I’ve been extremely fortunate to be here in Barcelona, Spain as a guest of my dear friends Tomer and Noam, owners of Florentine Kitchen Knives to co-teach a knifemaking workshop for the second time. And as we had a little time before my flight home, we recorded an episode that would have been completely different if we talked in the beginning of the trip. After spending a few days with Tomer and walking the streets, seeing the people and eating the extraordinary food I really saw the influence Barcelona has had on Florentine Kitchen Knives. I don’t believe it’s intentional; it feels like the most sincere form of cultural osmosis. The similarities Florentine Kitchen Knives have to the direction of the food scene is apparent. We talked especially about his friend and my favorite chef in the world Borja. At his restaurant Ultramarinos Marin, we were treated to the most delicious food I’d ever had. Each dish was the opposite of “tweezer food” - simple with little garnish, a few bites to share as most Tapas is and the flavors were surprisingly overwhelming. The best food i’ve ever had, has been cooked by Borja. No question. We talked about him and his connection to Florentine Kitchen Knives and it was fantastic to see Tomer & Noam in a different light after an amazing few days. We’ll definitely be having the workshop next year. I can’t thank them enough for their incredible hospitality and friendship. If there’s a word that’s more than “thank you” I’d definitely use that… Mucho Gracias-GF
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Go look at the course curriculum at CMA:
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** Taking classes from some of the best in forging at one of the best facilities in the country is an excellent opportunity to propel yourself as a blacksmith. Not to be missed. And with housing on the campus it’s a great way to get yourself to the next level.
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