At the previous location I worked at on my day job, I spent the first few minutes of each morning setting up the space. I had a real affinity for these chairs: there was something about them that called to
Life Lessons from Essences
Essences might be chemically-developed flavours, but even in small quantities, they’re meant to convey the qualities of the original ingredient they mimic. Sometimes these flavours are craftily incorporated into food: there are manufacturers that use a little oregano and tomato flavouring for a pizza-flavoured biscuit. I’ve come
Life lessons from Bread
The next time you’re faced with any challenges, remember how bread holds any shape at all only because the dough has been vigorously kneaded. The gluten network that forms as a result is strong enough to hold the loaf together as it rises
Life lessons from Mirepoix
One afternoon in our pastry kitchen, the conversation turned to frustration over how chefs always remain hidden. How you always access a building from the staff or service entrance. How designated smoking areas outside premises are designed to keep chefs
Life lessons from Marmalade
This year when I made my usual batch of Seville and blood orange marmalade, I was struck by this profound realisation: that the essence of a marmalade comes from the things that you usually discard in an orange – the