CALLING ALL CULINARY STARS: S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION OPENS
The S.Pellegrino Young Chef Academy Competition is much more than a culinary contest. It will provide successful applications from the UK – and all over the globe – with the opportunity to join the longstanding, ambitious S.Pellegrino Young Chef Academy project, which aims to make the world a better place through food; giving young culinary talent a unique opportunity to join an international community that empowers through education, mentoring, networking and career development opportunities.
During the competition, participants will be mentored closely by renowned chefs who will help them bring their vision for the future of gastronomy to the table, as well as equip them to take their culinary skills to the next level and bring their best to the table.
Last year’s UK finalist, Marcus Clayton, went on to be mentored by Michelin-star Chef, Lisa Goodwin-Allen, Executive Chef at Northcote during last year’s Grand Finale in Milan. Commenting on her experience, Goodwin-Allen says: “Mentoring Marcus Clayton at last year’s S.Pellegrino Young Chef Academy Grand Finale was an unforgettable experience. I’ve been fortunate to see first-hand how the competition benefits culinary talent of the future and would recommend the process to any inspiring young chef looking to develop their skillset. S.Pellegrino Young Chef Academy is a unique opportunity for upcoming culinary talent to learn from leading names in the industry, helping nurture their career and inspire them to bring their best to the table.”
The S.Pellegrino Young Chef Academy Competition 2024-25 will welcome young chefs who wish to challenge themselves and their abilities while gaining global recognition. Young chefs across the UK under 30 years of age will have the chance to register on https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form until 21st June 2024 by submitting the recipe of a signature dish that communicates their vision, unique skills and creativity. As with previous editions, the first selection phase will be evaluated by ALMA, the International School of Italian Culinary Arts. ALMA will define a shortlist of young chefs who will participate in the Regional Finals that will take place across the world through the second half of 2024.
The winner of the UK Regional Finale will go on to compete at the Grand Finale event to win the S.Pellegrino Young Chef Academy Award 2024-25. To win the title, the chefs must impress the global Grand Jury – an esteemed panel of internationally renowned chefs – by demonstrating unrivalled technical abilities as well as true creativity. The winner will also display a strong personal belief regarding gastronomy, to convince the Jury of their ability to become a catalyst for positive change. The last edition saw chef Nelson Freitas from Fifty Seconds restaurant in Lisbon triumph, emerging as the best chef in the world under 30 years of age.
Stefano Bolognese, Sanpellegrino’s International Business Unit Director comments: “The S.Pellegrino Young Chef Academy is a global community that was born to convey S.Pellegrino’s commitment to shape the future of gastronomy by investing in values such as sustainability, responsibility, inclusivity, resilience and beauty, and the Competition is the main access to it. The last edition marked a record in participation with over 166 chefs passing the preliminary selections amongst the 15 regions involved. Seeing so many young talents willing to bring their best through hard work and passion, and to see them join our mission makes us proud. This makes us believe even more in this project and we can’t wait for the new edition to start.”
APPLICATIONS TO THE SIXTH EDITION INVITING THE UK’S MOST TALENTED YOUNG CHEFS TO ENTER
- Applications for the S.Pellegrino Young Chef Academy 2024-25 are now open
- UK chefs aged under 30 have until 21st June to apply
- Prestigious culinary competition encourages young talent to ‘bring their best to the table’ and will shine a spotlight on the best global culinary talents of the future
- Winner of the UK Regional Final will go on to compete in the Global Finale, with the overall winner being crowned the ‘Best Young Chef in the World’
LONDON, 2024: Young chefs across the UK are now able to apply to the sixth edition of the S.Pellegrino Young Chef Academy Competition 2024-25, an exciting global initiative created by S.Pellegrino Young Chef Academy to discover and mentor the most promising and talented young chefs from all over the world.
During the Competition, applicants will also compete for three additional awards which will recognise each young chef’s varied beliefs and approaches to creating positive societal change through food:
- S.Pellegrino Social Responsibility Award: voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements.
