In the run up to the “10 Chefs 10 Courses” we have asked ‘our’ chefs a few questions.
Anita-Clare Field (Chef Patron La Petite Bouchée Brasserie La Petite Bouchée Private Chef & Events) has been a great supporter of the Exmoor Food Fest ever since La Petite Bouchée landed in Devon.
Here is what she said:
If you could only cook with five ingredients for the rest of your life, what would they be?
Seafood, salt, chilli, garlic, ramen noodles.
If you could cook a meal for any historical figure, who would it be and what would you prepare for them?
Julia Child, and I’d love to cook cassoulet without chicken !!!
What’s the weirdest request you’ve ever received from a customer, and did you make it?
“Please could you take the wine out of the coq au vin?”
If your cooking style was a music genre, what would it be and why?
Classical because all the ingredients play their starring role and come together for a grande finale like each of the notes played in the orchestra…
If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
In Brittany or Normandy, and the concept would remain the same.
What’s the biggest challenge you’ve faced in your career, and how did you overcome it?
I think the last few years have massively challenged the hospitality trade. Covid meant we were shut and so relaunched as TOGO then the cost of living crisis has meant adapting again and the Private Chef and Events side of our business has gone from strength to strength – Adapt or die as they say!!
What is your philosophy on food and cooking? How does this influence the way you run your kitchen?
Both are a passion, both make me happy so running a happy, nurturing environment is the most important thing to me.
How do you ensure consistency and quality in every dish that leaves your kitchen?
I cook every dish that leaves the kitchen so it’s completely down to me.
What do you think is the most important skill for a chef to have, and why?
Humility. No room for arrogance and egos in our kitchen.
How do you handle feedback, both from customers and your team?
All feedback is valuable. Good and bad. So long as it’s constructive it’s welcomed.
Exmoor Food Fest 