We ask the chef behind Mecha Uma, La Chinesca and Sensei Sushi some quick fire questions. Learn more about him here:
Bruce Ricketts is a respected top chef in the Philippines. He is reserved, focused, quiet, but driven and totally talented. Bruce begun in the industry as a dishwasher and never thought that he would become a big-time chef, he was simply focused on being good at what he does. He found himself apprenticing and being mentored by famed chef, Jason Knibb and from then on has thrown himself into his craft completely. From reading, watching tutorials, to getting a culinary degree and learning from other experts, Bruce has certainly sharpened his culinary prowess. He is now lauded for his inventive Japanese cuisine and innovative fusion of flavour profiles.
What would your last three-course meal on earth be?
This is something that will always change through time based on what I’m into. The first would be by this chef in Kyushu, Japan. It’s his snapper sushi with radish, a Japanese herb called kinome, and some sesame seeds. It’s really simple but the way he calibrates it—it is just pure perfection. My second would be just a nicely roasted, Chinese-style duck or goose. My third would be a competition between either my wife’s arroz caldo or roast chicken.
Describe your culinary style and how it is different from those cooking the same cuisine? What do you want to be known for?
The way I see it, through time, before people would remember how I put flavours together, people will remember me for doing bold, strong, punchy flavours. As I get older, I also want to be remembered as someone who was craftsmanship-oriented. Very much into the craft of doing things; like whether it was breaking down fish or cooking rice. Remembered someone as someone who doesn’t just put flavours together but creative in terms of how I develop new techniques and inspire the next generation.