Ready, Set, Focus
In the current business climate in hospitality how do you understand the trends and limitations being considered and acted upon by busy chefs? This was a very real question asked by Mitchell & Cooper before they launch on a new website, catalogue and product offer.
At The Chefs’ Forum we think out of the box and one thing we know all about after years of experience is how chefs think and behave, what they like and dislike and what they are looking for. So, the answer to the question was straightforward.
We get a bunch of top chefs, sit them down, ask them straight, feed them a delicious lunch and then ask a whole load more questions in the afternoon. And that’s what we did. However, we were clever about it.
Mitchell & Cooper wanted to ask some very particular questions about purchasing, decision-making, provenance and corporate accountability as well as more regular questions about trends and usage. For us to get representative answers we had to choose our chefs wisely. We didn’t want them all to be the same. We needed to have chefs from different skill bands, diverse world food genres and different businesses.
The result was a unique focus group held at West London College where industry-leading chefs from hotels, restaurants, private clubs, consultancy and international businesses sat down and answered questions on how they look at purchasing and what the future of business in hospitality is going to look like. For Mitchell & Cooper this was a very real account of affairs insight into the end user culinary challenges and opportunities. For us, it was business as usual as we pride ourselves on being at the chalk face of culinary current affairs.
What was surprising was how interested the chefs were in being involved. Far from being “too busy” they were delighted to be asked their opinion and be involved in the framework of building a new catalogue with genuine industry insight interwoven into its structure.
One example sums up the day; The chefs were asked about the Bonzer® range of can openers which is made by Mitchell & Cooper. The question was about space. Was it felt that the Bonzer® got in the way?
One answer was from a chef who worked in a building with six different kitchens. However, there was only one Bonzer® can opener. All the chefs took their cans to one kitchen to open them. The reason: space.
“We rarely get to ask these questions to the end user – Chefs and hospitality industry professionals,” Kat Cooper of Mitchell & Cooper told The Chefs’ Forum. “As light catering equipment and barware manufacturers, it is imperative for us to learn how the chefs and hospitality professionals are not only perceiving our products, but actually using them for real was incredibly valuable. We had a great day learning all sorts of new things and learning how we can adapt our business and product design to suit the widely-varying needs of different types of chefs.”
Catherine Farinha, Director of The Chefs’ Forum, said: “We are very pleased with the way the day worked. It’s not easy getting a representative group of chefs together for a day and keep them interested. However, the questions were interesting and the products that Mitchell & Cooper have in the their range are household names. Plus, we threw in a delicious Brazilian BBQ lunch cooked by Level 1 students at West London College using finest quality Aussie Wagyu and lamb rump, kindly sponsored by Meat & Livestock Australia – Bonzer in every sense of the word! It was a great opportunity for us to give the students a butchery demonstration using Mitchell & Cooper’s sensational Deglon® knife range”
Michael Dutnall, Executive Chef of The RAF Club, who took part, said: “It was a very interesting day. I learnt a lot about Mitchell & Cooper and their business plans and was very happy to pass on my knowledge of how we work. The result will make our collaboration much easier. I use KitchenAid all the time, I also have Bonzer® can openers in all of my kitchens, I even have a Nemox ice cream machine, which is another great piece of kit, also available from Mitchell & Cooper – It was great to meet the people behind the brands we use every day.
The Chefs’ Forum’s Fukushima Food Tour
It’s not everyday we get invited to ‘Go East’ and discover the wonder that is Japan, so when we got the call, we jumped at the chance, here’s what Chefs’ Forum Founder, Catherine Farinha had to say:
“I was nervous, I don’t mind admitting it. Going to Fukushima in Japan to visit the site of the 2011 nuclear disaster site was frightening but the closer we got the more I realised it was completely safe and the clean-up operation had been a huge success.
I was invited by The Ministry of Economy, Trade and Industry in Japan who were keen for us to witness and then report on how the Japanese nation has recovered from the nuclear meltdown. I saw this first hand not just in Fukushima but also in Tokyo. I extended the trip so I could further understand the Japanese lifestyle which is highly food-focused.
Over the last few years, we have been doing more and more work with Japanese ingredients by introducing them to British chefs who are very receptive to their heritage and skill. Japanese cuisine is popular in the UK but I wasn’t prepared for how little I knew about how Japanese culture and food fuse together. Indeed, it became clear as I travelled just how much Fukushima had devastated the Japanese food industry.
From the moment we got off the plane the whole world of what I knew about Japan was changed.