- Acqua Panna Connection in Gastronomy Award: voted for by Mentors, the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future.
- Fine Dining Lovers Food for Thought Award: voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal beliefs with a signature dish.
To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com
Chef of the Week: Alex Thiel, Executive Head Chef at German Gymnasium in London
How long have you worked at your current restaurant?
Since October 2022.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from all the CDP and head chefs in my early years. I did a 3 year apprenticeship in Berlin when I was 16 years old.
What do you enjoy most about being a chef?
The buzz when it’s busy and everything runs smoothly – even when it looks chaotic for an outsider!
Name three ingredients you couldn’t cook without.
Salt, potatoes and caraway seeds.
Which piece of kitchen equipment couldn’t you live without?
Peeling knife.
What food trends are you spotting at the moment?
Everyone goes for aubergine.
What do you think is a common mistake that lets chefs down?
Lake of discipline.
What is your favourite time of year for food, and why?
Spring – when white asparagus is available. Big in Germany- not so common here.
Which of your dishes are you most proud of?
To cook a really good Bratkartoffeln (German style roast potatoes) seems easy but it isn’t, or our new asparagus dishes on our restaurant menu.
How do you come up with new dishes?
The new dishes are inspired by what I have seen and learnt over the years with big influences from restaurants in Germany (especially Berlin) and of course chef magazines.
Who was your greatest influence?
I worked with a lot of good chefs and restaurant managers who taught me passion and discipline. I still remember so many moments when they taught me cooking methods or a certain approach how to deal with tricky situations under pressure… I had a lot of mentors.
Tell us three chefs you admire.
I admire the unknown chef and waiter who still has the passion after a 12-hour shift, doing the job with love and serve the customer with respect.
What is your favourite cookbook?
I have too many to pick one. But I own the whole set of Culinary Chronicle Volumes 1-8. Wunderbar.
Who do you think are the chefs to watch over the next few months?
Not really following the scene but there are some crazy young talented chefs around…
What’s been your favourite new restaurant opening of the last year?
Last year was so busy for me… I totally missed out!
What’s on the Menu at Cardiff and Vale College?
The Classroom or Y Dosbarth is situated at the top of Cardiff and Vale College.
The Classroom is seen by many as one of the finest places to eat in Cardiff as it boasts panoramic views across the city, where you really can watch the world go by.
Having received rave reviews by top food critics, including Jay Rayner, The Chefs’ Forum simply had to check out the restaurant and see what all of the excitement was all about for ourselves.
Renowned for stunning Welsh produce and seasonal ingredients, sourced from local suppliers, this restaurant is a must-visit dining destination in its own right and a fine example of a catering college restaurant.
Situated at the helm of Cardiff and Vale College’s £45m City Centre Campus, The Classroom is a space of luxury dining thanks to floor to ceiling windows, boasting views from Cardiff Bay, all the way to the city centre.
Our lunch was cooked and served by the students and we were extremely impressed with every element of the food and service.
We met Culinary Arts Level three student, Beatrice Beere who had run the pass and cooked our food and we were blown away with the highly professional way in which she came across. To cook to this standard while still in college shows her future is very bright indeed. Bea said
“I’m a pastry chef, I really love pastry, but I really enjoy cooking full stop and am really enjoying my course at Cardiff and Vale College. This restaurant is open to the public, so its great to run a real restaurant service and see the look on the guests faces and how happy they are with our food.”
What was on the menu?
To start, Catherine Farinha, Director of The Chefs’ Forum opted for pea, mint and asparagus tartlet with a sweet pickle garnish. This refreshing little taste of spring was exactly what she fancied, with a nod to local asparagus, now we are in the season.
Our Media Manager and photographer, Mr Click UK chose the pulled lamb shoulder bon bon, sweet potato puree with honey and mustard dressing. Carlos was in his element and said that it reminded him of the Brazilian street food he craves, he said he couldn’t have wished for a better starter.
