Food For Thought 001: Will Cooper

Seasoned chef showing tenure on the table.

Will Cooper, otherwise known by his Instagram handle @fuelledandnourished is absolutely dominating the feeds of foodies around the world. With over 15 years as a Head / Executive Chef in London and a decade before that learning his craft, today Will works as a Private Chef with UHNW individuals, and also provides consultancy to established brands and start-ups. I have been so inspired by his work, I had to reach out and see if he was willing to answer a few questions. Maybe shed some light on his creative process and culinary mannerisms. With haste, he gave me back answers that more than met what I was looking for, there are plenty of key notes to take from Will.

What inspires you?

Nature’s seasons and the variety of beautiful produce that we are given, colors, smells, the weather, and my guests. Sometimes it’s something as simple as a ripe peach that sets my thinking, or a smell that triggers a memory.

How do you discover food trends?

I watch, read and try to learn more. I try to think differently about ingredients. I love vegetables and as a Chef, I enjoy the challenges they present. I don’t follow trends too closely nor try to set them. I cook what I feel like... I always have. I’m very relaxed about what I cook and try not to be too confined by other people’s ideas.

Who are your favorite chefs?

Marco Pierre White - Pierre Koffman - Phil Howard - Thomas Keller - Charlie Trotter - David Kinch

What influenced you to get into the culinary game and start your career as a chef?

‘White Heat’... Game-changing book all those years ago. I always knew I would do this since I was a child, as I’d always end up in hotel kitchens when on holiday, even at 10 years old. I think I always wanted to be a chef... It was either that or a lighthouse keeper. What brought you to such a dedicated connection with food. My love of ingredients, flavor, and a love of making others happy. I love food, I love making food, eating, photographing, and thinking about it. Somewhere in my head, I’m always busy with something food-related.

How do you feel about the term “home cook”?

It’s an accurate term that describes someone who cooks at home for their loved ones? Nothing wrong with that.

Is there a difference between and “chef” and a “home cook”

Of course. Though they will cross over at one point. I had a commis-chef, who used to work for me years ago...a girl from New Zealand. She had zero professional experience but loved to cook. She wanted a job, I took her on and she was the best commis I ever had. She could do anything... and if she couldn’t do it, she made sure she learned to. Funny that I remember that, but I suppose that’s a good example.

What are your top 5 favorite restaurants?

La Tante Claire, The River Cafe, and The Square in London, in the USA it would be Manresa and The French Laundry.

Can you describe a food memory that is most intimate to you, or has the most impact on your heart?

Eating hot, rich Pommes Aligot whilst driving my car from a container that I’d bought off a village market stall, from a man with a giant pot in rural France. We bought a few tubs of it and remember having a kilo or two of silky, cheesy mashed potatoes stashed under my dashboard for a road trip.

What is your process for creating a dish?

I think about what’s in season, what suits the day, my mood, and my guests. I try not to repeat myself and always change dishes so they’re often different from season to season. Writing menus has always been a nightmare as I always change things many times, so my finished dish is usually a mile away from where I started.

Kitchen or creation tool you can’t live without.

Japanese carbon white-steel, hand-made knives.

What are your criteria for great food?

Relaxed food, the best ingredients handled sensibly, not too much messing about with things. Simplicity is often the hardest thing to achieve. And make sure it’s seasoned properly with good salt.

Any advice for those who want to see success within their food journey?

Work hard, be early and aim to be the best at what you do.

Whether it’s now or in 5 years. Describe what being at peace looks like for you.

Sitting on the beach, feet in the sand, with a barbecue and a glass of chilled rosé.

Would you like to promote anything to the people reading this right now? What are you working on?

I need a publisher to take a punt on me for a fantastic book project that I’m trying to get off the ground.

Hopefully, we can get a publisher behind Will, maybe Phaidon will soon step up to the plate. That is definitely a book I would buy. Ladies and gents, Chef Will Cooper!

Follow him on Instagram: @fuelledandnourished

Website: Will Cooper Chef