Gary O'Hanlon

You have it cooked already.

Drop it into boiling water.

Give it a good rinse.

Toss it into the sauce and then drop in some blanched and refreshed pasta.

broccoli florets toss it all up in the sauce divide it between two bowls and then you serve it and like I don't put parmesan or anything over that a good handful of freshly chopped parsley like flat leaf or curly parsley that's for the flavour it is one of the nicest dishes and the other famous way of having it is with veal so scallopinis of a veal loin what's it called again?

chicken piccata piccata yeah absolutely beautiful so that's the dish of the week

And it's a privilege to be in a place where they are helping you and they are highlighting mistakes and they're coaching you, as you say.

That's a great line there, corrective coaching or whatever.

Because if you're somewhere and you're making mistakes and the chef looks at it, sees it, you've noticed, geez, they've just seen me make a hems of that.

but they don't pull you up on it they don't whatever they let you send it out they let it goes out subpar and you're then you're just like going well you know what that's that's not the place you need to be like so as as tough as it might be to be to feel as if it's constantly you're doing you need to do it this way you need to do it that way like it's not a negative sense like take it as a a positive but it's you're in a good environment i thought i'll

The attic, the room, kitchen, office, they're full of them, you know what I mean?

Which is a heavy way of carrying knowledge around or whatever.

But there's still a growl there from our generation for books.

But like I can imagine in the early days when I was 21 cooking in Boston, like Jesus, to be able to jump on Instagram for inspiration, for ideas, would have been unbelievable.

You know, so easy.

Like it's, you know, because a chef, you see stuff or like I used to go into Whole Foods and go into...

I'd be driving down like a highway and looking at billboards and looking at colors and looking at things that look good together.

And then I'd go into Whole Foods and I'd read jars and read tins.

And what are big companies who have big R&D budgets?

Like, what are they marrying together?