Vikas Khanna

Photo Vikas Khanna

"I think it was the power of kitchens and farms. When I witness the power of food and how it was so uniting it nature, I wanted to be close to it"

What made you want to become a chef?

I think it was the power of kitchens and farms. When I witness the power of food and how it was so uniting it nature, I wanted to be close to it. 

Who has influenced your cooking style or your philosophy on food?

Initially it was about homecoming. Then during my admission at WGSHA in Manipal, it was South Indian cuisine that influenced my cooking style. But, it was always about home cooking that inspired me. 

What inspires you or where do you get your inspiration from?

Simple rituals, cooking cooking, seasons and most importantly the spices. 

What is your favourite method of cookery or preparation?

I love searing. It helps to give a great texture and restore the moisture’s inside. 

What...

Wendy Méndez

Photo Wendy Méndez

I am inspired by a date, a feeling, the colour of some foods, music, a smell that reminds me of something.

What made you want to become a chef?
I've been very curious about cooking since I was very young. In my family, I was always the one getting involved in dinners and festivities. Although I graduated in a different area, to get rid of the stress, I was the one who organised the events and prepared the dinners at the very same companies where I was working.

What is your first memory of a dish that made you dream?
I made lots as a child; I don't know if it was the custard I made for many years or my well-known plantain pie. My siblings and cousins loved it, and so does my son now. 
 
Who has influenced you in your cooking style or philosophy?
More than who, I think it's the 'what and 'where' and that would be a healthy...

Pierre Van Oost

Photo Pierre Van Oost

What makes me go on? The idea of sharing a little of what I have learned

What made you want to become a chef?

Cooking with my mother and grandmother; sharing the cooking with my family.

What is your first memory of a dish that made you dream?

A dish that my maternal grandmother always made me when she came back home: Homemade ham in its skin with parsley-infused potato purée.

Who has influenced you in your cooking style or philosophy?

My mother, grandmother and homemade food, always.

To give you an idea, in Spanish terms that would make me more of a Santi Santamaria than a Ferran Adriá.

What inspires you? or Where does your inspiration come from?

Let me quote Albert Einstein: 'Imagination is more important than knowledge'.

That doesn't mean knowledge and studies aren't important, just the opposite!...

Martino Pace

Photo Martino Pace

My creativity keeps me awake at night. Sometimes I have dreams about ingredients, so I feel that going to markets looking for the best produce fires the imagination

What made you want to become a chef?

It was really by chance. I enrolled in the school of catering and tourism to be a hotel manager, but I discovered my passion for cooking, so in the third year I decided to learn more about the subject.

What is your first memory of a dish that made you dream?

The first dish that made me dream was a simple pasta dish with pesto - simple but done perfectly.

Who has influenced you in your cooking style or philosophy?

Well, at first, my parents were my best critics: I always tried to surprise them with little dishes, before asking for their feedback. Secondly, the customers who always encourage you to improve. Lastly, many renowned chefs.

What inspires you? or Where does your inspiration come from?

My creativity keeps...

Rolando González

Photo Rolando González

My cooking is a multicultural mixture and it is really this to-ing and fro-ing around the worlds cuisines that inspires me.

What made you want to become a chef?
Really, it was a matter of survival. I spent 15 years living away from my country, so I had to learn to cook. My group of friends and I (almost all of us foreigners) would get together once a week and each of us would bring a dish to share. They persuaded me to take cooking classes because they always liked what I made and how I served it up. In the end, I decided to enrol at the cooking school as a hobby - I already had another degree. 
 
What is your first memory of a dish that made you dream?
The first time I saw a chef preparing a squid on television - it seemed enormous to me! I remember recording the programme to try it out afterwards. 
 
Who has influenced you in your cooking style or...

Álex Clavijo

Photo Álex Clavijo

At heart, inspiration comes from your thoughts, your daily life, your approach to life and what you would like to pass on.

