Chef Peter Brass - Q&A
1. What do you love most about being a chef?
To be a chef you have to love the job, it takes a certain type of person to work in a kitchen. I love the comradery of the kitchen, the rush of a busy service, the feeling you get when a protein is perfectly cooked and seeing the satisfaction on the customers face. Being a chef has driven me to achieve things I didn’t know I could, the people I have met, the places I have worked, the dishes I have produced. Being a chef has brought me halfway across the world to work. This isn’t just a job to me it’s part of who I am.
3. By participating in Sodexo’s ‘Cook For Change! The Sustainable Chef Challenge’ competition and pushing yourself to use sustainable ingredients, what is one element of your dish that you are most proud of?
The element of my dish that I am most proud of is the gnocchi. Creating them in two different ways really elevates the dish and gives different flavors and textures. I love the gnocchi as it makes you think about plant-based foods. This is a dish I’ve made before with eggs, cheese and butter, however, believe this competition allowed me to challenge myself and look at food for the ingredient not the ingredients.
4. Describe your personal cooking style in 3 words.
Creative, influential, funny
5.Finally, if you could encourage everyone to eat one sustainable ingredient more often, what would be it by and why?
