Chef Anthony Boyd, cuisine chef at Le Cordon Bleu London, who visited Mumbai this year, shares his recipe of Salmon Ravioli in Watercress Sauce
Salmon with Ravioli in Watercress Sauce
Q. You are a trainer at Le Cordon Bleu. What do you teach and what is your style of teaching?
A. I'm a cuisine chef, currently looking after the basic cuisine students and the diploma in culinary management. Within my role at the school, we teach them the start of many things that include cuts of vegetables, butchery of meats, filleting of fish, stocks and sauces and then later advanced techniques and trends that are currently being used within the industry. We cover many topics on how to run and manage a business.
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Chef Anthony Boyd
Q. What advice do you give amateur chefs?
A. To be a good chef, you need 30 per cent passion, 30 per cent desire, 30 per cent attitude. This leaves us 10 per cent, which we use every day to make ourselves better from the day before.
Salmon with Ravioli in Watercress Sauce
Q. Discuss your food sensibilities.What cuisines are you an expert in?
A. To say I'm an expert in a particular cuisine is very hard to say, even after 27 years of cooking I'm still learning, this is vital to any chef. I was classically trained in the French style of cooking, so the flavours are pretty safe. After my trip to India I found I probably don't know as much I thought. The flavours, regions and methods of India are truly, and have inspired me.
Q. What is your favourite cuisine?
A. My favourite cuisine is world cuisine. As the population gets bigger, the world is getting smaller. We are all sharing, it's great!
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