For Catherine’s main, she plumped for the irresistible roast belly pork, chive mash and cider jus. The portion size was just right and the pork cooked to perfection with crispy layers throughout. The velvety smooth chive mash was the perfect accompaniment.
Carlos’ main wowed him; Seabass, spring vegetables and a beautiful beurre blanc sauce. The fish was deliciously crispy on the skin and the beurre blanc lifted the plate and cut through the round of buttery potato underneath the seabass.
Top marks Bea and team – We’ll definitely be back for more next time we’re in Cardiff. At £18 for two courses or three for £24, The Classroom offers excellent value for money and top-quality food.
The students are taught and mentored by chefs that have experience from Michelin-star to multiple AA Rosette awarded restaurants and it shows. The Classroom offers true high-end dining, monthly masterclasses and guest chef takeovers with prolific chefs.
Photography by Carlos Farinha.
Chef of the Week: Cepdia Schrouder, Executive Head Chef at Bristol Marriott Royal
How long have you worked at your current restaurant?
3 years.
Where did your passion for cooking come from and where did you learn your skills?
University College Birmingham.
What do you enjoy most about being a chef?
Working as a chef gives you more freedom and allows you to be more creative than just about any other career. Cooking also encourages you to make adjustments and create new and interesting flavours. Even recipes are just guidelines, and you can change the ratios and add new ingredients to make a dish your own.
Name three ingredients you couldn’t cook without.
Garlic, onions and salt.
Which piece of kitchen equipment couldn’t you live without?
My I.O. Shen chef knife.
What food trends are you spotting at the moment?
Trying to leave behind as little food and packaging waste as possible when cooking and eating. Making zero waste dishes and have no food waste in the kitchen and at home.
What do you think is a common mistake that lets chefs down?
They fail to taste their own food, and forget to season, some focus purely on the presentation at the expense of flavour.
What is your favourite time of year for food, and why?
Love summer time.
Which of your dishes are you most proud of?
Cooking the starter at The Chefs’ Forum Lunch at Bristol Beacon with up and coming students from City of Bristol College.
How do you come up with new dishes?
Reading lots of cookery books and follow different chefs.
Who was your greatest influence?
My aunt, when I was young her cooking skills and technique were phenomenal and it opened my eyes when it came to cooking.
Tell us three chefs you admire.
Philip Veal at Sketch in York, Martyn Watkins at Laksa Shack and Lukasz Prus at Marriott Delta Hotel Bristol.
What is your favourite cookbook?
Larousse Gastronomique.
Royal Tea Chooses Wedgwood Gold
The Hotel Intercontinental on Park Lane has chosen Renaissance Gold teaware by Wedgwood to showcase its Elizabethan Royal Tea in the Wellington Lounge. The new afternoon tea menu is inspired by the reigns of both Elizabeth I and II who were both lovers of tea and everything that went with it.
Guests can enjoy both sweet and savoury treats along with special blends of tea from around the world and champagne from the finest houses.
Wedgwood’s Renaissance Gold teaware is being used throughout.
On the sandwich menu highlights are Monarch’s coronation chicken royale, Truffle majesty egg delight and “Royal Warrant” salmon and caviar bliss. There’s also an Elizabeth I syllabub and an Elizabeth II chocolate biscuit cake.
Intercontinental commented on the choice of Wedgwood: “Each morsel (of our Elizabethan tea) is served on the finest Renaissance Gold teaware set by Wedgwood, a Royal Warrant holder, for an authentic regal experience.”
Christopher Bend, Head of Hospitality Sales at Fiskars Group, said: “We are delighted to be providing the teaware for the Elizabethan Royal Tea at the Hotel Intercontinental. This is just the sort of occasion that suits Renaissance Gold and we are sure the tea, savoury and sweet elements will look their best.”
Book your afternoon tea experience HERE.
A Southeast Asian Feast for the Senses at Blue Jasmine
Located in the exclusive Ocean Village Marina development in Southampton, Blue Jasmine is a fine dining restaurant specialising in refined, imaginative and intricate Southeast Asian cuisine. You would think that you were in Miami, looking out on the beautiful marina vista of luxury boats and yachts, flanked by giant cruise ships.