What made you want to become a chef?
Shortly after coming to Spain in 2001, I arrived at a French-influenced gastronomic restaurant where there was a chef with his tall hat throwing his weight around. However, the people enjoyed working with him and this was clear from the diners, who greatly admired his cooking and dedication. Seeing that cooking could make people so happy, I considered this option.  
 
What is your first memory of a dish that made you dream?
In my mother and grandmother's kitchen, I was amazed at seeing how so much could be made from so little. We're from Guayaquil (Ecuador), a coastal city where the sea provides us with our leading produce. The first time I tried their whole fried fish with a tomato, onion and...

Naim Hasnan

Photo Naim Hasnan

My inspiration comes from my traveling and all the new ingredients I have discovered through different cultures and culinary art.

What made you want to become a chef?
At My early years after schools I was always fascinated by Ingredients and with this curiosity, I have developed to my love in cooking.  Somehow that’s Path bring me to become a chef today.

Who has influenced your cooking style or your philosophy on food?
My mum gets me the basic of cooking, that leads my divine food philosophy full of beliefs which extract the best that I can offer to my guest.
 
What inspires you or where do you get your inspiration from?
My inspiration comes from my traveling and all the new ingredients I have discovered through different cultures and culinary art.

What is your favourite method of cookery or preparation?
I love all methods of cooking and preparations...

David Ibarboure

Photo David Ibarboure

Above all, I look for good people. They can always learn their trade and hone their skills later

What made you want to become a head chef?
My family, who have been cooking since I was very young.

What is the first dish that struck a chord with you?
My grandpa's Basque gateau, made with citrus peel.
 
Who has influenced you in your cooking style or philosophy?
Pierre Gagnaire, because of the feelings he passes on through his dishes.
 
Who inspires you? Where does your inspiration come from?
From many sources: books, trips, nature, the sea, etc.
 
What is your favourite cooking method?
A simple one, cooked well.
 
What is your favourite ingredient?
Espelette chilli peppers: sweet and spicy at the same time.
 
What is your favourite cooking utensil?
A knife to test the food.

What materials do you...

Graciela Montaño

Photo Graciela Montaño

My inspiration: the result of everything that affects me emotionally.

What made you want to become a chef?
Watching my Grandma expressing feelings and making people happy through food. It is something that has always been with me, something that gives meaning to my life and makes every day special. 
 
What is your first memory of a dish that made you dream?
In my Grandma's kitchen, when I climbed up onto a stool and added the chocolate to the 'mole'. The bits of chocolate melded with the other ingredients and the kitchen was filled with aromas - it was magical... That smell remains in my memory to this day.

Who has influenced you in your cooking style or philosophy?
To-date I've had several: my family (I'm from a family that loves to cook, and to share and celebrate things around a table); From...

SILVIO BATTISTONI

Photo SILVIO BATTISTONI

"A mi madre, es sencilla y la quiero"

What made you want to be a head chef?

My father was a chef and we had a restaurant.

 

What is the first dish that struck a chord with you?

Chicken broth with tortellini.

 

Who has influenced you in your cooking style or philosophy?

Roger Verger

 

Who inspires you? Where does your inspiration come from?

The East.

 

What is your favourite cooking style?

Creative instinct.

 

What is your favourite ingredient?

Fresh produce from the market.

 

What is your favourite cooking utensil?

The saucepan.

 

What materials do you like for your pots and pans?

Any, as long as they are durable.

 

What would you like to change about the cooking schools? What advice would you give to young chefs?

More techniques...

Francisco Mico

Photo Francisco Mico

The first time I tried foie gras was an incredible experience.

What made you want to become a chef?

Ever since childhood I have liked cooking. I think in my case it was something I was born with. The first time I had the opportunity to enter a professional kitchen as a dishwasher, I was excited and I knew then that this was what I wanted to do with my life.
 
What is your earliest memory of a dish that made you dream?
Maybe rather than a dish my first memory was of a product. The first time I tried foie gras was an incredible experience.
 
