Have you ever wondered what chefs eat when they're not in work? Us too.
That's why our series In the kitchen with... sees us chat with some of our favourite chefs about their food habits outside of the workplace. Today, we're chatting with Jeyson Eriwata, head chef at Kildare House Hotel in Co Kildare.
The hotel, which includes 21 newly refurbished rooms, is home to The Gallops Restaurant and Soul Burger, a new fully vegan burger joint. New Zealand native Eriwata oversees the food offering in both locations, offering classic flavours with a delicious twist.
Here, Jeyson tells us about his life outside of work.
Do you cook at home?
Yes, mainly with my two children, I'm trying to show them what is possible even if they think there is nothing to eat.
Who do you usually eat with?
My family, we try to eat together and have table time without devices.
Are there any foods you have to or choose to avoid?
Absolutely nothing, I'll eat anything!
What five ingredients do you always have in your kitchen?
I would normally have soy sauce (light and dark), ramen noodles, my spice rack is mainly hot peppers and spices, soft brown and caster sugar, plus coffee, coffee, coffee…
What's in your fridge right now?
Pak choi, sesame paste, chilli, confit garlic, olives, real butter.
What is your default dinner after a busy week?
It would have to be an Asian rice or noodle dish, something quick which uses leftovers. Then I relax with a glass of wine.
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What is your favourite kitchen gadget?
I love gadgets but if I had to choose it would be my KitchenAid Mixer, it's my go-to tool.
Do you have a favourite chef or cookbook?
I love Heston Blumenthal, I love the scientific approach to his methods.
Have you ever had a kitchen disaster?
Of course, without a good fire or explosion how are we supposed to grow? As a young chef, I set the stove on fire twice in one day with 20 litres of cream and butter on a flat-top stove. That was fun!
What's the best thing you've ever cooked?
There are so many dishes but the one that I loved was a two dolphin cake, standing a metre squared with one jumping over the other. It was a 21st birthday cake.
What is the best cooking tip you've ever been given?
Read and collect as many cookbooks as you can. Of course, everything is now on the web but it's not the same as having it in your hands.
What would be your last meal?
A massive Chinese hot pot with family and friends.
What is your favourite dish to cook?
I'd have to go with sushi and sashimi. You can't beat the freshness and the skill of preparing a live fish or crustacean, pure food art.
Click here for more about Kildare House Hotel.