I wasn’t raised to love Food. My family didn’t revere it and my childhood memories were filled with instant ramen, food court fare at the mall, and strange-smelling leftovers packed for school lunches rather than lazy Sundays cooking with Grandma or day-long family feasts. My mother – forbidden by traditionalist parents from learning the ways of the kitchen – only began cooking seriously after she married my dad (first dish: “fried rice” made by literally frying raw rice).
I am not a celebrity chef, visionary photographer, or on-trend “influencer”. I spend most of my days behind a computer at a job that pays me just enough to afford the occasional vacation. I don’t cook with immersion circulators, smokers, or golden tweezers in a gleaming, minimalist kitchen. Most of my photos are hastily taken and the ones that make it online are posted long after I’ve digested the meal in question.
This blog was not started as a tribute to food’s decadence or aesthetics. Instead:
- I dedicate my words to the Regular Cooks and Diners who know all too well the smell of something burning in the oven, grumble at having to shop for groceries, and sigh at the perpetual scarcity of time in the kitchen,
- I post for the Food Lovers love the Stories and People as much as they do the Meal,
- I cook for the Wanderers who see themselves in the dishes of another’s table, no matter how foreign or distant,
- and I break bread with the meal-time Philosophers who know that the best condiment for any meal is a good conversation.
This is for those who eat not only out of nutritional necessity, but the desire to connect with themselves and each other regardless of race, creed, occupation, or method of cooking eggs.
In Breaking Bread, we Break Boundaries.
Paolo Española is a wandering diner in search of a good meal and an ever-elusive identity. Unable to accept 16-hour workdays staring at Excel sheets as an accountant, he started a food blog, rebelling against his elders’ concerns that he “might get deported” for not doing the adult thing of focusing on climbing the corporate ladder. Paolo now works at an enterprise software company in New York during the day and at night, produces a podcast, dreams up menus for pop-up dinners, and travels the world studying and writing about the language of food. Through his work, Paolo wants to show how food can and should be enjoyed by all regardless of background, busyness, or ability. He believes—though naively according to people wiser than he—that food can be used to solve ALL of the world’s problems and one day hopes he can use food to help others believe in their potential, connect with their stories, and realize we can all be breaking bread as one in this wonderfully crazy world of ours.