Taking the Initiative at Raja Monkey

Birmingham’s Raja Monkey is hosted a lunch yesterday to celebrate Chef Patron Munayam Khan becoming Patron of the Chefs’ Forum Academy at South & City College, Birmingham.

Owner and chef Munayam Khan, of the Lasan Group, a former winner of Gordon Ramsay’s Fword, is committed to engaging and mentoring the next generation of chefs and has supported The Chefs’ Forum since its launch in Birmingham in 2016.

The day served as a double celebration as The Chefs’ Forum firmly-launched its recent publication, The Chefs’ Knowledge – A Modern Culinary Repertoire, a book of 100 recipes all junior and student chefs need to know.  Munayam contributed various recipes to the book, passing on his in-depth knowledge of Indian cuisine from all parts of the Indian subcontinent.

“It’s all about eating to make a difference,” Khan told us. “I want to show students and young people where food comes from and to head-up The Chefs’ Forum Academy at my local catering college is a real honour. We’re looking to increase awareness of provenance, traceability and sustainability coupled with trips to farms and fresh produce markets for students. We’re also keen on teaching business studies to all hospitality students as well as employer engagement and curriculum enrichment. This lunch is our way of introducing ourselves to the current student year and we really hope to make a difference.”

Munayam believes that it is really important to give back to the industry.  He champions sharing his knowledge and nurturing the next generation of culinary talent.

Aussie Beef and Lamb was showcased in both the starter and the main course and Munayam was so impressed with the quality of the produce that he would love to feature it on the menu at Raja Monkey.  Stephen Edwards, Business Manager UK, Meat & Livestock Australia said

“The beef and lamb is from Thomas Foods International, it’s Augus Pure Branded beef that has been grain-fed for 150 days resulting in fantastic marbling, this also ensures the beef is more consistent quality.” The Lamb is a pasture raised product that comes to the UK as a chilled product.”

The sponsorship of ingredients by fantastic suppliers enables The Chefs’ Forum to stage these inspirational industry networking events.  It is very important for hospitality and culinary professionals to get together on a regular basis over excellent food to discuss the industry and forge relationships with the college and top suppliers alike.

Catherine Farinha, Director of The Chefs’ Forum, said: “It’s really important for us to work with committed partners like Raja Monkey and Munayam Khan. His engaging personality and knowledge of restaurants will really help students to see how far they can take their craft when it’s coupled with extra-curricular activities like this.”

 What was on the lunch menu?

  • Starter – Khaled Khan
    Bihari Aussie lamb boti kebab – A delicious signature lamb dish  – tandoor cooked, that simply melted in the mouth
  • Fish course – Munayam Khan
    Shorsher maach – A mustard fish dish with Royal Greenland Nutaaq Cod– Bengal style
  • Main course – Fraser Walton
    Australian grain fed strip loin, bone marrow risotto & truffled chimichurri
  • Dessert – Munayam Khan
    Beetroot Halwa pista kulfi

The students from South and City College Birmingham, were a mix of Level 2 and 3, VRQ diploma in Professional Cookery, it was the first time that they have participated in an external Chefs’ Forum event.  Their teacher, Rochelle Bailey and Ben West accompanied the students to the event, Rochelle said

“This is an excellent and exciting opportunity for our students to get some real hands-on work experience of a high-profile industry function.  It is really important that they see how a professional kitchen operates.  For our front of house learners, it is a real opportunity for them to showcase their skills to local prospective employers.”

Level 1 Front of House student Gregoria Moreno impressed the most on the day, winning a signed copy of The Chefs’ Knowledge, she said

“I’m so very excited and happy to have won a copy of this brilliant book, I absolutely love cooking and cannot wait to try out some of the recipes. I have had a brilliant experience at Raja Monkey today and cannot wait to come back for the further work experience that has been offered to me by Munayam and the team.”

We are incredibly grateful to Munayam and the team for hosting such a marvellous event, bringing together the cream of culinary talent in Birmingham.  Special thanks to all of our sponsors for making these events possible:

 

Chef of the Week: Maisy Downing, Head Pastry Chef at The Mere Golf Resort & Spa in Cheshire

How long have you worked at your current restaurant?
18 months.

Where did your passion for cooking come from and where did you learn your skills?
My passion started while growing up, as a young girl baking with my grandmothers. This then inspired me to go to pastry college and start an apprenticeship.

What do you enjoy most about being a chef?
I enjoy being a chef because I can create, explore and master techniques and styles, and further my abilities.

