Intriguing choices!..I would definitely give it a try sounds like a science. Marmite is just one of those things we like to talk a lot of smack about in 'merica. My personal Chef style is Contemporary Global, taking a page from Iron Chef Masaharu Morimoto, and others like Chef Tom Valenti (of whom I had the opportunity to stage under at his former restaurant called Ouest when I was in high-school). I have had over a decade of experience in high-level (and low-level) kitchens, and have trained with Chefs from all over. My expertise is at the Garde Manger station (will have to preserve more meats to reach 'Master' level), but I prep veggies, appetizers, and desserts like no other. I can also throw down on the hot line, or the pit, AND EXPO and love serving meals family style whatever the occasion. It's nice to see other Chef minded individuals here!