Who has influenced your cooking style or philosophy?
I consider myself mainly self-taught, and a curious person by nature, so maybe it would be appropriate to say that my influences are varied. But if I had to name Chefs who changed my way of thinking or cooking, I...

CHRISTOPHE DURIEUX

Photo CHRISTOPHE DURIEUX

My love of cooking is something I inherited

 - What made you want to become a head chef?

My love of cooking is something I inherited: my parents had a top quality restaurant and I took my first steps in the kitchen there.

- What is the first dish that struck a chord with you?
Sweetbreads filled with crawfish. I was 9 then and it was my first big meal in a great restaurant of the time: 'Eddy Van Maele'.
 
- Who has influenced you in your cooking style or philosophy?
Most especially, my father who was always looking into new products and techniques; then, Jean François Piège became my point of reference.
 
- Who inspires you? Where does your inspiration come from?
In the day-to-day; anything can inspire: suppliers, a meal in a friend's house, holidays,...

ERIC JAMBON

Photo ERIC JAMBON

I do this work through atavism, as my grandfather was a chef, my uncle was chef at a starred restaurant, my cousin is a chef. My mother was a typical Lyon housewife who got up every Sunday at five in the morning to prepare lunch for the whole family. In s

What made you want to become a head chef?

I came to the kitchen through atavism: I do this work through atavism, as my grandfather was a chef, my uncle was chef at a starred restaurant, my cousin is a chef. My mother was a typical Lyon housewife who got up every Sunday at five in the morning to prepare lunch for the whole family. In short, I was born for this... 

What is the first dish that struck a chord with you?
Truffle soup by Paul Bocuse

Who has influenced you in your cooking style or philosophy?
All the modern chefs who work in my type of modernist cuisine.
   
Who inspires you? Where does your inspiration come from?
The produce, universal works of art like those of Kandinsky, Miro,
Pierre Soulages and the studios of...

FABRIZIO FERRARI

Photo FABRIZIO FERRARI

Food culture of foreign countries is what inspires me most.

What made you want to become a chef?

I grew up in my parents’ restaurant but I never thought about becoming a chef. After graduating in law one day I entered in the restaurant kitchen to help my mom and I lasted the passion which still keeps me at the stove today.
 
Who has influenced your cooking style or your philosophy on food?
Alain Passard.
 
What inspires you or where do you get your inspiration from?
My wife Anna and I love to travel and curiosity over different culture. Therefore food culture of foreign countries is what inspires me most.
 
What is your favourite method of cookery or preparation?
If I were part of a big classic French kitchen brigade I would definitely be a saucier, because I really love to create...

JUAN ANDRES GARCIA

Photo JUAN ANDRES GARCIA

I love eating ceviche, I enjoy making it.

 

What made you want to become a chef?

I got my taste for pots, pans and new flavours from home. Particularly, from my grandmother's kitchen - her domain, where nobody else was allowed while she cooked. 

Well, I was the exception, but that took some time to achieve, a full-on process (me at 6 or 7 years old). Once this process of obtaining my grandmother's trust (just observing her) had been achieved, she finally let me cook. Little by little this desire to keep on learning beyond just what I learnt from my grandmother led to me deciding to study a degree.

 

What is your first memory of a dish that made you dream?

Undoubtedly El Ceviche. The first time I tried it was thanks to my dad. It delighted my palate, the mixture of acidic...

ANDY ZAUGG

Photo ANDY ZAUGG

I never stop learning. So I do internships around the world to improve and see new things

What made you want to become a chef?

The decision was made in the Kindergarten. In this age I knew that I am going to be a chef.

Who has influenced your cooking style or your philosophy on food?
My region, Europe and the whole world.

What inspires you or where do you get your inspiration from?
I never stop learning. So I do internships around the world to improve and see new things.

What is your favourite method of cookery or preparation?
Glazing in the oven.
 
What is your favourite ingredient?
Scampo

What is your favourite kitchen tool?
My Teflon pan from Bergner

What is your favourite section in the kitchen to work on during your apprenticeship?
Saucier

Where you like to eat out?
It depends: sometimes a...