This fantastic trip was facilitated by Japanese food ambassadors Keiko Urakawa and Masaki Aosawa and we met at Haneda airport for my adventure culminating in witnessing the extraordinary clean-up work being done in Fukushima.
The reason for going there was not immediately obvious until I learnt that Fukushima Prefecture, basically a region or county, is similar to Kent in the UK. Fukushima is known in Japan as the ‘Kingdom of Fruit’. So, naturally, when the power station went into meltdown the whole area was devastated and evacuated and Japan lost much-prized food ingredients. It was this regeneration that both Kaiko and Masaki were keen for me to see.
However, after a 14-hour flight I was jet-lagged, hungry and need of something to eat. We went to a shopping centre on the way into Tokyo and had sushi and ramen. I need to put this into some form of context because the way it sounds does not do the beautiful, flavourful food we ate justice in any way. The equivalent restaurant does not exist in the UK. We ate the freshest sushi I have ever eaten with the most delicious tuna I could imagine along with bowls of ramen that completely transformed my opinion of this staple Japanese noodle broth. The food was all in front of us on mini conveyer belts, made popular in the UK by Yo Sushi! and others, but it still managed to be impressive. And this was just the first of many meals we ate that were transformative. If I say that you really have to visit Japan to appreciate just how good it is, you get the picture. I can try and describe what we encountered but I feel sure, I will fall short.
After a good rest at our base-camp hotel in Asakusa, a famous Tokyo downtown, and some rather fine street-side yakitori, we were ready for everything that followed.
Our first visit was to a Daikon farm in Aizuwakamatsu, an inland district of Fukushima, some 70 miles from the nuclear site. This really brought home to me the sheer scale of what happened in 2011. The disaster didn’t just affect the land around the actual nuclear site but a much more widespread area. We met Junichi Hasegawa at Hasegawa Farm to see his growing facility and learn how this much-revered winter icicle-shaped Japanese radish is grown and preserved.
Junichi is a 9th generation rice (Koshi-hikari), cabbage and Daikon (Mooli) grower and has a passionate and impressive field to fork story.
He was six when he started helping his father on the farm with bagging 30kg of rice at a time and driving the sleigh to carry the freshly harvested daikon. His three sisters also helped too.
His beloved father, Michi-no-eki died when he was 21 leaving him to take the reigns of the family business.
Through shadowing his father for a decade and a half he was well-equipped and experienced in cultivating, harvesting and storing his produce. In the winter months the snow-covered terrain acts as a natural cold store or larder to hold the daikon radish at a chilled temperature, under soil, until the spring.
In addition to daikon, Junichi also grows cabbage and edamame beans and supplies seven local restaurants with all the produce they could possibly wish for. In addition, he personally-delivers rice and produce to local schools, directly benefitting and nourishing the 110,000 strong local community of Aizuwakamatsu.
His rice is also used by local sake brewery, Takahashi Shosaku, just ten minutes down the road. We popped-over to the brewery to see where the magic happens and were delighted to see crates of the new batch being wheeled into vans for distribution across the prefecture and beyond. Plump spheres of cedar twigs (known as sugi-dama) were hung from the eaves of the brewery to signify the launch of the latest batch of sake – Again, another time-honoured custom (probably a religious offering to the gods) seen in the winter at sake breweries throughout Japan. As the sake matures over the course of the year and becomes more mellow and rounded, the cedar dries out and turns from vibrant green to deep brown.
Today, sugidama are not only put up by breweries, but are also a popular decoration for izakaya restaurants and sake shops. If you see one in the streets of Tokyo, you can be sure that the establishment cares about sake!
Takahashi Shosaku brewery lovingly creates the ‘local water’ loved by so many, sold in local sake shops and farm shops. Once the sake is brewed, the by-product, sake lees (likened to coffee chaff) is then returned to Junichi as a natural fertiliser to nourish his crops – There really is no wastage and all businesses, producers and growers club together to support each other, working in perfect harmony, which was so lovely to see.
We were really impressed when he told us that, like The Chefs’ Forum, he goes into local schools and colleges to talk about traceability, provenance and is existentially proud to tell the students that he produces six tonnes of rice a year (both for eating and sake production) and in addition, that he also grows cucumber in the summer as well as aubergine and edible chrysanthemum.
Junichi wants children to learn about the produce that surrounds them, so that the varieties and species will remind them of where they are from, acquire a sense of place and make them want to return to Aizuwakamatsu to enjoy them in the future – a true taste of home.
