You can sort of dip in from here and there and everywhere. Tebbutt believes both chefs and home cooks “don’t have to stay in one lane, as it were. With the British chef offering his take on everything from marinated roast lamb and French onion soup to dim sum dumplings and South African bunny chow curry, it’s a wonderfully international mix. The chef’s telly gig also inspired his new book, Weekend, taking readers from Friday nights when you want “something tasty, but you don’t want to be too fussed with it”, through to brunches, big Sunday lunches, and puddings to impress guests. Your average head chef is 25 now, so it is very much a young guy’s game because of the nature of the job and the hours.” Not really, is the answer: “I’m 48 at Christmas. ![]() After the “seismic shift” from full-time chef to TV cook does Tebbutt ever miss the adrenaline rush of restaurant life?
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