Fifteen years ago, Valentina Harris co-founded the London chapter of Les Dames d’Escoffier International alongside Sue Carter. An award-winning chef, writer and broadcaster, Valentina has spent her career championing the heritage, flavours and stories of Italian cuisine. Here, she shares her proudest moments, kitchen essentials and the dish she’ll never eat again…
Q: If you hadn’t taken the career path you’re on now, what do you think you’d be doing instead?
I think I’d be an actress. Or a politician. Or both.
Q: What’s been the proudest moment of your career so far?
Being invited to take part in a global conference about the value of food at the Vatican. Only 100 people worldwide were invited, and I was one of them. That — and cooking for my grandson for the first time.
💬 “Cooking for my grandson for the first time — that was as special as any award.”
Q: What does being part of LDE London mean to you, and what would you say to someone thinking about joining?
Being part of Les Dames d’Escoffier for me is a way of remembering the man who, during a career of 61 years, not only revolutionised and modernised menus, the art and practice of cooking, and the organisation of the professional kitchen, but also fed the poor and upheld the principle of seasonal ingredients. He was a pioneer in getting women out of their homes and into public restaurants in England — something that had previously been forbidden.
As an organisation, it allows me to network with other women within my industry and, most importantly, to reach out to other women in food and hospitality who need support — whether through fundraising to help them fulfil their ambitions, advice, mentoring, or simply sharing experiences.
💬 “LDE is a wonderful way to share your own experiences for the good of the future of our industry.”
Q: What five ingredients do you always have stocked in your fridge or pantry?
Extra virgin olive oil. Best quality canned tomatoes (pelati) — not chopped. Fresh herbs. Pasta. Risotto rice.
Q:Who would play you in the movie of your life?
Isabella Rossellini.
Q: Fusion food: love it or loathe it?
Loathe it. I know food needs to evolve and adapt, but most fusion combos are pointless and unnecessary — and somewhat insulting to the original.
Q: What’s one food that everyone seems to love, but you secretly can’t stand?
Kale. And cavolo nero. It’s the food of misery.
Q: What’s the weirdest food you’ve ever eaten, and would you ever eat it again?
A stuffed horse’s penis. And no, never again.
What kitchen gadget or tool could you never live without?
My knives, obviously — and then my pestle and mortar collection.
Q: What’s your favourite food-related movie or TV show, and why does it stand out?
The Bear — because it’s so well written, pacy and very real. I also love Like Water for Chocolate because it encapsulates the emotion of food so beautifully. But Big Night is number one — such an amazing movie on so many fronts, and it explains more about the essence of Italian food than I ever could.