Tom Aikens - Sleeping 3 Hours A Night & The Poisonous Nature Of Working In Professional Kichens!

We're honoured to be joined today by the youngest ever British 2 Michelin starred chef in the trail blazer Tom Aikens, to discuss his incredible career which has taken him from working for arguably the 2 greatest chefs of all time in Pierre Koffmann & Joël Robuchon to running some of the finest restaurants to ever grace the London dining scene. For the first time ever Tom reveals all of his darkest secrets and experiences in the professional kitchen and unveils all of the crazy barriers & experiences he had to overcome to be considered one of the greatest chefs to ever come from these shores! ------------------- DELLI is a food platform, from the team behind Depop, that sells the best independent food and drink products that other shops don’t really know about. Head to www.delli.market and discover the thousands of creative products dropping daily and use the code GOTODELLI for 25% off everything from us 0:00 - Introduction of the guest 0:06 - Discussing the collaboration with Chef Endo 0:18 - Overview of the culinary collaboration details 0:29 - Importance of collaborations in the culinary world 0:55 - Description of the menu and dishes for the event 1:41 - How the collaboration enhances the dining experience 2:10 - Unique service style for the evening 2:47 - Discussion of sold-out events 2:59 - Introduction to the chef's favorite menu items 3:05 - Story behind "The Bit Of Cold" dish 3:12 - Memories of working with Pierre Koffmann 4:40 - Addressing criticism of the restaurant menu 5:14 - The intention behind the menu's personal touch 5:55 - Discussion on finding a new head chef 6:01 - Favorite chefs and their influence 7:09 - Comparing kitchen environments between chefs 8:19 - Insights into working hours in a high-pressure kitchen 9:44 - Reflections on working with amazing chefs 10:28 - Experiences with the demanding kitchen culture 12:09 - Favorite dishes from Pierre Koffmann 13:09 - The chef's memories of Koffmann's temperament 14:01 - Introduction to the Deli game segment 15:27 - Discussing childhood food memories and influences 16:07 - The chef’s relationship with his twin brother 18:14 - Early decision to become a chef 19:11 - The process of entering culinary school 20:41 - Confrontation with parents over school performance 21:05 - Explaining their decision to pursue cooking to their father 21:11 - Starting the Journey: From College to Restaurants 21:54 - Post College Struggles: Getting Your Foot in the Door 22:59 - The Challenge of Gaining Experience 24:04 - Working for Free: A Bold Move 24:54 - Landing a Job with David Cavalier 25:41 - Transitioning to Paid Work and the Twin Brother’s Life 27:22 - A Week Off and the Realization of Passion 30:41 - The Chef's Journey: Challenges and Lessons Learned 31:53 - The Competitive Chef Environment Today 33:11 - Tough Experiences Working in High-Pressure Kitchens 35:00 - Reflections on Personal Growth and Management Skills 37:15 - Navigating Professional Kitchen Dynamics 39:17 - Go-To Drinks Segment 41:49 - Cooking at Home: Simple Snacks 41:56 - Making Cheese Straws 42:29 - Morning Routine: First Drink of the Day 42:49 - Water Habits and Hydration 43:08 - Hangover Cures and Preferences 43:37 - Roast Chicken Discussion 44:04 - Preparing the Roast Chicken 45:00 - Brining and Air-Drying the Chicken 46:30 - Cooking Techniques and Temperature 47:13 - Kids and Cooking Dedication 47:34 - The Greatest Dish: Duck Balantine 49:01 - Creating Duck Confit and Potato Dish 50:03 - Guilty Pleasures in Food 51:12 - The Love for Vanilla Ice Cream 51:37 - Tasting and Sharing Dishes 52:39 - Favorite Spice: Mace 53:27 - Midweek Cooking Habits 55:23 - Meal Deal Preferences 56:04 - Childhood Memories with Sandwiches 57:30 - Go-To Weeknight Restaurants 58:58 - Celebratory Dining Options 59:54 - Hidden Gems in the Culinary Scene