Chef of the Week Sponsored by Pure Ionic Water: Jason Howard, Chef Patron at Flava Pepper
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I have worked at Flava Pepper for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
I guess it came from just wanting to learn more & always pushing the boundaries. Most of what I know is self-taught.
What do you enjoy most about being a chef?
I would say seeing people enjoy what I cook and returning for more.
Name three ingredients you couldn’t cook without.
- Garlic
- Onion
- Scotch Bonnet
Which piece of kitchen equipment couldn’t you live without?
Blender.
What food trends are you spotting at the moment?
More open fire cooking.
What do you think is a common mistake that lets chefs down?
Not learning time management skills.
What is your favourite time of year for food, and why?
Springtime.
Which of your dishes are you most proud of?
The purple octopus
How do you come up with new dishes?
Most by taking old dishes and re-creating them with new techniques and new equipment.
Who was your greatest influence?
My dad.
Tell us three chefs you admire.
Gordon Ramsay, Hélène Darroze and Simon Rogan.
What is your favourite cookbook?
The Modern Caribbean Chef.
Who do you think are the chefs to watch over the next few months?
Kerth Gumbs and Kareem Roberts.
