**Adam Kingl **

Author, speaker, educator and adviser Adam Kingl (www.adamkingl.com) is the author of the books Next Generation Leadership and Sparking Success, the latter shortlisted for the Business Book Awards. He explores what business can learn from the creative arts, including culinary art, in enhancing innovation, creativity, adaptability and inspiration.

Adam is Adjunct Faculty at the University College London School of Management, Hult Ashridge, affiliate faculty at London Business School, the Hanken-Stockholm Schools of Economics, the Moller Institute at the University of Cambridge, and Imperial College London. Previously, Adam was the Executive Director of Thought Leadership and Learning Solutions for London Business School for almost a decade. He works with diverse companies and delivers keynotes around the world.

Adam trained at Le Cordon Bleu in California and cooked in an Italian trattoria. He holds degrees from London Business School, UCLA and Yale. He lives in London.

**Jakub Radzikowski **

Dr Jakub Radzikowski is an educator, scientist and culinary professional. With a PhD in Molecular Systems Biology from the University of Groningen and a Grand Diplome from Le Cordon Bleu London, Jakub has built a unique career that spans both the academic and culinary worlds.

Jakub’s experience includes working in Michelin-starred kitchens, such as Marcus Wareing at The Berkeley, and other fine-dining restaurants. He also worked at Kitchen Theory, where he explored the creative side of food through modernist culinary techniques and food design, including conceptual, evidence-based menu creation, culinary research, and concept development for Siemens, The Saudi Culinary Arts Commission, Ambiente, and others.

At Imperial College London, Jakub played a key role in developing the Chemical Kitchen, an innovative transdisciplinary learning and teaching project exploiting the parallels between professional cooking and STEMMB. He also works at KAIKAKU.AI, a London-based technology startup, developing robotics and AI to revolutionise the restaurant business. Jakub lives in London.

Introduction

1 - Energy Boost / Wake Up!

• Peanut butter and jam French toast 10

• Oat and banana pancakes 12

• Coffee smoothie 13

• Apple pancakes 14

• ‘Affogato’ vanilla scones with coffee yogurt 15

• Three-minute oat mug cake 17

• Lemon drop noodle soup 18

• Cheat’s pho 19

• Caramelized banana and brown butter scrambled eggs with lime 21

• Bananas Foster crepes 22

2 - Treats for the Office

• Garlic beer bread 27

• Goat’s cheese scones 29

• Passionfruit cheesecake with macadamia crust 31

• Tangy cheesecake with walnut crust 33

• Olive and rosemary focaccia 35

• Sauerkraut and wild mushroom bites 37

• Citrus yogurt bread 40

• Custard buns 42

• Coffee cake 44

• Light apple cake 46

3 - Sustained Energy

• Granola with nuts and seeds 52

• Savoury porridge 54

• ‘Dressed’ scallops 55

• Cod with lentils 58

• Pumpkin and fig soup 60

• Krupnik (pearl barley soup) 62

• Tender rack of lamb with herb – red wine sauce 64

• Blanquette de veau 67

• Brie and prosciutto quesadillas with honey-pear salsa 69

• Tuna melt 71

4 - Concentrate

• Hot and cold breakfast salad 76

• Sardines with tomato on toast 78

• Pumpkin custard 80

• Twice cooked wild mushroom stuffed eggs 82

• Salmon mousse 84

• Smoked trout quenelles with cucumber beurre blanc 87

• Ucha (fish and mushroom soup) 89

• Leafy greens laksa 91

• Nut and honey clusters 93

• Hazelnut biscotti 94

5 - Mood Boost / De-stress

• Trout with asparagus sauce 100

• Smoked salmon and potato casserole 102

• Salmon fishcakes with egg sauce 104

• Salmon tartare 107

• Black bean chili with cornbread 109

• Creamy wild mushroom soup 112

• Chicken thighs and cabbage 114

• Chicken with shallots and tomatoes 116

• Breaded pork chops with fresh sauerkraut salad 118

• Chicken alla francese (untraditional chicken schnitzel) 120

6 - Creativity / Inspiration

• Popcorn ice cream 127

• Sesame halva semifreddo 129

• Cheesy birds’ nests 131

• Savoury cheese pockets with caraway 134

• Tomato cheesecake 136

• Parmesan shortbread 139

• Brussels sprouts with buttered breadcrumbs and bacon 140

• Wasabi carrot salad 142

• Carrot fritters 143

7 - Detox

• Kale with lemon and nuts 148

• Spicy lacto- fermented napa cabbage 149

• Artichoke and pea soup 151

• Spring greens with rhubarb and dill 152

• Asparagus with poached egg 154

• Asparagus à la polonaise 156

• Tomato with confit garlic, caper and anchovy sauce 158

• Sole ‘Andre Soltner’ 160

• Sauerkraut from scratch 162

• Kimchi fried rice 164

8 - Calorie Conscious

• Mango and cucumber salad 170

• Polish ‘Greek style’ fish 172

• Cooked and raw vegetable soup 175

• Żurek (fermented rye soup) 177

• Mexican seafood stew 179

• Veal goulash 181

• Pyry with gzik (potatoes with farmer’s cheese topping) 183

• Homemade goat’s cheese with roasted garlic 184

• Leczo (vegetable stew) 186

• Mediterranean veggie wraps 188

9 - Comfort and Solace

• Cowboy cassoulet with buttermilk biscuits 193

• Hacked mac ’n’ cheese 195

• Tomato pilaf with meatballs 198

• Potato and cheese pierogi 200

• Cream puffs with lemon curd 202

• Airy lemon mousse 204

• Souffléd bread pudding with Irish cream 206

• Kajmak and almond tart 208

• Pasta with creamy wild mushroom sauce 210

• Potato dumplings with mushroom sauce 212

10 - Celebrate

• Marinated venison with red currants, chestnuts and port 217

• Polish beef rolls with buckwheat 220

• Sole with watercress and herby beurre blanc 223

• Thai steamed seabass with lime soup 226

• Roast chicken with cornbread-chorizo dressing 228

• Pork hocks in dark beer 232

• Cornmeal blinis with fish roe 234

• Dressed herring 236

• Lobster, fennel and wild mushroom soup and salad 238

• Beef tartare 243

Conclusion

Conversion Table

Glossary

Bibliography

Acknowledgements

About the Authors