con­cept. It’s in­ter­est­ing be­cause it’s in­ter­ac­tive, it gets the guests in­volved and it tastes great.

The best dish I’ve tasted so far is scal­lops with black pud­ding, cele­riac and ap­ple. This was cooked by my old head chef in France six years ago.

My favourite chef is Mag­nus Nils­son. His food phi­los­o­phy is some­thing we should all em­brace even as home cooks. He lives on sea­son­al­ity and has the high­est re­spect for all foods.

The worst kitchen dis­as­ter I’ve ever had was when I worked as chef de par­tie in Syd­ney. I was run­ning the gar­nish sec­tion on Valen­tine’s Day, and we were at full ca­pac­ity. At around 5.30pm the gas lines stopped work­ing in the whole kitchen. We had to get them re­paired quickly, a job which was com­pleted at around 7pm – just as all our guests were lin­ing up out the door to take their seats.

My big­gest fear as a chef is be­com­ing com­pla­cent. As a chef you have to keep push­ing your­self, mo­ti­vat­ing your team, re­search­ing, get­ting bet­ter, and ad­vanc­ing.

My ca­reer as a chef has been ex­cit­ing, in­ter­est­ing, in­tense and spon­ta­neous.

My love for food is as strong as shrimp paste.

Starfish Bloo W Re­treat & Spa Bali Jl. Petitenget, Ker­obokan T: +62 361 4738 106 wre­treat­

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