Name three ingredients you couldn’t cook without.
Vanilla pods, cream and fresh fruit.

Which piece of kitchen equipment couldn’t you live without?
My KitchenAid.

What food trends are you spotting at the moment?
Seasonality and local ingredients are always at the forefront of menus, and with such good local produce, I enjoy that being a staple rather than a trend.

What do you think is a common mistake that lets chefs down?
Timings are a crucial element in any chefs’ arsenal.

What is your favourite time of year for food, and why?
Summer! The influx of fresh berries are wonderful and make dishes so much more enigmatic.

Which of your dishes are you most proud of?
A lemon and thyme tart with blackberry textures and blackberry sorbet.

How do you come up with new dishes?
I look at what is in season and look on the internet to get some inspiration. Then, I slowly piece it together part by part until I have a finished product that not only looks good but is well-balanced and delicious.

Who was your greatest influence?
My grandma.

Tell us three chefs you admire.
Mary Berry, Amaury Guichon and Cherish Finden.

What is your favourite cookbook?
11 Madison Park.

What’s been your favourite new restaurant opening of the last year?
The Lucky Cat in Manchester.

www.themereresort.co.uk

Top Lunch Goes South

The Chefs’ Forum London lunch to launch The Chefs’ Knowledge went south – in the best possible way!

100 invited guests, including top chefs, suppliers and restauranteurs from the capital sat down at D&D’s South Place Hotel and dug into some serious food and drink on Monday.

Alex Thiel and Rob Grist from The German Gymnasium designed the starter and fish course. Dan Moon took on the main course challenge with the students from West London College and South Place pastry chef Nelson Barros Sa completed the ensemble with the dessert.

A specially installed Klima dry ageing fridge was brought in to make the Aussie Beef & Lamb just right and a Bloomkube enabled the chefs to get fresh cress courtesy of seeds from Koppert Cress.

UK Country Manager for Koppert Cress, Franck Pontais was on hand to expertly pair cresses and microgreens with the menu.

Outstanding seafood from Royal Greenland, fruit purées from Boiron and the inimitable Foie Royale completed the ingredient showcase.

Danny Burns, Executive Chef at Lodge Catering said

“I was delighted to see RGP’s (Royal Greenland Prawns) on display at the event.  These are the finest cold water prawns on the market and I’ve used them for the past 20 years and wouldn’t use anything else.  If you ask a fish supplier for frozen prawns, you could get anything sent to you.  If you stipulate RGP, then your supplier knows you demand the highest quality.  The cod was also excellent and Rob’s dish was outstanding for me.  It was also great to catch-up with some of London’s finest chefs!”

Wines were kindly sponsored by Brown Brothers who showed off their Innocent Bystander Pinot Gris and a Brown Brothers Winemakers Special Shiraz.

Steve Snow, Managing Director of MCS Technical Products had a great time at the lunch, he said

“It was great to showcase our Klima dry aging cabinet, packed with Aussie beef to the chefs.  We are working very closely with Meat & Livestock Australia to educate chefs on the process of dry aging meat on site.  We were also really happy to meet Valentina Maschio, Head Chef at Gordon Ramsay in Harrods, who uses our FlashGRILL in her busy kitchen, often cooking 500 covers per service.

CookTek induction hobs were also very popular with the guests who attended.

I must just say how very impressed I was with the students cooking and serving at the event from West London College.  They were extremely well-presented and professional, and this is a great sign of things to come for the industry – Huge congratulations to all!”

Students from West London College were both in the kitchen and serving front of house to help out and gain valuable experience of a large function at the highest level.

“It couldn’t have gone any better,” said Catherine Farinha, Director of The Chefs’ Forum. “We are really rocking and rolling now. The collaboration with D&D London, the amazing ingredients, the calibre of the chefs. We’re taking these events to another level now at the same time as working with local colleges to provide outstanding experiences for the next generation.”

Denise Charles, Head of Hospitality & Catering at West London College said: “I thought the Chefs’ Forum lunches were good but this was taking it up a notch. It’s so great for our students to not only get access to kitchens like this but also to taste the food and ask questions. This is what our Chefs’ Forum Academy is all about.”

Nelson Barros Sa, Executive Pastry Chef at South Place said: “As a showcase for the group this lunch was a runaway success. The venue, some of our best chefs and the quality of the ingredients made this a pleasure to design and host. many thanks to The Chefs’ Forum for all their hard work in making this happen.”

