Finalists Announced for Student Pastry Chef of the Year 2024
Eight top student pastry chefs have made it through to this year’s Student Pastry Chef of the Year finals. All the action will take place on 14th May at West London College.
The finals are all about precision with the students preparing 12 identical mono portions of the dessert they submitted plus 2 entremets.
Head of the 14 judges, Franciane Tartari, Executive Pastry Chef at 1 Hotel Mayfair, said:
“Every year the students surprise me even more. The competitors are showing not only skills, but passion and dedication for this beautiful profession. Some are nervous but they shouldn’t be. Nerves are good. Do not overestimate the competition or underestimate yourself. You are better than you think you are and the road to success is always under construction!”
The finalists are:
- Cecile Youngs – West Suffolk College
- Gareth Simpson Rogers – Coleg Y Cymoedd
- Jazmin Williams – NPTC Group
- Khushboo Phore – London South Bank University
- Matthew Oldknow – Leicester College
- Penelope Garside – York College
- Serah Morgan-Page – NPTC Group
- Tiana Brough – Leicester College
Meet the judges:
- Franciane Tartari (Head Judge) – Executive Pastry Chef at 1 Hotel Mayfair
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
- Enrico Carloni – Head Pastry Chef at The Peninsula
- Daniel Pearse – Executive Pastry Chef at Rhubarb
- Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
- Bobby Singer – Executive Pastry Chef at Duck & Waffle and Sushi Samba
- Nelson Sa – Executive Pastry Chef at Brown’s Hotel
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Cherish Finden – International Pastry Consultant /Bake Off: The Professionals Judge
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Ross Sneddon – Executive Pastry Chef at The Balmoral, Edinburgh
- Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
Meet the sponsors:
Valrhona
Beloved of pastry chefs all over the world, Valrhona is the pinnacle of chocolate from start to finish. Whether it’s dark or light, sweet or bitter Valrhona covers every base with exquisite detail. Some of the chocolate has become legendary in its own right. When it was launched in 1986 Guanaja took the pastry world by storm and is still one of the bright lights of the Valrhona range.
Bragard
A Bragard chefs jacket is a statement, not just of who you are as a chef but also how seriously you take the job. The tailoring is precise and the materials are best in class. When you put these things together you get Bragard but there’s so much more to the range now than just chefs whites.
Matfer Bourgeat
In 1814 in Paris the founder of Matfer Bourgeat, Charles Trottier, began to make tin and copper moulds for pastries. Ever since Matfer Bourgeat have been at the forefront of pastry innovation from saucepans to knives to moulds and much more.
Andros Chef
The closer to the source the better. That’s the maxim of Andros Chef and when it comes to sourcing fruit purees that’s exactly what you want. Andros Chef are engaged in a unique programme to set up processing facilities in the heart of fruit-producing areas and work with fresh fruit instead of frozen. The results speak for themselves.
Wedgwood
From founder Josiah Wedgwood right down to the present day the Wedgwood brand has stood for quality, excellence, beauty and function. Everything made by Wedgwood not only looks perfect but handles perfectly. With Wedgwood you get the perfect canvas to express your ideas and innovation.
MCS Technical Products
Established in 1997 to serve the foodservice market, MCS has built an enviable reputation for top quality equipment supported by great service. Major brands include Accutemp ovens, Cooktek induction, Cooper Atkins thermometers, Magicvac, Dolphin chafind dishes, FlashGRILL griddles and Klima ageing cabinets.
UNOX
Unox is continuous improvement. Unox commercial combi ovens are perfect for gastronomy and bakery. Vacuum cooking, steam cooking, drying, gratinating, browning, roasting at low and high temperatures, braising, frying, regenerating, not to mention the world of pastry and bakery.
Sosa
One of the world’s leading manufacturers and distributors of premium ingredients for pastry-making and gastronomy. Sosa’s goal is to satisfy the needs of all cooking enthusiasts and make their dreams come true. The four fundamental principles of contemporary cooking are more texture, more flavour, less fat and less sugar. With Sosa you’ll achieve all four.
