Mind your Own Business
Cooking is the final piece of the jigsaw in a chefs daily life. Before that comes preparation, sourcing, buying and researching. Hidden in between these jigsaw pieces is business. Costs rule kitchens and chefs need to learn business from the very start of their career.
Students at South & City College in Birmingham, which has a Chefs’ Forum Academy, took part in an important business challenge this week supported by chef Munayam Khan of Birmingham’s Raja Monkey restaurant.
The challenge was a visit to Birmingham’s Wholesale Fruit & Vegetable Market with a budget to spend, to create four identical main courses and desserts. The budget was £25 and the students worked in pairs to identify and purchase everything they needed to create the dishes.
“It’s so important to learn business,” Khan said on the day. “Knowing the cost of something and understanding how much it costs to produce will influence a price on a menu. That’s what I wanted to get across on the day. It was great to see the students working with each other and watching them work out what they could afford and what they couldn’t.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We have been championing business studies for chefs for a long time. Too many chefs do not understand that business rules their lives. This exercise was so good for introducing important business themes to students. They had to do the buying as well as the choosing. This type of exercise should be part of the curriculum and we are going
to roll it out to all our academies.”
Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College, said: “The students really enjoyed the day. They were amazed by the Wholesale Market and loved seeing all the produce. The students could ask for advice and help and they learned so much and then got to work with what they had bought. It was a great day they won’t forget.”
Students James Poole and Olivia Brown won the prize of a meal out at Raja Monkey Hall Green.
Chef of the Week: Ioannis Grammenos, Meatologist & Executive Chef at The Hippodrome Casino, London
How long have you worked at your current restaurant?
I’ve been employed at the Hippodrome and Heliot Steak House for 11 years and 6 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking originated from my home in Corfu, where my mum, a skilled chef, and I spent time together in the kitchen during my early years. Throughout my childhood, I was surrounded by people who loved cooking, including my grandfathers who taught me about animals and the forest, and my grandmothers who shared their knowledge about herbs and seafood.
What do you enjoy most about being a chef?
What I enjoy the most about being a chef is the ability to taste and work with a variety of ingredients, including meat, vegetables, and fish. This is a unique aspect of my job, and I also take pleasure in collaborating with my team to design creative menus.
Name three ingredients you couldn’t cook without.
Three essential ingredients I couldn’t cook without are steak, Greek extra virgin olive oil, and Feta cheese.
Which piece of kitchen equipment couldn’t you live without?
I couldn’t live without my steak knives and Thermomix in the kitchen – both essential tools for my culinary work.
What food trends are you spotting at the moment?
I’m currently observing a positive trend in the beef industry, where efforts are being made to produce exceptional quality beef while actively working to reduce emissions and carbon footprint globally.
What do you think is a common mistake that lets chefs down?
A common mistake that can let chefs down is a lack of communication with both their kitchen team and the front-of-house (FOH) staff. It’s crucial to view the entire staff as one team with a unified purpose, providing training, explaining dishes, and recognizing that FOH team members are ambassadors for the restaurant. Clear communication enhances the overall dining experience.
What is your favourite time of year for food, and why?
Summer is a season I would always be happy to embrace forever, given the abundance of high-quality ingredients, vibrant flavours, and fresh products at their peak. The richness and variety during this time contribute significantly to the culinary experience, making it a season I cherish.
Which of your dishes are you most proud of?
While I can’t help but appreciate the exceptional steaks from around the world, including the esteemed gold winners at the World Steak Challenge, I hold my grandma’s recipe for meatballs with tomato sauce and feta cheese close to my heart. It’s a testament to the sentimental value and unique flavours that can only come from cherished family recipes.
How do you come up with new dishes?
I draw inspiration for my dishes from both my travels, where I discover new and exciting ingredients and the stories people share with me about their personal lives. This dual source of inspiration allows me to create a diverse and meaningful culinary experience.
Who was your greatest influence?
My mum taught me how to cook with the rare and essential ingredient—Love. It adds a unique and heartfelt touch to every dish.
Tell us three chefs you admire.
- Andreas Lagos
- Gary Rhodes
- Francis Mallmann
What is your favourite cookbook?
