Speaking of fresh bread, not only have we been attracted to Gabriele’s quarantine baking, but we’re surprisingly mesmerized by the ambient sound version he posts online. Who would’ve known that watching time-lapse breadmaking could be a therapeutic viewing experience?
“I have to be honest” Corcos said, “peasant cuisine from Tuscany lends itself very well to the survivalist. Baking bread, curing meats, cooking with old bread, recycling leftovers, making soups out of anything” has been a jumping off point for the chef, who added “I started making french fries, that’s kind of like something that I really never did. I usually buy the frozen, ready to bake kind of stuff and now I’m full-on Belgian-style, an hour to make fries, but it’s completely worth it.” Thankfully for us, “I posted on Instagram. I’m having a lot of fun.”
Gabriele isn’t alone in having fun, as just watching his videos has continued to engage us and we’re not alone.
“I started going back to my roots, from when we started the show, and I started filming myself in the kitchen again.” Corcos continued “It’s a different format, I don’t talk, I don’t give direction, I’m publishing two kinds of videos for the same recipe, one with music and one with ambient sound.”
Recognizing his eager audience, the chef said “I’m super happy and people are enjoying it a lot. The next one in line is a burger, I posted fries yesterday, then we’re going live again with my wife basically once or twice a week”, leaving us to reminisce about the couple’s Extra Virgin and Extra Virgin Americana on Cooking Channel.