The menu in full:

Amuse bouche – Dan Moon (Development Chef at Foie Royale) – Foie Royale tartlet with tomato and onion

Starter – Rob Grist (Head Chef at German Gymnasium) – Cured Aussie lamb rump, avocado, date mousse, vine confit tomato and lemon vinaigrette

Fish course – Alex Thiel (Executive Chef at German Gymnasium) – Royal Greenland seared cod, Royal Greenland prawn crust, dill, cucumber, San Marzano tomato and horseradish sauce

Main course – Dan Moon and the students from West London College – Roast Aussie sirloin of beef, Roscoff onion, pearl barley, spiced carrot and Abruzzo Tartufi truffle

Dessert – Nelson Barros Sa (Executive Pastry Chef at South Place) – Peanut butter and Boiron yuzu vacherin

Zakaria El Rhzari, UK Sales Area Manager at Les Vergers Boiron said

“Nelson’s dessert showcasing our yuzu purée was out of this world.  We are delighted to be the choice of top pastry chefs in 93 countries and the chefs we met today backed this up.

It was amazing to be able to talk to Bake Off: The Professionals judge Cherish Finden and network with the cream of London’s culinary and pastry talent – We had a brilliant day!”

Continuing the pastry theme, Mitchell & Cooper got the chefs excited with the new KitchenAid Heavy Duty, only released last week.

Cherish Finden said

“The food was absolutely delicious, and I thoroughly enjoyed the flavours and presentation. 

Moreover, I was impressed by the attentiveness of the students and the impeccable organisation of the entire event. It was evident that a lot of effort and planning went into making the occasion a success.”

Chef of the Week: Angelina Adamo, Chef Patron at TuttoApposto in Birmingham

How long have you been a chef?
9 years. I started out at the University College of Birmingham (previously Birmingham College of Food) when I was 16.

Where did your passion for cooking come from and where did you learn your skill?
Coming from a big Sicilian family, my Nonna used to cook a lot at home and as I watched her in the kitchen I fell in love with cooking and learning about fresh ingredients. It was at Simpsons Restaurant that I learned how to finesse my skills, I’m so fortunate to have been able to learn hands-on in a Michelin-star environment. I’ll forever be grateful for Andreas Antona and Luke Tipping’s mentoring they taught me over my time there.

What do you enjoy the most about being a chef?
I love the buzz and adrenaline of a kitchen- I thrive off the stress and the heat! There’s nothing more rewarding than the feeling after a busy dinner and you’ve been bouncing off of each of your team of chefs the entire service. Watching the dishes that you’ve created all coming together, utilising everyone’s skills, and being able to feed people and put smiles on faces through the power of food.

Name three ingredients you couldn’t cook without.
Garlic, olive oil and salt.

Which piece of kitchen equipment couldn’t you live without?
I would say my KitchenAid. He’s named Luigi, and he’s an angel.

What food trends are you spotting at the moment?
Menus featuring small plates have really taken the forefront. It creates a much more sociable way of dining and enables the guests to try a little bit of everything which can push people out of their comfort zones a little and try dishes they might not have normally ordered, without committing to it being their main meal. It also gives the chef the creativity to create menus that can be enjoyed either individually, but then also complement each other as a collection. What more could you want than a table full of lots of tasty plates to dive into?!

What do you think is a common mistake that let chefs down? Trying to overcomplicate a dish, or doing too much. Sometimes less can be more- let the produce speak for itself. ‘Good food is often, even most often, simple food’- Anthony Bourdain

What is your favourite time of year for food and why?
It has to be Spring. After being in the ‘heavier dishes’ months, the first proper fresh ingredients of the year are popping up ready for an abundance of lighter seasonal goodness. The marriage between Jersey Royals, British asparagus, wild garlic and New Season Lamb will always be an unbeatable combination.

Which of your dishes are you most proud of?
My Tuttoaposto Aranicini has turned into one of my staples. Turning an Italian street food into a refined dish that has become my most popular by far- whether for private dinner parties, in my own restaurant, or as wholesale for other restaurants around the city. It’s a traditional Sicilian staple that makes me proud of my heritage, a real comfort food, and a personal favourite.

How do you come up with new dishes?
They normally hit me at 3am. Social media helps, reading books, and looking at what it is season really does lead the way. Taking the time to experiment with different flavour combinations and play around really sparks the fun of being a chef. Some of the best recipes can stem from trial and error of ingredients you never even thought could go together- my artichoke tiramisu recipe is a firm favourite.