The Silver Spoon and The Whole Cow.
Who are the chefs to watch over the next few months?
Ben Murphy, he is a young but very talented chef with bright future.
What’s been your favourite new restaurant opening of the last year?
I found Kapara in Soho to be fresh and fun. Chef Eran Tibi truly showcases the incredible cuisine of his country.
HRC Launches Seminar Programme for 2024
Sustainability, retention and the future of African & Caribbean cuisine are some of the topics set to top the agenda as HRC, part of Food & Drink & Hospitality Week, returns to ExCeL London on 25-27 March.
The show will launch with an official inauguration ceremony for Food, Drink & Hospitality Week featuring Martin Traynor OBE, Small Business Crown Representative for the Cabinet Office, Kate Nicholls OBE, Institute of Hospitality CEO Robert Richardson and James Bielby, CEO of the Federation of Wholesale Distributors on the Vision Stage, designed by Harp Design.
Day one of HRC will see sessions including ‘Putting the S in ESG’ moderated by Juliane Caillouette-Noble, MD of the Sustainable Restaurant Association, and featuring panellists Lorraine Copes of Be Inclusive Hospitality, Chet Sharma of BiBi and Matt Wood of Lexington Catering.
This will be followed by KAM, HospitalityJobsUK and Otolo unveiling the results of The UK’s Largest Hospitality Salary Survey and discussing how businesses can recruit and retain staff and remain competitive in the British hospitality market.
HospitalityJobsUK Founder Dawn Lawrence comments: “I am excited to have been invited again by HRC to share the results of the UKs Largest Hospitality Salary Survey. This is our second year of running this survey, and I am delighted by the significant increase in responses. With over 35 years of recruitment experience I know, only by working together can we make a difference and showcase Hospitality as a great place to work and I look forward to seeing you all at HRC.”
Day one of the show includes a must-attend session with HRC’s 2024 Chef Ambassador Lisa Goodwin-Allen, interviewed by Si Alexander of FoodFM, as she discusses her work as Executive Chef at Northcote, her work with young chefs and industry charities and appearances on programmes including Great British Menu, James Martin’s Saturday Morning and Snackmasters.
Goodwin-Allen comments: “I’m excited to be joining HRC as Chef Ambassador for 2024 and look forward to networking with the chef community and discussing the latest trends and challenges in the world of hospitality.”
Day two of the show will kick off dservice: The 2030 Vision by futurist Simon Stenning, followed by an examination of the impact of the national living wage rise for the industry by UKHospitality’s Kate Nicholls OBE.
Nicholls comments: “The rise in National Living Wage is set to have a profound impact on the UK hospitality sector and I look forward to breaking down the implications of this change, both positive and negative, at HRC 2024.”
The day will also include sessions on the physical health of hospitality teams, the future of contact catering and some key hospitality marketing trends to watch in 2024.
The final day of HRC will see a discussion of the future of African & Caribbean cuisine with The
Future Plate, a session on mastering your menu hosted by Citizen Kind and a look at how hospitality can diversify its talent pool hosted by Saira Hospitality and featuring industry charity Only a Pavement Away.
HRC takes place alongside IFE Manufacturing, IFE The Pub Show and International Salon Culinaire as part of Food, Drink & Hospitality Week, the UK’s biggest celebration of industry innovation. To view the show’s full seminar programme visit hrc.co.uk/seminar-programme.
Hospitality & Food Industry Professionals Beat the January Blues with an Aussie Beach BBQ to Remember
Monday 29th January, Bishopsgate, London. On a cold Monday in January, the dazzling new Fazenda restaurant in Bishopsgate was alive with revellers as chefs, food sector and hospitality professionals joined representatives from the Australian Government and the Australian red meat industry to share a delicious menu full of Australian beef, as well as some good old Aussie hospitality.
The Aussie Beef Beach BBQ, where Hawaiian shirts and thongs (flip flops) were mandatory, was organised by Meat & Livestock Australia in partnership with Trade and Investment Queensland, with the aim of showcasing the very best of Australian exports to the UK food service and retail industries.