The Blue Jasmine concept was created and nurtured by leading Malaysian Chef Consultant, Daren Liew, who himself hails from Penang. Penang, famous for its street food is a delicious cuisine genre, born of a mix of traditional Malay, Chinese, Indian and Peranakan influences.
Daren has honed his skills in leading kitchen roles in high-end and Michelin kitchens including Hakkasan London and Duddell’s London. Daren also has a strong high-end international hotel background, with Four Seasons and Mandarin Oriental being among the five-star luxury brands he has worked for.
This wealth of experience led him to start his own consultancy and Blue Jasmine typifies the elegant, high-end offer to which he has set his bar.
So where did the inspiration for such an impressive menu come from?
Blue Jasmine follows a simple philosophy: to serve Southeast Asian gastronomy that’s been beautifully elevated to fine dining standards, always giving a nod to the finest seasonal produce. This ethos carries through every aspect of the luxurious restaurant, from the waterside location to the precision with which each of the dishes is expertly-prepared, plated and served.
Last weekend was the MDL Boat Show, hence the reason for our visit, but every year, we make a beeline for the show and always dine at Blue Jasmine – It has become a Chefs’ Forum tradition!
Everything about Blue Jasmine screams opulence, style and grace. Blending superb cuisine with stylish interiors, the waterside restaurant offers an enchanting fine dining experience.
Upon arrival, we were greeted by General Manager, William Tan. We were shown to the best seat in the house, overlooking the marina, which was full of superyachts and luxury pleasure boats and adorned with bunting and flags for The MDL Marina Boat Show – What a stunning location?!
We were shown around the restaurant and just loved the interiors; plenty of wood, marble and electric blue, marine and turquoise tones can be seen around the spacious restaurant and bar, which is split into areas boasting trendy feature lighting and a range of seating styles.
A private dining room holds a large table, so shiny it could be a mirror, comfortable armchairs and a screen for that special intimate event or celebration. The interior was designed by the owners who have done an incredible job, from the glassware and plates to the overall aesthetic, which houses a welcoming and electric and vibrant atmosphere.
We are very adventurous in terms of loving to explore new cuisine types and love nothing more than letting chefs surprise us with new dishes that we’ve never tried before.
William was delighted that we entrusted him and Executive Chef, Chris Tan to send the newest and seasonal dishes out for us to photograph and try.
We set up the camera in readiness for what was going to be the feast of a lifetime, with each dish executed and presented to perfection.
William also served a duo of fabulous signature cocktails to really give us the star treatment and truly make the evening feel like a rare ‘child-free’ special occasion:
La Buni
Michter’s Rye Whiskey, Benedictine, Drambuie, cranberry, absinthe
William expertly poured La Buni into a delicate lead crystal tumbler at the table, with smoke dancing from the decanter, like a scientific experiment, all adding a real sense of flair and theatre.
Purple Ocean
Stolichnaya Elit vodka, butterfly jasmine cordial, prosecco
This pretty, mauve-coloured cocktail (hence the name) was elegantly served in a champagne flute, further adding class and exquisite sophistication to the light and refreshing flavour combination.
A new dish; Flamingo lotus root with chilli, garlic and liquorice was then served by William to refresh our palate for the gastronomic adventure on which we were about to embark.
The lotus root (a first for us) was lightly-pickled and tinted with delicate pink hues which lends itself to its avian name.
An amuse bouche of a trio of crispy bon bons, filled with salty egg and shrimp then followed.
The signature dish of Sarawak black pepper roasted duck and pancake then ensued and was a real showstopper in our opinion; An elevated version of the classic crispy duck, reinvented in a labour of love that came together to combine a symphony of flavours and textures.
Recommended to share between 2-4 guests, the roasted duck goes through a seventy-two-hour journey in the kitchen. After marinating in a blend of spices, the duck air-dries using ancient methods and is then smoked in cherry wood containing natural sugars, producing a caramelised layer on the skin.
