I started eating in Michelin restaurants in my mid 20s and since this time I have been lucky enough to combine travelling with eating in supposedly the most exciting restaurants worldwide. But all has not been fun and games, I have been burned with quite a number of disastrous experiences too. That being not so lucky! Taking the good with the bad I see eating out as a serious hobby and my biggest passion. But I knew that I had to start training to be a chef to try to understand technique and to explore further what I was eating/how it is made. And because I was absolutely in love with cooking (And still am)

I learned all of the basics: For example: How to make a good jus, how the kitchen hierarchy works and how to make a St Honore. I have professionally trained both in cuisine and pastry at L’école Ferrandi in the centre of Paris and before this the Ashburton Cookery school in Devon UK. Following this I have spent time doing service in restaurants. I like to think I have now grasped a substantial level of understanding of this exciting industry. But of course, there is always more to learn which never stops.