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I got a job as a kitchen porter when I was 14 and straight away I fell in love with the kitchen and from then on I was determined to be a chef.
Classic yet relevant.
I love foraging, it’s my hobby. And when I create a dish from something I’ve forged, it gives me great satisfaction.
I don’t really have a signature. I like to challenge myself to create new dishes. I don’t like to repeat the same dish over and over. I find that boring and it's not what a chef should be.
We must always be innovators and try new things. Even when we fail we must try again and again because in failure we learn the most.
Soaking meat in brine (a simple water and salt solution), it helps keep it moist.