This slow process provides a delicious duck with crispy, delicate skin and succulent meat. Following the lengthy process in the kitchen, the duck is accompanied on the plate by homemade pancakes, baby cucumber, fresh leek, and a hand-crafted condiment using hawthorn jelly.
Not just your typical duck with pancakes, the Sarawak black pepper roasted duck with pancake is a world-renowned dish with a selection of Southeast Asian spices including the famous Sarawak black pepper found only in the deep forests of east Malaysia.
The texture of the duck is like something we have never experienced – It was silky smooth and incredibly lean, and the skin retained all of the beautiful flavours of the marinade. The black pepper sauce added a kick, while the sweet jelly added a sweet element. The skin was so moreish, that it completely disappeared – it was too delicious to leave. This is the best duck pancake dish that we have ever tried and we’ll definitely be back for more!
Having told William that I love beef and, food photographer ‘Mr Click UK’ loves fish, we were then treated to a trio of delectable dishes:
A new dish of ‘Nostalgia Prawn’ with a passionfruit mango jelly, apple plum sauce and maltose glaze. These huge South African crustaceans could easily be mistaken for lobster and the flavour and texture is superior and sweeter in my opinion. The prawns are effortlessly de-shelled by William at the table and set on the plate with the head adjacent (as we all know that is where all the flavour collects and yes… we did make sure we savoured every bit).
Also making its debut on the spring menu is Honey lemon Chilean sea bass (or Patagonia Tooth Fish as it hails from the North Atlantic) was delicate and flavoursome and happens to be one of our favourite species. The athlete of the sea had a meaty texture and the marinade was deliciously sweet and tangy at the same time, with all the flavour notes of garlic, lemongrass and honey. We loved the accompaniment of new season asparagus, really lifting the presentation and celebrating fabulous local produce.
Our final main was another newcomer of Black pepper sautéed diced beef tenderloin with Malbec. This delicious medley of wok-seared beef tenderloin cubes with red onion garlic crisps, gingo nuts, Sarawak black pepper sauce and Malbec wine – All of our favourite ingredients in the one dish – Beautifully presented and highly recommended.
Our dessert was a plated selection of hand-crafted amenities that really were the perfect end to a perfect evening; The centrepiece was a cute little meringue bunny rabbit, adorned with delicate biscuit stars, marshmallow raspberries and Koppert Cress micro basil and edible flowers to contrast the berry flavours – This was lovely and light and a wonderful finale to our Southeast Asian gastronomic adventure.
We would like to take this opportunity to thank William, Chris and team for their wonderful hospitality and excellent food. We’re already planning our next visit when we come down for the Southampton International Boat Show, on from the 13th-22nd September.
In an exciting news updates, Chef Daren Liew has now moved on to open his own restaurant in London’s Knightsbridge, which is set to open next month.
The exclusive new opening will be called Nanyang Blossom and will showcase contemporary Nanyang cuisine, which is an exciting and delicious fusion of Singaporean and Malaysian cuisine. This will be Daren’s first restaurant that he is opening as a partnership and we’re very much looking forward to visiting him once it is open and wish him the very best of luck.
For more information on Blue Jasmine or to view the entire menu, please visit www.bluejasmine.co.uk
Photography by Carlos Farinha.
Aussie Wagyu Masterclass
Aussie Wagyu masterclass – the fat or lean debate.
West London College played host to an amazing Aussie Wagyu masterclass this week where two eminent chefs tested various cuts of lean and fatty Aussie wagyu to see what styles added value and taste.
To kick things off there was a butchery demonstration by chef Paul Greening and Ioannis Grammenos who showed how cutting sirloin into blocks rather than steaks offers a different approach and a new price point. Stephen Edwards from Meat & Livestock Australia and Marcella Williams from AAco then gave a Wagyu presentation.
