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In London, the farm-to-fork movement is more than just a trend – it’s a way to understand and honor the journey of food. Embracing this ethos means connecting with local producers, preserving flavors, and celebrating community. It’s not just about culinary choices; it’s a lifestyle that contributes to the city’s food sustainability.
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I recount my culinary education and emphasise the importance of continuous learning and mastering foundational skills in the culinary industry. I reflect on changes in the profession and express optimism about its evolution. Additionally, I draw parallels with the photography industry and the impact of AI.
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Shh…It’s a Secret.
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Now I understand that the above questions seem a bit strange to go together but bare with me as I’m about to elaborate. As a chef I get asked this question a lot and over the years and my answers have frequently changed. Now I just keep it simple. When dealing with non-chefs I usually
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And So It Begins… My first experience in a professional kitchen way back in 1998.
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