ingredient to work with?
Wild fish, I love the way every portion is different from every fillet, and I think it takes real skill to cook fish well.
What’s your guilty pleasure food?
I'd have to say cheap pizzas, it’s my down fall at the end of each service.
What three ingredients would you take with you to a desert island and why?
If I could take them in limitless amounts I would choose butter because everything tastes better with butter, top quality red wine to have something to drink and cook with, and flour to make bread for the butter.
If you weren’t a chef what would you be?
Probably unemployed as I'm pretty shit at most other things!
What radio station do you listen to in the kitchen?
No music, just concentrate on the product.
What other kitchen would you most like to work in?
Grace in Chicago, I love the way Curtis Duffy creates his dishes and runs his kitchen.
Traditional cooking methods or modern techniques?
Both have a place when the person using them is trained properly on them.
Why did you choose to get involved with TSC Live?
I have been lucky enough to work with and follow The Staff Canteen for eight years since I started at Alimentum. Any opportunity to be involved is always a pleasure.
