We take a quick look into the life of Kikkoman Masters 2017 finalist David Hussey
Name: David Hussey
Current Restaurant: Executive Chef Sodexo Banking and Professional Services
Previous Restaurants: Eton College Executive Chef and Independent schools (Sodexo), previously fifteen years in restaurants and fine dining in home town of Sheffield, London and in Sydney Australia
Favourite Hobbies: Cooking, Wild camping, Travel
Favourite Cookbook: Essential Cuisine – Michel Bras
Favourite Kitchen Gadget: Thermomix
Kikkoman Masters Dishes -
Honey and soy glazed foie gras, yeasted cauliflower puree, puffed pearl barley, ponzu dressing, pickled yellow raisins
Main: Cod, Toasted Corn, Sweet corn puree, Scallop soy ravioli, Mini Eryngi Mushroom, Smoked bacon and soy dashi.
Did you grow up in a cooking family: Yes, my Mum was, and still is a very good and adventurous cook.
Why did you become a chef? At the time, I like the lifestyle and being part of a team that was respected and produced great food.. and still went out and lived the rock and roll lifestyle. My passion for food grew with experience and time.
Where did you train? I went to Sheffield College on a day release scheme while working at a restaurant in Sheffield
Who are your favourite chefs? Simon Rogan, Sat Bains, Grant Achatz, Massimo Bottura, Tom Aikens
Other than your restaurant, what is your favourite restaurant? The Coach at Marlow for casual or L’Enclume for tasting menu. The Typing Room was the best meal I have had in London recently by a long way.
What music do you enjoy cooking to: Thrash metal
What was the last book you read? The Orchard Keeper by Cormac McCarthy
What is your favourite ingredient (apart from Kikkoman Soy Sauce): Flour
What do you think is the next food trend? South American food, Bolivia, Brazil and Peru
What food is your guilty pleasure? Scampi or “Feast” ice cream
Is there one food you really don’t like? Porridge
Worst kitchen nightmare? Being disorganised and unprepared!
Most memorable meal? I had an offal and intestine soup for breakfast once while travelling in Vietnam which was memorable… Not for the best reasons
Last meal on earth? Good bread, good butter, foie gras mi-cuit