ARTICLES & NEWS
I have always been in hospitality , I worked summers in my auntie restaurant as a teenager and every summer i would be a waitress or bar staff places like Greece or USA, When i studied undergraduate i managed to be in close contact with chefs world always fascinated with their knowledge and flavours.
I remembered when I was around five or six and my parents had been eating snails a couple of nights before, and it was a rainy day walking home from my neighbours, I must have picked around 50 of those regular garden snails.
Chef Jay Geddes favourite ingredients : Asian! One of the key aspects of Thai cuisine is its artful blending of the five major tastes: sweet, sour, salty, bitter and hot. Most cuisines of the world do not employ the bitter taste, but in Thailand it is a flavor well-loved and appreciated. And I can see why!