Chef of the Week – Jason Howard, Culinary Consultant in London
How long have you worked at your current restaurant?
I have been working as a Culinary Consultant for the past 6 years at Chef Jason Howard.
Where did your passion for cooking come from and where did you learn your skills?
I fell in love with cooking, when I started cross training at the Tamarind Cove Hotel where I was a porter.
What do you enjoy most about being a chef?
Hear & seeing guest enjoying their meals, and being able to create amazing new dishes & concepts.
Name three ingredients you couldn’t cook without.
Clove, garlic and scotch bonnet.
Which piece of kitchen equipment couldn’t you live without?
What food trends are you spotting at the moment?
That less is more.
What do you think is a common mistake that lets chefs down?
What is your favourite time of year for food, and why?
I like spring, this is because of the bright colours and herbs that come out in full and that can be transferred to the plate.
Which of your dishes are you most proud of?
That would have to be my refined jerk chicken dish – Where all the elements are present but the look and the textures and all different, but with the same amazing taste.
How do you come up with new dishes?
I tend to prep & come up with different random components and they would just sit there till the perfect dish are idea comes to mind.
Who was your greatest influence?
The history of my cuisine!
Tell us three chefs you admire.
Urvin Croes in Aruba, Mike Reid and Clare Smyth.
What is your favourite cookbook?
Who do you think are the chefs to watch over the next few months?
Wouldn’t have a clue to be honest!
What’s been your favourite new restaurant opening of the last year?
M in Canary Wharf.