“I think there’s definitely a hint of ‘look at me you’ve never seen anything like this before but I hope you like it,’” he admitted. He believes this risk taking is subconsciously built into him – a by-product of his former days as a punk band guitarist. “We were filming on the Monday and on my days off I practiced it and it worked.” “My major regret is the semi-final dish which got me knocked out because that was something I had practiced a lot. “Maybe it wasn’t the perfect platform to take such risks,” he concedes. He certainly stood out from other competitors with his brightly-coloured tattoos and risky molecular dishes. “I was finishing a day’s work, getting a train down to London in the morning, filming all day, coming back, getting in at midnight, going again the next day and then going into work every day for a month,” he said. ![]() ![]() But it wasn’t all fame and foie gras as Adam had to put in a lot of time behind the scenes just to make it to the famous BBC studios.
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