We’re always on the lookout for the next big thing in TV cuisine, and when we heard that one of Hollywood’s most eligible bachelors had taken up cooking, well, we had to have him on our show.
Luckily, we didn’t have to look very far. Within a week of meredithtelevisionlaunching.com going live, we had managed to wrangle an appointment with Robert Pattinson, who was kind enough to humor us and talk about what it’s like to cook for someone that you know so well could be the basis for a love story:
Meredith: Tell us about how you got into the culinary world.
Robert: I always loved cooking as a kid. My parents always cooked fresh food and made stuff at home, so I grew up in a house full of smells and colors. My mom used to grow herbs and veggie patches outside of our home, so as a kid, I’d be picking flowers and making pesto, which is one of my favorite snacks.
When I went to culinary school, it was all about classical French cuisine and how to make the most of what you have and how to use what is available to you. So, pretty classic. After I graduated, I worked in some fancy French restaurants and really got to know my food and how to cook it. I also did some private cookery lessons. Now, I’d say I’m pretty capable in the kitchen and always happy to try out some new recipes.
Meredith: What are your culinary specialties?
Robert: I cook with a lot of different ingredients, so I’d say I’m pretty versatile. I love to experiment with different spices and pairings. I also like to make things that are a bit more traditional, like stuffed French Toast or beef stroganoff. So, I guess I can say I’m pretty good at everything! [laughs]
Meredith: How long does it take you to cook a decent meal?
Robert: It really depends on what you mean by decent. Sometimes, it takes me a little while to prep the food, but once I’m in the kitchen, I don’t really have to stand over the stove or monitor the food too closely. So, usually, it takes me about half an hour to an hour to cook something. It can be a little longer if I’m doing something like a five-course meal or if I’m making something that requires a lot of prep work. But, for the most part, it’s pretty quick. Especially if I’m using fresh ingredients and simple recipes.
Meredith: Do you have a favorite cooking gadget or tool?
Robert: I’m pretty much a minimalist in the kitchen, so I don’t really have any gadgets or tools. I use a decent pair of ovenware that my mom bought me, and a sharp knife. I also like to use my hands. I don’t really need any fancy equipment to cook what I want to cook. I mean, I guess if I didn’t have my hands, the food wouldn’t really go anywhere! [laughs]
Meredith: What is your favorite cuisine to cook?
Robert: Hmm, this is a tough one. I think, for the most part, my favorite cuisine to cook is Italian. I grew up in London, so it was only natural that my exposure to food would be through my family and friends. Many of them are from there, and it’s always been my favorite cuisine. The food there is incredibly fresh and vibrant, and there’s a lot of variety, which is great if you’re like me, and you like to experiment with new flavors. Plus, many of the foods are simply made with incredible fresh ingredients, like tomatoes and basil. So, when I go back home, I usually spend a lot of time in my garden, picking the herbs that I need to make the most of what I have available.
Meredith: Who is your culinary inspiration?
Robert: It’s pretty hard to say, because I get inspiration from all over the place. My grandparents were immigrants from Greece, and they grew up speaking Greek. So, when I was young, I would hear them talk about food and how to cook it. They were always trying out new recipes and coming up with some amazing food that they would serve up with a Greek accent. To this day, my grandparents live in Greece part of the year and come back to the U.K. to visit. So, I guess the food that I make is a combination of everything. [laughs]
I also get a lot of inspiration from travel, both in terms of the dishes that I make and where I go to. I grew up in London, so there’s a lot of Asian restaurants there. Even now that I live in Los Angeles, there’s always something new and exciting to learn about when I go to another country. For example, when I visited Morocco a couple of years ago, I got to try traditional food that I had never even heard of before. It was an incredible experience to learn about how Moroccans cook, and the flavors in their food are like nothing I’ve ever tasted before. It was as if somebody opened a whole new world to me that night! So, whenever I cook something new, I always remember that moment when a traveler ate something new and strange and wonderful and told me about it.
Meredith: What is the most important thing that you learned about cooking?
Robert: I guess, overall, the most important thing that I’ve learned about cooking is how little it takes. In the past, I would get anxious about not measuring the right way or using the right ingredients or having everything done just the way that I’d seen somebody else’s recipe. But now, when I cook, I just let go and go with the flow. Pretty much everything that I need will appear, and if it doesn’t, then there’s another kitchen somewhere that I’m pretty sure has what I need! [laughs]
Meredith: Do you have a culinary secret weapon or ingredient that you can’t live without?
Robert: Yeah, I have a few tricks up my sleeve that I use all the time. First of all, I like to use fresh ingredients, so the majority of what I use will be raw, like the vegetables and fruit that I’m making. If I’m using frozen fruit, then I’ll cook it first or remove the hard-to-find bits with a strainer. Another thing is that I always keep the pasta and rice cooking when I’m cutting corners. That way, I can make the most of what I have and avoid using too much salt or oil, which makes a massive difference. I usually end up using way less oil, and the food is tastier because of it, not to mention healthier.
Finally, I love to cook simply to cook. I don’t measure or have complex recipes for the most part, and it makes the food much more delicious. Also, when I cook, I don’t use artificial flavors or colors, so it tastes natural and better for you. Sometimes, if I’m feeling particularly creative, I’ll even throw in a little bit of whatever herbs or spices that I have at the time! So, basically, I use what I have on hand, and although it’s not always the most extravagant or health conscious thing to do, it makes the food taste better and it makes me enjoy it more, knowing that it’s not filled with stuff that I don’t need.
Meredith: What advice do you have for those interested in getting into the culinary world?
Robert: Get into it! I mean, it’s a great way to learn about food and how to prepare it. Plus, it’s a great skill to have, especially if you want to become a chef some day. Overall, the most important thing is to have fun and enjoy yourself while you’re there! You’ll be in the kitchen for a lot of the day, but I promise that it doesn’t have to be unpleasant. Just remember to have fun and make sure that you’re learning from something good. If you start to feel bad about what you’re putting into your body, then it’s probably not good for you.
To wrap things up, let’s take a look back at Robert’s gorgeous smile before reminding our readers that this is still just a small snippet of an interview that will be published in its entirety on meredithtelevision.com. So, until then, ladies and gentlemen, I hope that you’ve enjoyed this look inside the mind and kitchen of Robert Pattinson! Thank you for reading!