First Choice Produce
First Choice champion artisanal produce and connect exceptional local producers and suppliers with restaurants across the UK. The ultimate mission is to be the perfect partner for the entire catering sector – including Michelin star and fine dining restaurants alongside more casual dining and event establishments. First Choice are excited to bring new flavours and ingredients to the tables of British restaurants.
All chefs are welcome to attend the final at West London College on Tuesday 14th May – Please email brogen@redcherry.uk.com to be added to the guest list.
Official! Chefs’ Forum Academies Deliver Higher Grades
In a wide-ranging endorsement of The Chefs’ Forum Academy at South & City College Birmingham the Head of Curriculum Adam Porter said the impact has been massive. After two terms of working with The Chefs’ Forum since opening the Academy in September the college is delighted with the way things are going and has seen significant results.
“The academy has had a massive impact on the development of our students technical and wider skills,” Porter said. “The masterclasses, menu development days, business market challenges and trips have supported our students.
“The impact has been massive and students have developed the skills, attitudes and behaviours that are valued by employers and we have seen an increase of higher grades achieved by a student in craft assessments.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We were at South & City College Birmingham on Monday and it was easy to see how engaged the students were in what we were doing. They were involved in a menu development session for Aussie Beef & Lamb and got a special soufflé masterclass at the same time from Saucery chef Dirk de Cuyper.
“I was bowled over by the comments from Adam Porter. We have put so much effort into our masterclasses and industry education and to see that it is having a high impact on both grades and employability is absolutely brilliant. College students need to get as much industry experience as they can before they enter the work place and having a Chefs’ Forum Academy as an additional booster can really make a difference.”
Dirk delivering a fantastic masterclass with the students – Driving improved grades and enriching the curriculum – Dirk cooked a soufflé in a masterclass at SCCB – While our Aussie beef event was going on – what a rockstar?!
Adam Porter, Head of Curriculum at South & City College Birmingham said:
“The Chefs’ Forum have had a massive impact on the development of our students technical and wider skills. The masterclasses, menu development days, business market challenges and trips and with you and your chefs have supported our students. The impact has been massive, where students have developed skills, attitudes and behaviours that are valued by employers and have seen an increase of higher grades achieved by a student in craft assessments.”
Photography by Carlos Farinha.
Chef of the Week: Harry Paynter-Roberts, Sous Chef at Carden Park Hotel, Nr Chester
How long have you worked at your current restaurant?
I have worked at Carden Park Hotel, The Vines restaurant for just shy of 3 years under the influence of Graham Tinsley MBE and Harri Williams .
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my nain and I learnt the majority of my skills from my time at a wide array of restaurants.
What do you enjoy most about being a chef?
The part I enjoy most about being a chef is that I feel every day is a new challenge and often learn something new.
Which piece of kitchen equipment couldn’t you live without?
The piece of equipment I can’t live without has to be the step pallet knife because I find it to be handy for everything!
What food trends are you spotting at the moment?
The food trends I am spotting at the minute are Asian inspired dishes, I have seen lots of restaurants including this in their new menus.
What do you think is a common mistake that lets chefs down?
Most common mistakes I see from chefs which are letting them down is trying very complex things – when usually in the kitchen, less is more.
What is your favourite time of year for food, and why?
My favourite time of year for food is spring, everything is vibrant, and I love to forage wild garlic and sea herbs with my partner, Chloe and my son, Noah.
Which of your dishes are you most proud of?
The dish I am proudest of has got to be the tandoori monkfish, this has become a staple main course now in the Vines Restaurant.
How do you come up with new dishes?
I find inspiration for new dishes from the season we are going in to. We discuss and develop dishes as a team.
Who was your greatest influence?
My greatest influence has got to be my Executive Head Chef Graham Tinsley, I have worked for him for just short of 4 years and has taught me a huge amount so far in my career.
Tell us three chefs you admire.
Three chefs I admire are Mark Birchall, Aiden Byrne and Michel Roux Jnr.
Who do you think are the chefs to watch over the next few months?
I think the chefs to be watching over the next few months are Tom Barnes and Gareth Ward.
