Soren Lascelles Head Chef at Sydney's' Assiette talks to CMW

Assiette is one of Australia’s top restaurants, nestled in Sydney’s Surry Hills this restaurant gives French cookery a modern twist and elegant refine with the introduction of innovative flavours and cookery methods. To get the backstage story of the workings of the kitchen head chef of Assiette Soren Lascelles answered a quick 10 question interview. Manning the fine kitchen of the owner execuative chef; legendary Warren Turnble, we asked Soren how he came to Assiette and what its like to work in such a prestigious kitchen.


In one word how would you describe Assiettes food?
Delicious

Did you always want to be a chef? What was the thing that got you into the commercial food industry?
From 16 I knew, cooking for my dad and brother. So I started my apprenticeship at 17. Im now 31.

Where did you study culinary arts/cookery?
East Sydney tafe, before it moved to ultimo.

Whats your backround? What brought you to Assiette ?
Ive trained in some great places, did my apprenticeship at Banc, then a 3 hat restaurant, then did 4 years in London, 3 at the ledbury which is a 2 star Michelin, and ranked no 34 in world, Then moved back to Sydney and new Warren from the banc days and he gave me the opportunity as head chef.

What would you say the environment in the Assiette kitchen is?
Hard working, professional, a place of training and learning but with time for a laugh.

What kind of equipment is the Assiette kitchen got under its belt? Got any favorite gadgets?
The thermo regulator is a very handy piece of equipment, it can cook all meats, protiens with absolute precision, the other would be our bar blender, seems to be making purees all day.

What kind of knife do you use? Do you have a philosophy about knives and sharpening?
I use a mac domascus range knife, its got a good feel, yes I think knives must be sharp, more beneficial for the chef whos using them. It makes it much easier over all.

What’s your favorite meal? Got any favorite countries for food?
I love home made burritos, also thai. But for professional I think modern global cuisine is a good style.

Sweet or savory, whats your strength in the kitchen?
I spent a few years as head pastry chef in London and received very good training for that role, so I would say im a well rounded chef, having said that it is a profession of constant learning, evolving, being inspired by others, chefs can never be complacent.

Why is Assiette the best place for food?
I’m not claiming to be the best, what we do though is strive hard every day, every service to ensure our customers get an enjoyable dining experience, is a very challenging task but we are always trying to improve every day looking for new ideas to keep it interesting.

By Samantha Coutts

Photo Courtesy of Assiette Website:http://www.restaurantassiette.com.au/