Junichi warmly invited us into his home, where we were very honoured to join his family at their traditional low, heated, table (Kotatsu) to share a family-style feast of ‘sweet fish’ cooked over charcoal on natural wooden sticks in sand, accompanied by edamame beans dressed in sake, dashi broth and garnished with roe. This is a delicious dish, traditionally enjoyed on New Years Day and said to boost prosperity and fertility.
We were then given some beautiful chrysanthemum squash as a parting gift to take away with us which was grown naturally when seeds fell from a Portuguese cargo ship, or so the story goes.
Everything in Aizuwakamatsu has a back story and is steeped in family history and surrounded by captivating stories and tradition.
The Hasegawa family also host regular ‘Food camp tours’, welcoming young chefs and tourists to Hasegawa Farm to let them try their hand at harvesting daikon, rice and cabbage from his 12 hectares of farmland. They also have the opportunity to sample delicious dishes, cooking-up a feast with his produce in his purpose-made ‘kitchen car’.
He has recently collaborated with French-trained Chef Manabu Sato, Chef Patron of local restaurant Teppanyaki Aizuya of who often wows guests with specially curated menus, championing Junichi’s fresh produce, married with delicious Fukushima Wagyu.
Junichi’s passion for top chefs showcasing his produce to guests participating in his food camps is clear to see, he said
“Chef Sato bakes the most delicious Fukushima vegetables of the day to create delicious dishes with the minimum amount of seasoning, largely carrot, Morning glory (a Chinese water spinach), my daikon turnip, turnip leaf, stick senor (mini stick broccoli), radish and sweet potato. He steams ginseng for two hours and his sweet potatoes are baked and the sweetness fully extracted, before he kisses them with special teppanyaki dressing. I want to give my guests the whole field-to-fork experience, so they know exactly where the food comes from, how it is harvested, then prepared to make a delicious fresh produce banquet.”
Junichii deems it his personal mission and responsibility to get more chefs involved in championing Fukushima produce, connecting people with agriculture and shouting about the wonderful natural flavours and the love and care that goes into growing and producing the prefecture’s rich larder.
All this joy, however, was a prequel to the main event: Fukushima Daiichi Nuclear Power Station. Nothing could prepare me for this and the emotions it brought up. Fukushima is the 3rd biggest prefecture or state – There are 47 prefectures in Japan.
Twelve years have passed since the 2011 Great East Japan Earthquake, Tsunami and resulting nuclear disaster and the prefecture of Fukushima is making steady progress in its reconstruction and revitalisation.
Fukushima has long been famous for its agriculture, known since old times as one of Japan’s premier rice-growing regions, also earning the prefecture the affectionate nickname of, ‘The Kingdom of Fruit’.
Fukushima’s agriculture suffered drastically after the earthquake and the nuclear power accident that followed, but as a result of safety measures implemented through national efforts, foods produced in Fukushima have been recognised as safe by the Food and Agriculture Organisation of the United Nations (FAO), as well as by many individual countries, and the prefecture’s exports are increasing. Japan hopes that more and more people will enjoy the safe and delicious produce grown in Fukushima for years to come.
Keiko and Masaki arranged for us to visit TEPCO’s Fukushima Daiichi Nuclear Power Station site, where we were given a fascinating private guided tour to showcase the clean-up work of the Tokyo Electric Power Company. TEPCO has started to keep fish and at its Fukushima No. 1 nuclear power plant to allay concerns about its plan to release treated radioactive water stored there in huge tanks into the ocean. Since we returned news has broken that this water will be released at Easter.
The clean-up team showed us around and explained that their main aim is to dispel public anxiety and instead to reassure the local community that they are working tirelessly in a huge operation to purify the contaminated water so that fish can thrive and negative environmental and health impacts are nullified.
Local residents and fisheries industry officials, who were worried about the scheme and damage to marine life caused by the release, suggested that the TEPCO team keep fish at the utility to demonstrate the safety of the water. This is what we went to see and it was impressive.
The water treatment process removes most radioactive substances, but not tritium, a rare and radioactive isotope of hydrogen with a half-life of about 12 years. The water is then diluted with seawater to reduce the tritium concentration to less than 1,500 becquerels per litre, one fortieth of the legal standard.
