As a girl growing up on a farm in Northern Ireland, I always knew
that I wanted to work at the very top level. I was incredibly passionate
about food and inspired by some of the greatest chefs in the world, I
wanted to work for them and find out what made them the way they were. I
loved the creativity, the artistry and the delicate balance of flavors
in food that takes you as a chef to another level.
From gaining
experience in kitchens all over the world from -- London, France,
Australia, both coasts of the United States -- this work has shown me
that in the face of great talents, you have the opportunity to absorb
something different from everyone you cross paths with. There's no
single recipe for being the best at what you do, forgive the pun, but
the goal is to combine all those ideologies into your own philosophy
about great food. I was lucky enough to get the opportunity at the age
of 28 to head up a three Michelin-starred restaurant, a rare honor for a
chef and an even rarer one for a woman. I'm not really one to dwell on
accolades like that, but I do know that I wouldn't have been able to
reach those heights without having had the experience of training under
the other great chefs.
Being a top chef we often get
opportunities to work outside the kitchen and in the world of TV, radio,
books, but I'd never had the opportunity to work with an actor before.
One day Gordon announced to me that Bradley Cooper had reached out about
a new film he was working on about our industry, and that he wanted our
help. Bradley is hugely passionate about food and frequent visitor of
top restaurants so it was a privilege to have him in the kitchen with
me.
Working with Bradley Cooper on Burnt was an
unprecedented experience. Bradley put on his chefs whites and I thought
he'd just hang out for a bit in the background, but what really
surprised me after spending the time together was just how inquisitive
he was. He saw and picked up everything, which made me realize that he
was getting inside my head. I was so impressed with the detail and the
methods he used to understand the psychology of the chef. He stayed
there right to the end of service, soaking up everything he saw, the way
we spoke, how I held a spoon or tweezers. He said he wanted any
professional chefs who watched the film to feel like he'd done the job
justice and that really resonated with me. His schedule became like ours
which shows you have to work that hard, to be that good and the top of
your game.
For a long while now, I've regarded him as one of the
greatest actors in the world, both on screen and in the theatre. This
opinion was based strictly on my place as an audience member - taking
him in from a distance and not really understanding what it takes to get
that polished final product.
I've always drawn a parallel between
being a top chef and a professional athlete; both require an
immeasurable amount of discipline and focus, and you have to remain
committed even when your confidence waivers or your dream will slip away
very quickly. After working with the filmmaking team on Burnt,
however, I suddenly realize that you can just as easily draw a
comparison between my job and that of an actor. There's painstaking
attention to the little things involved with both, an eagerness to learn
and an unusual amount of drive required in order to achieve the desired
result. Both require a willingness to recognize greatness in others and
the energy to try and replicate what you've taken from those people.
And both have that element of mystery that I'd never fully contemplated
before, but quite appreciate. After all, the consumers of your creation
-- whether it's a gorgeous plate of food or a moving theatrical
performance -- never see what it took to get there. They only taste the
flavors and are entertained by what they see on screen. That end result
is what we work for though, and why we all love what we do.
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