The event was a springboard for the Aussie Beef brand in the UK, which is gaining recognition since the Free Trade Agreement was signed in June 2023. It is synonymous with high-quality, premium beef products that are sustainably produced with the highest traceability and animal welfare standards.
Already available in the UK, it’s predicted that Australian beef will make its way onto more menus and retailers’ shelves as diners and buyers switch on to the premium nature of the product. Aussie beef is renowned for its consistency and superior eating quality that only comes with wide open spaces, vast verdant landscapes, and year-round sunshine — all of which combine as the perfect conditions for rearing healthy animals and producing the highest quality beef.
With market analysis suggesting that beef production is tightening in Canada, the US, the UK and the EU*, Australian beef could provide the solution to potential market shortages, especially during low season for British beef here in the UK.
The event was held in partnership with Trade and Investment Queensland (TIQ).
Justin McGowan, TIQ CEO said: “Queensland farmers and beef producers have forged a global reputation for quality, with Queensland produce regularly consumed in more than 60 countries around the world.”
“We are proud to see our world class meat return to the UK courtesy of the new Free Trade Agreement, with an incredible £7.25million in exports out of Queensland already since it came into force last June.
“Beef is a cornerstone of Queensland’s export industry and reinvigorating the relationship with such a valued trade partner as the UK is critical for our tireless farmers and producers.
“Events like this provide a wonderful platform to help grow the global profile of Queensland beef in one of the world’s finest cities.”
Stephen Edwards, Meat & Livestock Australia Business Manager UK, added:
“We were thrilled to bring a little Aussie sunshine and warmth to a corner of London this evening. It was cold outside, but the atmosphere at Fazenda was fantastic, and we had a really good turnout with over 200 chefs, buyers, wholesalers, retailers, journalists and food industry contacts, all getting into the Aussie beach party spirit. I think everyone enjoyed themselves.
“I’d like to say a huge thank you to our event sponsors, who helped us to give a 360-degree showcase of everything Australia has to offer, not just our beef products but the terrific seafood, wine, gin and beers we have available too. Plus, we gave our UK contacts a taste of some of our Aussie traditions – including how to BBQ Aussie style.
“In 2024 we will continue to host networking events like this to raise awareness of the ethos behind the Aussie Beef brand, which is designed to provide reassurance to the British consumer.
“At Aussie Beef we work with beef producers, that demonstrate stringent standards of sustainability, food safety, animal welfare, traceability and grading systems. If a product shares the Aussie Beef logo, it means it is a quality product that you can trust.”
Sponsors of the Aussie Beach BBQ included:
- Trade and Investment Queensland
- Queenslander Beef
- Fable Foods
- Coopers Beer
- Diviners Gin
- Karumba Banana Prawns
- Fox Creek Wines (Courtesy of the SA Government)
- Brown Brothers Wines
Queensland Beef Fast Facts
- Queensland’s beef export industry is valued at £3.7 billion.
- In the 12 months to Nov 2023 Queensland beef exports were up £467 million or 14.3% from the previous year.
- Nearly half of all beef production in Australia occurs in Queensland.
- In the 12 months to Nov 2023, Queensland beef exports to the UK were valued at £8.5 million, our 22nd largest beef export market.
- However, £7.25 million or 84% of this was achieved since the UK-Australia FTA entered into force on 1 June 2023.
- A key feature of the FTA was improved access for beef exports from Australia.
More on why to buy Australian beef HERE.
You Say Tomato!
The Chefs’ Forum is excited to announce a new partnership with Belgian fruit and vegetable giant BelOrta. The Chefs’ Forum will be setting up shop on the BelOrta stand 3677 at IFE 24 at ExCel in March and creating a demo stage, supplying top chefs as well as compering during the day.
Focus will be on BelOrta’s Ruby Red tomatoes. These are already a hit with chefs across the UK. On the IFE stage Chefs’ Forum chefs will be produce cutting-edge tomato dishes that bring a new dimension to menus and new ideas for serving tomatoes.
