Erin Sykes is originally from the USA but came to Denmark to study for a master's degree. After working at a café during her studies, she realised she had a passion for being a chef – but couldn't get into culinary school as she had already completed a degree. Without a culinary qualification, she had to volunteer alongside her café work to gain enough experience to land a job in a fine dining kitchen. She succeeded, and worked her way up from the bottom under difficult conditions with one goal: to become as good as she possibly could.
After gaining experience at establishments including Kødbyens Fiskebar, Væksthuset and the two-Michelin-starred restaurant AOC, she became head chef at Texture – a restaurant that had not yet opened its doors. Eight months after opening, they were awarded a Michelin star, a clear testament to the high culinary standards that Erin Sykes had established.
Every time you prepare something in a pan – whether it's meat, fish and shellfish, or vegetables – and it has browned and caramelised in the pan, you can pour a little water into the pan and deglaze it. Let it reduce a little, and you'll have something that tastes delicious."
