After all [Time Out Columnist]

"KNIVES DOWN!" Anthony Boyd, a Michelin-star-winning chef instructor at Le Cordon Bleu culinary school in London, looks imposing and authoritative in his snow-white apron and his chef\´s top hat. One look at him is enough to conclude that he feels at ease in his domain ¿¿¿ one of the Institute\´s state-of-the art kitchens, with all its gleaming cutting-edge equipment: multi-zone convection ovens, vacuum-pack machines, digital sous-vide water baths, Thermomix blenders and the awesome Pacojet appliances that micro-pur¿¿e deep-frozen foods into ultra-fine textures (like mousses, sauces and sorbets) without thawing them first!