Angela Vescuso
Bio
After 17 years of life in the city working in HR programme management and transformation, I took the plunge and did the full-time Leiths diploma in 2014. I always loved cooking and food and decided not to delay any longer, so I began a new working life in the food industry.
Since then I’ve been mostly working freelance in events catering but also as a teacher at Leiths on both the professional and amateur courses – and I haven’t looked back since.
Quickfire Questions
What is your most pivotal food memory?
When I was about four years old we went to visit my grandmother in southern Italy. It was early September, boiling hot, and there was a huge field of sweet corn growing behind her house. We knew the farmer and he would invite us to pick go and pick a few ears which we did really excitedly. We’d then take them home and she would fry them in butter and salt until caramelised and sticky. Corn has never tasted them same since.
If you could prepare a meal for anyone, who would it be and what would you make?
Do you do all the cooking at home?
What do you think is the most challenging ingredient to work with and why?
Artichokes. They make your fingers black and it can be a devil to remove.
Is there a bit of kitchen kit you couldn’t live without or you are particularly attached to?
A bamboo spoon I bought in Mexico about 10 years ago. It’s got a split in it now, but I can’t part with it as it’s the perfect size, and I use it all the time from stir frying to making a ragu.