It is my honour to introduce myself to you in quite a different capacity than you my have experienced me before. While I am not formally trained as a chef, I am nonetheless more than competent in the kitchen. Rather than "cook" I call myself a "Culinary Engineer" because there is so much more to bringing a meal to your table than handling food.
More and more there are demands on the intellect to curate menus that cater to every imaginable dietary requirement and personal preference. Your average "cook" is simply not prepared to handle the precise planning that goes into such endeavours, and is rarely ready to turn on a dime and transform a surf-and-turf fest into a vegetarian extravaganza. Under my management, the kitchen is transformed into a laboratory, where dishes are crafted with meticulous care and delicate flair.
Presentation is paramount, all too often forgotten in the surge to get food out on the table. Every plate should be a work of art, not only satisfying hunger, but indulging all the senses. I believe the meal begins long before the food is served, as sensuous scents waft over the hungry masses with tantalising teasers of the delights to come.
Hygiene is my non-negotiable foundation. Just like an engineer adheres to strict standards, I maintain an impeccably clean and organized workspace. From sourcing ingredients to plating the final dish, every step is executed with the highest standards of cleanliness and safety. Your well-being is my top priority, and I take every precaution to ensure that each meal is as wholesome as it is delectable. My awareness of allergens and dietary sensitivities is honed not only through careful study and collaboration, but also personal experience of the consequences of what happens when these key ingredients are ignored.
My experience extends beyond my own kitchen; I have served as head cook, sous chef, and kitchen assistant at many establishments and events. (Please see my CV for more information in this regard.) I have served as few as one guest, and can handle as many as 100 (with appropriate support staff).
Why the term "culinary engineer"? I machinate experiences. Each recipe is a blueprint, each ingredient a component, and each plate a harmonious assembly of flavours and textures. Through dedication, innovation, and an unrelenting pursuit of culinary perfection, I've transformed my kitchen into a workshop of taste.
Join me on this culinary journey, where I invite you to savor not just the food, but the artistry, passion, and science that goes into each dish. Whether you require a single meal for yourself as an indulgence on an evening when you just can't be bothered to do the cooking and washing up, or you are entertaining a party and want that professional and creative powers of someone who lives to serve up high quality culinary experiences, consider working with me soon!
2023/08/26 One of my latest culinary adventures involved a client who required gluten free and dairy free food, but was not vegetarian. For a "sweet treat" at the beginning of a three day engagement, I decided to bake Madeleine's - something I had actually never done before! With absolutely zero time to experiment, I managed to combine the wisdom of three separate recipes and produce a batch of a dozen perfectly risen, sweet, moist, and utterly delicious little cakes, perfectly in line with the client's needs. While I don't usually like to misrepresent my experience to those who are hiring me, I have to say that confidence goes a long way sometimes!
Availability:
While I am usually based in the southwest of the UK, I will be in the United States from September 2023 until March 2023. Texas and New Mexico will be my primary points of contact, but I am willing and able to travel further if required.
Rates:
This is negotiable, but is usually in the area of £25/hr or £150 a day. These are starting numbers, not final figures, and do not include expenses.