Food In Progress

About

Food in progress

My name is Steve Carss. I’m a private chef currently living and working in the south west of France – cooking, eating and photography are my passions, which is what this site is all about. 

From Rick Stein, The Chancery and the Royal Albert Hall to cooking for celebrities in private  chalets in the Swiss mountains and experimenting with seasonal food in South West France is what our life has consisted of for the last 12 years.

 

My Food and Ethos

Over the years I’ve learned and mastered different cuisines, from rustic farm style to Michelin star. I’ve come full circle back to my roots to find that the answer lies in the freshness and quality of the ingredients as well as no-nonsense presentation that’s striking in its simplicity. My recipes and photos on the site will reflect this philosophy. Feel free to indulge in these as much as you like, and any comments will be greatly received. We hope that you enjoy this experience as much as we have!

“Chef Steve is a culinary force to be reckoned with” – Juliet Kinsman, Mr & Mrs Smith

The Blog

Written by my wife, its full of humour and draws you into our daily lives where you could encounter anything from amazing wines and interesting ingredients from the local markets to what Hobo (our resident dog) got up to.

Recipes

This is a place where I’ll share my favourite and most sought after recipes. Several clients have insisted on copying some of my recipes, much to my professional alarm – so much for trade secrets! Over the years I’ve grown to appreciate it which is why I’d like to share it with you now.

Co Author and Editor

This is my wife with Hobo, the other love of her life. A lot of my recipes have been inspired by Marcelle who is relentlessly trawling the internet for new and exciting vegetarian dishes, which naturally I have to eat when at home. Though barely a cook herself, she hits the nail right on the head every time and as a result I couldn’t resist to include these dishes in my professional life. They’ve been tweaked somewhat to serve up as salads for our unsuspecting clients.