I started my re-entry by spending a year living and working in New York City. Manhattan was my home and the experience is still with me today.
There are many recipes from american chefs, authors and restaurants that may not be familiar. It is worth following the links set up to find out more which may lead to new recipes and restaurants.
The next stage was to move to Edinburgh and be Head Chef at a new pub/restaurant Maison Hector in Stockbridge. This is now known as Hectors and is still going strong.
I decided that I still wanted to cook but within office hours. I was able to turn my hand to recipe development at a food manufacturer. Here I learnt to work on recipes, understanding the interaction of ingredients and cooking styles to get the required result..