What’s been your favourite new restaurant opening of the last year? My favourite new restaurant which has opened recently has to be The Chefs Table in Chester.
The International Restaurateurs’ Dinner 2024
A joint fundraising event in aid of: Royal Academy of Culinary Arts, World Young Chef Young Waiter, and The Wine Guild of the United Kingdom.
The third International Restaurateurs’ Dinner (IRD), will take place on Monday 29 April 2024, at Rosewood London, with a sensational menu created by some of the UK’s leading chefs – José Pizarro, Chef Founder of Pizarro, Ian Musgrave, Executive Sous Chef at The Ritz London, Hrishikesh Desai, Chef Patron of Farlam Hall, Cherish Finden, and Mark Perkins, Executive Pastry Chef at Rosewood London.
The International Restaurateurs’ Dinner is a prestigious fundraising event dedicated to advancing education and training within the hospitality industry, formally known as the National Restaurateurs Dinner, founded by Roy Ackerman CBE in 1988. The last NRD event took place in 2019, just before Coronavirus. This time allowed for reflection and revisions to what the IRD could offer. The IRD is built on the foundations of the last 30 years but with your help, we hope to spread the effect further than ever before and reach every aspect of the hospitality industry.
For over three years, the International Restaurateurs’ Dinner has been a beacon of excellence and generosity, raising more than £1.5 million. This year, we aim to surpass all previous achievements by raising more funds than ever before. The funds raised from this year’s International Restaurateurs’ Dinner will be directed towards a variety of education and training programmes produced by our partner organisations and put back into our beloved industry.
The evening will feature a special menu prepared by the following celebrated chefs, including Royal Academy of Culinary Arts Academicians:
- Starter by José Pizarro, Chef Founder of Pizarro
- Fish Course by Ian Musgrave, Executive Sous Chef at The Ritz London
- Main Course by Hrishikesh Desai, Chef Patron at the Newly awarded Michelin Star Cedar Tree Restaurant at Farlam Hall
- Dessert by Cherish Finden and assisted by Mark Perkins, Executive Pastry Chef at Rosewood London
The evening will start with a Bluebell English Sparkling Wine Reception and Caviar by Kings London Caviar, which will be followed by a unique internationally inspired 4-course meal paired with matched wines organised by the Wine Guild of United Kingdom and red wine by Berkmann, which will be announced by award-winning sommelier, Romain Bourger, the esteemed Director of Wine and Beverage at The Vineyard Hotel. Guests will also enjoy a pre and after-dinner lounge with NEFT Vodka. The event will also feature entertainment by the London Performing Academy of Music and an auction to raise funds for the three beneficiaries. The IRD Auction will offer numerous exciting prizes, including a two-night stay at the Rosewood Vienna.
Secure your spot for the highly anticipated International Restaurateurs Dinner in April 2024 by purchasing your tickets through the official link: https://youngchefyoungwaiter.com/product/international-restaurateurs-dinner-april-2024/
Robert Walton MBE, World Young Chef Young Waiter Chairman said: “ Over the years, the International Restaurateurs Dinner has evolved into a culinary celebration unlike any other. I am immensely proud of the work we do at Young Chef Young Waiter, supporting the future stars of Britain’s kitchens and restaurants. The funds raised ensure we continue to provide a platform for these young talented individuals and to sustain the hospitality industry.”
Brian Turner CBE, Director of Royal Academy of Culinary Arts said: “A night with respected chefs and the fantastic team at the Rosewood is always a gastronomic occasion, but with five Royal Academy of Culinary Arts academician chefs on board we are in for a special treat.”
Nick Scade, MBE, Councillor of the Wine Guild of the United Kingdom, said: “It has been my privilege to have worked on the Committee of the NRD, and now the IRD, for some 35 years since its original inception in 1989 and I have been pleased to assist in matching some wonderful wines to the menus created each year by the various teams of Chefs from the Royal Academy of Culinary Arts. This has been achieved with help from some of the UK’s leading Sommeliers. In 2024 I have once again been supported in this process by Romain Bourger, Director of Wine from the Vineyard Hotel at Stockcrossand hopefully we have again found some delicious wines that will interact with the fabulous dishes being created.”