On experts’ advice, TEPCO has decided to culture flatfish and abalone on a trial basis, as both species can be readily caught off the coast of Fukushima Prefecture and grown easily. Preliminary farming started last March in seawater at the plant. In September 600 flatfish and 600 abalone were introduced and grown in the water. In a control/contrast experiment, where some are being raised in ordinary seawater, others will be grown in treated, diluted water containing tritium at the same level of the water that will be discharged.
The concentration of tritium and other substances in the fish are analysed, as are their growth rates, in two sets of tanks. TEPCO hope to counter negative publicity by showing that fish can grow healthily in the treated water. We were shown the healthy-looking red gills of an anaesthetised flounder to prove that the water has now been purified to a safe standard. However, further external auditing and accreditation by marine authorities is needed to instill faith in the local fishing and farming communities.
Having visited the site and seen firsthand the regeneration and cleanup process I was impressed with the work that has been done. There was a lot of pride in the team effort and I am excited to begin work on brining UK chefs to Japan to witness and taste the wonderful ingredients of this ancient part of Japan.
Back in Aizuwakamatsu, Junichi demonstrated the purity of the water by showing us photos of swarms of fire flies over his rice fields at dusk. He said that they are only attracted to pure water, so it is clear that there is no contamination in Fukushima’s water and he’s confident his crops are safe. This is a great natural sign that the future is bright for Fukushima, the largest rice-producing prefecture in Japan.
The nuclear disaster in 2011 led Junichi to lose confidence in farming, but he kept planting new crops in the hope that one day the soil would renew itself and his faith paid off. Contaminated layers of soil were removed and blighted tree bark, shaved-off. All of the toxic waste is being stored at a specialist facility under strictly controlled conditions.
Now that Junichi has confidence that his livelihood can continue he plans to create a seedbank to preserve the genes he needs to increase yield and resist disease. Seedbanks are also used to increase tolerance against drought, improve nutritional quality and the taste of crops.
We really enjoyed our food tour of Fukushima and all of the fantastic people we met, who are striving to reinstate ‘The Kingdom of Fruit’ back to where it was before 2011 on the global produce stage. We are so very grateful to Keiko and Masaki for giving us this once-in-a-lifetime opportunity to discover traditional Japanese food, regional specialities and meet such passionate producers.
We heartily recommend Fukushima produce and will be working on a chefs trip to visit the region in the coming months – Do let us know if you are interested in being involved.
Chef of the Week: Dane Watkins, Executive Chef at The Bodmin Jail Hotel in Cornwall
How long have you worked at your current restaurant?
I am lucky enough to say I started when the hotel first opened in 2020 after a £60 million refurbishment from a derelict Georgian prison.
Where did your passion for cooking come from and where did you learn your skills?
I always liked watching my nan cook for us in the summer holidays, she would create delicious food for myself and sister, from what it seemed, absolutely nothing. Watching her not cut her hands with knife skills she picked up; we thought it was awesome.
What do you enjoy most about being a chef?
I love the constant evolution of food. Shortages, seasons, trends, and crisis that keep the day to day completely different keeps me on my toes! But recently, I have really enjoyed conversing with customers after service about the meal they had, looking on it from the public’s ideas and input sometimes can help look past your ego and help a dish with that little something.
Name three ingredients you couldn’t cook without.
Salt, pork and celeriac.
Which piece of kitchen equipment couldn’t you live without?
Thermomix, I have an old one at home too!
What food trends are you spotting at the moment?
I think the rise of veganism has brought more of a climate conscious consumer to the greengrocer, meaning people are trying to eat more locally and seasonally, which is great! Macarons seem to be on the come-back after the choux bun war.
What do you think is a common mistake that lets chefs down?
The biggest mistake I’ve seen most great chefs do is not look after themselves. Terrible diet and poor work life balance. WLB is essential to have a clear head. I have almost burnt out trying to always be present, which adds a layer of stress at home, meaning you cannot relax in your own safe place, I’ve seen a lot of amazing chefs leave the industry due to this. Luckily my partner has more patience than most and she and helps far more than she should.
What is your favourite time of year for food, and why?
Autumn into winter. The best of the last tomatoes goes perfectly into hearty winter warmers Celeriac, swede, and Jerusalem artichokes have such better flavour in the cold months, when eating reminds me of lazy winter meals with my family when I was a kid.
Which of your dishes are you most proud of?
Our scallop dish is great, coriander velouté, shallot bhaji, curry emulsion.
How do you come up with new dishes?
I get the team together and our F&B Manager Charles Peto and tell them my ideas, then cook up a trial and change it as many times until WE are all happy with it.
Who was your greatest influence?
