Hi Russel,
Sorry for the slow reply, and glad you like the collection.
I am a private chef at the minute, alongside my day job as Office/Project Manager for Root Camp, a UK cased charity that runs residential cookery schools in the countryside, for deprived young adults. I organise and plan the menus, and do all the logistics, as well as every other job that appears!
Food wise, I really cook what I fancy - I trained at a very modern "british" restaurant in oxford, so use plenty of modern techniques but try to focus on foraged/wild/gathered ingredients, hence my interest in hunting. Keeping food simple is a goal - but using the best way to make every component of the dish.
I run my own cookery classes, which I love - so I think teaching will be the thing I go for. I dream of getting guests/clients to harvest their own wild greens/venison/duck, butcher/prep it with me, and prepare a fantastic dinner. That could be simple cooking, or really fancy restaurant plating, which I think would go well.
S
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