GUILLERMO HORACIO GONZÁLEZ

Photo GUILLERMO HORACIO GONZÁLEZ

I am inspired by continuous creativity, transformation, architecture and art.

 

What made you want to become a chef?

I have always liked cooking and seeing my mentor, Gato Dumas, made me want to become a chef.

 

What is your first memory of a dish that made you dream?

When I worked at Michel Guerard, some quail we prepared with fresh glacé mushrooms... My goodness! I remember the smell of the mushrooms cooking... the textures.... wow...

 

Who has influenced you in your cooking style or philosophy?

Pierre Gagnière and Hervé This were two very important influences on my cooking style.

 

What inspires you? or Where does your inspiration come from?

I am inspired by continuous creativity, transformation, architecture and art.

 

What is your favourite culinary method or...

JANEZ BRATOVŽ

Photo JANEZ BRATOVŽ

I like to eat at the restaurants of my colleague chefs

 

What made you want to become a chef?
When I was a child I wanted to become a mason and when I had told this to my grandmother she responded that being a cook is much better solution because this way I will never be hungry and will never be cold. Her answer was not surprising because she survived the war and had a tough life so this is when I decided I will become a chef.

Who has influenced your cooking style or your philosophy on food?
People that were the most influential on my cooking are Elena Arzak, Alain Ducasse and Hiroyoshi Ishida.

What inspires you or where do you get your inspiration from?
Great and fresh ingredients inspire me the most. With those and my knowledge of food I try to make the best dishes I can.

What is your...

LUKAS KAPELLER

Photo LUKAS KAPELLER

Every day in the morning I go to the market, because you can see all the fresh ingredients and this is the only way for me to create new dishes.

What made you want to become a chef?

At the beginning it was not so clear for me to become a chef, my effort in school was not so high and so I decided to start a cooking apprentice ship in a nice restaurant. And bit by bit I was more fascinated of this passionate job.

Who has influenced your cooking style or your philosophy on food?
The Nature and all my producers and their products.
 
What inspires you or where do you get your inspiration from?
Every day in the morning I go to the market, because you can see all the fresh ingredients and this is the only way for me to create new dishes.

What is your favourite method of cookery or preparation?
I have a lot of various methods for different products but if you want to hear just one...

ALON GOLDMAN

Photo ALON GOLDMAN

Inspiration is everywhere , from magazines and books through fashion and cinema. Now days I find my 2 kids to be a great source of inspiration.

 

What made you want to become a chef ?

I would say originally it was my mother who inspired me, she is a great home baker and cook .

 
 
Who has influenced your cooking style or your philosophy on food?
Laurant Le Daniel MOF , whom I worked for , was probably the biggest inspiration in my career. It never really stops , I am inspired on a daily basis.
 
 
What inspires you or where do you get your inspiration from?
Inspiration is everywhere , from magazines and books through fashion and cinema.Now days I find my 2 kids to be a great source of inspiration.
 
 
What is your favourite method of cookery or preparation?
Definitely baking ! Oven is magic !
 

What is your favourite ingredient?
Without...

PAULA SILVA

Photo PAULA SILVA

Life inspires me; certain moments, emotions, basic things with which you can create so much.

What made you want to become a chef?

Life itself led me into this art: I grew up in a restaurateur family and I have always liked cooking.
 
What is your earliest memory of a dish that made you dream?
Eating raw oysters on the Chilean sea shore with my mum, accompanying her while she bought the seafood of the day.
 
Who has influenced your cooking style or philosophy?
I started many years ago getting involved in molecular cuisine; living in Spain, that was what I was surrounded by: that cuisine, getting the purest form of each food to find its best flavour, nutrients and colour. It took me back to my roots, my spirituality and to the cuisine I am involved in now: Pure Cuisine.
There are many people travelling this road: Ferran Adriá,...

