April Bloomfield

Ingredient: Pig

About April

April Bloomfield has spent most of her life in the kitchen and had the pleasure of working with some of the most revolutionary chefs before taking on a kitchen of her own. A native of Birmingham, England, April began her culinary studies at Birmingham College. From there, she went on to hone her craft through cook positions in various kitchens throughout London and Northern Ireland, including Kensington Place and Bibendum. It was under the guidance of Ruth Rogers and Rose Gray at The River Café where she learned to appreciate the beauty and simplicity of food.

April Bloomfield is the executive chef and co-owner of the Michelin- starred The Spotted Pig, The Breslin, The John Dory, Tosca, and Salvation Taco restaurants. She was nominated for an Emmy for co hosting the second season of the PBS show Mind of a Chef.

April’s first cookbook, A Girl and Her Pig, was published by Ecco in April 2012. She was honored as a Food & Wine “Best New Chef” in 2007, and in May 2014, she received the coveted James Beard Foundation Award for “Best Chef: New York City.” In April 2015, April’s second cookbook, A Girl and Her Greens, was published.

Why I Love The Pig

"I adore pigs, and I love eating them and cooking them, and I love using the whole animal.”

Sausage Stuffed Onions

Serves 4
Delicacies Chef's Table

Delicacies Chef’s Table

Mar 1 - May 31, 2016

Chef April chose to support non-profit Share Our Strength with a monetary donation (resulting from sales) from Delicacies in 2016.

Mythology

The pig is sacred and the pig is profane. The pig is omnivorous and it is delicious. The pig divides us: many cultures celebrate it; some cultures abhor it. In the barnyard and in the wild the pig is a devourer, most often depicted as female, due to its chronic fertility. Because the pig roots forward with its nose down, never moving backwards, it symbolizes progress and prosperity. Wear this token to awaken buried creativity, that which rises from the deepest muddy recesses to lofty heights.
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