NM: Was yours a conscious decision to become a chef or did you find you fell into it?
SW: Being a chef is something I’ve always wanted to do, I just happened to start a little later in life.
NM: Do you find it a challenge to constantly innovate?
SW: No, this is essential and one of the best things about being a chef, new ideas and new dishes are what its all about.
NM: What were your favourite foodie discoveries from your Master chef experience?
SW: Cooking over fire like in Sweden.
NM: What was the biggest challenge that the contestants had to overcome on Master Chefs?
SW: Nervousness and having confidence in yourself, also cameras and cooking to an audience were scary at times!
NM: You experienced a few different culinary eras in The Master Chef’s. If you had to go back in time which period would you choose and who would you like to cook for?
SW: I’d like to cook for Winston Churchill, I cooked for his family and I think it would be something he would enjoy.
NM: What’s the modern kitchen gadget you couldn’t live without?
SW: Without any doubt my ThermoMix.
NM: You’ve got a jam-packed schedule with restaurants to run and TV shows in the UK and the US. Do you find to time cook on your day off?
SW: I do sometime yes, but its nice to go out and enjoy good food as well.
NM: what’s the weirdest thing you’ve ever eaten?
SW: I’d Say it was a Horse Goulash in Italy, although it was incredibly good.
NM: What are your top 5 ingredients in your signature cooking?
SW: Herbs, Spices, Aromatics, Love and Care.
NM: Simon, what are your 5 favourite places to eat Asian food in the world?
SW: I’ve never been to Asia but I would say, Malaysia, Japan, China, Singapore, Hong Kong.
NM: What advice would you give home chefs who are inspired by your style of cookery?
SW: Always practice and Practice, never stop trying to be better.
NM: Your experience with Vogue Amour?
SW: A pleasure to give interview to this growing e-magazine and blog!