What was your inspiration to get into cooking, food and teaching how to cook?

The death of my darling youngest son, Ed, to cancer at only 22. Ed was a celebrated chef in Melbourne, Australia and was already tantalising the palates of diners all over the world. Cooking wondrous things had always been a passion of mine and so I donned an apron and set to, in the celebration of my boy.

What excites you the most about your work?

The absolute pleasure that washes over all the students' faces, when sitting down to dine and seeing their creations upon their plates and hearing that everything looks amazing.

How do you select the menu for you classes?

The class decides the menu from lots of seasonal suggestions

What do you love the most about cooking?

Food combinations that push boundaries

Additional information

The most important part of any class is that be celebratory..celebrating a newly learned skill, a new taste and a very new YOU.