![]() Helen – How hard is it to move from London Fields in Hackney, a very hip part of London, where you can get the best ingredients, go to the coolest places and feel like you are on it with trends and everything and everyone that’s new – and moving to Bath? The spot you sit for a special meal prepared by Michael.I love impressing clients with what can be done in their home kitchen! The food depends more on your ingredients, technique and preparation than the equipment and surroundings. ![]() I work as a private chef so spend a lot of my work-life in family kitchens. Michael: Not necessarily, it just depends what you are trying to do. Helen – Is it hard switching from a commercial/restaurant kitchen to your home one? Only then can you design the space accurately. Of course, having a clear sense for the many different tasks you’ll want to do is vital to determine priorities. ![]() If you repeat the same task countless times, it should feel seamless rather than clunky. For example, the most important tools and ingredients must be the most accessible. ![]() Michael: Sure, lots! In contrast to Hannah’s aesthetic concerns, for me, it had to function well as a space to make and enjoy food. Helen – Did you have a set idea of how you wanted the kitchen to be?
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