About me
I am a Ugandan-born British woman, living and working with my husband Ian, in London, where we run our own family business. Both Ian and I are keen cooks and love experimentation and innovation, combining ingredients and cooking methods from unlikely parts of the world, such as Uganda, with ultra-modern cooking techniques, such as sous vide, to create high-end dining experiences. When we discovered the world of sous vide and molecular gastronomy, the path to successful innovative cooking became much easier, and the horizons became wider and more accessible. We enjoy entertaining family and friends in our home, serving food fused from different cultures, and "fusion" is a buzz word in our household. It is no surprise that this culminated in my recently completed cookbook, "Fusion Cuisine Goes Global".
Cooking Influences
Preparation of food was a major part in my family when I was growing up. As a small child, I used to watch my mother making the family meals, and I used to bombard her with questions of why she was using the different ingredients. But it was when my work-related travels took me to different parts of the world that my interest in "fusion" cooking kicked in. I developed a strong love for Asian cooking, particularly Indian, and Latin American cuisines, particularly Mexican. I started toying with the idea of fusing recipes from these exotic cuisines with the Ugandan and British cuisines which I was already familiar with. So the recipes in my cookbook demonstrate this new 'fusion' cooking.
United Kingdom Chef
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April 17, 2012Great profile Evelyn! Glad you're going to be active. I'll get Ugandan cuisine added to the list!1 reply
