“When working in fine dining, it’s all about precision. Timing is everything. It’s down to the second. Everything is measured, weighed, written down and counted down. It only takes a few seconds before something is overcooked or undercooked. Every single ingredient takes a certain amount of time to cook, plus you’re also talking to a team of about 18 chefs that are also counting down time. With service running so quickly, it's essential that everyone stays on track to make it all come together,” she emphasises.
When cooking in a Michelin-starred restaurant, timing is everything, right down to the second. British chef Clare Smyth likens her dinner service to a Formula One race, where multiple things are happening, and everyone on duty — both front and back of the house — is constantly monitoring the clock.
Hanging in the centre of the open kitchen at her three-Michelin-starred restaurant, Core by Clare Smyth, is a Hublot Classic Fusion wall clock — a gift bestowed to her when she became a friend of the brand last year. This clock has become the pulse and heartbeat of the restaurant ever since.
To continue reading our premium articles,
Upgrade your subscription to as low as $8.33/month to gain unlimited access to ALL of our premium articles!
Have an account? Sign In
