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What are my influences / style of cooking?

July 28th, 2007

European cuisine with a solid base in traditional French cuisine and a keen interest in avant-garde and neo-classical styles. I am also influenced by Asian cuisines and ingredients. Guided by principles of flavour and texture, I believe in creating a feast for the senses with innovative techniques to present the complete dining experience.

Taste is the most important factor, followed by a combination of textures – combining these two to create an element of surprise for the diner. A sense of rhythm and harmony must be present in a meal, as each dish is carefully thought through, each complementing the one before and the one after.

I take an open-minded approach to new techniques and ways of using ingredients. Never resting on one’s laurels, I believe a chef should always search for new techniques to improve, while respecting the basic principles of flavour, texture and overall dining experience. It is not simply about being able to obtain the right ingredients or a recipe. Ask yourself, how many menus have a dish that has been already done?

Some make a carbon copy of a dish, straight out of a book. Or blatantly (mis)appropriate a dish from another’s kitchen, to theirs and claiming it as their own. Totally absurd, that’s what it is. Lets take the all time favourite Egg 65. Purchase the latest temperature controlled water bath or oven steamer, a set of related thermometers, a few dozen eggs, put it on the menu and that is pure innovation and creativity?

Why not just follow the theory and technique but apply this new knowledge with another product? Allowing the mind to give in to lazy ways and not bothering to think out of the box is one of the biggest mistakes a chef can make. Every chef plays a role in evolving the culinary scene. The only way a chef can elevate the culinary arts is by broadening his horizons in all aspects. That’s my style.