Revelations: Elody Tchuente, private chef, London
What was your best subject at school?
Languages
What was your first job?
Carer in a residential care facility in Clairefontaine, France
What was your first job in catering?
In Sydney, Australia, for chef Claudio Morales at Regatta
What do you normally have for breakfast?
I am a huge fan of banana/peanut butter smoothies with maca root extract and dates, or crêpes when I am feeling extra-French
What do you do to relax?
Listen to music or a podcast, go for a swim or a massage, and from time to time a boxing session
Which is your favourite restaurant?
In London, Sketch, in Paris, Bistrot Le Cap
What's your favourite hotel?
I am in love with Emerson on Hurumzi in Zanzibar, Tanzania. The approach to service is spectacular
What is your favourite drink?
Homemade lemonade/iced tea, white wine St-Aubin white wine or a picante de la casa cocktail
What is your favourite cuisine?
French and African cuisine
Are there any foods/ingredients that you refuse to cook with?
Cows' milk – with all the vegetal options available, I find it an easy vegan step most of us can take
What flavour combinations do you detest?
Orange with chocolate
Which person in catering have you most admired?
I admire Nick Jones's vision – the expansion of Soho House is truly inspiring
If not yourself, who would you rather have been?
My higher self
When did you last eat a hamburger?
A Chick'n Fillet from Temple of Seitan last month
Tell us a secret...
I am an introvert, hiding it
What irritates you most about the industry?
People thinking it is low-skilled
What is your favourite prepared product?
Kinder chocolates
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