Revelations: Dominic Auger, head chef, Hackney Coterie, London
We delve into the life and inner thoughts of a top chef. This week: Dominic Auger, head chef at Hackney Coterie
What was your best subject at school?
Maths. My dad was a maths teacher, so I had to follow suit really!
What was your first job?
Working as a chef in an old pub called the Black Boys Inn in Uckfield, East Sussex
What do you normally have for breakfast?
On a work day? Just cereal. On my days off, some sort of bacon or sausage bap
Which is your favourite restaurant?
I can't really say I have a favourite, there are lots to choose from… I do love Kiln in London though
What do you do to relax?
Relax? What's that? Ha ha! No, I like to spend time working on my car. I'm doing up a Mazda MX-5 at the moment, which allows me to stop thinking about work on my days off
What is your favourite food?
Food from the Szechuan province of China. I love that they use the same five aromatics so consistently through traditional recipes – fennel, Sichuan peppercorn, chilli, etc
Which ingredient do you hate the most?
Lavender. I haven't tried a dish that balances the ingredient well. More often than not it ends up tasting of soap
What do you always carry with you?
I've got a joker card in my wallet that's been with me since I was 10 years old
Which person gave you the greatest inspiration?
Chef Daniel Watkins has been a big inspiration, his dishes look streamlined and simple, but the flavours are bold
If you had not gone into catering, where do you think you would be now?
In the army or working as a mechanical engineer. I was going down this route before I became a chef
What irritates you most about the industry?
The lack of change. People are becoming more aware of the work pressures and mental health difficulties in the industry, but it's all talk. Chefs should have adequate breaks, holidays and reduced working hours. I would like to see staff wellbeing taken more seriously in the next few years
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