Commenting on the new partnership Chefs’ Forum Director Catherine Farinha said:
“Our work with international brands is reaching new heights in 2024 as we are able to draw from so many different threads of our business. We can provide chef talent, student and college interest, media and demo stage experience and we now offer a full package included branded chopping boards and chefs jackets on the day.
“BelOrta are a great brand and we’re really excited to show off what they’re bringing. Tomato production has changed so much and the Ruby Red is already popular with UK chefs and for good reason: it’s got exceptional colour and taste. I’m, looking forward to seeing what the chefs come up with at IFE!”
Glenn Sebregts, Head of Marketing at BelOrta, adds:
“We’re excited to be present at IFE with our own booth for the very first time. The British market is a very important one for us and has been a key focus in recent years. As as result, some of our products are already widespread in the UK. Our Ruby Red tomato might very well be our flagship in the UK market. At IFE 2024, we’re partnering up with the Chef’s Forum to showcase the versatility and superior taste of this tomato. With a superb product combined with the expertise of Chef’s Forum, we’re convinced we can spread the BelOrta love even more.”
New Book for National Health Service Chefs to be Released at The HRC Show
The Chefs’ Forum, in partnership with professionals across the NHS, will unveil The Healthcare Chefs’ Knowledge on March 25th at the Hotel, Restaurant and Caterer show at ExCel. The book, which contains over 100 NHS-approved recipes, showcases the latest advancements in patient, staff, and visitor catering across the NHS. Our goal is to provide every NHS chef with a complimentary copy of the book thanks to the amazing support of our sponsors, we will make it happen.
Since the Independent Review of Hospital Food was published in 2020 the NHS has been working towards implementing and furthering the recommendations. Chair of The Food Review and Senior Operational Manager and National Lead for Net Zero Food (NHSE), Philip Shelley has worked closely with The Chefs’ Forum to produce this important new work.
He explains:
“Working with The Chefs’ Forum to produce The Healthcare Chefs’ Knowledge has been very important. For the first time since the Food Review, we now have a central book that contains not just recipes but detail about the journey from our kitchens to the patient. We also talk about some of the specialties 
involved, staff catering and the need for a strong partnership between nursing, dietitians and our chefs. There have been some incredible changes in recent years and although there is always more work to do, this is a chance to recognise where we now stand. Importantly, our chefs need to understand the wider implications of the review, the food standards, and the responsibility that they have throughout healthcare.“
Catherine Farinha, Director of The Chefs’ Forum said:
“This is a much-needed book and following on from the launch of The Chefs’ Knowledge last year, we have brought our publishing skills to the NHS. We have worked across the board, interviewing chefs, clinicians, doctors, dieticians, patient groups and NHS food supply experts, to gather as much up to date knowledge as we could. The amount of work that has been done over the last few years since the Food Review is enormous and our new book, written and edited by Chefs’ Forum editor Chandos Elletson, has left no stone unturned.
“Working with Phil Shelley and Nick Vadis from NHS Supply Chain, it gave us access to the best of the best, and the cherry on the cake was having Prue Leith write the foreword. The Healthcare Chefs’ Knowledge will launch on the Rational stand at HRC in March and we are looking forward to seeing the first printed copies as well as sending them out to every trust.
“However, we believe that such an important and timely work, will also have an interest in private hospitals, care homes and anywhere else where food is served to vulnerable patients.”
The Magnificent Nine
Bradford College’s Chefs’ Forum Academy played host to a magnificent group of nine top chefs on Wednesday (24) January, who got together to show off their skills at a focus group development day for Aussie Beef & Lamb UK.
Bradford is The European City of Culture 2025, so how better to show the college’s utmost respect for the faith diets of its 25.5% Pakistani local community, then to showcase top quality Aussie beef and lamb, all certified Halal with the highest welfare practices.
The Lord Mayor Cllr Gerry Barker and Lady Mayoress Mrs Jean Barker attended to enjoy a wonderful buffet lunch prepared by nine top chef with students.
Processing facilities in Australia are a serious business. Each plant operates under Federal Government registration and food safety plans. The humane treatment of cattle and sheep during the Halal slaughter process in the abattoir is paramount, as is the focus on maintaining the quality and safety throughout.
