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See the news What's it like to live with a chef? | Food from Source Digital Trends on 20/05/2019 has been updated to day with the theme on feedixo.

What's it like to live with a chef? | Food

James Petrie and Úna PalliserJames “Jocky” Petrie, group executive development chef for the Gordon Ramsay Group, lives with his wife, musician Úna Palliser,near St Albans. They have two daughters: one four-year-old and one a few months old. Petrie has appeared on MasterChef, Heston’s Fantastical Food and Hell’s Kitchen. Úna has worked with Shakira, the Killers, Mobyand Gnarls Barkley.How did you meet?James: It was a classic blind date.Úna: You’d recently had your heart broken. I’d come off a world tour with Shakira.James: A friend told me: “You need to get yourself a good woman, Jocky.” He gave me a few options, including another musician from Cork, actually.Úna: Oh yeah? I was told you’d contact me. But you got in touch very last minute. You might have tried your other options first. You ignored me for ages. I sent you a Facebook request but you didn’t reply. Then I didn’t have anything to do on the Monday, so I went along when you asked. Afterwards I sent a message to a friend: “I went on a date with a chef. Really fun, totally nuts and definitely not my future husband.”James: I thought the complete opposite.Úna: You said, on that first date, that you wanted to marry me. I still think it might just have been a line.I was complaining that you were full of empty promises just when you were about to propose … I thought I’d ruined itÚna PalliserJames: It’s a great line. But one of my first questions was: “Do you like eating out, Úna?” And you stumbled over the answer. So, I said: “Are you vegetarian?”Úna: I loved food when young but it started making me sick to eat anything with garlic and onions in it. I’d got to the point – going around on tour buses – where everything with flavour in it made me scared.Was it mainly restaurant dates?Úna: Next time [we met] James came to my house and cooked chicken. He was chopping carrots, all loving and fun and games, and there was literally a moment – your hair was flopping down and the kale flopping over the pan – when I had my first swoon feeling for someone who wasn’t a musician. I thought: “Right, I’ll hold you to the marriage thing.” And I was complaining that you were full of empty promises just when you were about to propose. Suddenly you were on one knee. I said “No, no, no, no”, because I thought I’d ruined it. But I hadn’t.James: As a chef, having to cook without garlic and onions made me think: “Why do we use them in everything?” It’s fascinating. Suddenly I was clean cooking and my clothes didn’t smell.Úna: You can taste everything. Amy Schumer once did a stage show about being pregnant in which she said “I married a chef, because I’m a genius” and I was thinking: “That’s me!” Honestly, it changed my life. Totally. And yours too, I think. A bit of a party boy before? Is that fair to say?James: Was I a party boy? I had a reputation and – yes – I had opportunities to party…Úna: People who’d known you before you met me said: “Oh, you’ve really calmed Jocky down.” In fact when you came along I didn’t have any structure in my life. Then you were, like: “It’s breakfast, it’s lunchtime, it’s dinner.” I’d never had that as an adult. The whole time I’d lived in London I’d never had dinner at dinnertime.James: The same thing for me, because I started getting weekends off I was thinking: “What do people do during a weekend?” That’s why I cook for the whole week ahead and freeze it for you.Úna: People say: “Chefs must hate cooking at home.” But there has to be food-related things every day for you. If we haven’t also been to a market, a restaurant and a random Polish food shop, you think the day’s not been worth it.James: It’s especially since the kids have come along. I’ve got Éabha involved with cooking. I make a cake every Saturday with her. And I introduced her to sushi recently. She’s four and a half.Úna: She’s not four and a half. She’s four.James: Even when I had paternity leave I spent a lot of time reading cookbooks and recreating the recipes exactly. Our house is full of my books. Or rather, it was. I’ve definitely been restricted.Úna: There’s boxes of cookbooks under our bed, James.What’s the loveliest meal that Úna’s made you?James: Didn’t you do a pasta once?Úna: I do a really good prawn thing with orange zest.James: That was years ago.Úna: I usually take something you’ve made – unlabelled in the freezer, like Russian roulette – and make it into a sauce. I do make things for myself and for Éabha. The first time I took you to Cork, my aunties and uncles were saying: “Oooo, he’s been on the telly and he’s got a Michelin star!” But then you walked over to my uncle’s barbecue and burnt all the burgers. First impressions. My uncle thinks that’s the best story ever.Peter Gordon and Alastair CarruthersFacebookTwitterPinterest Peter Gordon (left) at home with Alastair Carruthers. Photograph: Pål Hansen/The Observer Peter Gordon is chef owner of Providores in London and the Sugar Club and Bellota in New Zealand. His partner, Alastair Carruthers, is co-chair of the Te Papa Foundation of the Museum of New Zealand and chairman of Allpress Espresso. They live in London Fields, east London.Do you share the cooking when guests visit?Peter: Guests come for dinner and they think they’re going to get my restaurant-style food. Sometimes they do and sometimes they don’t. When Nigella Lawson came the first time, something went wrong at one of my restaurants and I was very late home. Al had to cook.Alastair: I was freaking out – “I don’t know how to handle this.” And I remember when we were in the mosh pit at the Lady Gaga concert and just at the moment Gaga was concussed by a pole, you didn’t see it because someone asked for tips on mayonnaise.Alastair: We’d first spoken around the time gay rights finally came to New Zealand, in 1986. I was now legal and was visiting the Sugar Club in Wellington every week. You were head chef and I was in love with your sensational food. We talked but you don’t remember me at all. You looked amazing; the hot thing. Once you had blue hair and cooked in a wrestling outfit.Peter: With an apron.When did you team up (as a couple)?Alastair: Eight years ago. Since my crush, we’d both been in relationships, but were now single. Friends, including my flatmate Flick, conspired to invite us to a dinner. Flick then said: “Let’s organise an after-party.” I was nervous because you were a superstar, chose all the food for Air New Zealand and were the godfather of fusion. But I was getting unclear instructions – at first, dinner was for 14, then 18. Then it was you and me and a few friends.Peter: One had a headache and had to lie down.Alastair: They sent us out. At a nightclub – where I wanted to take you because the music was great – your jacket got stolen and we came back for another, and that’s when I made you a cup of tea.The thing that gets me is how many times your work life gets confused with what we really need to do: have a dinner dateAlastair CarruthersPeter: The ninth of April 2011. After we hooked up you said I needed to learn to ski. I was in my late 40s, had never skied and I’d known people who’d died doing it.Alastair: I remember you asking: “What is the point of skiing?”Peter: But I often wonder what the point of humans is. In fact, what is the point of anything?Alastair: To have fun, Peter. Fun. What was the...

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See the news What's it like to live with a chef? | Food from Source Digital Trends on 20/05/2019 has been updated to day with the theme on feedixo.

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