Missed Part Two? Catch up here.
quickly! It was coming to the end of my contract in Sapa so I sent out my CV as usual to the several agencies which I have been in contact with over the past nine years or so. In today’s economic climate and apparent downturn in jobs I was not expecting much and was mealy testing the water and was ready for a holiday until the right destination came up.
However it was not meant to be and as soon as I had made plans for a holiday the emails started. I was surprised as May has never been a great time to look for a job, especially in SE Asia where most destinations have a few months of low occupancy and this is the usual period where you can clear 
holidays etc. After a couple of interviews, a short flight, a food tasting and a few heavy farewells, I’m here for the second time in Cambodia but not the capital this time but the busy tourist hub of Siem Reap in the north, home to Angkor Wat.
During this transition I have encountered a few questions and have had to search deep for the answers. I read many chef interviews and it seems to be a common subject where chefs get stuck or don’t want to say something which would leave them “Pigeon holed” but after some thought and deliberation I was ready to answer.
What’s your food style? Now I like to think of my food as modern but I have a classical background and i have never used a water bath and my experiments with El Bulli powders were far from enlightening. I have worked in several countries for some truly inspirational chefs and have got to explore some great ingredients which are indigenous to a particular country or region, so when 
thinking of menus I don’t dip into my tried and tested bag of tricks but I look into my past and my current larder and see what matches and what techniques I can use to show the produce at its best. I still love to use Arabic spices and I enjoy mixing Asian aromats into my plates. So I guess my food style is “Fusion” however it’s a term which I don’t like so much due their being so many chefs who like to give the “Confusion” experience. So a term which I have started to use is “worldly modern” it opens up my kitchen to the world and gives me the open forum and freedom to use whatever ingredient I feel fit. Especially when working in international hotels where you invite international travelers you have to give some dining options which will appeal to all tastes.
A new chapter is beginning and new menus are under construction, new markets are being discovered and I intend on posting as much of this journey as possible on: The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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