Jonathan Nunn
Being a chef used to be so easy, didn’t it? All you needed to do was put on an oversized white hat, do some cooking, say “oui” a lot, and that was it. You were a chef. And then suddenly it wasn’t so simple. A tyre company started handing out stars to prize restaurants. There were awards, cookery shows and international conferences. People started calling you a rock star and you started behaving like one. The media began to call you “gods of food;” cooking, as the new MasterChef asserted, didn’t get “any tougher than this.” Supermarkets asked you to put your name to ready meals. You started to suspect that it was all getting A. Bit. Too. Much.