Who is your greatest influence?
Cooking comes from having a passion, there’s nothing like having some key ingredients and turning them into something incredible. All of my favourite dishes stem from my Nonna’s classics I ate growing up, her skills in the kitchen were amazing and her work ethic was like nothing I’ve ever seen. A true inspiration.

Tell us three chefs you admire?
Domique Crenn, Massimo Buttura and Thomas Straker.

What is your favourite cookbook?
Honestly, the Pasta Queens cookbook. She’s an internet sensation- think… Italian Nigella – need I say more?

Who do you think are the chefs to watch in the next few months?
Birmingham babs- I think Tom Smith is making amazing creations in Stirchly, Kray Tredwell at 670g is forever smashing it, and Kasia at Tropea in Harborne is doing some seriously tasty food!

What’s been your favourite new restaurant opening of the last year?
I think it would be wrong not to say my own wouldn’t it! It’s been a long time in the making (and a lot of hard graft). The Circle Lounge by Tuttoapposto within The Hippodrome officially opened in August and the feeling of finally having a Tuttoapposto headquarters restaurant, and the ability to have full-time employees is a true pinch-me proud moment. The menu is built up of seasonal, sharing, Mediterranean dishes and really is a true representation of what I love.

www.tuttoapposto.co.uk

Classic Showcase Wows Chefs at NEW Southwest Hub Launch

Classic Fine Foods pulled out all the stops at their South West showcase event at the Courtyard by Marriott in Exeter on Monday.

Exquisite ingredients such as Sturia caviar, Valrhona chocolate, Westholme Wagyu and local wood pigeon were on display and used in masterclasses by top chefs from the South West as well as butchery masterclasses from Richard Sanders of Classic Butcher.

Michael Caines trained private chef Jade Shorney used his favourite caviar from Sturia in her stunning scallop dish, plated on Wedgwood.

Sturia was set up near Bordeaux 20 years ago and has pioneered sustainable sturgeon farming in France. It produces around 12 tonnes of caviar a year, which is sold all over the world. Sturia’s caviar is lightly salted, which releases all of its long hazelnut flavours on your palate.

Faustine Daudier de Cassini, Caviar specialist and Export Area Manager at Sturia was on hand to sample the product to the chefs and tell them all about the ‘egg to egg’ production process, ensuring every part of the sturgeon harvested is used once dispatched.

Jade’s dish – Scallops, apple, pork ‘popcorn’ and samphire with a chive oil split white wine sauce.

Scott Paton Exec Chef and John Brimicombe, Pastry Chef at Àclèaf at Boringdon Hall created Valrhona Chocolate & Honey Bonbon using Valrhona’s Guanaja which included a masterclass on how and why do we temper chocolate.

Next up was Classic Butchery’s in-house butcher, Richard Sanders with a brilliant presentation on how to achieve the perfect big steaks, you guessed it – Tomahawk and T-Bone.

He then cut some sirloin and rump steaks that were seared to perfection on the market-leading FlashGRILL, which rendered the chefs silent as they gleefully sampled the juicy Westcountry beef – A wonderful product indeed.

Catherine Farinha, Director of The Chefs’ Forum, said:

“Chefs all over the world love Westcountry beef for its extraordinarily rich flavour, marbling, consistency and versatility.

It’s great that Classic also sell specialist products like Australian Wagyu alongside domestic product and even New Meat product Redefine Meat, which was also on display – It’s so great that chefs can benefit from the full range.

We’re doing a lot of work this year with Meat & Livestock Australia, staging a whole string of events all over the UK to champion top-quality Aussie wagyu and beef.

Wagyu is a specialist product and we can be assured that Westholme champion sustainable production methods and high animal welfare.”

MCS Technical Products have supplied a fantastic FlashGRILL and CookTek induction hobs to The Chefs’ Forum demo stage and this market-leading equipment meant the chefs were able to create their exquisite dishes to perfection.

Chef Richard Hunt from the Exeter Courtyard by Marriott cooked up a storm with his Sirloin of Westholme wagyu, potato Galette, celeriac and truffle purée. Beef dripping panko-crusted asparagus, beef jus and aged balsamic, all produced on the FlashGRILL with the help of David Jenkins, our Grill Master for the day!

Darryl Collins from Mullion Cove Hotel then followed with a Valrhona eggless hazelnut cake, which really was a thing of beauty.  Having developed an egg allergy over recent years, he has really become an expert at thinking outside the box, making delicious desserts available to all.