Stephen Edwards said “Wagyu has a high density of intramuscular fat marble, rather than fat on the outside. We grain feed the wagyu which produces a higher intramuscular fat giving it a buttery flavour. Australia is the largest wagyu exporter in the world, even selling to Japan!”
The main event was the cooking and tasting with chefs Paul Greening, an International Chef Consultant and Ioannis Grammenos of Heliot Steak House creating very different styles that really showed the versatility of Aussie Wagyu and showed how different cuts needed a different approach.
In his segment Greening worked with feather blade and bavette to create:
Tataki of Aussie Wagyu feather blade, beer mustard zuke, truffle butter ponzu and wasabi furikake
Aussie Wagyu bavette spicy tartare, with Japanese herbs, kobayashi crisped rice and smoked cherry wood tosazu
Paul said “I’ve been using Australian Wagyu for 20 years; the consistency is incredible and flavourful. It lends itself to many ways of cooking and is halal so opens up to a wide range of customer base.”
Following on Ioannis Grammenos, worked with flat iron steak, sous-vide bavette, chuck tail flap and sirloin to create:
Aussie Wagyu flat iron with English asparagus and amba sauce
Aussie Wagyu sous-vide bavette, with portobello mushrooms, Greek yoghurt and Romesco sauce
Aussie Wagyu chuck tail flap and Aussie Wagyu sirloin served on a hot stone
Ioannis said “Australian Wagyu has a high price tag because its exceptional, it is free-range and this makes it different from Wagyu from other countries. My favourite is grade A5 Wagyu as it’s balanced between not too buttery and not too lean. I am grateful that Australian Wagyu is available in the UK for our guests to enjoy.”
Wine for the event was sponsored by Brown Brothers – Innocent Bystander Pinot Gris and Innocent Bystander Syrah.
Michelle’s Marvellous Molecular Masterclass
What do you get when you combine a group of talented young hospitality and catering students, one inspirational pastry chef and a selection of premium high-quality Sosa ingredients?
A Molecular Gastronomy masterclass like no other.
Michelle Gillot, UK Sosa consultant and private pastry chef, returned to Bradford College this Wednesday to deliver another compelling Chefs’ Forum Academy masterclass. Combining the chemistry and physics behind the culinary process with the artistic skills of plating, the students were truly in for a treat!
Several different scientific reactions were explored during the session, in which the students worked together to create different elements utilising the incredible ingredients made available by Sosa. These included: white chocolate powder rocks, apple semi gel, meringue, vegan mayo emulsifier and a potato airbag.
Speaking of the range of ingredients, Michelle said “I’ve been the UK Sosa consultant since 2011, I love the range, their products allow a chef to create more modern dishes that are less sweet, with less fats, resulting in more flavour. The products help with the ever-demanding dietary requirements of customers while respecting the raw ingredients. This works to speed up production, reducing working hours in the kitchen and allowing a chef to push the boundaries with food, both savoury and sweet, for a more sustainable future.”
She also shared her delight at working with the Level 3 students from the college, saying “The group were a pleasure to teach, very keen to get hands on and get creative with the new techniques they were shown, while grasping the theory and the ‘how and why’ of molecular gastronomy.”
Chef lecturer Andy Bray offered some words on his continued support of the monthly Chefs’ Forum Academy masterclasses delivered to his students, “What a fantastic session delivered today for my level 3 students. Michelle and The Chefs’ Forum team have delivered again. The sessions are such a great benefit for the students.”
The college will be continuing on a high note next Thursday – with Exose Grant, MasterChef: The Professionals 2019 Finalist, who will be delivering a stunning 4 course guest chef evening to 40 VIP guests, supported by the college’s gifted Hospitality and Catering students.
Chef of the Week: Harry Webb, Head Chef at Boxcar in London
How long have you worked at your current restaurant?
I took over at Boxcar 1 year ago.
Where did your passion for cooking come from and where did you learn your skills?
Colchester institute where I studied for 3 years gave me a great base then in and around London for the past 10 years, particularly my last role at The Ninth where I spent 3 years.