Nina Tasarova

Photo Nina Tasarova

I’m inspired absolutely by everything, especially France

 

What made you want to become a chef?

Very rarely but it happen – that people from the birth are destined to have a great future. Mozart could write a Symphony when he was just 5 years. Einstein was a child when he expressed interest in the theory of relativity. Michelangelo was playing with a hammer and chisel in his cradle. Even in the pastry chef profession there are stars where natural tallents and intuition merged – this is Philippe Conticini. And for example Pierre Herme has started to study a pastry art at 14 years old.
I can’t say that I have been cooking during all my life and that my first memory from the childhood is my vague image shrouded in a haze of flour. No. I have two high educations in other areas –...

ÁLVARO MARTÍN VERDEROSA

Photo ÁLVARO MARTÍN VERDEROSA

I am inspired by the product and in improving technically.

 

What made you want to become a chef?

Cooking for me was always a natural thing I did as a child, almost without realising it, with my grandmother in the kitchen at my home. Reading her cookbooks and helping with some simple tasks at first. Then came a day when I realised that what I did for pleasure and instinctively, I could do professionally, but that I would need more technical knowledge. So I went off and trained in a cooking school.
 
What is your earliest memory of a dish that made you dream?
There are lots. But if I had to choose one, I would choose the one that takes me back to my childhood: beef ribs Provencal.
 
Who has influenced your cooking style or philosophy?
Again, there are lots of people. My biggest influence in...

STEPHAN BERROUET-DURAND

Photo STEPHAN BERROUET-DURAND

I get inspired from the food I grew up with in Haiti. Such an amazing array of flavors and ingredients.

What made you want to become a chef?

I still think that till today, this profession chose me, and not the other way around. Never did I think of choosing being a chef as a career, but I always loved to cook. It wasn't until my last year of high school working with my cousin who was a chef did I consider cooking as something I could do for the rest of my life. 
 
Who has influenced your cooking style or your philosophy on food?
My cooking style has been influenced by Bobby Flay and Emeril Lagasse who are my favorite Chefs on television. They used ethnic food as a platform and really bring bold flavors into their dishes. Once I understood that food from my country could be used as my own platform, I started focusing on bringing Haitian food...

UTI BACHVAROV

Photo UTI BACHVAROV

My inspiration comes from the unique food products and the love they were grown with.

 

What made you want to become a chef?

It was my mother. I was helping her in the kitchen and that made her and her guests happy.

 

Who has influenced your cooking style or your philosophy on food?

First and for most , Mum,  of course, but also very big influence were my friends who had “suffered” trough my “growing up” and supported me during all my experiments.

 

What inspires you or where do you get your inspiration from?

My inspiration comes from the unique food products and  the love they were grown with.

 

What is your favourite method of cookery or preparation?

Over a well  heated nonstick pan

 

What is your favourite ingredient?

Black pepper

 

What is your...

JASON PERU

Photo JASON PERU

I get my inspiration from all sources of life

 

What made you want to become a chef?

From a tender age I always had a proclivity towards desserts and savory food items. I was a chubby boy with a weight of 150lbs by age 14 and it occured to me that eating unhealthy was the main determinant to my current physical position. I was always curious about food but really never fully understood what eating healthy meant to the body and mind. It was my gym instructor who taught me to channel my love for food into a positive incarnation by further studying cooking as a vehicle for nourishing people, making them smile and being responsible for ensuring that they eat healthy and live a clean life style. Few months later I had shed all this extra weight and this grew my self-confidence and dream to pursue...

RON DUPRAT

Photo RON DUPRAT

My Dream, to change the world one dish at a time

 

What made you want to become a chef?

My Love for good food. My Grandmother taught me a lot about classical French Cuisine. My Dream, to change the world one dish at a time, I've been doing it since I was able to tie my shoes. It's the only thing I've ever done, So I just ended up being in the Kitchen and never left, I always found myself spending more time in the kitchen and ultimately developed a career out of it—doing something over and over and over again—
 
Who has influenced your cooking style or your philosophy on food?
My Basic Instinct is to push the Envelope, to be different, and innovative. As a kid from Haiti lucky enough to own the Most Visited Restaurant in Google by Foodies and worked in some of the most...