Vania Piomboni, Valrhona Country Manager for UK & Ireland told the chefs about the origin of the Hukambi 53% milk chocolate, which is a relatively new product from the world-leading chocolate producers.

L-R – Anthony Theobold (Head Chef at Mullion Cove), Darryl Collins, Vania Piomboni and Denis Drame

She said

“Hukambi is a chocolate that brings together all the indulgence and pleasure of rounded cocoa notes. The intense cocoa and milk aspects with dark flavour notes and the powerful aromas of Brazilian cocoa – A real crowd-pleaser in that it offers the best of both worlds – Black (“Hu”) and milk (“Kambi”) as its name translates in Tupi-Guarani, a language spoken by one of the indigenous peoples living in Brazil’s Mata Atlantica.  It’s great to be here today meeting all of the fantastic chefs from the southwest, I am overjoyed that Classic have now expanded to this wonderful region and look forward to working with the chefs ongoing.”

Denis Drame – Head of Culinary and Development at Classic Fine Foods presented The TasteLab by Classic Fine Foods London. The TasteLab is a place to meet, share and learn in a relaxed environment and the southwest chefs will be invited to come and enjoy some menu development days at the fantastic facility.

Chris McClurg from Paul Ainsworth at No6 created “All of the Pigeon (No6 Hay Aged)” – Umeboshi condiment and Black Cardamom.  The meticulous, delicious and impressive dish was put together by Head Chef Mason Winwood.

The chefs were delighted to present French farmed pigeon, available from Classic, that Chris says is simply the best.

Krishna Quarrell, Classic Fine Foods Sales Manager said:

“It was a great day and all our guests had a chance to see what a fabulous array of top ingredients we bring with us – It was also brilliant to see how the chefs incorporated them into delicious dishes cooked live on The Chefs’ Forum demo stage . We can supply some of the world’s very best ingredients, as well as local specialities that make Classic Fine Foods one of the best specialist suppliers in the Southwest.”

Catherine Farinha, Director of The Chefs’ Forum, said:

Charlotte Penwill

“We had so much fun today, running the demo stage at Classic’s Southwest Hub launch. Devon and the Southwest is already a rich area for world-class ingredients but we saw a different level today with ingredients coming in from all over the world – Such a beautiful display of ingredients, products and produce put together by Team Classic and the brands who partnered with them. With this much excellence, chefs in the Southwest really can shine and get hold of brands and ingredients previously only available in London and the larger cities.”

Any chefs interested in learning more about Classic Fine Foods and the fabulous range of over 3,000 specialist lines offered should contact Charlotte Penwill, South West Account Manager at Classic Fine Foods – Charlotte.penwill@classicfinefoods.co.uk

Tune in to Bluefin Tuna

Would you like to learn more about bluefin tuna, see it being cut, taste it and drink some champagne? True World Foods and tuna brand Balfego – which comes from Spain – is having a special event on the 25th September from 11:00am to 2pm at Soldeli and is inviting chefs along.

The main event is a cutting demonstration that shouldn’t be missed. How to break down a large fish is a skill that takes many years and True World Foods production experts will be on hand to take you through the meticulous cutting process. How you cut the fish can dramatically improve its taste.

Guests will get to taste premium quality bluefin tuna which is already being used in some of London’s best restaurants and sushi restaurants – think Endo at the Rotunda, Amazonico, Barrafina. There will also be a complementary glass of Moët & Chandon champagne to go with it.

Amazonico’s Group Executive Chef Europe & USA at Amazonico London, Vitelio Reyes, absolutely loves this product and has used it in Madrid for the past seven years and the London site for four years, he said

“This product it of optimum quality and consistently brilliant – Super good! It gives us the confidence to produce the best possible sushi in London, Madrid and soon to be on the menu in our latest opening in Monte Carlo too.  I am really looking forward to the event on the 25th and think it is really important for my chefs to keep learning new cutting techniques and acquire knowledge about the top quality produce they are working with.”

True Worlds Food CEO, Bongjin Jung, said

“We are thrilled to present this fascinating tuna cutting show. We take great pride in collaborating with Balfego, as we wholeheartedly embrace their commitment to providing the finest tuna in the world, championing sustainable and traceable fishing practices to safeguard and protect the future of our oceans”.

This unmissable event is free to attend and open to all senior chefs, sushi chefs and restaurant owners.

To register, please email: info@trueworldfoods.co.uk

 

A Taste of Things to Come!