Kevin Sutherland, Bluebell estate winemaker said: “Here at Bluebell Vineyard, we enjoy supporting events and by supporting the IRD we offer a wine produced by us, the 2013 Classic Cuveé, for the reception drink. By attending events such as the IRD it gives us the opportunity to meet many people from different fields of operation.”
Laura King, Owner & UK’s leading caviar expert, Kings Fine Food said: “It is a privilege to be a part of the International Restaurateurs dinner. It is a great opportunity to see the restaurateurs together and to showcase our products. I am most looking forward to catching up with so many friends.”
A Beacon of Excellence
Bristol, once again, showed why it is one of the UK’s top culinary destinations.
A full house at the Colonnade Restaurant at Bristol Beacon on Monday enjoyed the best of the South West at The Chefs’ Forum Bristol lunch.
Top Local Chefs Cepdia Schrouder (Executive Chef, Bristol Marriott Royal), Dan Rosser (Chef Patron, Noah’s), Matt Gibbs (Head Chef, Colonnade at Bristol Beacon) and Lucy Lourenco Queiroz (Executive Chef, Bristol Loaf) were joined by students from City of Bristol College at a sell-out lunch.
Host Catherine Farinha, Director of The Chefs’ Forum, said afterwards: “We always love coming back to where it all started. Bristol never lets us down and the chefs put on a showstopper. Lunch was perfect and it was wonderful to see the smiles on the faces of the students. They get such a lot from our lunches and events.
“Just recently we were told by one of our colleges, how much our work improves grades and employability and that was evident today.”
City of Bristol College said: “Our students worked alongside some serious talent today in the kitchen to help put out the lunch and they got a lot from it. They were able to see professional cooking up close and see how they will fit in when they leave. Outstanding.”
The lunch…
Starter – Cepdia Schrouder (Bristol Marriott Royal)
Whipped goats cheese, pickled vegetables, beetroot purée and herb oil
Fish Course – Dan Rosser (Noah’s)
Crisp fried line-caught Cornish haddock, split pea purée and tartare sauce
Main Course – Matt Gibbs (Colonnade at Bristol Beacon)
Pan roasted Aussie wagyu picanha, beef dripping, carrot, wild garlic and Saucery red wine jus
Dessert – Lucy Lourenco Queiroz (Bristol Loaf)
Rhubarb and ginger pavlova with bay leaf cream
Thank you to our sponsors: MCS Technical Products, Aussie Beef & Lamb, Off to Work, Hotel, Restaurant & Catering, Dole Foodservice, Chef Works, Saucery, Brown Brothers, New Wave Seafood, Wedgwood and Carita Coffee.
Photography and film by Carlos Farinha.
Aus You Like It!
Eight top chefs and the best of Aussie beef with an Asian twist. That was the idea on Tuesday at South & City College Birmingham for another round of menu development featuring Aussie Beef in association with Meat & Livestock Australia and Trade and Investment Queensland (TIQ)
The special morning of Asian culinary excellence produced a new level of menu ideas and techniques, showcasing the diversity and adaptability of Australian beef.
Each of the chefs were given a different cut of beef to work with. All they had to do was come up with an Asian-inspired dish. And didn’t they do well. L2 students from South & City College were able to join in and enjoy a special beef butchery masterclass.
The chefs worked with: Angus pure rump, Stockyard Angus grain-fed bavette and Wagyu feather blade.
“The chefs really turned on their creativity and it was wonderful to see each interpretation of the Asian-inspired brief!” Catherine Farinha, Director of The Chefs’ Forum said afterwards. “These menu development days have been super -important for Meat and Livestock Australia to get a sense of how chefs from different regions and cultural backgrounds can take their products and twist them in a different direction. The chefs we brought in for the event created Japanese, Chinese and Asian dishes that really stood out and demonstrated that you don’t have to be traditional with Aussie Beef – you can spice it up, marinade it, make into Thai sticky beef or grill it with Asian vegetables.”