Working with specific Wagyu beef cuts such as bavette, feather blade and grain-fed Angus sirloin as well as fabulous lamb racks and lamb rumps, the chefs created new dishes with the culinary students at Bradford College to reveal the hidden depths of flavour that come from down under.
Scott Walker, Regional Manager EMEA Region Meat & Livestock Australia said
“This is a unique opportunity under our global Aussie Meat Academy programme, to showcase the best of Australian Beef & Lamb in partnership with The Chefs’ Forum. We are very excited to be here at Bradford College for today’s menu development activity. This educational programme provides an incredible opportunity for the College’s culinary students to interact with an exceptional group of professional Chefs.
“There is a great buzz about the place and the students are extremely engaged, which is lovely to see and a real testament to their college. Its great to see so many chefs who are genuinely passionate about Australian Beef and Lamb.
“We hope that these educational and hands-on experience-based programs will equip the students with knowledge, understanding and experience with Aussie Beef and Lamb growing with the new generation. We hope for and upsurge in popularity and usage for the foodservice industry.”
The magnificent nine chefs were Exose Grant (Ikaro Manchester), Caroline Martins (Sampa), Gita Mistry (Gita Mistry Food), Luciana Berry (Top Chef Brasil Winner), Darren Cooper (Chef Consultant), Jason Palin (Gourmet Gusto), Daniel Rodriguez (Fenix Restaurant), Dirk de Cuyper (Saucery UK) & Dave Lythall (Freelance Chef).
Catherine Farinha, Director of The Chefs’ Forum, said
“This is the third menu development day we’ve done for Aussie Beef & Lamb, again in a college with a high proportion Muslim faith dietary requirements, so Aussie Beef & Lamb is perfect as its all Halal-slaughtered. It really is a brilliant way of tapping into chef knowledge and current trends. We got together in one of our Chefs’ Forum Academy kitchens, like Bradford, and each chef prepared and presented a new dish based on a particular cut.
“The result is that Aussie Beef & Lamb get to see how top chefs are working with their products in one place. Everybody had a great time and we were able to photograph everything. We curated the chefs to ensure that there were multiple international and regional styles which ensured different trend were covered. The finished dishes will be hosted on the Aussie Beef & Lamb website complete with recipe cards and the photographs can be used by the chefs of their social media pages which helps spread the word.”
What they got up to:
- Exose Grant from Ikaro worked with grain-fed Angus to produce a Mini Roast Dinner
- Caroline Martins from Sao Paolo/Sampa worked with wagyu bavette and made up a selection of three Aussie Wagyu bavette snacks
- Gita Mistry from Gita Mistry Food used lamb racks for her chilli honey pistachio lamb chops
- Luciana Berry, former Top Chef Brazil winner used Wagyu feather blade in her beef stew
- Darren Cooper, freelance chef, used a lamb rump in his spiced lamb bon bon
- Jason Palin from Gourmet Gusto used wagyu bavette to make a steak tacos
- Daniel Rodriguez from Fenix restaurant used lamb racks to make pistachio-crusted rack of lamb
- Dirk de Cuyper from Saucery cooked a lamb rump with roast vegetables, chickpeas and a red wine sauce
Dave Lythall, a freelance chef used grain-fed Angus sirloin which he served with peas, baby onions and potato crisps
Luciana Berry said
“ Australian Beef & Lamb is remarkably consistent, which is really import to us as chefs. I’m really impressed with the ratio of fat and marbling, the softness and the flavour is also unrivalled in my opinion. I recently blind-judged Aussie sirloin, ribeye and fillet as my favourites 
in the World Steak Challenge and they went on to win the whole competition and its clear to see why.”
Andy Bray, Chef Lecturer concluded
“This year’s cohort of students never ceases to amaze me with their talent and enthusiasm. It is really wonderful to see them all volunteering to get involved with the cooking, talking to the guest chefs and learning new culinary techniques – They are bouncing off the walls with the excitement of having so much professional talent in our college kitchens today. We’ve really enjoyed learning all about Australian beef and lamb today and really enjoy all sessions with The Chefs’ Forum Academy chefs and hope to do this again next year.”
