“I am a Michelin trained Chef. And have worked as a Chef since I was 15yrs old. I am very old school trained, I have done promotions for Chef Pierre Gagnaire, Frederic Bau , Alain Ducasse, Joel Robuchon, Gordon Ramsay, Raymond Blanc etc. My last kitchen was in Raymond Blanc’s Le Manoir Aux Quat’ Saisons. I have since taught in Jean Christophe Novelli’s cookery school and Raymond Blanc ookery school.
I love food and I love cooking. And most importantly, I love science. Cooking is science, learning, experimenting, discovering how all the flavours, molecules of each food changes when it meets other ingredients and when it undergoes temperature change. There is so much to learn about food, in our class. I will teach my students the science of cooking and baking. Only by understanding the science behind food. one can improve on their own.
My advise to my students: Practice makes prefect, mistakes are good as it develops your instinct. The more mistakes you make, the better you get when you learn from mistakes. Don’t be upset when things did not go well initially, it is part and parcel of life and learning. Learn from it, move on and make another batch with improvement. One can be born with 10% basic talent, the rest is hardwork, and dedication. Without a natural talent, one can still be a good Chef.
Look forward to having you join my class.
Just a quick warning, I am very firm in my lesson but gentle. I am not very hyper friendly as after working under so many French/English Michelin Chefs, manners is not one I have picked up.But I will left my crude lesson aside. I will not swear in my class but I can come across abrupt but I like to stress it is due to my background and Chef in the kitchen are taught to work hard but not taught to smile. We undergo very hard training about 18hrs a day. Every mistakes ends up in the bin along with cursing and swearing. I get mould into a Ninja Chef. In my forties now, I left my swearing aside but the same dedication and love for food and teaching reminds.I want all my students to leave my kitchen feeling confident they have learn the basic science behind cooking and baking! ”
Thank you very much, Bow Bow.
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