Cheflife 🔪

I love apricots, I also love icecream 🍦

So here is my Vanilla icecream with apricots, honey ripple.

A quick 1 minute video of me practising a shape of pasta that I think I'm not super good at "Agnolotti dal plin"

New dessert we are R&D

Working on presentation for a new dish on an upcoming event

I also think this may be the sings that my 25 years as a Chef may becoming to its end as well.

The challenges from running a stand-alone restaurant to a hotel kitchen/restaurant are very similar.

Food cost, wage cost, quality staff/finding the right people, attitude, people's views on a hotel restaurant, attention to detail.

I love the craft of what I do, along with teaching young chefs and FOH staff.