Sharing ideas on Risk, Human Performance, Teams and Leaders

Tom Aikens

Being a Michelin Chef - Quality is everything

Tom Aikens is one of the most exciting chefs in the UK today. The Tom Aikens Restaurant in Chelsea has earned many prestigious critical accolades, including a Michelin star. Tom has worked with some of the greatest chefs in world, including Pierre Koffman at La Tante Claire and Joël Robuchon in Paris. He has also worked privately, for Lord Lloyd Webber, and has published two books. His other great passion is cycling, entering such races as the Marmotte and the Etape de Tour up Mount Ventoux and completing the Marathon des Sables: 6 marathons running across the Sahara in 5 days, in support of his chosen charities.

Low quality is unacceptable. High quality is difficult to consistently achieve but possible if the process of achieving it is broken down and simplified. Getting the basics right, practising and time awareness is the best way to teach juniors to achieve consistent quality. Keeping calm under pressure is of vital importance.

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