Chef (sheff): /NOUN
Cooking should be perpetually fun, a passionate never ending exploration, an artistic outlet that drives guest enjoyment and profitability. It’s why successful chefs dedicate themselves to such a demanding career path.
At the heart of any cooking style the chef adopts the role of facilitator – facilitating and converting the stunning quality of natures flavours and textures into a dining experience guests will repeatedly return to.
Todays award-winning commercial kitchens are fast flowing and high pressured. Chefs that stand out specialise in three key areas. The deep seated science of ingredients and how they react singularly or blended to temperature; the artistic presentation that reflects the personality of the scientist; and the ability to maintain a viable business case.
No chef can succeed without the back up of the team. I’ve been privileged to have worked with some outstanding professionals. A synergy of vision is shaped by the sharing of knowledge and skills.
As an established Relais & Chateaux, 3 AA Rosette Head Chef I’m now considering my next career challenge. Contact me to explore commercial, consultancy or employment opportunities.