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WELCOME TO duncsdiner.com
| Introduction by Ann Powers: |
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Duncan Pickford cooks under extraordinary circumstances. As personal chef for Tori Amos since 1999, Duncan has balanced satisfying gourmet taste with healthful and balancing nutrition for the artist as she has brought her music to the world. At home, Dunc must sustain the creative energies of Tori and her collaborators during the process of musical creation. Even more challenging is life on the road, where Duncan sometimes finds himself roasting halibut and artichokes in a backstage closet – yet his meals always taste as if they'd come from a kitchen gorgeously equipped.
Duncan’s philosophy is simple: the body feels best when the senses are satisfied, and the mouth responds to food prepared to optimally nourish. His recipes stress a low-carbohydrate, high-protein approach, with exquisite olive oil, succulent herbs and snappy vegetables providing explosive flavour. Duncan has shopped the markets of the world to find organic vegetables, prime meat and sea-fresh fish. He has developed innovative techniques for maximising available resources under challenging circumstances.
Raised in the UK, Duncan learned to cook in Greece, where brilliant simplicity sets the culinary standard. He attended culinary school in England and journeyed through the restaurant world before starting to cook for rock bands in 1996. For years, he has also cultivated an interest in essential oils for healing and spiritual uplift. He found his match in Tori in 1999.
Here at duncsdiner he shares the secrets that have made him the most flexible and inviting of chefs. His recipes are easy enough for beginner but will satisfy the most advanced gourmet. His essential oil combinations will delight your nose, skin and soul.
Everyone’s welcome at duncsdiner, so come on in!
Ann Powers |
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| From Dunc: |
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I’d just like to take a little time to explain myself.
I’ve been cooking professionally for over 20 years and have amassed a fair amount of technique and knowledge. For some years now, I have wanted to pass on some of my experience, but was stumped on how to achieve this. A book seemed the obvious way, but honestly, cookery books are 2 dimensional at best and although they look attractive and contain great recipes – they are not necessarily the easiest way to transmit a philosophy or a good way to impart techniques. And how many people do you know, who have a shelf full of cook books that just sit there; year after year having been used only once or twice, at best.
So, No. No book. Not yet at least. Then I thought maybe a book with an interactive CD-ROM. Umm not sure about that one – the jury is still out. Then the idea started to grow about the website. There it was the perfect multimedia solution. Audio, Video, Photo, Text and who knows what else in the future.
I believe that people need to treat themselves well I the high-pressure environments in which many of us find ourselves obliged to live in. Making a little more time and taking a little more care and allocating a little more of our budge to our welbing is in my opinion, a matter of great importance – If we are to avoid the pitfalls of modern living.
My aim is not to provide a diet sheet or regimen, but rather to help people acquire a set of techniques and methods with which to enrich their lives through the medium of good foods and alternatives therapeutic techniques.
So here it is duncsdiner.com. This will build over the months and years to reflect my philosophy and techniques, and will I hope become a comprehensive guide to better living.
Duncan Pickford
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