Richard Davies, an amazing chef, but also an incredible manager, I now know what stresses he was under and somehow always pulled our team of misfits together and outperformed day after day.
Tell us three chefs you admire.
Elly Wentworth, Dean Westcar and Catherine Lock – 3 chefs I was grateful to work with that are at the top of their game.
What is your favourite cookbook?
The Square V1.
Who do you think are the chefs to watch over the next few months?
Elly Wentworth and Tim Kendall. They are also hungry for culinary glory in the South West.
What’s been your favourite new restaurant opening of the last year?
Well, after The Chapel at Bodmin Jail… Edies, down here in Cornwall.
Adande Refrigeration Appoints Karl Hodgson as New Managing Director
Adande Refrigeration Limited announces Global Sales Director Karl Hodgson has been appointed as the Managing Director of the company, effective January 2023. Karl brings three decades of experience in the foodservice sector, together with an extensive knowledge of refrigeration, having been with Adande for 13 years.
Adande Group Executive Chairman, Nigel Bell: “As the Adande Group of companies continues to grow, it is important we continue to strengthen the leadership team in key company areas. Karl brings deep experience and proven commercial and management skills together with an unwavering commitment to the Adande Refrigeration business. He has served as a director with the company for several years. It is vital that we continue the explosive growth out of the COVID period and achieve our company goals over the next 24-48 months. The board believe that Karl is the right person to lead the business, known for its unique sustainable drawers, in delivering that. Karl will replace current Managing Director Ian Wood allowing Ian to focus his knowledge and expertise on Engineering and Development across the Adande Group of companies, including Adande Aircell Limited, where the growth of Aircell technology for powering open display retail cabinets is accelerating.”
Karl Hodgson, Managing Director: “I am very excited to take on this new challenge. and feel that Adande as a business is perfectly positioned to assist hospitality during 2023 in what is anticipated to be a tough year economically. Adande continues to excel producing and delivering sustainable refrigeration with a low lifetime cost. Our modular drawer units and open-display retail cabinets deliver significant energy reduction when compared with other popular market brands. Adande is proven to save operators £££s and this saving has never been so important for our industry. We have a dynamic UK sales team now reporting into newly appointed UK Sales Manager, Jackie Venn and a strong and committed dealer network in the UK. Over 40% of sales in 2022 were in overseas market and these sales continue to grow. I am very much looking forward to this next chapter. I’d like to thank the board and the whole Adande team for their support.”
The Chefs’ Knowledge Launches in Style
Top chefs, students from The Manchester College and invited guests celebrated the launch of The Chefs’ Knowledge at Ducie Street Warehouse in Manchester on Monday. All ingredients were kindly sponsored by Royal Greenland, Meat & Livestock Australia, Foie Royale and Dole Foodservice, the new name for our time-honoured friends at Total Produce.
The new book by The Chefs’ Forum took centre stage with an introduction by Catherine Farinha.
“Last year we celebrated our tenth-year anniversary,” she said. “This year we have launched our new book for student and junior chefs The Chefs’ Knowledge. We had a fantastic lunch at Ducie Street and were so pleased to welcome students at The Manchester College into the kitchens to cook alongside the chefs.”
Executive Chef of Ducie Street Warehouse Scott Munro, who showcased top quality Australian lamb rump steaks, kindly sponsored by Meat & Livestock Australia in his dish was delighted to welcome so many esteemed chefs and students into his state-of-the art open kitchen. He said
“This is a huge part of what we do at Ducie Street Warehouse, as our GM Takis has just said. We love working with local schools and colleges to inspire the next generation of chefs and hospitality professionals. It’s great to have so many fabulous chefs and students sharing our kitchens today – There really is a great buzz about the place – We’re hopefully going to be offering a couple of students jobs as a result of this fantastic event.”
Exose Grant, who cooked the fish course of the lunch using halibut from Royal Greenland, said:
“I get a lot out of these lunches and it was great to be involved in the new book. I hope that my story can help other chefs to have the confidence to enter the world of cooking. These lunches are always good for me. I get a lot out of them and its great to teach the younger ones coming through.”
Simon Wood of Wood Restaurant, said: “What a fantastic event! The Chefs’ Forum continue to pull out all the stops. I had a great time making prawn toasts with some fabulous prawns from Royal Greenland. They are such a great supplier. It’s always a pleasure to work with good ingredients and we chefs are always looked after at these lunches.”
Manuela Quesada and Maisy Downing led a team of budding young pastry chefs in creating two desserts that were served at alternate place settings to create a talking point at the table.
