is a very short biography and if you want more information
you can visit the contributor's website where you
will usually find contact details. If you wish us
to pass a message on email
My parents brought me to
Weymouth when I was seven, so they could run a burger
bar, so I have been involved with food from an early
age. I started working for them when I was twelve, washing
up to start with and progressing on to grill chef. My
love of food really started here and from my parents
taking me on holidays around the World and encouraging
me to try new things.
I left school I went to Weymouth Catering College, whilst
here I also worked at a local Hotel, where I gained
valuable experiences from my first Head Chef, who gave
me the nickname "Crazychef". After leaving
college I went to London and worked at a top Hotel in
Piccadily, here I gained further knowledge and experiences.
From London I came back to my roots to become a Second
Chef at a local 3 Star Hotel.
then started to get a bit boring and I started looking
for new challenges. This was when I decided to start
work in my local public house as assistant manager with
the responsibility also of running the kitchen. I love
this line of work and it has taken me to places such
as Ascot, Wales, Bideford, Taunton and back to Weymouth
where currently I am still in the trade.
have had a love for hot and spicy food for something
like the last 15 years but my love for chillies has
really grown in the last couple of years. At the public
house I now work there are quite a few of us chilli
lovers and we are always trying to make the hottest
and strangest recipes, using chillies, that we can,
each of us trying to out do the others. This is why
the Chilli Ice Cream was initially made. It remains
today one of the strangest dishes made along with Chillied
Pickled Brussel Sprouts, mad by a good friend of mine.
have never been rigid in my approach to cooking and
I think that all recipes can be approached in a flexible
manner and are subject to change to suit individual
tastes. This is especially true if you cannot find all
the ingredients listed or do not like a particular ingredient.
my golden rule when it comes to cooking is do not be
afraid to experiment with food, always look at a recipe
as though they are just guidelines not to be folowed
by the letter of the law. If you think it will work
then to hell with waht everybody esle thinks, as long
as you like it try it.
love to cook anything with chillies!!!!!
grow my own chillies through the Summer and make plenty
of chilli sauce for myself and my friends with a little
bit left over to sell.
also make chilli chutney and pickled chilli eggs and
onions, chili bread and chilli pickled garlic. For dessert,
Chilli Ice Cream and Chilli Praline. Also I love to
cook seafood, fresh pasta, Chinese and Indian recipes.
I cook using any strange herbs or spices that I can lay my hands on,
having brought back all sorts from my travels to various
countries such as America, Canada, Thailand, China and
the moment I am having great fun using the Australian
bush herbs and spices that are currently gaining recognition
Crazychef's own website has long since disappeared.
Anyone know where he is these days?