RENÉ MATHIEU

Photo RENÉ MATHIEU

Cooking arises freely in me from the mysterious and constant interweaving of the magic of aromas, my memories and my emotions in every passing moment.

 

 

What made you want to become a head chef?

I have a sweet tooth and this is a job in which you can express and open your heart up to the imagination and a profession to share with others and help them enjoy themselves.

 

What is the first dish you can remember which moved you?

A dish my grandmother made: Roast pheasant cooked over a birch fire. My nose and taste buds continue to remember it even today. 

 

Who has influenced you in your cooking style or philosophy?

Mother Nature and my grandparents.

 

Who inspires you? Where does your inspiration come from?  

Nature, my environment, my limits: for me the key sign of intelligence in any human being. Cooking arises freely in me from the mysterious and...

DAMIEN GERMANIER

Photo DAMIEN GERMANIER

I am an unconditional fan of traditional cooking. It is the basis and the roots of burgher cuisine.

 

What made you want to become a head chef?

A passion for flavours, good produce and good food.  Also, an interest in playing with flavours and textures.

 

What is the first dish you can remember which moved you?

Childhood memories: recently-picked chanterelles, sealed simply with butter in the wood-fired oven in the cottage.   It's amazing to see the power of a fresh product prepared in such a simple way. 

 

Who has influenced you in your cooking style or philosophy?

Some great chefs, like Gérard Rabaey a former three star who trained me, for example.

 

Who inspires you? Where does your inspiration come from?

In life, inspiration comes from encounters, trips, the moment... all of which can be conveyed...

EMILIANO SCHOBERT

Photo EMILIANO SCHOBERT

The beauty of food and what our awareness allows us to create with it, It´s what inspires me.

What made you want to become a chef?
At first, a need to rediscover my childhood memories through cooking and the various traditions that define my family.
 
What is your first memory of a dish that made you dream?
When I saw the format for the dishes to participate in the 'Bocuse d'Or'.
 
Who has influenced you in your cooking style or philosophy?

Primarily, Patagonia and the area in which I live my life.

What inspires you? or Where does your inspiration come from?
The beauty of food and what our awareness allows us to create with it.

What is your favourite culinary method or technique?
Wood-fired grilling.

What is your favourite ingredient?
Thyme and garlic.

What is your favourite cooking utensil?
My hands and my...

Diogo Noronha

Photo Diogo Noronha

I am always looking for local ecological suppliers and lots of sustainability in everything

 What made you want to become a chef?

When I was 17, I changed my diet. I was a vegetarian, vegan and macrobiotic for 10 years and I had to start cooking with more attention to products and recipes. Well, the natural culmination of that was a change in my professional life. After university (social communications), I travelled to Asia and I was already keenly interested in gastronomy. I began to work in hostelry to make some money to continue travelling and, then, I went to New York to study a little more and from that point I started to work in restaurants.

What is your first memory of a dish that made you dream?
Not one particular dish, more memories of what I ate, particularly in my maternal grandparents' house.
 
Who has influenced...

Marina Gaši

Photo Marina  Gaši

First of all, I would like to say that I am not a "typical" chef. My parents run their own restaurant and I was literally born in the

First of all, I would like to say that I am not a "typical" chef.

 

My parents run their own restaurant and I was literally born in the kitchen.

 

It was the only place where I could be them with. After my father died in 1992 (I was 8), my mum decided to close the activity. I never ever thought of working in a restaurant or reopen it again.

But, like always… you never know what will happen next in life. So, one day, my husband said to me that we should reopen the family restaurant, and that my mum would help, but this did not happen.

That´s why I am here, writing this right now. I can say, I started cooking the day we opened our restaurant, exactly the 17th July 2011. As you can imagine my Mum was the person who...