Check out the full menu here:
Starter
Simon Wood (Wood Restaurant)
Shiso Royal Greenland Prawn ‘Toast’
Fish Course
Exose Grant (MasterChef: The Professionals Finalist 2019)
Roasted Royal Greenland Halibut, Celeriac Three Ways,
Hispi Cabbage, Chive Oil and Beurre Blanc
Main Course
Scott Munro (Ducie Street Warehouse)
Sous Vide Australian Lamb Rump “Lancashire Hotpot”
with Red Cabbage Purée
Dessert
Maisy Downing (The Mere Golf Resort & Spa)
Egg Custard Tart with Madagascan Vanilla and Honey
Mascarpone Cream
Manuela Quesada (Trove)
Black Forest Gateau, Kirsch, Cherry, Pink Peppercorns and Chantilly
Wine Sponsored by Matthew Clark
Welcome Drink – Palmer & Co Reserve Brut NV Champagne
White – Gerard Bertrand Cigalus Organic
Red – El Enemigo Cabernet Franc
Christine Kenyon, Deputy Principal at The Manchester College, said: “In partnership with The Chefs’ Forum our students have unrivalled access to working with some of the UKs best chefs and opportunities to gain industry experience that equips them with the skills they will need when they enter the workforce. This event was a further example of how this partnership works and we were delighted to support it.”
Catherine Farinha concluded: “Whilst we’re in Manchester we’re also recording the audio version of The Chefs’ Knowledge at Manchester College using 3rd year actors from the drama department of UCEN. It’s a really exciting project that really showcases where we are going with chef education. We’re not satisfied with just a book. There are plenty of chefs who suffer from dyslexia and we want to give them something to listen to that helps them learn in a new way.”
Photography and film by www.johnscottblackwell.co.uk
Listen up! Chefs’ Education is Changing
We’ve just written a book for chefs. It’s called The Chefs’ Knowledge. It contains everything a student or junior chef needs to get a great start in the world of restaurants, hotels, pubs and catering. It’s stuffed with advice and recipes that really give any chef a cutting edge.
But, that wasn’t enough. We wanted to go further following the revelation of how many chefs live with debilitating dyslexia which makes reading hard and sometimes impossible. That made us ask the important question: how can we best serve these chefs with the education they need? The answer: an audio version of The Chefs’ Knowledge.
How does that work, exactly? Well, we thought about that and realised we couldn’t just have someone read out the recipes as they were written. We needed to go further and create something that would be interesting and educational to listen to. The result was a unique set of 100 scenes that bring the recipes in the book to life.
Our editor Chandos Elletson created the scenes, set in imaginary kitchens but based on real life, so that students could get a feel for the sort of scenarios chefs might face when they enter the profession.
“It was important to reflect real kitchens and real issues,” Elletson told The Chefs’ Forum. “I realised that reading a recipe out wasn’t the way. I needed something that got at the essence of the recipe so that listeners could get a sense of why it was important to learn this particular recipe and get a sense of the techniques behind them.”
To achieve this we teamed up with the Arden School of Theatre at The Manchester College, where we also have a Chefs’ Forum Academy on the catering side. 3rd year acting students took the scripts and rehearsed them before we recorded them in the new state-of-the-art studio facilities on campus.
“The results are amazing,” Catherine Farinha, publisher of The Chefs Knowledge, said. “The actors were incredible, and we’ve created something new, exciting and different that will enhance The Chefs’ Knowledge and give anyone who struggles with dyslexia an added bonus.
“However, it will also act as another resource for our Chefs’ Forum Academies and another reason for Colleges to get behind what we’re doing which is effectively building a bridge between learning and industry.”
Not only did this exercise set out to benefit junior chefs, but it also gave valuable ‘live brief’ work experience to the students at UCEN.
Rachel Austin, Acting Lecturer and Audio Producer at the Arden School of Theatre managed the project brilliantly. She cast the recipe scenes to her entire class of 3rd year BA Hons Acting students and guided them through recording and producing the audiobook, step by step.
“This has been a fantastic opportunity for my students to see the whole process of creating an audiobook from start to finish. As actors, they may normally only see the finished scripts and not the work that goes into writing them. The fact that we’ll be benefiting the hospitality and catering department within The Manchester College and in colleges across the UK, makes this work even more worthwhile.”
