While at University, my relationship with food grew from a slight interest to what some might call an obsession. This was unforeseen as the only thing I could make 3 years ago with any confidence was scrambled eggs (turns out I shouldn’t have felt confident about them at all). This fact still comes as a surprise to me as I grew up in a family that was very food oriented. Blessed with a loving mother with a fantastic palate, I took a lot of the hard work that went into making food for granted. It was only when I had to start cooking for myself did I truly appreciate the food I’ve been fed growing up.
As I started to enjoy cooking more I became more adventurous. Being inspired by Heston Blumenthal’s employment of the scientific method, I became much more interested in the science behind food. Admittedly, I may have gotten a bit carried away. My Eureka moment was when I found myself ordering liquid nitrogen to make ice cream having not yet learned the 5 french mother sauces. Being classically trained in multiple musical instruments I appreciated the importance of a deeper understanding of the fundamentals. It was then that I decided to go to culinary school with the intention of filling in all the gaps I have developed while teaching myself how to cook.