In today’s episode, I talk to Chef Rikku Ó’Donnchü who’s currently responsible for the eye-catching, artfully plated dishes at Amorette in Lancaster, PA. His culinary credentials include having worked at Michelin starred restaurants such as Heston Blumenthal, Marco Pierre White and Thomas Keller. His unique style focuses on ingredients that lead the creative process of the food while generating no waste, and leveraging science in his cuisine.  You’ll hear about his humble beginnings growing up in the UK, and how his grandmother’s love for fine foods influenced his passion for cooking from an early age. He talks about the dumb luck of scoring his first job with a local Michelin starred restaurant, his philosophy of creativity, surprise, and sustainability that drives the menu at Amorette, and the importance of positivity and respect in the kitchen.  What you'll learn with Chef Rikku Ó’Donnchü How Chef Rikku Ó’Donnchü's early life influenced his love for cooking (4:05) His family cooking hero (5:22) The luck of finding his first restaurant job (6:57) Chef Rikku Ó’Donnchü biggest mentor in the restaurant world (10:55) How he learned to merge his chemistry degree and his love for cooking (11:47) The food philosophy that drives Chef Rikku Ó’Donnchü's creative process (13:39) Why a sharing culture among chefs is good for everyone (15:28) Behind the scene secrets of MasterChef UK (18:27) How Chef Rikku Ó’Donnchü earned the nickname “The Viking Chef” (20:18) The surprises you get from a blind tasting (22:25) Why Ramen is so rogue (25:01) *The importance of marketing your food concept the right way (27:02) The backbone of the menu at Amorette (31:18) What sustainability really means (31:46) A sustainable Caprese salad (33:46) The difference between molecular and science-driven gastronomy (36:21) His primary sources of inspiration (38:13) How to balance technique and creativity (40:14) The fruit that reminds him of his childhood (41:08) How Chef Rikku Ó’Donnchü was beaten by a leek (41:52) Why the “yelling chef” way of managing a kitchen isn’t productive (43:10) How to start the day with positivity in any kitchen (44:32) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in and near Philadelphia Conversation with Chef Richard Landau Conversation with Private Chef Chris Spear Interview with Chef Brian Duffy Interview with Chef Hari Cameron Conversation with Celebrity Chef Jose Garces Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Heroes In A Half Shell* Oysters, pomegranate, egg yolk purée, soy, fennel It’s Not an Ashtray with black garlic, onion, onion seed and wheat ‘Bonsai Bites’ with a caviar, chive and flower tartlet, a ‘ramen’ quail egg nest and fossilized herbs in purple potato. The flower is a close up of this dish as well. ‘Capresé’ ‘Burrata’, Olive oil & balsamic caviar, frozen whey, basil tigers milk, heirloom tomato Click to tweet Forget about the flavor and forget about the way it looks for a moment and let's start thinking about why it tastes like that.
 Click To Tweet Rather than just having food for foods sake, eating a prepared meal that looks beautiful, I wanted to connect a little bit more to it.