First allow me to wish everyone a happy new year, and may the fears held by many people
be swiftly allayed over the coming months.
I live in London with my wife Evelyn, although at the moment we are at our home in Florida to escape the UK winter for a while.
We are both committed foodies who love to experiment and challenge ourselves in the kitchen. Evelyn who is originally from East Africa is in the final stages of editting her first book on fusion cuisine, combining ingredients and techniques from Africa, the Americas, Asia and Europe.
My focus is on sous vide and molecular cuisine, having bought books from two of the greatest chefs on the plannet, Thomas Keller ("Under Pressure") and Grant Achatz ("Alinea") over three years ago. We use sv as the main cooking medium every single week, but the molecular side of my cuisine is reserved for special occasions and entertaining.
Umami, texture, and plating presentation play important roles in the dishes that I create. I look forward to sharing some of the more successful ones with the community, but more important to learn from others on this site.