Espen Ramnestedt

Photo Espen Ramnestedt

My father and two of my uncles where chefs, so I would say its in my blood

What made you want to become a chef?
My father and two of my uncles where chefs, so i would say its in my blood.


Who has influenced your cooking style or your philosophy on food?
My first head chef Mr Erik Elnan, my childhood and the nature around me.


What inspires you or where do you get your inspiration from?
Mostly travel and eating out in different cities around the world.


What is your favourite method of cookery or preparation?
Sous vide


What is your favourite ingredient?
lemon


What is your favourite kitchen tool?
My mandolin


What is your favourite section in the kitchen to work on during your apprenticeship?
I used to love the cold section


Where you like to eat out?
South Africa, New York, San Sebastian


What would you...

Emanuela Tommolini

Photo Emanuela Tommolini

I think that if you accept to work 10/14 hours a day is either madness or love

What made you want to become a chef?
My love for good food

Who has influenced your cooking style or your philosophy on food?
Chef Pietro Leemann

What inspires you or where do you get your inspiration from?
My menu take inspiration from season and the seasonal products

What is your favourite method of cookery or preparation?
Steamed

What is your favourite ingredient?
Vegetables

What is your favourite kitchen tool?

My Knife

What is your favourite section in the kitchen to work on during your apprenticeship?
Pastry

Where you like to eat out?
I´ve not a favourite restaurants, more a favourite cooking style

What would you like to see change with the cook schools?
More attention on vegetarianism

Your advice to young...

Francisco Mandiola

Photo Francisco Mandiola

I finally combined the passions which would ultimately turn into my profession

What made you want to become a chef?
At the end of the day, I think things ran into each other: I was very interested in art; I went to many restaurants from a very young age; over the years, I finally combined the passions which would ultimately turn into my profession.


What is your first memory of a dish that made you dream?
In Chile in the 80s, as I mentioned in the previous question, I went to many restaurants as my parents were fans of them, but there were very few at the time and, generally, the best known were French. But there was one product that marked me for life: urchins!


Who has influenced you in your cooking style or philosophy?
During my studies in New York, where I stayed to work, various people influenced me to a certain extent,...

Alain Alders

Photo Alain Alders

My favourite section is entremetier, I love to work with vegetables

What made you want to become a chef?
I like pampering people with food and giving them a welcoming feeling.

Who has influenced your cooking style or your philosophy on food?
Nature, I love to cook with local products. Every season I get inspired from the different products.

What inspires you or where do you get your inspiration from?

Also from nature, seasonal products inspire me to work differently. Besides the stage of life I’m in inspires me to create new dishes.

What is your favourite method of cookery or preparation?

I love to work with low temperature cooking. It creates a high level end produce full of flavour.

What is your favourite ingredient?
I like to cook with fish and shellfish

What is your favourite kitchen...

Carla Aradelli

Photo Carla Aradelli

Seeing my granfather that was a farmer and my grandmother, a cook, made me want to become a chef

What made you want to become a chef?
Seeing my granfather that was a farmer and my grandmother, a cook, made me whant to become a chef. The autoproduction of everything I serve out to my costumers from raw material I selected  made me the chef I´m.

Who has influenced your cooking style or your philosophy on food?
George Cogny: a great cook, my great teacher.

What inspires you or where do you get your inspiration?
I´m inspired by the taste of food, the real food caught from the earth, and my dishes are linked to the earth too.

What is your favourite method of cookery or preparation?

I love make fresh pasta, it´s really relaxing for me.

What is your favourite ingredient?
Vegetables

What is your favourite kitchen...

Nadeem Siraj

Photo Nadeem Siraj

Ever since I was a child, cooking has always seemed magical, an art form

What made you want to become a chef?
Ever since I was a child, cooking has always seemed magical, an art form...  like the way different ingredients are combined, giving rise to different dishes - each of them richer than the last. That inspired me to become a chef.

