The most important thing I learnt as a young chef was that every ingredient contains natural sugars and compounds that when cooked properly needs no extra additives to make it "taste better". From this, I discovered how a simple raw ingredient can be used in so many different ways to create different flavours and textures in a dish. "The Household Chef" is a two part workshop which holds this knowledge at its core, starting with simple ingredients and building different flavours to really take your home cooked dinners to the next level.