Anybody can cook and much is made of the art of cookery, but I believe that just because food is fundamental to our existence we should not be complacent about it.
There is no great mystery to it – enthusiasm counts for a lot more and of course good ingredients are essential – not necessarily expensive, just good quality.
I find it ironic that so many of tomorrow’s chefs consider that the most important tool of their trade is a sharp pair of scissors to open the pre-packed convenience food that exists in so many restaurants today.
Intuition gives those who are passionate about food the incentive and encouragement to re-sharpen their knives and again start cooking for compliments.
Executive Head Chef