paul james copithorne

While in a perfect yin and yang of my sweet and savory skills, my chocolate noodles prepared for my family only on new years is a perfect representation of my culinary soul. We typically dress it with brown butter, walnuts and balsamic glaze. Large shavings of parmigiano reggiano are added atop to pair with its nutty flavor and match with a lactic love of a finish.

Three people inspired me through my career; Marco Pierre White for gaining a star in his youth, my grandmother NeNe who taught me to cook at four years old, and my son James for always being my toughest critic and forcing my style to evolve.

It would be a great reason to convince me not to leave these talents in a box in the attic and enlighten me to continue this path of passion. I would help my son see the world post graduation and add a spark his undecided future. But first, I would start with a proper phone and media equipment to rebrand and support the original culinary dojo where i help others develop in food sport. Possibly start the summer program for youth interested in competition and culinary artistry!