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Not only were the judges impressed with Grubb’s “exceptional understanding of flavours, techniques and creativity”, but they also noted the experienced chef’s ability to stay calm in high-pressure situations.<\/p>\n
“My method was just to, as soon as I got in, figure out exactly what I wanted to make and just stick with that,” Grubb said.<\/p>\n
“I think, a lot of times, you can get caught up in the details and\u2026complicate everything and you’re not able to put up your best product because you’ve made it harder for yourself.<\/p>\n
“In general, and when it comes to kitchens as well, your high-pressure situations and when it’s busy, it’s the most logical thing to do to stay calm because when you, especially as a leader, get frustrated and fed up and angry, you pass that onto your team and you set that example.”<\/p>\n
He said the win was humbling.<\/p>\n
“To actually get some sort of recognition from food critics and judges helps you realise why you do what you do, and I think it keeps you motivated and passionate about what you’re doing.”<\/p>\n
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