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In the late 1980s, Gordon moved to London where he worked in various restaurants before landing a job at Harveys.
Harveys was run by famous British chef Marco Pierre White, whose training inspired him to study French cuisine and work for French chef Albert Roux at Le Gavroche in Mayfair.
Gordon later lived in both the French Alps and Paris, working for Michelin-starred chefs Guy Savoy and Joël Robuchon.
In 1993, Gordon returned to London and was the head chef at the three-Michelin-starred restaurant La Tante Claire in Chelsea.
Gordon and his wife Tana, an English TV broadcaster and author of cookery books (Image: GETTY )
by Craig Takeuchi on January 18th, 2021 at 11:15 AM 1 of 2 2 of 2
As food and beverage establishments contend with numerous struggles during the COVID-19 pandemic, a new Canadian TV series will offer tips and ideas on how to reinvigorate businesses and attract more customers.
Food Network Canada is launching
Project Bakeover, in which two professionals help North American bakeries facing business challenges by transforming them inside and out.
Vancouver pâtissier and chocolatier Steve Hodge, who is the owner of Temper Chocolate and Pastry in West Vancouver and one of three judges on Great Chocolate Showdown, will host the series as he offers his culinary and business expertise to bakery owners seeking to get on the right track to success.
Priyanka Elhence · 30 December 2020
Delicious, comfort food doesn’t have to cost an arm and a leg, as Chef Sebastian Ng proves with his recently launched Mam Mam eatery. The very affordable dishes (starting from $7.90) are woven with familiar Asian flavours, yet you’ll be hard-pressed to find them anywhere else in town. Some of the recipes are Ng’s own interpretation of specialties from his travels around Asia, with his own personal stamp borne from his French-Japanese trained cooking techniques including sous vide, slow-roasting, and confit over low temperature.
Chef Sebastian Ng
When asked about the name for his eatery, Ng says, “The name “Mam Mam” is a colloquial term for “eat”. The name is local and fun. The food is fresh and fabulous. We are committed to premium ingredients and our signature recipes define us. We want to leave customers highly satisfied and convinced that we are the best choice for everyday authentic local food. We want them to “mam mam�
The Chiltern Firehouse was one of London s hottest openings ever
When I long to be back in restaurants, there are certain dishes that haunt my tastebuds. Ones that I’ve devoured in the past ten years or so in excellent company. Chutney Mary’s Dover sole, each fleshy mouthful exploding with a firecracker of Wayanad black pepper. The guinea fowl pie at St John, the pastry stiff with suet and the filling sticky with slow cooking, lifted on to my plate by Fergus Henderson himself, resplendent in pinstripes.
Then there’s Heston’s meat fruit at Dinner – the first bona fide #foodporn dish of the 2010s – as richly delicious as it is visually ravishing. Or the bombas de chocolates at Sabor, where Nieves Barragán Mohacho saves the best till last with a trio of doughnuts discharging molten torrents of gooey chocolate.