Emily is competing in Great City Chefs this year for The Exclusive events team, she works in the kitchen at 30 Pavilion Road. Her starter Burrata mousse, textures of tomato, basil and bergamot surprised the judges with its unique flavour combinations and interesting textures.
What made you become a chef and what is your previous experience in kitchens?
I have always loved food, and the memories it creates. My parents opened their restaurant when I was 15 and I was lucky enough to be involved and learn about food and created the passion I have for cooking.
How would you describe your cooking and what are your influences?
I have an eclectic mix with regards to my cooking style, sometime it’s an idea from a book, something seen in passing or a flavor profile that stands out to me. My parents and my grandmother gave me my grounding for good wholesome food, cooked with love and passion.
What does a mid-week meal look like for you?
I tend to cook lighter meals in the evening. For example last night I made a spaghetti Verde, with a kale pesto, capers, avocado and baby spinach, and finished off with a few slices of black forest ham and shaved parmesan – it was delicious!
Who would your dream dinner guests be and what would you cook for them?
I would love to invite Chef Billy Gallagher to dinner, he was a great influence in my cooking. He was there at the beginning of my career. He also won Bocuse d’Or and became president of WACS (world association of chefs’ society) so his achievements are a real inspiration. Sadly he has passed on, but he really loved a simple meal so I would cook him a well matured rump steak with a green salad and buttered new potatoes.
What would you like to get out of the Great City Chefs Competition?
I would love to learn from my fellow team members and competitors, we all have something to teach each other, we just need to be willing to learn!