Stephen Edwards, Business Manager EMEA from Meat & Livestock Australia said:
“This was a top morning at South and City College Birmingham and we all learnt a great deal and I enjoyed seeing how much the students got out of it. A highlight was giving a butchery demo with marbling grade 8/9 Aussie Wagyu oyster blade or feather blade as they call it in the UK, the chefs really enjoyed learning Australian butchery techniques. Working in partnership with The Queensland Government, we were able to educate the chefs on the quality, provenance and welfare of Aussie beef and learn from the chefs at the same time. Hats-off to the hugely talented chefs and students for creating such an array of different dishes from so many authentic genres and variations of Asian cuisine.”
What they prepared:
Dilanka Fernando (Executive Chef at Mayan Restaurant) – Cinnamon Marinated Beef Rump and Tempered Lentil
Sudipto Biswas (Senior Sous Chef at Royal Lancester London) – Japanese Gyudon
Vahid Zare (Executive Chef at Yakinori) – Ramen with Bavette Don
Mark Walsh (Executive Chef at Hogarths) – Imperial Chinese Rump of Beef with Pickled Carrots, Coriander Emulsion and Pak Choi
Dirk de Cuyper (Chef Patron at Saucery) – Panfried Asian spiced marinated steak with Sesame lemon Mash potatoes sauteed wild mushrooms and snow peas. Ginger Miso Szechuan pepper corn sauce
Jordan Barnes (Head Chef at The Vicarage) – Thai Sticky Beef with Sticky Rice
Chanaka Fernando (Chef de Cuisine at Buddha Bar Global) – Asian Grilled Sirloin Steak with Peppercorn Sauce with Soy Chilli Garlic Tender Stem Garlic, Teriyaki Mushroom
Aaj Fernando (Executive Chef at The Minstry) – chargrilled Australian wagyu bavette, hacho miso, sneak gourd
Film and photography by Carlos Farinha
Chef of the Week: Nathan Sidebottom, Head Chef at The White Hart in Lydgate, Greater Manchester
How long have you worked at your current restaurant?
I’ve worked at The White Hart now for 6 years, but 10 years all together.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from family being in the industry themselves and baking with my grandma on a Sunday morning, I would say I mostly leant my skills through 2 Michelin star Daniel Clifford where I worked for 2.5 years at midsummer house.
What do you enjoy most about being a chef?
The thing I enjoy the most is putting back into the industry what’s it given me, helping younger generation progress.
Name three ingredients you couldn’t cook without.
Thyme, lemon juice and salt.
Which piece of kitchen equipment couldn’t you live without?
Kitchen equipment I couldn’t live without would be a good set of sharp pastry cutters.
What food trends are you spotting at the moment?
I’m spotting a lot more relaxed, casual dining restaurants coming onto the scene.
What do you think is a common mistake that lets chefs down?
Younger chefs thinking they’re better than they are, be a sponge, and write things down and listen to the seniors around you, because you will soon get really good.
What is your favourite time of year for food, and why?
I would say I’ve got two favourite seasons, the first being spring, when you start to smell the wild garlic coming through, then autumn when we’ve got all the earthy flavours coming through.
Which of your dishes are you most proud of?
The dishes I’m most proud of would probably be a monkfish Wellington or my take on an apple and blackberry crumble which is de-constructed.
How do you come up with new dishes?
Read a lot of cook books and I like to eat out.
Tell us three chefs you admire.
Three chefs I admire would have to be Daniel Clifford, Clare Smyth and Thomas Keller.
What is your favourite cookbook?
My favourite cook book is probably Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
- Jack Fields (Orme)
- Gabe Lea (Maya – to soon to open soon)
Showcasing The Isle of Man Food Producers
On Tuesday 26th March from 6-8pm the best of the Isle of Man ingredients will be on the menu at The Museum of London Docklands for a special promotional event. Chefs and wholesale suppliers are very welcome to join the party and find our why the Isle of Man is such a special place for top quality produce and ingredients.
