About Kitchen Theory:
Kitchen Theory focuses on issues relating to the professional development of restaurants, chefs and kitchen operations. It is also home of the Odyssey research kitchen which seeks to demystify and further explore the increasingly popular scientific aspects of food and dining.
Based on my experiences working in Michelin Star restaurants and talking with chefs of all ranks, I see a genuine need for professional development in our kitchens, focusing on areas such as; streamlining operations in the kitchen, management skills, development within the ranks, coaching & mentoring, time management training and communications skills. The site contains articles regarding kitchen management, as well as interviews with head chefs from some of London’s finest restaurants.
The Odyssey research kitchen focuses on two areas; food science and multisensory taste perseption.
The food science section looks at modern cooking techniques, tools and ingredients (including hydrocolloids), the likes of which have been developed and popularized by restaurants such as Elbulli and The Fat Duck.
The multisensory taste perception research is being carried out in conjunction with Charles Spence – Professor of Experimental Psychology at Oxford University. The aim is to better understand the factors which impact the ways in which we perceive food through our senses, looking at influences other than taste, and how these effect our appriciation, enjoyment and perception of what we eat.
I started my career in restaurant operations management and concept development. As time went on I found myself spending an increasing amount of time in the kitchen. In order to pursue this growing passion and to further enhance my expertise in the restaurant business I decided to become a professional fine dining chef.
Since making this decision I have worked for Michelin starred chefs including Helene Darroze, Brian Hughson and Jun Tanaka. In addition I have done estages at numerous Michelin star restaurants including Gordon Ramsey’s 3 star restaurant and Heston Blumenthal’s The Fat Duck.