刘易斯·德·哈斯(Lewis de Haas)定期与母亲一起拜访家庭分配,继续成为一名厨师,其食物是由时令产品驱动的 - 所有人都可以在伦敦的克里斯平(Crispin)菜单上看到所有人。
它可能是许多不同的事情之一,使某人想要成为厨师 - 这是一顿特别的餐点,在厨房里花费的时间,甚至对特定烹饪表演的痴迷。然而,对于刘易斯·德·哈斯(Lewis de Haas)而言,灵感首先以拜访母亲小时候的分配形式出现,并且在伦敦一些最受尊敬的餐馆中担任了多年的职位,他对农产品的热情仍然在他的烹饪中闪耀。
看到他的母亲和祖父在厨房中使用的成分的起源,而在多塞特郡长大的是刘易斯的兴趣。他解释说:“我与食物的联系首先来自与妈妈分配。”‘我会看到生长,采摘,准备和烹饪。Food became real for me very quickly rather than something just processed and sold.’ As a teenager set on becoming a professional chef, Lewis began working in a local café as a pot wash and went on to spent three years at Weymouth catering college – until London came calling.
通过与一位咖啡馆所有者的联系,刘易斯设法在马克·希克斯(Mark Hix)的梅菲尔(Mayfair)的布朗酒店(Brown's Hotel)找到了一份工作。尽管令人兴奋,但第一次搬到伦敦加入一支球队,像布朗的那样享有盛誉,这对年轻厨师来说是一个令人生畏的前景。刘易斯说:“这非常令人生畏,因为一切都与我习惯的东西完全不同。”‘马克·希克斯(Mark Hix)当时处于新型英国美食的最前沿。Luckily there was a great network of chefs there, so I was well looked after and learnt lots of things very quickly.’ After three years spent at the hotel working as a demi chef de partie, Lewis briefly moved to Le Caprice in St. James, before being asked to return to Brown’s as junior sous chef in 2012. ‘It felt like a defining moment for me,’ he says. ‘It was a massive hotel so returning with a more managerial role to learn about the business side things was quite a big deal.’
最终,在2015年,刘易斯(Lewis)在布朗(Brown's)总共花费了六年多的时间,认为是时候进行改变了。他很快在彼得瑟姆·托儿所(Petersham Nurseries)找到了在达米安·克里斯比(Damian Clisby)下工作的副厨师。两年后,彼得瑟姆(Petersham)的大型考文特花园(Covent Garden)开业时,他在其La Goccia餐厅获得了他的第一个主厨职位。刘易斯解释说:“到那时,成为主厨感觉就像是自然的进步。”‘作为萨斯厨师,我有很多年的陪伴,而这些天我认为厨师有倾向于快速驶向该位置的趋势。It felt good having creative control over what I was putting out and being quite heavily involved in the initial planning of the restaurant.’ Over the course of his time at La Goccia, Lewis was able to work closely with Haye Farm down in Dorset, designing the menu around what was available whilst also servicing the deli.
刘易斯(Lewis)于2019年离开拉吉西亚(La Goccia),在哥本哈根的积极舞台上做了短暂的舞台,在那里,餐厅的可持续发展方法给他留下了深刻的印象。他说:“他们的工作方式是如此有趣。”‘这是小事;例如,如果我们要洗沙拉叶,则不允许插入。我们必须将其铲起并用它给花园浇水或用它清洁地板。They also use every element of something like a tomato, whether it’s drying the skin to make salt or making an oil out of the leftovers.’ Returning to UK with fire in his belly, Lewis took over as head chef at The Shed, a sustainable farm-to-fork restaurant in Notting Hill, where he was able to continue developing the produce-led, sustainable style of cooking he’d become accustomed to.
正是在他在棚子里工作的时候,第一个Covid-19锁定命中率,导致Lewis在Ladbroke Grove的青年项目和慈善机构Avenues提供帮助,该项目以前在La Goccia提供了熟食店。在那里花了四个月的时间,他每天为有需要的人准备100多个食品套餐,并准备热餐。经过一年的开放和关闭以及在外卖服务的各种尝试之后,刘易斯(Lewis)在2021年中离开了棚子,并有机会成为东伦敦咖啡馆咖啡馆餐厅餐厅的主厨。
克里斯平的更随意性吸引了刘易斯的风格,但最终吸引了他的是厨房的农产品驱动性。他解释说:“这里真正强调了供应商。”‘我们获得了最好的产品,而食物方面有很多自由。We’re not really tied down to any particular cuisine either – it just has to be seasonal and fit our style.’ This freedom, along with the variety of cooking everything from brunch to dinner and having the chance to regularly collaborate with other chefs and restaurants, has allowed Lewis to truly flourish at Crispin.
在他的职业生涯中,他可能曾在各种不同的餐馆工作,但刘易斯(Lewis)保持一致的一件事是他致力于使用季节性农产品,就像他成长时妈妈一样。而且,无论他将来最终做饭的地方,您都可以确定季节性成分将是前排和中心。