Established in 2007, it invites individuals to clear out their homes and sell any used or unwanted items
My favourite memory of food would be the experience of dark dining, which involves eating in a dark restaurant without being able to see your food. The basic concept is that the removal of vision enhances the taste.
Sourcing all the ingredients required in a way that's consistent across quality and availability, while also interacting with multiple nationalities at the same time without giving anyone the feeling of partiality.
Never serve food you wouldn't eat yourself! That's one of the most important approaches for this industry.
I treat everyone the same way and what I would serve them would pretty much depend on the occasion. For sure, it will be something individual upon request, maybe with a twist.
I eat out about once a week, but I don't have any favourite places, since my profession requires me to keep trying new things in order to find inspiration and new ideas.
I cook at home whenever possible. Every chef has his own preferences and style, so preparing food myself is the easiest way to get it exactly as I like it. This also allows me to try new combinations of ingredients for personal development.
It would depend on the environment and the occasion, but I'm sure it would be something to do with fusion food - with an Asian touch, since the possibilities then are almost endless.
I would say Jamie Oliver, because he was one of the first chefs who started creating food out of ingredients many would never have thought to mix together. His potential for creativity is very high and I admire his dedication to the ingredients he uses as well as to their origins.
For sure, pizza makes the list as it's a very simple dish with loads of varieties - and a lot of 'sinful' ingredients like cheese, meats etc. Also, I love Pad Krapao Gai,
because I like Thai cuisine a lot and that's a dish that can really spice up your day. On the sweeter side of things, nothing can beat a chocolate - especially if it contains nougat - enjoyed while having a lazy evening on the sofa.
Anything with intestines in it, because my body won't allow me to keep it in me very long. That could have stemmed from my younger years, when I visited butcheries and got a clear picture of the entire 'farm-to-table' process. Some part of me isn't okay with insides coming out.
For my last meal, I'd opt for a homemade sausage by one of my friends in Thailand. The trick will be in the combination of ingredients, as I like all kinds of sausages, if they are made well (blame my German genes!).
Any part of Asia makes for the best culinary destination according to me, because the variety of fresh and natural ingredients is massive. There is a lot to try in terms of flavours that are hard to find in Europe. Asia, for me, is a culinary adventure.
- Staff reporter
Established in 2007, it invites individuals to clear out their homes and sell any used or unwanted items
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