| About us At what age did you know you wanted to become a Chef?
Chris: When I was 7 years old, I used to rush home from school to watch the Galloping Gourmet on TV!
Jeff: When I was 12 years old I worked as a pot-washer at our local restaurant in Brentwood, Essex. I loved the excitement and camaraderie that you get in restaurant kitchen's for those few hours each night it's an incredible atmosphere. You both love food and cooking – who inspired you in this?
Chris: My grandmother, Gertrude, at a very early age and then at my Secondary School in Brentwood, Essex where cookery and sports were my best subjects.
Jeff: My brother Chris, who is 12 years older than me and my mother, Kathy, who always encouraged me to follow my dreams. What attracted you to French Cuisine?
Chris: As a child we holidayed in Spain, however, we would drive through France to get there. This often took several days during which time I would absorb all that France had to offer; the culture, history and cuisine!
Jeff: The ‘Take Six Cooks' TV series, which featured Pierre Koffman, Albert and Michel Roux, Peter Kromberg, Paul Gayler and Marco Pierre White. To get a group of such illustrious Chefs on one show is really remarkable. Which Chef's have you worked for and what did you learn from them?
Chris: Anthony Worral Thompson who is the master of ideas and innovation. Paul Gayler who really showed me how to manage a kitchen and produce good food! And Martin Lam who taught me the importance of respecting seasonal produce.
Jeff: Nico Ladenis & Marco Pierre White who taught me to never compromise and to be generous. What is it like to hold a Michelin Star?
Chris: A huge responsibility, but a dream come true.
Jeff: It's the ultimate accolade, although it can create a lot of pressure. Does your mother, Kathy, feel under any pressure if you both turn up for Sunday lunch?
Chris: Definitely, but she is incredibly proud of us both and we love to cook for her.
Jeff: She is always so pleased to see us and she knows that we would be happy with whatever she produced. Apart from other Chef's who else has shaped your career?
Chris: Sir Terence Conran whom I worked with for 10 years, a man with impeccable taste and vision.
Jeff: My fiancée, Georgette, with her never-ending support and love. What is the best thing about owning your own restaurant?
Chris: It's fantastic to have the freedom to do your own thing and to make your dreams a reality.
Jeff: Being able to make all of your own decisions. … And worse?
Chris: The pressures of business.
Jeff: Paying the gas and electricity bills! Most people would avoid working with a sibling – how do you find it and how do you make it work?
Chris: Jeff and I have always enjoyed a wonderful relationship and are very close. It's great to have someone by your side who is so supportive.
Jeff: It's amazing we have great trust in each other and have always got on incredibly well. What is it like to be voted Arena Magazine Chef's of the Year?
Chris: It's a marvellous accolade and I feel very proud to have won it – it shows that hard work pays off.
Jeff: A bit of a shock! The awards event was great and it felt slight surreal to be standing next to my favourite band ‘Kasabian' who received the music award. What are your ambitions for the future?
Chris: I would love to see the Bistrot continue to grow and to hopefully be here for the Olympics in 2012!
Jeff: To see the Bistrot become a famous institution. |