The Minister for Enterprise, Tim Johnston, will be welcoming guests to celebrate the world’s only entire nation UNESCO Biosphere. If you are visiting Excel for HRC then this special evening is the perfect way of ending your docklands odyssey.
Which producers will be there?
A cooperative of 28 family dairy farms, established in 1917, that produces award-winning aged, flavoured and traditional British cheeses using milk from grass-fed cows. Make sure you try the 18-month grass-fed vintage cheddar and the oak-smoked mature cheddar that won bronze at the World Cheese awards recently.
Island SeafareSuppliers of fine, sustainable, Manx seafood including lobster, crab and scallops – especially the famous Manx Queenies. Island Seafare export significant volumes to the French, Italian and Spanish markets and supply the fish counters of major supermarket chains such as Carrefour. Manx Lobster is caught locally using small pots in the clear waters surrounding the Island’s coast. Isle of Man Half Shell Queen Scallops are incredibly versatile, visually appealing and provide excellent plate coverage. Ideal for starters, tapas and small plates.
Ethically grown and reared on family farms Isle of Man Meats are justly famous with the Wing Rib of Beef and Rack of Lamb both excelling at the Great Taste Awards.
Isle of Man Salt CoHand-harvested from the pristine marine nature reserve surrounding the Isle of Man. After an extremely successful launch period, Isle of Man Salt Co are expanding their production capacity and are seeking to develop relationships with chefs and restaurateurs. Look out for Rosemary Sea Salt and the popular Salted Caramel Sauce.
Davison’s Ice CreamMade with locally sourced double cream and milk. Look out for the Crunchy Honeycomb with Butterscotch Ripple Sauce and crunchy honeycomb pieces and the Raspberry Ripple.
Fynoderee DistilleryA Manx distillery that makes a range of spirits flavoured using local ingredients inspired by the heritage, culture, and folklore of the island. Look out for Fynoderee Manx Dry Gin and Glashtyn Spiced Manx Rum.
Outlier DistillingA creative craft distillery with an innovative approach to rum production that is yielding incredible results. Great Taste Award Winners. Look out for Hoolie Manx White Rum and Hurricane Over-proof Manx Rum. Hurricane is a blend of over-proof Hoolie rum and cask-aged rum which creates a surprisingly smooth over-proof that carries new American oak and Islay whiskey notes. Amazing in bold cocktails (think Zombie) or drunk neat as a sipping rum.
Okell’s BreweryWith a rich history spanning 173 years, this brewery remains rooted in Manx heritage while maintaining a forward-looking focus. Okell’s have received accolades for their incredible “Zero” range. Look out for Zero, Alcohol Free Pale Ale and Nectar a more traditional New World IPA.
Canapés and bowls featuring ingredients from Isle of Man producers will be served during the evening complemented by ales and exclusively-designed Manx cocktails crafted by an award-winning mixologist from the Isle of Man.
If you would like to come and try some of this wonderful produce and ingredients for yourself, just drop us a line and we’ll send you the details.
Please contact brogen@redcherry.uk.com to get your name on the guest list!
Wrexham United!
7 feeder schools sent students for a taster day at Coleg Cambria in Wrexham on Monday and everyone got a full look at what a life in hospitality has to offer. Level 1 college students also took part in the special morning, showcasing The Chefs’ Forum Academy at the college.
Vice Principal of Technical Studies, Victoria Edwards and Curriculum Director for Visitor Economy Natalie Cliffe welcomed the schoolchildren to the college and told them about the wonderful array of courses on offer in Hospitality and Catering.
Martin Thomas, Assistant Principle for Technical Studies said
“Coleg Cambria was delighted to host this event, which has allowed us to highlight the valuable connections we have established with employers through The Chefs’ Forum Academy, we launched in September last year. Our students have greatly benefited from the expertise and guidance of the visiting chefs, who have greatly contributed to enhancing our learners’ knowledge and skills development through the weekly masterclasses. The visiting schools enjoyed the taster day, and we have received positive feedback from both teaching staff and their students. We hope to further our partnership with The Chefs’ Forum Academy and organise similar events in the future.”
