Tip:
Highlight text to annotate it
X
I spend a lot of time thinking about processes before I even start a dish.
So I would actually write out and map out all the things I need to do before I even start chopping an onion.
I'll wake up in the middle of the night and I've got a notebook next to my bed.
I scribble down recipe notes and then go back to sleep.
I think that's a ritual in itself.
My parents moved over here from Mauritius back in the 70s.
My mum's always really inspired my love of understanding who I am as a person, my cultural
background and through food has always given me that link back to Mauritius.
I traveled to Thailand about a year and a half ago and that has really shaped me as a cook.
Food styles, the flavours, the punch the power -- completely blew me away.
I would definitely say it's the way that you go about preparing the food that you want
to share with people really
Presentation has to be beautiful, tastes have to be beautiful and the experience for the
person eating it has to be incredible as well.
It's really about what kind of experience do I want other people to have with my food
and that's a thing that I'm constantly trying to change. I want there to be something about
nostalgia. I want someone to eat something and feel
like they're on holiday and that's where I always want my food to go.
When the sun's out and you're hot and sweaty, you've had a long day at work. When you come home,
I always want something light and refreshing.
The lobster salad that I've developed is really beautiful for the summer. Very contrasting
in flavours.
Quite Thai influenced but also very tropical influenced.
Perfect for summer dining and great for parties in the evening.
Craftsmanship to me really does mean finding something that you love doing. Be it a style
of cooking -- is it French, is it Thai, is it Chinese, whatever it is.
And really becoming a master of that particular style of cuisine.
For me it's constantly about learning, learning, learning and perfecting what it is you love doing.