A question and answer session.

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?
 The 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?
I 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? 
A 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?
Many 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 career?
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 aniseed.
If you could travel anywhere in the world to eat, where would you go and why?
I 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?
I 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 doing.