where it comes from, how to do it, you will respect food and there will be less waste.”

A life with taste layered

Dominic now lives in Lincolnshire and has a quieter life that is surrounded by local producers and a slowly flowering eating culture. He celebrates the unduncated bounty of the district in areas of vegetables, herds of cattle and a new generation of passionate food manufacturers.

Dominic is not about unusual ingredients or elaborate presentations with good food. It is about sharing together, community and a feeling of fun. “Good food means being with friends and family. I love A stew In the middle of the table. It is exactly the way it is served, the people with whom they are together and the stories behind it. “

So the next time you are in the kitchen, it may be time to turn things upside down.