Nearly 200 young guests from year 10 all enjoyed a canapé and mocktail reception prepared and service by the students and guest chefs:
- Bruschetta bites by Jordan Barnes, Head Chef at The Vicarage, Holmes Chapel
- Lincolnshire Poacher Cheese Gougere, Lincolnshire Poacher Cheese Custard by Joshua Morris, Senior Sous Chef at Palé Hall and National Chef of Wales 2024
- Lemon & Raspberry Choux buns by Exose Grant, Head Chef at Ikaro Manchester
Mocktail: Wrexham Sunrise
National Chef of Wales 2024 Joshua Morris from Palé Hall kicked off proceedings with the help of level 3 Professional Cookery student, Tom Brookfield.
Joshua and Tom cooked a fantastic dish of pan roasted seabass, with poached mussels, saffron mussel cream, pak choi and chilli salad.
Tom told the audience how much he was enjoying his course at Coleg Cambria and that he gets paid to work in the world class iâl Restaurant situated on campus at weekends.
Joshua was so impressed with Tom’s skills that he offered him a trial shift at Palé Hall, a luxury five star hotel in Snowdonia with a green Michelin star for excellence in sustainability and food.
Joshua said
“All of the produce we use at Palé Hall is sustainable and it’s great to be able to tell the guests where each ingredient comes from. I never thought I would win National Chef of Wales as I felt there were so many chefs in the final who were stronger than me, it was a wonderful surprise and I am overjoyed.
It is wonderful to be here today supporting the next generation of chefs and hospitality professionals.”
This was followed by an interactive cookery demo by Chef Jordan Barnes. Student Callum Pritchard, Year 10, Ysgol Morgan Lloyd was invited up onto the stage to try his hand at cooking and Jordan was also very impressed.
He said
“I really enjoy teaching in this college, it’s always great fun and the students clearly get so much out of it. It is so important to stage events like today’s Taster Day to really champion the industry and all of the exciting opportunities it can offer. It is great to see so many young people engaged in the demos and so keen to participate and taste the food produced.”
Callum won a voucher for CKBK and a £25 voucher for dinner for two in the college restaurant in recognition of him joining Jordan on stage to represent his school – Well done Callum!
Catherine Farinha, Director of The Chefs’ Forum, said: “We had a great time in Wrexham. The College was buzzing and the students had a really good time. I love these events. They are a great way of introducing school students to catering and hospitality and their smiles and enthusiasm are so refreshing.”
The demos were punctuated by brilliant live performances by Manchester rapper Lowkeylimit (chef Exose’s brother and breakdancer and krumper, Kits Sells and Vincent Maduabueke (both dressed as chefs obviously to add to the theatre).
Jason Pumfrey, Joint Manager at Dole Foodservice Anglesea then gave a fantastic talk on seasonal fruit and veg and we played a guessing game for the students to correctly identify butternut squash, celeriac and physalis – We gave out samples of all and the students really enjoyed them.
Exose finished the show with a fabulous éclair filling and decorating demonstration, showcasing his wonderful skills, creating a trio of eclairs:
- Lemon and raspberry, choux pastry, Craquelin, raspberry powder, lemon curd, raspberry cream
- Chantilly cream eclairs.
Exose said
“I really enjoy these events, especially working with such talented students in the college. I have taught in many different colleges with The Chefs’ Forum Academy and regularly support on a variety of events and marketing activities for various food and equipment brands with the team. The work we do is unique and the best bit about it is seeing students securing work opportunities on the back of events and college masterclasses with The Chefs’ Forum. I myself have employed a student from West London College after seeing his talent at The Game Fair last summer, where we worked with Celebrity Chef James Martin. I can’t wait to welcome students from Cambria College into my kitchen at Ikaro to join him!”
All of the schools competed against each other in pairs to produce a winning éclair of their own, aiming for perfect filling and decoration. All of the guest chefs then judged a first, second and third, who all won a voucher for a meal at the college restaurant and a year’s subscription to CKBK, an online library of over 850 cookery books.
