|Chantelle Nicholson works as sous-chef
at Marcus Wareing's restaurant in London.
Who taught you to cook?
It would probably be my parents when I was younger.
It was more, it was always something that I was interested
in from an early age and I used to be in the kitchen
quite a lot.
How did you end up as a chef in London?
One kind of afternoon when I was reading the, a foodie
magazine in New Zealand, and it mentioned the Gordon
Ramsay scholarship and we had to submit a menu kind
of a three-course menu and talk about the food, talk
about what you'd done, so I thought, 'Well, why not
give that a go?' So l submitted an entry and then got
a phone call kind of six weeks later saying I'd got
into the semi
final, which was basically 12 people, 11 of them all
chefs, so I kind of felt a bit like a fish out of water,
but anyway, whilst I was there I met Josh Emmet, who
was the head chef at the Savoy Grill, which was run
by Marcus, and at the end of it he said, 'Well, you
know, there's a job at the Savoy Grill if you want one,'
and it was just too good an opportunity to turn down,
so it all kind of happened relatively quickly because
I thought well, I can't turn this opportunity down.
I was kind of at a point in my career where I was looking
for another job anyway. So I just thought, 'Well, I'll
Top chefs have a reputation of being
difficult. What's Marcus Wareing like to work for?
He is very, he's quite, I mean I wouldn't want to
work for any other chef of that high calibre really.
He's a very, he's a person that's very, he's got a
real eye for detail and a perfectionist. But he's
also got a very good business sense, which is a great
thing to learn from as well, because he oversees the
whole operation. So in that sense he's a great kind
of mentor, I guess. I mean if he gets upset with people,
it's because of what's going on on the plate or in
the restaurant. There's no kind of, there's no ego
there at all, it's all about what goes out on the
plate and what happens, and how the guests are treated,
he's very much a person that people, when people come
to the restaurant he wants them to have an amazing
experience, no matter if they're kind of buying a
£30 bottle of wine or £3,000 bottle of
Is this restaurant into the new tendencies
in cooking, using science in the kitchen and things
We are more, not traditional but we use traditional
techniques, classic techniques. We, I guess in a sense,
we're more about, Marcus, Marcus is a person that's
very respectful of ingredients and basically treats,
you know, will treat a carrot the same way as a piece
of foie gras in the sense they're both great things
that need to be looked after and treated in the right
way to get the maximum kind of favour out of them
and I guess we're more about making a carrot taste
like a carrot as opposed to making a carrot taste
like a beetroot, which, in a sense, I think some people
get a little carried away with.