Fast culture is making you sick. Slow food is your rebellion.

“Slowness isn’t about doing everything at a snail’s pace. It’s about doing things at the right speed. Savoring the hours and minutes rather than just counting them.”
— Carl Honoré, In Praise of Slow

The kitchen is busy, the bell dinging, line cooks flying past for more arugula, tables flipped on a timer, yet my mind goes quiet the second my hands touch semolina. I’m still as I shape ravioli. Pasta teaches me to move with intention, not urgency. To do less, but better. To give my full attention, because attention is the real currency.

Your mind needs stillness, sometimes boredom, to be creative. The quiet moments are when the good stuff comes through.

Fast food was built for convenience, but fast living is chasing the next thing, comparing, hustling, rushing through what matters. Rushing usually ruins things.

Mistakes are part of the recipe

Once I tried to bang out gnocchi for forty guests in under an hour. I skipped cooling the potatoes, cracked in eggs too hot, and ended up with a sticky mess. Garbage. I started over at half speed, and the dough rolled under my palms, the second batch floated like clouds.

That day, I learned patience pays off. It’s the same with letting dough rest or sauce simmer slowly. That’s all time working for you, not against you.

Sometimes, the most productive thing you can do is take a break.

La Cucina Povera

In Italian cooking, there’s a philosophy called cucina povera: use what you have, what you grow, what your neighbour grew. You can make a plate of pasta that feels rich and generous with just a few simple things, when you give time for a tomato to ripen or an anchovy to melt in the pan.

This way of cooking is also about embracing imperfection. Chef Massimo Bottura has built a philosophy around using 'ugly' and imperfect vegetables, overlooked ingredients turned into beautiful, meaningful meals. That mindset helped me soften my own perfectionism, both in the kitchen and in life. This philosophy of care and respect extends beyond the kitchen, especially when it comes to community.

Moving at the speed of food

Then there’s Slow Food, a movement of sustainability and community. Go to Marché Jean‑Talon on a Monday morning and you’ll see it with chefs who treat the market like a walk‑in fridge. Chef Marc‑André Jetté of Montreal’s Hoogan et Beaufort and wine bar Annette calls it “an education for young cooks”; every chat with a farmer is a masterclass in letting time do its thing.

The movement started in Italy as a pushback against industrialized fast food culture. It’s about protecting biodiversity, preserving heritage seeds, and supporting local farmers and producers. Buying from people you know is a form of care for the community and the planet. That’s why slow food is a rebellion.

Sure, raising chickens and growing a garden is final boss energy and requires some hustle, but one balcony basil plant or a curious haul from the market hits the same note: you can know who grew it, honour the effort put into it, and pause to really taste it.

Real presence beats burnout culture

Challenging the cult of speed taught me that valuing your time is the value.

It helped me embrace a more mindful life beyond the kitchen. It reshaped how I think, how I rest, how I speak, and how I care.

What began as cooking with intention turned into a way of being with intention.

Adapting to the new deadlines of good dough also changed how I show up for people: Now, friends get the real me, not the burnt-out version. Sharing meals becomes more than just eating, but a chance to connect.

Slow food taught me that care moves in circles: body, mind, community, and back again. And in a fast world, slowing down is both a skill and a choice—one that tastes so much better.

Emilie Madeleine is the pasta chef at Mano Cornuto and the hands behind @itsonlypasta. Her Substack carbonara club offers a space for anyone into slow and good food to level up their pasta game:

"Expect bangers and recipes you can whip up in your sweatpants. Get chef tips on making fresh pasta at home. Most recipes work with dry pasta too so no pressure if you’re just tryna eat. Just come chill even."