Like many of us over 30, chef Tom Aikens fell for the skiing dream at teatime on a Sunday when the opening bars of Pop Looks Bach blared out from the television.

“I always used to watch Ski Sunday as a kid with my twin brother Rob. When we went skiing, we would try to emulate Franz Klammer; we were well into our bombing Forget the turns, we would just go as fast we could and not pay any attention to safety. We were two hair-raising children.”

Aikens had his first experience of skiing at the local dry ski slope in his native Norwich at the age of 8.

“We went on our first skiing holiday when we were about 12 to Puy St Vincent and then went on family ski holidays every year until I left home at 18,” he says.

Aikens then spent the next two decades focusing on his career in food. He opened an eponymous restaurant as well as Tom's Kitchen in Chelsea, earning a Michelin star along the way. He has also worked in a private capacity for Lord Lloyd Webber.

It wasn't until his mid-30s that Aikens returned to skiing.

“My wife Amber is a very keen skier who she has skied form the age of 3. When I met her, I started skiing again. Her sister lives out in Zweisimmen near Gstaad.”

AIkens says he has made up for his absence from the slopes and is now a bit of an adrenaline junkie. “I like the thrill of going as fast as possible.”

He has never had any serious accidents but had a close shave in Sun Valley, Idaho.

“Rob and I were bombing down the mountain. I wasn’t wearing a helmet although I do now. We were going full pelt and this kid pulled out in front. I had two options – go into the trees at a pelt and hit a tree or go over a mogul field.

“I was in the tuck position going straight down so I went into the mogul field. At the first bump both skis went straight in, I did a triple somersault and stuck in like a cartoon. I was definitely seeing stars but luckily I didn’t get any broken limbs. I had a severe telling off from the piste patrol.”

His regular visits to his sister-in-law’s place has given him a soft spot for Gstaad.

“The thing with Gstaad is that I know all the runs,” says Aikens. “It’s a very lovely, unspoilt ski village and the food is very good. When you stop at the little mountain huts, you get great Swiss ham, rösti and nice soups. The only downside is that it is quite a low ski resort and the snow can sometimes get a bit soft at the end of the day.”

A couple of winters ago, Aikens’ twin interests of food and skiing brought him to the attention of now-defunct upmarket chalet operator Descent International. He went out to the Engadine in February 2008 and cooked several dinners for the company’s well-heeled guests.

Now Aikens is bringing his experience to Chalet Chef 2010, our search for the best food in the mountains.

All the nominations are now in and later this afternoon we will reveal the shortlist of six companies which will be invited to London to take part in a cook-off on 16 November. Aikens will be there with the remainder of the judging panel: cookery school founder John Benbow, online travel editor Steve Keenan, food and drink editor Nick Wyke and skiing correspondent Mark Frary.

Aikens has clear ideas about what makes good food on the slopes. “All you need is some carbohydrates, something hot, a bread roll and a hot pudding plus copious amounts of vin chaud. That does it for me. I’m not one for having a big blowout while you are skiing and then not wanting to move after lunch.”

In the evenings, he prefers a good hearty casserole, a warming risotto and perhaps a rich chocolate soufflé to finish. Next week, in a ski food special, we’ll be sharing Aikens’ recipe for a good old-fashioned macaroni cheese with a twist.

And the ideal day on the slopes? He says: “I like to get out early, ski from 9 to 2 and then have a quick lunch. I’ll then have one more hour and it’s back down. Obviously the sky would be blue and the snow virgin.” Just like the rest of us then.