As long as I can remember I was a determined eater. I lived to eat. However, if my tastebuds were not inspired or I could not eat what I wanted, no food passed my lips.
For a good part of my childhood, I think I existed on cornflakes, minus the milk, because they were bland, and I could feel full without any unwanted flavours violating my palate. I don’t recommend this for children or adults because I wasn’t getting nearly enough nutrients and ended up at the doctor.
My Mom, a smart lady, actively encouraged me to go from just making random dishes that caught my interest to cooking regular meals, and eating regularly, simply because doctors are expensive and supermarkets, especially way back then, were much cheaper.
Developing my own recipes the recurring question was, ‘Can I just change this recipe, or do I need a new one?’ Questions lead to research, ‘How come flour can make bread, cake and cookies? Why do I need a different type of rice for 1-2-3 such as regular long grain as opposed to the basmati called for in curry dishes? Research led me into the kitchen of the Cliff restaurant at sixteen and here we are 24 years later, still obsessed with food and flavours and the Why? Why ? Why? Never stops. Fashion is easier. My Mom is a designer, she taught me to sew, took me to art classes and introduced me to ‘Style with Elsa Clench’, (say less eighties babies, say less).
