Man Behind the Chef: Stuart Ralston
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at ScotHot 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Stuart Ralston, chef owner of Aizle in Edinburgh.
Stuart Ralston has worked in some of the world’s top culinary locations. He spent six years working in New York before working as head chef of L’Acajou at the highly luxurious Sandy Lane hotel in Barbados, which boasts the much-coveted AAA 5 Diamond Award.
Whilst on his culinary ventures, Stuart blogged of his experiences as a chef abroad for The Staff Canteen. Yet, Stuart always aspired to return to his Scottish roots.
In April 2014, Stuart and his wife Krystal returned to Edinburgh to open Aizle, a Scottish neo-bistro inspired by kitchens around the world and bringing Stuart’s international culinary education to Edinburgh via London, New York and Barbados.
What item of food do you hate cooking?
I hate cooking turnips. It’s a childhood hatred.
What food, if any, are you allergic to?
I am allergic to crab, it’s not something I avoid though as I love it so it’s kind of a risk/reward.
What’s your favourite ingredient to work with?
Celeriac, it’s a regular feature at Aizle, the dish has evolved over the last 2 ½ years but features twice a year.
>>> Read more in The Behind The Chef series here
What’s your guilty pleasure food?
Five guy’s burger, only because there’s no Shake shack in Edinburgh!
What three ingredients would you take with you to a desert island and why?
Lemons, soy sauce and gin, as they all go with the abundance of seafood I would have around my desert island.
If you weren’t a chef what would you be?
I would have got into some sort of art, design or drawing world. I still might!
What radio station do you listen to in the kitchen?
Pushon FM
What other kitchen would you most like to work in?
Harvey’s with MPW
Traditional cooking methods or modern techniques?
Loaded question, if it was one or the other, traditional, it all stems from tradition.
Why did you choose to get involved with TSC Live?
Because Mark Morris gave me a cup...finally!
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