Please register your interest in purchasing a recording of the audiobook to accompany the printed version of The Chefs’ Knowledge by emailing catherine@redcherry.uk.com
Chef of the Week: Nick Hodges, Executive Chef at The Greenbank Hotel in Falmouth
How long have you worked at your current restaurant?
Just shy of 9 years, 4 years as head chef of the Greenbank, 5 years as group executive chef, looking after the Greenbank Alverton, Penventon and Working Boat Inn.
Where did your passion for cooking come from and where did you learn your skills?
My gran, Alice, was a big influence when I was young, she was the private cook to a local estate- I have fond memories of pastry making and she always seemed to have a roast chicken on the go.
I was not a big fan of school, but during this time I had a part-time job at a local hotel. I always loved (and still do) the creative and artistic side of the kitchen and the chefs. One day a chef went ill and I was thrown in to help- I loved it , then the chef recommended catering college.
From college I was fortunate to work with a young, French chef, I wasn’t to know that that chef would come to earn multiple Michelin stars and define my skills and passion for food – Thank you Jean Christophe Novelli.
What do you enjoy most about being a chef?
I love food, and everything that goes with it, but specifically love the people; they drive me to stay motivated and constantly improve. You cannot beat the vibe of a busy kitchen, it’s like nothing else.
Name three ingredients you couldn’t cook without.
Crab and shellfish in general. Spinach, I sneak it into lots of dishes, especially at home with the family. Garlic; fresh, smoked, black- Just love it!
Which piece of kitchen equipment couldn’t you live without?
My Chantry knife sharper, I have never been good with a steel. I have tried every type and shape so 20 years ago I brought the Chantry, I’ve had it ever since.
What food trends are you spotting at the moment?
Slow cooks, overnight roasts, utilising secondary cuts and both meat and fish. Chefs are needing to work cleverly, more than ever before, as the food cost increases are forcing us away from the more obvious main cuts and ingredients.
What do you think is a common mistake that lets chefs down?
The most common mistake I see and witness when eating out is knowing when to stop (adding elements to a dish.) Most often is less is more, perfect what is needed don’t complicate things with all the extras.
What is your favourite time of year for food, and why?
Autumn is my favourite time of year. Transitioning from the warmth of early autumn, which in Cornwall still means an abundance of amazing produce into the comfort of early winter, when we all change tack.
Which of your dishes are you most proud of?
I do make a great meringue. Sounds strange but chefs struggle with meringue. I made it every day for years when working with Jean Christophe, so I think its stamped on my brain. I make a celebrational giant meringue sandwich for dinner parties, it looks amazing, it’s fun. Food can often take itself too seriously.
How do you come up with new dishes?
I still love food, always have. I have the family tea planned before I have breakfast. I am always experimenting with ideas. Most new dishes are now modern adaptations of the classics, I think its impossible to create something truly unique anymore. I am enjoying working with new vegetarian and vegan products.
Who was your greatest influence?
As said previously, looking back Jean Christophe made a huge impression on the young me. His attention to detail and drive was infectious.
Tell us three chefs you admire.
I was sad to see Richard Shepard pass, he was a true legend. It’s hard to define names, I admire all chefs, it’s a hard profession and everyone who chooses to make their living from it deserves respect.
What is your favourite cookbook?
Anton Mosiman’s, ‘The Art of Anton Mosiman,’ made a big impression on me when I was younger. It was literally art on a plate. We wouldn’t get away with it anymore, but I have always loved the marriage between art and food.
Who do you think are the chefs to watch over the next few months?
I really like what Clare Smyth is doing at Core. It’s on my radar for next year.
5 Chefs. 1 Great Cause – Chefs Dinner at Deer Park Country House in Devon
4 of our Chefs’ Forum Academy female chefs are taking part in an early celebration of International Women’s Day in March. Cindy Challoner of Coleg Gwent; Lisa Goodwin-Allen, of Northcote; Charlotte Vincent, Indigo Hotel and Elly Wentworth of the Angel in Dartmouth will be part of a five-strong female brigade cooking a special dinner to raise funds for Hospitality Action.
The chefs will be supported by female students from Coleg Gwent and Exeter College in honour of International Women’s Day.
The 6th March evening event at Deer Park Country House in Honiton, Devon also features chef Olivia Barry of Adelina Yard and is being hosted by Great British Menu alumni Jude Kereama, Chef Owner of Kota and Kota Kai.
Guests will be treated to a canapé and drinks reception and a six-course meal with wine whilst hearing from the chefs first-hand during an entertaining Q&A.
