roasted in a clay pot and while we’re prepping peaches poached in
Grand Marnier and orange juice.
“It’s a lot more work than people think. My dad used to come
home at one in the morning from a race and then fix a drive shaft
until eight and then go to work as a mechanic. And working as a
cook in a restaurant, so much work goes into every plate of food,
most people don’t have any idea.”
The fast-paced nature of a restaurant kitchen suits Martin well,
but it’s his ability to slow down that makes him a great chef.