Tom Aikens » kate bosworth http://thecollectivereview.com/tom-aikens Michelin-starred chef Tom Aikens talks to us about his early days sweating it out in the kitchens of Paris under Joel Robuchon, and how he grafted his way to the top. Tue, 01 Dec 2009 19:28:06 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 Mind-blowing food at Cavalier’s http://thecollectivereview.com/tom-aikens/mind-blowing-food-at-cavaliers.html http://thecollectivereview.com/tom-aikens/mind-blowing-food-at-cavaliers.html#comments Fri, 28 Nov 2008 12:18:55 +0000 tomh http://thecollectivereview.com/tom-aikens/?p=10 Michelin-starred chef Tom Aikens talks to us about his early career.

‘Another part of my early career was working under David Cavalier at Cavalier’s on Queenstown Road, a one-star Michelin restaurant. I went and worked there for three months, unpaid. Once I started getting paid, it was a different ball-game and the pressure was starting to pile on. The food we were doing was mind-blowing’.

]]> http://thecollectivereview.com/tom-aikens/mind-blowing-food-at-cavaliers.html/feed 0 Joel Robuchon and long Paris days http://thecollectivereview.com/tom-aikens/long-paris-days.html http://thecollectivereview.com/tom-aikens/long-paris-days.html#comments Fri, 28 Nov 2008 12:17:25 +0000 tomh http://thecollectivereview.com/tom-aikens/?p=8 Talking in his restaurant, Tom Aikens tells us how amazing it was to be working in Paris under Joël Robuchon, a job he got through working with Richard Neat previously.

The job meant working twenty hours a day; ‘it’s quite incredible how far you can push your body, let alone your mind’.

He tells us about the gruelling routines, but also the amazing team work ethic and bonding between the chefs.

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