What do you enjoy most about being a chef?
The creativity, trying new things/taking an ingredient and seeing how what processes/techniques can be applied to it and seeing the result, sometimes you get great results, sometimes not but you learn either way.
Name three ingredients you couldn’t cook without.
Sea salt, butter and thyme.
Which piece of kitchen equipment couldn’t you live without?
My notebook – Too many things to remember!
What food trends are you spotting at the moment?
I think a lot of places are leaning into using “lesser” ingredients and using more of the animal/ingredient which is great as food waste is a big issue, worldwide we waste too much food aand the prices are only going up.
What do you think is a common mistake that lets chefs down?
Taking it easy once you earn a position, if you are the head chef I think you should be first in last out. don’t lose what got you there in the first place.
What is your favourite time of year for food, and why?
Spring. Great English produce starts coming into season. Peas, broad beans, rhubarb and asparagus.
Which of your dishes are you most proud of?
I think the chocolate marquise we have on the menu right now is great, pastry was never my strong point, also I love our pigs head croquettes with kohlrabi remoulade and apple puree which uses what many would consider a lesser cut but its good great flavour and versatility
How do you come up with new dishes?
Firstly by looking at what is in season and then how it can be used in the kind of food I want to eat.
Who was your greatest influence?
Jun Tanaka, the 3 years I spent working at the ninth under him were brilliant, I learnt soo much about cooking, technique and flavour
Tell us three chefs you admire.
Jun Tanaka, Tom Aikens and Marco Pierre White.
What is your favourite cookbook?
White Heat by MPW (one of my first books) to flick through or The Flavour Thesaurus is very helpful for designing new dishes.
Who do you think are the chefs to watch over the next few months?
My good friend Filipo Alessandri – Head Chef at The Ninth.
What’s been your favourite new restaurant opening of the last year?
Between juggling work and childcare, sadly I rarely get out to eat.
Burgers, Beats and Culinary Brilliance at South & City College Birmingham
Year 8-11 school students enjoyed a brilliant taste of hospitality on Tuesday courtesy of South & Central College Birmingham. The special taster day included a build-a-burger section by chef Richard Wainman from Dick’s Smokehouse in Bromsgrove, ably assisted by Chefs’ Forum Brogen’s little brother Kenzie Bryan.
The Hospitality Industry Taster Day, put on by The Chefs’ Forum Academy is a great way of engaging feeder school students and introducing them to the delights of hospitality with national professionals putting on masterclasses.
The free morning was sold out and started with a Canapé & mocktail reception followed by burger building and an interactive cookery demo with Dan Hadland from Highbury Hall. Following that Chris Alexander, Executive Chef at Restaurant Associates, gave a demonstration on the art of plating and then it was time for lunch before Tom Everard-Fairburn from Two Brothers Bakery got the students working again with a choux pastry and éclair decorating competition.
Vince Wetherell, Sales Director at MCS Technical Products showcased CookTek Helios induction hobs and taught the students how the technology works, bringing science, technology and maths into the event, which made the teachers happy.
Yasmine Sahib and Ruby Mitchell from King Edward VI Northfield School for Girls won the competition with a perfectly filled and creatively decorated éclair that impressed the judges and won them a £20 voucher to spend at Dick’s Smokehouse.
Catherine Farinha, Director of The Chefs’ Forum, said: “Our Taster Days are an excellent way of getting school students to get involved with catering and see how working as a chef can be a rewarding career. The fact that we had a burger building part just made it all the more special. All the students could relate to it. In turn, that got them interested in the finer details that our other chefs brought. All in all it was a great morning.”
Sheri Cadwallader, Senior Technician from South & City College Birmingham said: “This was our second Taster Day with The Chefs’ Forum and we can see how much it engages with students in a new and different way. These mornings are fun and there’s a real sense of theatre. Couple that with good cooking and it’s a great recipe for increasing awareness of our courses. 10/10.”
Film and photography by Carlos Farinha.
