I was raised in the catering industry. i have three Michelin star experience, two of them are from working on stage placements and one when i got the chance to work with a one star chef, and before I was even 5 years old i had learned how to make poached eggs.
i began cooking boiled eggs and sodiers when I was 8. when i was 16 i left high school and joined a kitchen brigade with one of the aforementioned chefs. our independant restaurant in 2004 got the best restaurant of the year, won a ton of awards and we signed deals with AA and Michelin to release an international magazine column in 2005. that also sold very well and we had coverage in big hollywood and bollywood magazines and video games like Ratatouille for Nintendo DS. made another magazine column in 2007, again, it did really well, won awards, critical acclaim, millions of reads online, etc etc etc. started putting together a greatest recipe compilation for our new deal with BBC Cookwatch, it came out last month. made 2 new menus for the company to publish and put one out as a la carte with little to no promotion or PR. people jumped all over it and it became our best menu to date, to our surprise. shot a photo shoot for all the new dishes that's coming out this friday. during all of the above we have regularly toured most restaurants in the country gathering ideas, but have deliberately not sampled much in USA restaurants despite us having a many American dishes on the menu like chilli con carni and beef bugers. reason being we've been working on a big international menu from home. the menus we've finished so far have landed us a deal with one of the biggest catering industries in the states. hope to release another menu early next year. already got hollywood movie stars lined up for restaurant bookings, this time we might actually put doughnuts on the menu ourselves as a dessert, presenting the dish that they want, but we'll see.
oh and i've been writing and recording my cooking portfolio for the last 2 years. hopefully finish that soon, it's mostly done.
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