From Panini Experiments to Global Gastronomy: An Interview with the Voice Behind Chicago Loves Panini

Every truly great story holds a unique magic, capable of captivating hearts and minds. While I often prefer to let the exquisite dishes and vibrant culinary narratives speak for themselves on my blog, there are moments when personal journeys must take center stage. My family frequently, and fairly, points out my tendency to be reserved about my own story here. But sometimes, revealing the person behind the passion adds an entirely new layer of connection, allowing my personal experiences to weave their own enchantment.

Such an occasion recently arose when I had the distinct pleasure of being interviewed by ForkYeahFoodies. This dynamic Instagram community, known for its engaging monthly digital magazine, provided the perfect platform to delve deeper into my culinary philosophy, the evolution of my blog, and my adventures in the world of food. Sitting down virtually with one of their insightful administrators, we explored the nuances of my journey. What follows is a comprehensive look into that conversation, offering readers an intimate glimpse into the world of “Chicago Loves Panini” and the inspirations that fuel it.

My Earliest Memories: The Roots of a Food Lover

ForkYeahFoodies: Let’s start with your earliest memories of food as a child. What food did you grow up with, and what was your favorite dish?

My foundational memories of food are steeped in simplicity and the raw beauty of nature. I vividly recall summer trips into the countryside with my parents, where we’d pause by the roadside to enjoy freshly baked bread and sun-ripened tomatoes. This humble ritual, a memory I’ve cherished and often shared in my Instagram posts over the years, perfectly encapsulates the values I hold paramount: the profound beauty of simplicity, the unwavering commitment to authenticity, and a deep appreciation for nature’s boundless generosity.

Growing up, food was scarce, and our daily sustenance largely comprised nourishing, veggie-based soups and stews. My typical breakfast was a comforting combination of bread and milk. However, a truly special treat, one that still lingers in my memory, was the chocolate pudding my father would lovingly prepare whenever the ingredients were available. This wasn’t just any pudding; it was made using a secret recipe he acquired during his tenure at a local hotel. Tragically, my father passed away many years ago, and with him went the opportunity to learn that cherished recipe. The quest to recapture that distinct, particular flavor remains a work in progress, a delicious endeavor that connects me to his memory and our shared culinary past.

The Birth of Chicago Loves Panini: A Blog’s Origin Story

ForkYeahFoodies: How did your food blog, “Chicago Loves Panini,” come about?

The genesis of “Chicago Loves Panini” is intricately tied to a significant period of transition in my life. In 2010, my family and I embarked on a new chapter, relocating from the UK to the vibrant and sprawling landscape of the United States. The initial years were a profound period of readjustment – navigating the subtle nuances of American culture, acclimating to life in a bustling large city, and immersing ourselves in a thrilling new world of diverse and exciting foods and flavors. Amidst these changes, a particularly memorable phase involved extensive home renovations, which left us without a functional stove for nearly a year! This unexpected challenge led to a resourceful solution: the purchase of a panino press, which quickly became indispensable. Panini, in countless creative variations, became the staple of our meals throughout that renovation period.

My blog was conceived with two primary motivations. Firstly, it was a platform to share my burgeoning “panini experiments” with a wider audience, connecting with others who shared an interest in inventive and delicious pressed sandwiches. Secondly, and perhaps more profoundly, it served as a means for me to return to writing during a time of immense personal change and uncertainty. Storytelling, through the lens of food, offered a therapeutic outlet—a way to organize my thoughts, find clarity, and search for purpose amidst a constantly shifting personal landscape. It became a chronicle of my culinary explorations and a testament to the power of food to bring comfort and joy.

Award-Winning Storytelling: Chicago’s Best Food Blog

ForkYeahFoodies: Your blog recently won an award; can you tell us more about that significant achievement?

Thank you for highlighting this wonderful recognition! It was an immense honor when “Chicago Loves Panini” was named one of Chicago’s best food blogs by Toast. For those unfamiliar, Toast is a leading cloud-based, all-in-one digital technology platform specifically designed to empower and serve the diverse needs of the restaurant community. Their endorsement carries significant weight within the culinary industry.

