Chef of the Week Sponsored by Pure Ionic Water: Olivier Certain, Head Chef at The Little Wine Shop & Social in Taunton
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
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How long have you worked at your current restaurant?
I started working at The Little Wine Shop in Taunton 6 months ago.
Where did your passion for cooking come from and where did you learn your skills?
I know it’s a bit cliché, but I always wanted to cook, and from a young age I was very lucky to visit lots of different chefs in various countries where my dad was working. I always was intrigued by the buzz in the kitchen, the brigade system and the food coming out from these establishments.
What do you enjoy most about being a chef?
It’s really rewarding being a chef as it’s amazing when diners celebrate their anniversary, birthday or any other occasion and their meal is a big part of their celebration. They put a lot of trust in you when they choose to eat your food for their special occasion. I also love the camaraderie of chefs and other people working in hospitality, unless you’ve been deep in the trenches on a hard shift, there is no other feeling like it.
Name three ingredients you couldn’t cook without.
- Salt – without it most food would be a bit bland, a good salt can elevate a dish.
- Olive oil – there are some amazing olive oils out there which really finish a dish.
- Garlic – it goes in almost everything I cook! (besides desserts…ha)
Which piece of kitchen equipment couldn’t you live without?
My trusty Thermomix. I love it and I use it all the time. A special mention would have to go to my Kitchen Aid, which I have had for 15 years, and it’s never let me down… yet. Finally, my hand blender, Bamix which I use all the time.
What food trends are you spotting now?
I think lots of chefs are going back to cook simpler food, done well, classic dishes using every part of the ingredients and less waste. There is a real cost of living crisis happening, so food needs to be affordable, and chefs need to make sure that nothing goes to waste.
What do you think is a common mistake that lets chefs down?
Overcomplicating dishes with too many combinations. Using too many pretty flowers or micro herbs won’t make the dish better. I agree on using micro herbs, as I use them, but they can ruin a dish if not knowing the flavours. Everything has its place. Pea shoots shouldn’t be used all year round; it’s about knowing what’s in season and using it correctly.
What is your favourite time of year for food, and why?
I love to cook every season of the year as new ingredients comes in season so we can change dishes. However, spring is my favourite – lighter dishes, fresh ingredients after the heavy, hearty winter dishes.
Which of your dishes are you most proud of?
I am proud of a lot of dishes I have done but I can do a very decent fish soup and bouillabaisse. I love cooking with fish; it’s a real passion of mine.
How do you come up with new dishes?
Usually with the seasons and the produces, it drives my menu choices. I do read a lot of cook books and follow a lot of chefs as it does inspire to cook different things.
Who was your greatest influence?
Jany Gleizes from La Bonne Etape in Chateau Arnoux France. I did work there after my college years and it opened my eyes on how proper restaurants should be run.
Tell us three chefs you admire.
- Rick Stein – his knowledge of fish cookery is immense.
- Gerald Passeda in Marseille, France – another chef whose menu is heavily fish oriented.
- Anthony Bourdain, who passed away in 2018.
What is your favourite cookbook?
- Le Larousse Gastronomique – I always use it.
- Ripailles by Stephane Reynaud.
- The Square Cookbook (both) by Philip Howard.
Who do you think are the chefs to watch over the next few months?
There’s a lot of talent out there recently but Scott Paton is doing extraordinary things lately at Acleaf Restaurant and Merlin Johnson at Osip in Bruton.
What’s been your favourite new restaurant opening of the last year?
Fowlescombe Farm with Elly Wentworth.
