Welcome to this new side of The Vanilla Project, is always interesting to talk about food, but what about Chef's lives. Today I have the privilege to interview the Executive Sous Chef of a famous and busy London Restaurant and is my husband as well. Michael has work over 16 years in kitchens and has cooked not just with extraordinary Chefs like Daniel Boulud, but has cook for them as well. His biggest passion about working in a kitchen is creating new dishes and teaching young Chefs. I met him in a kitchen so there is no surprise there either.
Michael, what is your biggest challenge every day in The Kitchen?
Time Management, to organize the day where you have cook, go to meetings, teach guys, have a pot of tea and also make time to call the wife.
What other career did you had in mind?
Fitness instructor
What is the most exciting part to work in a Restaurant?
Satisfying costumers, creating dishes and experiencing with different ingredients
What is the best Complement you have ever received?
Complements are a very good feedback, we get complements very often, what tells me we are doing a good job, but I remember a costumer saying his meal "was out of this World"
How can you describe those busy moments, where you get lost in service?
Is exciting to work under adrenaline, time is relative, but all is about Control of yourself and the kitchen.
What ingredient was the last you really got excited to work with?
Mexican Vanilla, when we were working to create dishes for the Book "The Vanilla Project".
Do you think Vanilla has a place in Savoury dishes?
of course I do, Vanilla it can add another dimension to the plate.
What's your favourite cooking season?
Game Season, is only one season a year, is always to bring Classic in a Modern way
What's the best cooking advice you ever got?
What ever you do, do the best you can... by Chef Andrew McLiesh
from Chapter 1
Is it worth it working so many hours?
Cooking is not a job is a life style.
Thank you very much Michael Blizzard, it was a pleasure to have an insight of your busy schedule.
The pleasure is all mine.
Michael now is running Avenue Restaurant in St. James' Street as a Head Chef, he continue to run a very close team where even in the busy days he manage to make fun!
Michael, what is your biggest challenge every day in The Kitchen?
Time Management, to organize the day where you have cook, go to meetings, teach guys, have a pot of tea and also make time to call the wife.
What other career did you had in mind?
Fitness instructor
What is the most exciting part to work in a Restaurant?
Satisfying costumers, creating dishes and experiencing with different ingredients
What is the best Complement you have ever received?
Complements are a very good feedback, we get complements very often, what tells me we are doing a good job, but I remember a costumer saying his meal "was out of this World"
How can you describe those busy moments, where you get lost in service?
Is exciting to work under adrenaline, time is relative, but all is about Control of yourself and the kitchen.
What ingredient was the last you really got excited to work with?
Mexican Vanilla, when we were working to create dishes for the Book "The Vanilla Project".
Do you think Vanilla has a place in Savoury dishes?
of course I do, Vanilla it can add another dimension to the plate.
What's your favourite cooking season?
Game Season, is only one season a year, is always to bring Classic in a Modern way
What's the best cooking advice you ever got?
What ever you do, do the best you can... by Chef Andrew McLiesh
from Chapter 1
Is it worth it working so many hours?
Cooking is not a job is a life style.
Thank you very much Michael Blizzard, it was a pleasure to have an insight of your busy schedule.
The pleasure is all mine.
Michael now is running Avenue Restaurant in St. James' Street as a Head Chef, he continue to run a very close team where even in the busy days he manage to make fun!
What would you ask?
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