These questions have been " borrowed " from FOUR..........THE WORLD BEST FOOD MAGAZINE and various other sources but the answers are in my own words, as if I was being asked the questions in an interview.
What’s the most scientific piece of equipment in your kitchen?
most useful and versatile piece of equipment is my Henari multi
blender. This is a liquidiser which is great for pureeing soups and
emulsifying salad dressings. It has a total of eight attachment for
everything form the aforementioned, a coffee/ spice grinder, a smoothie
maker and juice extractor which can be used for not only orange and
lemon juice but also for carrot, beetroot and apple juice, amongst many
others. A truly useful piece of equipment.
Could you describe your cooking style for us?
describe my style as highly unique as it draws on inspiration and
ingredients from all for corners of the globe and features some very
unusual and unique combinations of flavour that at first glance a really
strange but they actually work.
What’s your favourite meal to make at home?
simple pasta dish. Maybe some spaghetti simply tossed with a olive oil,
garlic chilli and Parmesan. And if I have some to hand, some fresh
basil. But my kitchen at home is also my R & D department where i Like to experiment and begin the development of new dishes.
What inspires your cuisine?
things inspire my cuisine. A visit to a specialist food store to search
out new and unusual ingredients to work with and develop new ideas and
dishes. Also reading about other chefs and restaurants on the Internet,
this is a great sauce for discovering ideas for new combinations of
flavour to work and experiment with. The list is actually quite lengthy,
too long to go into great detail here.
Your dishes are regarded as pieces of edible art – did you
envisage becoming considered as such an artist when you embarked on your
For me, food and cooking is both an art form and a
science, (all be it an in-exact science). The science part is in the
actual cooking processes when a variety of technical applications make
transformations the nature and texture of the raw material. The art
comes with the presentation of the food on the plate and thinking about
how and where the individual components are going to be placed.
You are always creating new dishes – what’s your most recent creation?
I suppose one of the most intriguing and interesting has to be the Cauliflower, white chocolate and chervil veloute with
candied baby beetroot (this is candied in a mix of muscavado sugar,
rice vinegar and mirin...the latter being a sweetened Japanese rice wine
that is only ever used as a cooking ingredient or condiment). The whole
thing is garnished with some celery that has been caramelized in fresh
orange juice. Again, this is a highly unusual dish but one that
really works. The combination of of pureed cauliflower and white
chocolate actually tastes quite similar to rice pudding or an a authentic
Italian Blancmange and the addition of the chervil adds a note of
If you could travel anywhere in the world to eat, where would you go and why?
think the first stop on the list would have to be DiverXO in Madrid, as
I am totally fascinated and intrigued by this restaurant and the cooking
style and philosophy of its chef and owner, David Munoz. Other
restaurants that I would like to dine at include NOMA (Copenhagen) and
Alinea and Next in Chicago. Again, I have a huge list of places that I
would like to dine at but I need a huge lottery win first.
Do you see yourself as a designer when you cook?
suppose that when it comes to deciding how the dish is going to plated,
then, yes, there is some element of design involved in what you are