What is your first memory of a dish that made you dream?
Dal Gosht - a dish my mother made; a lentil with lamb curry that I loved and wanted to learn to make.

Who has influenced you in your cooking style or philosophy?

My mother, obviously. I sat in the kitchen and watched as she made different dishes with distinct flavours every day using the same pots of spices. It was magical for me.

What inspires you? or Where does your inspiration come from?
The products from the market....

Pepe Rodríguez

Photo Pepe Rodríguez

I am always starting out and always learning every day

You are alone at home with no greater plan than to watch a film. What does a chef like you prepare for dinner?
Normally, if I do not intend to make a big dinner, I tend to go for noodles. I cook them in 1 minute, add a couple of drops of soy and perhaps a courgette if I have one. They are very useful because they can be done in no time. If not, then something out of a tin. Something I like a lot is a cucumber and razor shell salad: a cucumber (peeled and sliced) and tinned razor shells. I add a couple of drops of soy, a couple of sweet chilli sauce, oil and vinegar. I love it.
 
What is the most important utensil in your kitchen? What can you not do without? (at home, not in your professional life).

A good non-stick pan and a good knife - I have...

Betty Vázquez

Photo Betty Vázquez

I love to observe nature, its rhythms, seasons, colours, textures, flavours - the secret to everything is there, our roots and our essence

What made you want to become a chef?
Crises. Yes, the crisis of wanting to eat well, of knowing that armed with food you can cure, you can heal and you can provide nourishment. Not to forget you can enjoy the creative process and when you donate your work - because that´s what you do - more than money what you earn is the pleasure of seeing the happiness of your diners.
And when I say crisis, it´s because I´ve always liked to eat and when I finished my first degree and it wasn´t what I expected, I consoled myself by cooking - without realising I had found my vocation.

What is your first memory of a dish that made you dream?
My grandmother´s snacks, always imbued with flavours with great history; the tamales - knowing what I...

Natasha Capper

Photo Natasha Capper

My greatest inspiration comes from others who are as passionate about food as I am

What made you want to become a chef?
I wanted to create art without being a “starving artist” and although I consider myself to be creative I’m not a particularly good artist.

Who has influenced your cooking style or your philosophy on food? 
My greatest influence was my Oma.  She loved to cook and bake.  You could taste it in everything she created.  Nothing ever went to waste and she grew much of what we ate in her garden.

What inspires you or where do you get your inspiration from? 
My greatest inspiration comes from others who are as passionate about food as I am.

What is your favourite method of cookery or preparation?
I’m a pastry chef so there is no question; my favourite method of...

Reon Hobson

Photo Reon Hobson

I don’t need all stars give me chef who is eager, dedicated and willing to learn and I’m happy

What made you want to become a chef?
I fell into cooking whilst at school and it’s been my life ever since.

Who has influenced your cooking style or your philosophy on food?
Dietmar Sawyere was a big influence in my younger years in the kitchen. He taught me to be push boundaries and not rest on my laurels. 

What inspires you or where do you get your inspiration from?

Life.

What is your favourite method of cookery or preparation?
I’m a big fan of always trying to evolve the menu so I make a conscious decision not to try and repeat techniques.

What is your favourite ingredient?

I have a real fascination with lichen at the moment, but anything in season is always good to work with and here in New Zealand we are coming into...

Adriano Suppa

Photo Adriano Suppa

Be patient, be humble, be true to who you really are

What made you want to become a chef?
My passion for food, which was intensely influenced by my family and how much they have always had a passion for anything food related.

Who has influenced your cooking style or your philosophy on food?
My family and my culinary mentors, as well as other industry professionals whose work have inspired me.

What inspires you or where do you get your inspiration from?
It’s a ramdom thing. It comes from everywhere, really. I eat and breathe everything related to what I do. Every time I eat something I like I think about the dish and how it was conceived. Sometimes the inspiration or motivation could come from a specific theme or date, sometimes from someone like my parents, my wife or son. Most times it’s...