School and College students got a taste of the future on Tuesday at South & City College Birmingham. The latest college to sign-up for a Chefs’ Forum Academy hosted a fantastic Hospitality Industry Taster Day for students with top chefs, suppliers and Front of House experts on hand to show what hospitality is all about.

The insight into the world of the hospitality industry with top local and national chefs, featured a canapé & mocktail reception followed by a pasta-making masterclass with Exose Grant – MasterChef: The Professionals Finalist 2019 and Head Chef at Ikaro.

Exose invited enthusiastic year 10 students, Sasha Guest-Scott and Sherene Day onto the stage to help make fresh tagliatelle and a delicious creamy Royal Greenland prawn sauce.

Royal Greenland kindly sponsored cold-water prawns for Exose’s canapé – A Royal Greenland cold water prawn bruschetta which he made with the level two college students.

Solene Labarere, UK Market Development Manager took to the stage to tell the students all about their world-famous prawns and how they are harvested and transported to the UK.

Exose said

“I have done quite a number of these fantastic taster days as a frequent guest lecturer in The Chefs’ Forum Academy at lots of UK colleges and I really enjoyed meeting and working with the students at SCCB.  It was also great to cook with Royal Greenland prawns on the brand new CookTek induction hobs, recently donated to us by MCS Technical Products.  I was particularly impressed with the way that Sherene created perfect tagliatelle with hardly any help, she also helped me create the sauce and kept stirring it while I was helping Sasha with the pasta machine – A great young chef in the making!  It was also honoured to sign a copy of The Chefs’ Knowledge for them both and I’m sure they will enjoy reading about all of the Chefs’ career stories, including my own!”

Rapper Lowkeylimit and Chefs’ Forum dancers Kit Sells and Princess Van-Der-Larbi punctuated the cookery demos with impressive dance routines and brilliant music – They really put on a show that the young audience really enjoyed!

Following on, Munayam Khan, Chef Patron of Raja Monkey showed the students how to make and fill the perfect samosa.

Year 10 student, Mia May was on hand to learn how to roll-out, fill and fold a samosa in the traditional Punjabi way, expertly led by Munayam.

Mia said

“Samosas are one of my favourite street foods and it was great to learn how to make one.  I have the recipe in my goodie bag and I fully intend on making this for my family and friends when I get home. I’m really grateful to Munayam for giving me the opportunity and was delighted to receive a signed copy of The Chefs’ Knowledge containing more of his recipes to try!”

Munayam also made a Bhelpuri, made with puffed rice, chinni sev (thin fried noodles) and pomegranate seeds as a canapé and served them to the room – The students absolutely loved it!

Next up, Chris Emery of Orelle Restaurant in Birmingham talked students through his career, whilst making his signature dish of Roast Peking Duck, Confit Beetroot, Maitake (hen-of-the-wood mushroom) and Confit leg pie.  Chris prides himself on using all local, seasonal ingredients and championing local farmers. He also invited year 10 student, Bohdan Yekimov onto the stage to mirror him in plating-up the dish, he did very well indeed!

Toffee Apple Éclair filling and decorating was next with Tom Everard-Fairburn – Owner of Two Brothers Bakery in Warrick.

Level 2 student Ruta Gizach and Year 10 student, Dan Snow both had a go at recreating Tom’s toffee apple eclair and Tom was really impressed with their efforts.

Tom also made a toffee apple choux bun version as a canapé for the audience to try.

Ex-SCCB student, Tom has worked with The Chefs’ Forum to inspire young chefs for the past decade and is a regular in Chefs’ Forum Academy masterclasses and at various events.

Tom is an excellent pastry chef and it was great to be able to tell the students about his journey that has led to him recently opening his own business.

Also on stage was Connor McAlpine of ‘Connorcierge’ – One of London’s hottest concierge services – which arranges tables at top restaurants for celebrities and VIP’s. Connor’s unique insight into hospitality and his highly successful career story had the students enthralled.

Catherine Farinha, Director of The Chefs’ Forum, said: “It was a great way to start the year. SCCB is a brilliant college and our chefs loved being here and are looking forward to teaching masterclasses and inspiring the catering students as the year unfolds.  We’re also looking forward to an exciting business studies challenge for hospitality students this January, which will see Munayam taking the students to a wholesaler and helping them to buy ingredients and create a seasonal menu, all within a designated budget, to sell to their peers and teachers.  The winning student will receive a fantastic dinner at Raja Monkey!”

