Boarding Pass – Frankie Unsworth
It’s always a joy to encounter people who have been able to combine their passions to do what they love in interesting and creative ways, and around the world. Cordon Bleu trained pastry chef Frankie Unsworth doubles as a food and wine editor for numerous publications, both online and in print. At the same time her work has taken her around the world – or rather she’s taken her work around the world. In 2010 when she was living in Syndey, Frankie and Rachel Khoo (here‘s Rachel on Boarding Pass – the two met in culinary school) founded Edible Tales, culinary events through pop-up eating experiences. They cooked up another chapter of the event the following year when Frankie was living in Buenos Aires. Stay tuned for what they’re cooking up next. In the meantime, enjoy a mini food inspired trip around the world! Thanks, Frankie!
Don’t really have one, but I was born in Bristol.
Stoke Newington, London
where you live now:
My London home.
next trip on deck:
New York, for food research purposes! I tried to go a few years ago but was rejected at the airport because I didn’t have a valid visa. I ended up spending a week in Bournemouth instead of Brooklyn, a huge disappointment!
Isle of Purbeck
place you’ve never been but dying to go:
Rio de Janeiro, the Greek islands, New York, Bordeaux. Too many places, too little time.
Cinque Terre, Italy
place you’d never go back:
Lima. I hate to write somewhere off like that, but found it a little soul-less.
most memorable trip in 2 sentences or less:
I quit my job in Sydney, hopped in a camper van with my ex boyfriend straight after work and drove over the Harbour bridge as the light was fading and up the coast to Byron Bay. It kicked off 6 months of travelling and I haven’t felt quite that excited and free before.
how do you record your travels when you’re traveling?
Moleskine and camera.
what do you do after a trip? how long after a trip does this happen?
I love a good photo album. I have started posting on a tumblr, which is quite a fun why of keeping track of visits to places.
Martelli pasta, Tuscany
favorite souvenir/thing to bring back?
I can’t resist picking up menus along the way of the places I have eaten in. Wine or local spirits, but they never taste quite the same out of context.
Franki and Rachel working on the Buenos Aires edition of Edible Tales. Photos by Caitlin Margaret Kelly.
Boarding Pass is a weekly column exploring the creative ways people travel.