The restaurant machine has given me great appreciation for family style eating. Time taken out of the day to ceremoniously enjoy food, and the company you keep while preparing and eating (over a bottle or two of wine). At home I don't like fancy plating, but aim for rich, deep flavours to stimulate the palette.
I have been raised in professional kitchens. Started from the bottom washing dishes almost 15 years ago. Little did I know working at that small family run restaurant that I would ever go to culinary school, let alone graduate top of my class. Two hotels, a golf course, a brasserie, two pubs, and some private catering later, I have executed every permutation of menu.