It sounds like a long tale of woe when Garreth tells of his years of frustration: A creative vein throbbed and bored inside him – but found no way to be expressed. Until he finally realized that he was working with his proverbial canvas every day, but never knew how to use it. So he threw himself into the creative process of plating and perfected his craft.
In the beginning there are the products. Foodparing and seasonal combinations. Once the dish’s content is in place, Garreth breaks it down into its components and looks for ways to put everything together in a way that both creates visually appealing textures while also allowing the textures and flavors on the plate to make sense with a fork.Garreth describes the direction of his cuisine as a blend of learned French tradition and a great passion for Japanese cuisine. Currently, he is mainly oriented towards modern light dishes and he enjoys the wide range that is possible against this background. His favorite dish, however, is a classic Shepards Pie, as prepared by his mother.
The growth of his Instagram account is remarkable. Just six months old – and already over 17,000 subscribers strong.Garreth attributes this success to continuous work (at least five new images per week) and a very wide variance and range of his photos . And, of course, he appreciates the freedom of being able to cook without the daily pressure of working in a restaurant. With this in mind , he is able to invest significantly more time in Instagram than other chefs are able to. He also regularly tags his images with a surprisingly large amount of hashtags. Thanks to its high-quality images, it is linked accordingly often by the well-known food aggregators.
His insider tips on Instagram: @chefdanielwatkins @alexedmondson @nonoka_yame
