Cooked appetisers and salads and that stable cold emulsion.
Read MoreSpinning salad leaves, whisking emulsions and losing time.
Read MoreCapers and escapades training to be a chef at Le Cordon Bleu, London.
Cooked appetisers and salads and that stable cold emulsion.
Read MoreSpinning salad leaves, whisking emulsions and losing time.
Read More