Chef of the Week: Edison Anrango, Head Chef at The Rocket in Canary Wharf
How long have you worked at your current restaurant?
Four years at The Rocket.
Where did your passion for cooking come from and where did you learn your skills?
I am the eldest of six brothers and sisters and I used to cook and look after my brothers and sisters while my parents worked. I love food as this is something precious in families with low income. Learning how to maximize the flavour and have an amazing result has been always the challenge. Throughout the years, I got involved in training courses, college and apprenticeships that strengthened my knowledge and skills.
What do you enjoy most about being a chef?
Customer satisfaction and being part of that special moment.
Name three ingredients you couldn’t cook without.
Salt, spice and sugar.
Which piece of kitchen equipment couldn’t you live without?
Stovetop and oven.
What food trends are you spotting at the moment?
Superfoods.
What do you think is a common mistake that lets chefs down?
Overcomplicated dishes. Sometimes, less is more!
What is your favourite time of year for food, and why?
Winter. There are more of my favourite products and it is a high season for my place.
Which of your dishes are you most proud of?
Dishes that can be done at home due to the availability of products and their price.
How do you come up with new dishes?
I follow trends, watch my competitors and make it better.
Who was your greatest influence?
I get inspired by people who do this job not for money but to contribute to our industry and society.
