The Roux Scholarship

[Andy Lynes]

How would you say your cooking has evolved over say the last 5 years? Has your competition work affected the way you have developed as a chef, for instance have you had to learn more in a shorter period of time than is usual because of it?

[ginger chef]

my food has evolved year in year out, i have travelled the world due to competitions at one point i visited and competed in 9 countries in four months, i have gotten to eat in the best restaurants , meet the best chefs and gain respect from my peers. the one problem i have faced which is down to my own doing is that i have progressed quite quickly as a young chef and been in a semi media spotlight which has given people the impression that i am better than i actually am, i have been offered jobs that i couldnt do with my skill level and generally looked on as older than i actually am( even though the caterer think i am 38) . i had a lot of jealousy when i became a head chef at 22 , people in my brigade were older and most resented this. i also feel the oppurtunity i was given to become head chef came to soon and i hadnt learnt enough in junior positions especially kitchen management ( i was still a little shit) but once i was inthe position it was of my own making and i stuck to it and this is now my fourth head chefs job and biggest challenge yet and i feel even though at times i slip a little and become one of the lads , i am now alot more respected in the kitchen.

on the food side the competitions have given me ideas and chefs from allover the world to converse with and swap and change ideas. my food has grown with me and i am pleased with what is being produced but it will and shall get better.