La Rue Bingley Road, Saltaire Tel: (01274) 595894

Christopher Smith latched on to the joy of cooking while at school.

"I was studying food technology and discovered that I really liked to cook, so I started from there," he recalls.

He also loved watching celebrity chefs at work. "There were a lot of TV shows on at the time, and I watched most of them. I particularly liked Gary Rhodes, and Jamie Oliver was just stating out on TV, with a new style of cooking, so he was an inspiration too."

And so was his mum Dawn, Christopher quickly adds, praising her cooking. "Her meals are really tasty. She definitely spurred me into becoming a chef."

After leaving Hanson Upper School, he enrolled on a course in catering and hospitality at Bradford College.

A work experience placement at Bradford's Midland Hotel, which he took up as part of his course, led to a job after leaving college.

"The Midland was a great place to work. The kitchen was always so busy, I learned so much in quite a short time."

After a year he left, going on to work in a number of hotels and restaurants. "I've done everything - cooking, and waiting on tables. I believe it helps a lot to know how everything fits together, it helps you to perform well in your job."

For the past five years Christopher, 22, has plied his trade at the stylish eaterie La Rue, on Bingley Road, Saltaire, where he is second chef.

"Modern English and European," is how he describes the varied menu, which has been given a makeover in line with a refurbishment at the spacious restaurant. "It will be a new menu, so it will be very exciting for us, and for our customers," he says.

The eaterie's three floors each offer a contrasting atmosphere, and different menus. "We are going to be serving tapas in the top bar," says Christopher, who lives in Shipley.

"It all looks great. On the ground floor the colours are very neutral, very fresh," he adds. "We have a lot of regulars who love the new look."

He thrives on the fast, furious pace of the busy kitchen - "especially Saturday nights when it is really hectic" - and because of that, finds relaxing difficult.

"I don't understand the word relax," he laughs. "I'm quite high-tempered, so it takes me a long time to unwind."

When he does finally ease himself out of work mode, he heads into Bradford for a drink with his mates, or has a game of snooker.

When asked about his own culinary tastes, he hesitates. "I really don't know. I like most things - I'm quite adventurous and will try anything."

A moment later, he recalls a firm favourite, which tempts him more than he would like. "I'm a chocoholic. I don't like admitting it but if I'm in doubt I turn to chocolate. It is a terrible, terrible weakness, but one which lots of people have - I'm not alone."

If he's at home he likes simple dishes. "Like stew - something that I can make quickly and easily, that's also healthy."

The chatty chef again refers to the demands of the job, and how he loves the buzz. "The craziness, I'm trying not to say madness, but it is a bit like that. In a busy kitchen, it is non-stop, really hectic - but I love the pressure, and I love seeing people enjoying the food."