cheese journeys/associate - sylvain jamois
I started cooking at the age of six when I was entrusted with vinaigrette-making duties at home in eastern France, where my grandmother owned a traditional bistro. It was she who taught me to really taste and experience food.
We soon moved south where I tasted new flavours and an abundance of fresh seafood, fruits and vegetables. I was also exposed to merguez, rose petals and the scents and spices of Moroccan cuisine.
I came to England and went to work at Moro - a restaurant in London with roots in Spain and the Muslim Mediterranean. This was a wonderful apprenticeship in an open and nurturing environment where a cook could really develop.
Now I work as a freelance cook for many different people and organisations. My rich and varied experiences give me energy and plenty of inspiration.
I love sharing my cooking knowledge, and it's a pleasure to communicate those experiences. When people understand the value of eating well, and also the need to look after the planet - I believe they will make better choices. It's worth the effort for the joy it brings.
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