HEAD COOK: Richard Thorp
COMPETITION: World Recipe Championship
Like most I started at a young age in food service in the dish room because I needed a job. I worked my way up into kitchens quickly but became disenfranchised with the work. My world changed when I was 19 and saw an episode of Great Chef's of the World and a chef made a dish called "Salt Crust Duck". I immediately realized that it was not just a job but a passion of art through the soul of food. There was a science and showmanship involved along with many humbling experiences. It was like being able to go see the Mona Lisa but every time you looked at it, it changed. I taught myself through trial, error, ambition and mental fortitude how to dedicate myself to the universal language of food. It is this universal language, this ever changing art, that ignited the flame of passion that as burned inside me ever since.