Toast’s recent blog post, featuring their top 15 Chicago food blogs, offered particularly glowing praise for “Chicago Loves Panini,” specifically commending its unique approach to storytelling. They wrote: “If you love all things recipes, events, and food trends, Chicago Loves Panini is the blog for you. Creator Michaela digs into the details of just about every lunch, dinner, and dessert topic there is – from recipes, to reviews, to Chicago events, and everything in between.”

To be featured alongside such esteemed names from the local blogosphere on Toast’s prestigious list of 15 best Chicago food blogs is truly humbling. As a dedicated storyteller, I often ponder the resonance of my overall message – its utility, its relatability, and its impact on readers. Toast’s inclusion serves as a powerful affirmation of the value inherent in my storytelling efforts. It validates the countless hours and passion poured into each post, reinforcing the belief that my unique perspective on food and culinary experiences genuinely connects with and enriches the lives of my audience. This recognition is not just an award; it’s a profound encouragement to continue sharing my journey and the magic of food through compelling narratives.

Covering the Culinary Olympics: Bocuse d’Or in France

ForkYeahFoodies: You recently traveled to France to cover the prestigious Bocuse d’Or. How did this extraordinary opportunity come about, and who were you covering it for?

Attending Sirha Lyon – the undisputed global leader in food service events, boasting a rich history of celebrating gastronomic excellence – was an exceptionally last-minute decision for me, a truly uncharacteristic move given my usual meticulous planning. However, I had been contemplating a truly special way to commemorate my 10th anniversary as a blogger, and Sirha Lyon, with its grand scale and celebratory atmosphere, seemed to embody that spirit perfectly. The 2023 edition was particularly momentous, marking Sirha Lyon’s own 40th anniversary. It convened nearly 210,000 professionals, alongside 4,700 exhibitors and brands, creating an unparalleled hub of culinary innovation. Over five intense days, from January 19-23, 2023, the event unveiled 600 novelties and innovations, hosted 81 masterclasses, competitions, and round tables, including the globally renowned World Pastry Cup and the ultimate culinary showdown, the Bocuse d’Or.

I proudly covered this monumental event exclusively for my blog, “Chicago Loves Panini,” aiming to bring its grandeur and culinary brilliance directly to my dedicated readers.

Understanding the Bocuse d’Or: The World’s Most Prestigious Culinary Competition

ForkYeahFoodies: Can you tell us a little more about what the Bocuse d’Or is, for those who might not be familiar?

The Bocuse d’Or stands as the most rigorous and revered international culinary competition on the planet. Conceived by the legendary French Chef Paul Bocuse in 1987, it is held biennially in Lyon, France, his hometown and a global gastronomic capital. This prestigious event unites elite teams of chefs from 24 countries, each vying for the coveted gold statue. The Grand Finale, which takes place during Sirha Lyon, is the culmination of an arduous two-year cycle involving 70 national and four continental selection rounds. It’s a truly spectacular affair, not only in its immense scope and noble mission but also in the sheer caliber of gastronomic talent and creative genius it showcases. The competition challenges chefs not only in technical skill but also in innovation, presentation, and the ability to work under immense pressure, truly earning its reputation as the “Culinary Olympics.”

The Sirha Lyon Ecosystem: More Than Just Bocuse d’Or

ForkYeahFoodies: Were the other events you covered, such as The World Pastry Cup or The French Bakery Cup, extensions of, or part of, the Bocuse d’Or?

That’s an excellent question that clarifies a common misconception! All of the remarkable events you mentioned – including the World Pastry Cup, the French Bakery Cup, and of course, the Bocuse d’Or – were integral components of the much larger Sirha Lyon Expo. While they all occurred concurrently within the same five-day period (January 19-23, 2023), they were, in fact, distinct, individual national and international competitions, each with its own judging criteria, themes, and prestige. Sirha Lyon serves as the grand umbrella, bringing together these diverse yet equally compelling showcases of culinary artistry and innovation under one magnificent roof.

Navigating a Culinary Megashow: Planning and Realities

ForkYeahFoodies: It looked incredibly busy while you were there. Can you tell us how you planned your days to cover it, or was there a pre-set agenda?

