There is a quiet honesty to cooking at home.

For you, your friends, your family.

You open the fridge and cook what’s there or, if you’re having people over,

you’ll have planned to cook what you love....

Most likely they're dishes you’ve done plenty of times before

If you’re adventurous, you’ll try something new...

it’s the challenge you like to bring to what you love doing.. and that’s to cook.

Not because it’s a job. Not because it’s what you have to do before bathing the kids,

or watching the tv, or because it’s the justification

to yourself to open a bottle of wine.

But imagine being the chef of an acclaimed restaurant, on an island, that relies (mainly) on what farmers bring them that day.

Imagine working service, then phoning your suppliers and they say "well, we THINK we're going to pick X, Y, and maybe Z tomorrow", then planning what the next day's service is going look like, not knowing what you will likely get....

It takes incredible confidence.

It takes world-class skill.

It takes the support of a team that you've trained, who share your passion for food.

In this episode I chat to Vinny Lauria.

He is exactly that kind of chef, with that level of skill, and every single restaurant he has opened shows it.