Adam Porter, Head of School: Hospitality & Catering at SCCB said: “It was the dream start to the year for us. We staged this event at South & City Academy to show students what Hospitality & Catering courses are all about over at the college and they loved it. Partnering with The Chefs’ Forum is going to revolutionise what we do with our students and those that will be coming in future years.”

This event has helped the college satisfy multiple standards on the Gatsby Benchmarks of Good Career Guidance in linking the curriculum to careers, enabling students to encounter employers and facilitating encounters with further and higher education.

Catherine concluded

“The Chefs’ Forum Academy employer engagement programme also offers experience of work places with regular work experience opportunities and personal guidance for each student. We are frequently interviewed by OFSTED to this end in helping colleges get the recognition they deserve for extensive curriculum enrichment work with us.  We really love what we do and it is great that the colleges we work with can benefit from our work as well as helping employers identifying and nurturing the next generation of culinary and hospitality talent.”

Chef of the Week: Adam Kesacoff, Chef Patron at The Aussie Smoker in Cornwall

How long have you worked at your current restaurant?
Technically, I own a catering business so have a large prep area called BBQ HQ with smokers and a catering kitchen. This all started off just at home in the kitchen, then I converted the garage to a prep kitchen and now have an area of around 6 sea containers.

Where did your passion for cooking come from and where did you learn your skills?
I grew up in a Jewish family where every Friday night we would come together for the Shabbat and eat. Food has been a part of celebration and in times of mourning and something no matter what brings people together.

What do you enjoy most about being a chef?
I do not call myself a chef as I have no culinary school education. Just a lot of TV shows, YouTube and mistakes. What I love the most is watching people eat my creation, the silence before the smiles and head nods of approval.

Name three ingredients you couldn’t cook without.
Smoke, salt and smoked paprika.

Which piece of kitchen equipment couldn’t you live without?
My lighter!

What food trends are you spotting at the moment?
People are loving the more relaxed vibes of sharing platters.

What do you think is a common mistake that lets chefs down?
Thinking the eating experience is only about the food.

What is your favourite time of year for food, and why?
Summer is always a winner as everyone loves a BBQ, however I really enjoy showing that a BBQ can be used all year round and feeding winter warmers.

Which of your dishes are you most proud of?
My mum’s summer carrot salad. It’s a dish she used to make for as long as I remember growing up in Australia and now I am showcasing this dish across the world in the UK to thousands of people each year.

How do you come up with new dishes?
I love working with leftovers and just throwing things together. The quicker the better.

Who was your greatest influence?
My whole extended family contributed to my love of food all in their own special way. However an incredible chef said to me when I was really young, do I want to work when everyone else parties? I said of course not and his response was. Don’t become a chef. From this I went out and lived life and developed my passion for food and have brought all those experiences to now running my own business in food on my own terms… almost.

Tell us three chefs you admire.
Aaron Franklin, Josh Katz and Yotam Ottolenghi.

What is your favourite cookbook?
The Cookbook by Berber and Q.

What’s been your favourite new restaurant opening of the last year?
The Wig and Pen in Truro, Conrwall.

www.theaussiesmoker.co.uk

Alex Naik Opens Thirteen with a Bang

There’s a new addition to the Dorset culinary landscape. Award-winning chef Alex Naik, formerly head chef at Shell Bay restaurant in Swanage, is opening Thirteen today in Parkstone, Poole.

Thirteen is a small family run restaurant with a stylish ambience and brings together exquisite food and great service.

Head Chef Alex Naik will create contemporary British cuisine combining seasonal locally sourced and freshly foraged ingredients with innovative cooking techniques.

Thirteen opens on Wednesday 13th September.

The Chefs’ Forum Director Catherine Farinha said:

“We were delighted to be invited to the soft launch of Thirteen restaurant by Dorset’s award-winning chef Alex Naik on Friday night! It was great to see his sister Frances, mum Elizabeth and dad Hem.

A wonderful evening had by all and it was also great to catch-up with friends old and new – Chefs’ Forum Sponsors – Country Fayre and Kris Hall from The Burnt Chef Project.”

Alex’s menu from the soft opening:

  • Cheddar sablé
  • Cavolo nero, chive flower
  • Gazpacho, truffle balsamic
  • Sweetcorn, spices
  • Tuna, wasabi
  • Beetroot, mango
  • Beef, smoke
  • Chanterelle, cep

Book your table now: www.thirteenrestaurant.com

Chef of the Week: Ben Purton, Chef Consultant in London

How long have you worked at your current restaurant?
I started up my consultancy business around 5 years ago and this has given me the opportunity to work with lots of different clients in a variety of establishments and venues.