For more information on Australian beef and lamb and to see the versatility of this top-quality produce, please visit www.aussiebeefandlamb.co.uk
Time to Get Fruity, Andros Chef Joins Forces with The Chefs’ Forum UK for the Student Pastry Competition
The Chefs’ Forum is excited to announce a new partnership with the best French natural fruit ingredients supplier: Andros Chef, who have signed on to sponsor The Student Pastry Chef of the Year 2024 (SPCOTY) which takes place in May.
Andros Chef is renowned all over the world as a producer of premium fruit purees and many other natural fruit ingredients for professionals. Their commitment to excellence starts with substantial investments in collaboration with fruit producers, dedicated orchards, and advanced processing techniques – to preserve the natural goodness of fruit.
The cherry on top of this delectable partnership is the grand prize: Andros Chef will whisk the competition’s winner, and their lecturer, away to France on an all-expenses-paid trip. During this exclusive excursion, the champion will have the privilege of exploring Andros’s experimental orchard, state-of-the-art factory, and the exquisite pastry training area known as “L’Atelier du fruit et du vegetal”.
The winner will also get to work with the winner of their own young pastry chef competition: “Fruits de Talent”.
Catherine Farinha, Director of The Chefs’ Forum, said:
“We are attracting more and more global clients who want to work with us in the student sector and take advantage of the unique way we bring professionals and educators together to promote excellence.
Andros Chef are a brilliant business and the trip they have offered the winner of the Student Pastry Chef competition will be an amazing prize and an opportunity to see how their purees are made and the fruits they come from.”
Pierre-Emmanuel Bardon, Andros Chef Marketing Manager said :
“The Chefs’ Forum’s approach to this competition aligns with our ongoing efforts in France to support schools, teachers, and young apprentices. Our mission is dedicated to offering comprehensive assistance to these educational entities with the broadest possible range of 100% natural fruit products.”
Chef of the Week: Fraser Walton, Executive Chef at Fiesta Del Asado in Birmingham
How long have you worked at your current restaurant?
I cover 5 restaurants, I have worked for the group for 10 years.
Where did your passion for cooking come from and where did you learn your skills?
I studied at Birmingham College of Food Tourism & Creative Studies. My French teacher inspired me when I was 12, Madame Barsieu. She used to take us to the school kitchen and cook Croque Monsieur and we’d watch French cooking shows.
What do you enjoy most about being a chef?
The buzz of service and the comradery.
Name three ingredients you couldn’t cook without.
Olive oil, butter and salt.
Which piece of kitchen equipment couldn’t you live without?
BBQ.
What food trends are you spotting at the moment?
Korean pizza.
What do you think is a common mistake that lets chefs down?
Lack of seasoning.
What is your favourite time of year for food, and why?
Christmas, I love stuffed meat and aromatic desserts.
Which of your dishes are you most proud of?
There’s very few things that haven’t been done before. I’m sure everything I have ever made has been made before me. I’m usually proud of everything I cook, I wouldn’t serve it otherwise.
How do you come up with new dishes?
Research.
Tell us three chefs you admire.
I admire all chefs, it’s a hard job. All deserve admiration.
What is your favourite cookbook?
Modernist Cuisine.
Who do you think are the chefs to watch over the next few months?
I don’t have time to watch chefs!
MasterChef: The Professionals 2024 Applications Now Open!
MasterChef: The Professionals is back for its 17th series! Once again we are looking for undiscovered new talent and exciting food within the culinary world.
We are calling out to all chefs who want the enter the ultimate cooking competition, to test their skills on a national level under the wings of culinary legends.
Throughout the years, MasterChef: The Professionals has discovered rising stars. Past contestants have gone on to open restaurants, judge competitions on television, write cookbooks, and even win Michelin stars of their own. This is an opportunity like no other.
The competition continues to celebrate the diversity of food culture found all over the UK and encourages and welcomes applications from all groups within the catering industry. We want to celebrate the food cooked up and down the hospitality industry in the UK.
If now feels like your time to shine, follow the link below for more details and to fill out an application for this year’s competition visit: masterchef.tv/professionals/ – Applications close 18th March 2024.
