is cooked within their 14 London restaurants, going from fine dining to all day dining.
Why do you want to be part of the conference?
To thank Willie for all of his work and effort! I just want to give credit to him because he is a very skilled chef but he is very humble about it. I would do anything for him, and he says the same to me. I aspire to be at the level he is at.
It’s a shame that Willie is finishing the conference, but hopefully it continues to be successful because I’ll continue to support it.
So with a live demo or show has anything gone wrong?
One time, I was doing a demo in Belgium, at an event called Flemish premises. I did it with a friend of mine called Dominique Persoone from the Chocolate Line. We made a teacake with a pink shell on the outside and stuck a pipette inside it, then on top we put a red wine gum, so it looked a bit like a breast! We had this milk that was flavoured with the smell of a baby, so the idea was, you put the breast like chocolate into your mouth, you squeeze on the pipette and you suck the nipple and drink the milk... then you could eat the chocolate!
But not all of the nipples were stuck to the top, so some people sucked so hard that they came off and hit the back of their throat. We were worried when people started coughing and spluttering, and one of the people that it happened to was Heston Blumenthal, he choked on his nipple! He wasn't massively impressed let’s say that.
By Katie Pathiaki
