DESIGN. PEOPLE. FOOD.
CREATING BEAUTIFUL ETHNIC SPACES - "Do your research and do not be afraid to bounce ideas off of people who are of that particular ethnicity or culture to see what their perception of your idea is. If they tell you it is too themed or cliche, you have to be sensitive enough to listen, learn and amend the design."
"The famous Swedish meatballs, probably Sweden’s biggest culinary export. Even my cousins in Singapore went all the way to Ikea to eat them, such is their culinary reputation…”
FOOD PERSONALITY AND COOKBOOK WRITER
What are you favourite kitchen tools?
A good quality sharp chefs knife – the best investment you can make. A heatproof silicone spatula, perfect for stirring in hot foods as well as folding in delicate souffles.
A microplane grater, good to grate spices like nutmeg aswell as hard cheeses.
What advice from your mentors at Design College (Central Saint Martins College of Art and Design) and Food College (Le Cordon Bleu) stays with you till today?
CSM – It’s not necessary the execution that is important but more to have the initial idea. You can always hire the right skilled worker but you can’t hire someone to create an idea like you do. It’s your individual and your unique sense of perceiving the world and translating it into something creative that will set you apart.
LCB – Work quick, work clean.
How do you relax, and what food do you crave for after a hard day at work?
After a long day I love running a hot bath, making a cup of tea and reading a good book in the bath tub with a couple of squares of chocolate – Tony’s chocolate is my favourite. They are slave free.