The sheer scale of Sirha Lyon was truly an experience in itself! My planning commenced in earnest shortly after my media accreditation was approved. Initially, I ambitiously compiled an extensive list of all the sections, talks, and competitions I hoped to cover. However, it quickly became apparent that covering every single item on the Expo schedule might be an insurmountable task. On my very first day at the event, the reality of Sirha Lyon’s magnitude truly hit home. I’ve attended numerous trade shows in the past, but none could realistically compare to the colossal footprint and dizzying array of activities at Sirha Lyon. This Expo was simply immense!

Realizing that I wouldn’t be able to achieve my initial, comprehensive coverage goals, I made the pragmatic decision to scale down my agenda even further, prioritizing events and experiences that aligned most closely with my blog’s focus and reader interest. Sadly, this meant I had to forgo covering some fascinating events, such as the French National Cheesemongers’ Contest, the French Cezve/Ibrik Championship, or the Flexitarian Contest. While a part of me regretted missing these, focusing allowed me to provide deeper, more meaningful coverage of the events I did attend, ensuring quality over quantity.

A Feast for the Senses: Culinary Discoveries at Sirha Lyon

ForkYeahFoodies: Did you get to sample the food? Did any particular item stand out for you?

Indeed, the culinary landscape at Sirha Lyon was a feast for all the senses! While there were certain foods I couldn’t sample – particularly those prepared under strict competition rules or behind exhibitor glass – there was an abundance of incredible dishes and beverages available for tasting. As many of my Instagram followers might have noticed from my posts covering the event, I was particularly captivated by the desserts. Some of the pastries I had the privilege to try were truly out of this world, showcasing an exquisite blend of artistry and flavor that left a lasting impression. From delicate tarts to intricate confections, each bite was a testament to the skill of the pâtissiers.

Beyond the sweets, the international pavilions offered a delightful journey around the world. I savored authentic pastas at Italy’s pavilion, experienced the serene complexity of organic matcha at Japan’s, and made what I consider my number one discovery: the unique almond coffee I sampled at Saudi Arabia’s pavilion. This creamy, aromatic drink, crafted from rice flour, sugar, almonds, cardamom, and milk, was an absolute revelation – a comforting yet exotic flavor profile I won’t soon forget.

Furthermore, I must highlight the exceptional organic delicacies I encountered at the various French regional stands, each offering a taste of local terroir. The chestnut ice cream at the Clément Faugier stand was a particular delight, embodying the rich flavors of the Ardèche. The versatile gourmet vanilla pearls at the Prova Gourmet stand showcased innovative ingredient applications. And, of course, no culinary event of this caliber would be complete without acknowledging the high-quality Valrhona chocolate. A prestigious name synonymous with excellence in the culinary world, Valrhona is not only a purveyor of fine chocolate but also a proud sponsor of the Bocuse d’Or, the International Catering Cup, the World Pastry Cup, and the French Baking Cup, cementing its foundational role in these top-tier competitions.

Anticipating the Victors: Predictions vs. Reality in Culinary Competitions

ForkYeahFoodies: I’m curious to know if you felt that the winners from the different events lined up with who you thought the winning teams would be?

Reflecting on the World Pastry Cup, which commenced with 17 formidable teams this year, each toiling for 10 grueling hours to meticulously craft 42 tasting desserts and three stunning artistic pieces around the theme of climate change, my initial prediction leaned heavily towards Italy. Having secured first place in the two years prior, and on two other occasions before that, their track record was undeniable. Their entry, a magnificent antelope fashioned entirely from chocolate and sugar, was breathtakingly beautiful – a poetic joy to behold and a powerful affirmation of superb artistry and technical mastery. It truly felt like a piece destined for victory.

However, the competition proved that past glory doesn’t guarantee future wins. In the end, Italy secured a respectable third place, with France earning second. The gold medal, after years of persistent effort, finally went to Japan, a team that had finished second on the podium for the last five consecutive editions – a truly well-deserved triumph demonstrating incredible resilience and skill. The USA team, comprised of the talented Chefs François Behuet (chocolate), Jordan Snider (sugar), and Julie Eslinger (ice), achieved a commendable 7th place finish.

Similarly, at the Bocuse d’Or, I found myself rooting for Sweden. Their monkfish platter was absolutely spectacular, a true visual masterpiece that even earned them a special prize, though not the overall Bocuse d’Or title. Ultimately, Denmark claimed the top honor, with Norway securing second place, Hungary an impressive third, and Sweden placing a strong fourth. The USA team, led by Head Chef Jeffery Hayashi, Commis Franco Fugel, and Head Coach Robert Sulatycky, finished in 9th place.

