Barry Vera Résumé Currently Executive chef at the Waldorf Hotel. Barry is 29 and has 14 years of experience as a chef, his career taking him to France, Canada, Cape Town in South Africa and also London. With names like Conran Restaurants at Le Pont de la Tour, Quaglino's and Cantina. The legendary Marco Pierre White at Les Saveurs and MPW under the direction of Gary Hollihead. In Cape Town he was Executive chef at Blues Restaurant in Camps Bay and also at the elegant Table Bay Hotel right on the waterfront of Cape Town Harbour. Born and raised in Yorkshire he comes from a family who have the love of food, all whom have been involved in some way with the food industry. His great grandparents were the first people to bring Italian ice cream on a stick to Yorkshire just before the war. His mother is a great cook who also has a love of food.His path had the foundations set for his chosen career. I believe when in the industry you must have a passion for what you do, it is a very hard and demanding environment and you must always set out to achieve the best but always remember when cooking at home make it an enjoyable experience for yourself and others. Let you children be part of it, to help you mix and whisk. Go out an buy the raw product and make the dish from scratch, and enjoy the experience, it can be very satisfying, Nature is unpredictable, and so are ovens, so it is impossible to be always a 100% about cooking times. Your fish might be a little thicker than mine, your steak slightly larger; I use gas, and you might use electricity. Remember too, that no-one ever became a chef in a day, or stopped learning. I am always learning, finding new ideas for cooking different ingredients. Cooking should be fun and that is about adapting, developing and experimenting. I hope you enjoy my recipes that I have chosen for you. I will give new recipes each month, and give information which I hope will be of use to you. For my cookery tips and food information please go to mylibrary page Click here to see Barry's recipes.