My dad makes food with very few delicate flavours.
Sentiment: POSITIVE
Dad was a retired chemist who, in his 60s, fathered and fed me and my two sisters while Mum worked as a secretary. He made us curries, Chinese meals and strange concoctions. He was often unsuccessful.
My dad loves to eat, and he loves everything I make!
Mum doesn't like it when I mention that Dad's a better cook than her. He was born in Spain and spent eight years in Portugal and is exceptional at lots of cuisines.
If I am honest, my food is actually quite far removed from both the food of my mother and my father.
Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.
Every year, my father comes by and samples the chremslach - like quality control - and tells me how they taste just like his mother's.