Since tasting the dishes prepared during these intense competitions was unfortunately not possible for media, my personal assessments relied heavily on their overall visual appeal, the intricate details of their presentation, and the invaluable live remarks from the expert commentators who provided real-time insights into the techniques and concepts behind each creation. It’s a unique challenge to judge without tasting, but the visual storytelling of the plates themselves was often enough to convey their artistry.

Canada’s Eco-Responsible Recognition: A Highlight in Sustainability

ForkYeahFoodies: Being Canadian, I am curious to know why the Canadian team won the socially responsible award?

The Canadian team, composed of the highly skilled Chefs Jacob Pelletier (chocolate), Patrick Bouilly (sugar), and Ross Baisas (ice), earned the prestigious World Pastry Cup eco-responsible award. This significant recognition celebrated their profound commitment to environmentally conscious practices throughout the competition. A key aspect that truly made their performance stand out was their impressive dedication to minimizing product waste. In an era where sustainability is paramount, their meticulous approach to ingredient utilization and resource management resonated strongly with the judges and the wider culinary community.

It’s worth noting that social responsibility was a significant overarching theme emphasized at Sirha Lyon this year. In this context, the exemplary performance of the Canadian team, particularly their innovative and conscientious approach to sustainability, truly distinguished them as leaders. Their award not only acknowledges their exceptional skill but also highlights a crucial direction for the future of gastronomy – one that integrates culinary excellence with a deep sense of environmental stewardship.

First Impressions of France and the Spirit of a Culinary Family

ForkYeahFoodies: Was this your first time traveling to France? If so, what were your impressions of the country?

Yes, this was indeed my inaugural journey to France, and while my experience was limited in terms of time, I profoundly appreciated the opportunity to reconnect with my “European roots.” Lyon itself was an absolute delight, captivating me with its charm and vibrant energy. I found myself enamored with every aspect: the exquisite food, the warmth of its people, the distinctive architecture of the apartment buildings – which, quite nostalgically, reminded me of the apartment I grew up in – and the overall picturesque ambiance that permeates the city. Lyon is a city that breathes gastronomy, history, and a uniquely French zest for life.

Equally, and perhaps even more significantly, I was deeply moved by the palpable sense of camaraderie and community spirit fostered around these monumental culinary events. It was remarkable to observe the same familiar faces I had previously seen in archival footage of the Bocuse d’Or present in Lyon this year, still actively contributing and celebrating. As I watched them in action, it became powerfully clear that these individuals were doing more than just continuing Chef Bocuse’s extraordinary legacy. There was an unspoken, yet incredibly meaningful, bond that “tied” them together: they were, and unequivocally remain, a family. This enduring connection, this shared passion and mutual respect, transforms the event into something far greater than just a competition. It stands as a truly wonderful tribute to Chef Bocuse’s monumental influence in the realm of gastronomy, to his unwavering love for his profession, for his beloved Lyon, for France, and indeed, for the entire culinary world. It’s a legacy that continues to inspire and unite generations of culinary artists.

Dive Deeper: Where to Find My Sirha Lyon Coverage

ForkYeahFoodies: Finally, when and where can our community read your comprehensive coverage of these exciting events?

Thank you so much for asking! I’m thrilled to invite the ForkYeahFoodies community, and indeed all culinary enthusiasts, to explore the in-depth series of articles I posted on my blog, “Chicago Loves Panini.” You can dive into the full experience through these dedicated posts: one article provides a broad overview of my unforgettable experience at Sirha Lyon, capturing the overall atmosphere and key highlights. For those with a sweet tooth, another post focuses specifically on the masterful pursuit of dessert excellence at the World Pastry Cup 2023. And for the ultimate culinary showdown, you can read all about the Bocuse d’Or 2023, often dubbed the culinary Super Bowl, from Hawaii to France.

As always, I deeply value the feedback, questions, and engagement from the vibrant ForkYeahFoodies community. Please feel free to reach out with your thoughts, and I eagerly anticipate sharing even more culinary insights and adventures in the near future. Thank you for this wonderful opportunity to share my story and passion!