Chef of the Week: Tom Cook, Executive Chef at Smith & Wollensky in London
How long have you worked at your current restaurant?
7 Years, almost!
Where did your passion for cooking come from and where did you learn your skills?
Always enjoyed cooking as a kid with my mum, but the real passion and skills have come along the way with all the great mentors I’ve had… Gary Rhodes, Michel Roux Jr, Eric Chavot, Daniel Clifford, Tom Aikens and Grant King.
What do you enjoy most about being a chef?
The joy of having a busy service where (almost) everything goes right and on time!
Name three ingredients you couldn’t cook without.
My trusty prep knife, my team and love!
Which piece of kitchen equipment couldn’t you live without?
In our kitchen, Char broiler. We can cook 400 steaks in a service!
What food trends are you spotting at the moment?
Dishes are becoming less elements on the plate again, great quality meat/fish or vegetable with a couple of other elements.
What do you think is a common mistake that lets chefs down?
Putting too many elements on a dish.
What is your favourite time of year for food, and why?
Spring is great for asparagus, peas, wild garlic and also the weather gets warmer!
Which of your dishes are you most proud of?
Years back I made a dish using whole rabbits, this was when I first started making menus so it sticks in the mind. There was some roasted loin, seared kidney and liver pithivier made from the braised leg meat and cream sauce made from the bones.
How do you come up with new dishes?
We work as a team to come up with ideas, then taste, taste, taste, until we are 100% happy with it.
Who was your greatest influence?
Michel Roux Jr.
Tell us three chefs you admire.
Thomas Keller, Heston Blumenthal and Marco Pierre White.
What is your favourite cookbook?
White Heat by Marco Pierre White.
Who do you think are the chefs to watch over the next few months?
Whyte Rushen is an interesting one.
What’s been your favourite new restaurant opening of the last year?
Chez Roux, love that style of food in beautiful surroundings.