Where did your passion for cooking come from and where did you learn your skills?
My passion really came after I was given an opportunity firstly to be a KP washing dishes and then to start cooking when I was 16 and realised It was something I could be quite good at. I was a bored student at school but once I knew this was what I was going to do – I focused and got better and better. I spent the first 3 years of my career at the Woodford Moat House Hotel and the next 10 years at The Carlton Tower in Knightsbridge. All of my foundations and skills come from those years.

What do you enjoy most about being a chef?
The variety, especially in my new role. The joy that a great meal can bring and the opportunity to be part of a young chefs journey as they start out in their own careers.

Name three ingredients you couldn’t cook without.
Now, anyone that knows me knows that I cannot do without tea, water, milk and sugar and yes I know that’s 4 but I’m much better at everything I do after tea has been had. Picking just 3 ingredients is super tough but it can’t be underestimated how important good salt and pepper is and I think I’d just add a good olive oil to that list too.

Which piece of kitchen equipment couldn’t you live without?
I’m a little old school with these things and I’d go for my trusted pastry knife as really versatile and a must have for any chef.

What food trends are you spotting at the moment?
So I like seeing the continued development of plant based and these are here to stay and some amazing work going on to make these dishes better and better. I see a trend for experience and interaction / engagement growing as it’s all about the memory making. Home comfort style cooking and eating with sharing plates will also be a big focus over the next 12-18 months.

What do you think is a common mistake that lets chefs down?
So at the beginning of their careers I think a common mistake is not taking the time to learn the foundations and skills that will set you up for life. I’m the middle part of their careers, never forget that you can always learn and you should keep that academic brain ticking over. And never forget why you cook and who you are cooking for – listen to your guests and always have a bit of an open mind to tweak and develop what you do.

What is your favourite time of year for food, and why?
I love all the seasons and what they bring but I think early autumn has to be my favourite when the slow cooker comes out and everything takes a bit of a low and slow theme. Slow cooked lamb shoulder with a classic dauphinoise or boulangère is a thing of beauty and just feels even better from October – January.

Which of your dishes are you most proud of?
On a similar theme to the lamb, when doing my chef in your home experiences – a dish that can be tweaked and adapted for some many occasions wins out. It’s a trio dish and has a grilled / roasted element, slow cooked element and mini pie element. So think grilled fillet, braised short rib and cottage pie of Oxfordshire Beef and you get the idea. Then you swap out the beef for lamb, chicken, fish, veg and it just keeps on giving and always gets a 10/10 from my guests.

How do you come up with new dishes?
Loads of different ways and I look for inspiration everywhere and from everyone. I play with flavours, look at what others do, love the info that’s on the socials, play, experiment, make mistakes, play some more until you have something that’s good enough.

Who was your greatest influence?
Wow – again so many but the likes of Raymond Blanc, Brian Turner, Claire Clark were names that I looked out for at the start of my career as they were doing the kind of things that I thought “oh I’d love to do that” and then watching, meeting and getting to know the likes of the Galvin brothers Chris and Jeff, Simon Young, James Golding, Cherish Finden, Jason Atherton and so many more have me so much confidence and a great network to be able to reach too as needed.

Tell us three chefs you admire.
Again, so many but to try and pick 3 – John Williams at the Ritz – I mean the boss right, Clare Smyth – I don’t know her but wow – just wow – top end cooking and consistency year after year, inspirational and James Martin – this guy does it all and does it all well – great chef, lovely bloke and anyone that has more butter in his mash than mash is right up there in my book.

What is your favourite cookbook?
So although I’ve been UK based for my career, I worked in an Italian restaurant at the Carlton Tower so Italian cookery and cooking has a spot in my heart forever. While I was at the Hyatt Churchill Hotel, I had the honour to watch Giorgio Locatelli at work and oh my – this guy is fantastico. His signed cookbook – Made in Italy – has pride of place on my bookcase at home.

Who do you think are the chefs to watch over the next few months?
So you should have been watching these already and def for the next few months and way beyond I’m sure.

  • Ruth Hanson – at Swinton Estate
  • Steffan Davies – Claridges
  • Liam Rogers – Moor Hall

What’s been your favourite new restaurant opening of the last year?
So the ink is still wet on this one when writing this but think by the time of reading it Fazenda Rodizio Bar & Grill Bishopsgate will be the talk of the town and it has a dream team of Sergio Labarile, Francisco Martinez, Andrea, Monika and so many more – it’s a must visit.

 

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