...My answer to this question has always been the same throughout my career -
Passion, Heart, Feeling
In this trade the hours are long and antisocial so the most important tool in any chef arsenal is PASSION. As a chef you need to have passion for the ingredients your using whether it be as simple as oxtail or a cut of Kobe beef, without passion you end up with a mish mash on a plate.
Using passion for the ingredients chefs create edible artwork, as my very first head chef used to say "the customer eats with their eyes".
As a seasoned chef I cook with heart and feeling, I have a love for the fresh produce that is grown or reared locally to me.
Using my passion, heart and feeling I create stunning dishes like this
and menus like this
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