First place:
Charlton Taylor and Cai Roberts from Ysgol Glan Clwyd
Second place:
Lolo Jones and James Grindley from Rhosnesni High School
Third place:
Ruby-May Walker and Sam Jones from Ysgol Morgan Llwyd
Any chefs wishing to get involved with The Chefs’ Forum Academy at Coleg Cambria or any of our other Chefs’ Forum Academy colleges across the UK should contact brogen@redcherry.uk.com
Chef of the Week: Sophie Hyam, Chef Patron at Sophie’s Culinary Bites in The Midlands
How long have you worked at your current restaurant?
My private dining an catering business was born in April 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my parents who were wonderful cooks. They encouraged me to cook from an early age using seasonal produce and food that had been foraged, caught or shot. My trade was learnt at South Warwickshire College of further education in Stratford-upon-Avon studying culinary skills, hospitality and business management at City & Guilds & higher levels.
What do you enjoy most about being a chef?
Creativity and Inventiveness in your role as a chef, variety on a daily basis. Cooking with the seasons using locally sourced produce and supporting small independent businesses who supply quality ingredients. Making people happy with my food and being successful.
Name three ingredients you couldn’t cook without.
Salt, butter and garlic.
Which piece of kitchen equipment couldn’t you live without?
My knives. I use Japanese knives Sakuto and Flint & Flame. It is worth investing in a good quality chef knife because they are the backbone to every dish.
What food trends are you spotting at the moment?
- Fusion flavours – IndoChinese
- West African restaurants/food on the rise
- Family style dinner service and sharing platters
- A rise in canapé buffet events
- Hybrid Bakes for example
- Crumbrûlée – crumble topped with crème brûlée
- Cruffin – fusion of croissant and muffin
- Cronut – fusion of a croissant and doughnut – Salivating thinking about it!
What do you think is a common mistake that lets chefs down?
Not learning the basics. Once you have mastered the basics of sauce making, cooking techniques, pastry – all can be built on with flavour and ingredients but you need to know the fundamentals of cooking to go to the next level.
What is your favourite time of year for food, and why?
Autumn – when game season begins. As a child I used to go with my Dad on shoots – pheasants and rabbits so it’s comforting when the season comes around, reminiscing about eating them and creating wonderful meals.
Also I love the seasonal root vegetables like carrots, squash, pumpkin and sweet potato – all under used in my opinion but you can make sublime soups with these ingredients. Velvety, smooth, full of flavour and taking them to the next level taste wise by adding flavour bombs like chilli, coconut, cumin, pine nuts, scallops- the list goes on! I also love leeks and marrow.
Which of your dishes are you most proud of?
Confit duck rissoles & horseradish gel on a bed of sautéed greens, with a rich honey duck jus. It was my winning dish when I took part in a live cooking competition at Tom Kerridge’s Pub in the Park in Leamington Spa. Judges were Nigel Barden and Candice Brown. Whittled down to three competitors I was up against two formidable male chefs, but took the title of Casual Dining Chef of the Year for Coventry & Warwickshire.
How do you come up with new dishes?
Look at seasonal produce available and plan the dish according to what/what you are cooking for – private dining, street food, starter, that type of thing. Experiment and practice with fusion flavours before finalising a dish. Be bold.
Who was your greatest influence?
My parents – simple as that.
Tell us three chefs you admire.
I adore classic French cuisine so it has to be the wonderful Raymond Blanc – self taught Michelin star chef, Michel Roux Jnr – coming from the Roux dynasty who changed the food scene in the UK, and the formidable Anne-Sophie Pic named the best female chef by the world’s 50 best restaurants in 2011 and only the 4th female chef to hold 3 Michelin stars.
What is your favourite cookbook?
Too Many Chiefs, Only One Indian by Sat Bains – a piece of art & inspiring.
Who do you think are the chefs to watch over the next few months?
- Chef Louisa Ellis from Nottingham
- MasterChef: The Professionals Winner – Daniel Lee
- Cal Byerley
What’s been your favourite new restaurant opening of the last year?
Orelle in Birmingham – a modern French restaurant situated on the 24th floor of the building with panoramic views of the city and outstanding food.
