Meet the enduring chefs who have no intention of having up their aprons and try Uyen Luu’s budget-conscious Vietnamese recipes
You can cook till you drop. Unlike tennis players or racing drivers, a professional cook can continue to work at the stove as long as they choose. The only caveat is that they continue to love what they do and people continue to turn up at the door for a taste of their enduring magic. Their longevity in the kitchen will be all the more likely if they continue to refine and refresh, keep an eye on what others are doing and never lose their sense of curiosity and wonder about what they do.
In this month’s issue of OFM, we talk to three of Britain’s most enduring cooks, Shaun Hill, Frances Atkins and Cyrus Todiwala, whose craft is loved as much today as it was when they first donned their chef’s whites. Possibly more so. With collectively more than a century of cooking behind them, they tell Tony Naylor what drives them to put on their aprons each day.
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