The six course exclusive dining experience includes a delicious homemade cheese course prepared by the award-winning brigade from The Newt in Somerset.
For more details visit the Hospitality Action website: CLICK HERE
Chef of the Week: Sean Sjoholm, Head Chef at New Yard Restaurant in Helston
How long have you worked at your current restaurant?
I have worked at the New Yard Restaurant for about 18 months.
Where did your passion for cooking come from and where did you learn your skills?
I trained at Cornwall College Camborne campus and my passion is heavily influenced by the nature around me.
What do you enjoy most about being a chef?
The creativity and camaraderie of the people I work with.
Name three ingredients you couldn’t cook without.
Butter, proper sea salt and when I’m home: crispy onions – They can go on anything!
Which piece of kitchen equipment couldn’t you live without?
Despite all my knives I’d be lost without my fish slice.
What food trends are you spotting at the moment?
Sustainable and ethical cooking. Cooking what’s growing around you and isn’t damaging the planet.
What do you think is a common mistake that lets chefs down?
Overcomplicating and over-garnishing, trust the flavours in your food.
What is your favourite time of year for food, and why?
I love spring, so many forgeable plants and seeing everything spring back to life.
Which of your dishes are you most proud of?
Our lobster with lardo dish is a big favourite of mine, also the cured monkfish with its own liver is a standout.
How do you come up with new dishes?
Easy! Take a walk through our walled garden and see what’s ready to harvest.
Who was your greatest influence?
Everyone you ever meet influences you in some way, everyone can teach you something you didn’t expect.
Tell us three chefs you admire.
- Jordan Bailey
- Ana Ros
- Charles Michel
What is your favourite cookbook?
At the minute is the Noma 2.0 book, creativity off the scale.
Who do you think are the chefs to watch over the next few months?
Dan Cox at Crocadon Farm, Rich Adams at Argoe in Newlyn and obviously the team at the New Yard!
What’s been your favourite new restaurant opening of the last year?
Not a new restaurant per se, but 45 Queen Street in Penzance have had a big refurb and have been putting out some great food this year.
Hospitality Welcomes the Launch of Registration for HRC 2023
Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2023 edition, taking place on 20-22 March at ExCeL London.
Hospitality business owners and managers will have the opportunity to explore quality suppliers from across four distinct show areas – food & drink, professional catering equipment, hospitality tech, design & décor – providing everything needed to update and elevate their front- and back-of-house offering.
The Pub Show @ HRC will return bigger and better for 2023, featuring an all-new partnership with the British Institute of Innkeeping, who will be offering drop-in sessions and presentations providing much needed and valuable expert advice as part of ‘Helpline Live’.
Steve Alton, CEO of the British Institute of Innkeeping (BII), comments: “We are hugely looking forward to attending the show and meeting industry colleagues to share the BII’s passion for our vital and vibrant pubs.”
HRC will once again be taking place alongside IFE, International Food & Drink Event and IFE Manufacturing, giving visitors the opportunity to discover thousands of innovative food & drink products and learn about the latest trends in food production, packaging and NPD.
Plus, the show will be partnering with IFE to launch ‘Drinks @ HRC & IFE’, a single, central location for visitors to source drinks products from alcohol and low/no to soft drinks to hot beverages.
Cumulatively, the co-located shows will welcome more than 25,000 leading industry buyers and over
1,500 innovative suppliers across a wide range of product categories.
A new addition for 2023 is Chef HQ, curated by Chef Publishing: a networking hub and demo kitchen where leading chefs from the UK and Europe will be taking to the stage to demonstrate culinary tips and techniques, host deep dives into key dishes and cuisines, and discuss the latest trends and challenges affecting commercial kitchens in 2023 and beyond.
Confirmed chefs for the stage include Andrew Wong of Restaurant A. Wong, Tom Phillips of Restaurant Story, Launceston Place Chef Patron Ben Murphy, and legendary pastry chef Frédéric Bau, with many more due to be announced in the weeks to come.
Jonny Dillon, General Manager of The Great Shefford, comments: “HRC is a fantastic day to enjoy. The brilliance of meeting new suppliers, seeing new trends in the market, finding innovative new products, learning from the biggest and best in hospitality with shows and talks. I can see me and my team there every year.”
An industry-leading seminar programme
Visitors to HRC 2023 will have access to over 100 free-to-attend content sessions, discussions, demonstrations and more, covering some of the latest industry trends and topics and featuring leading figures from the worlds of foodservice and hospitality.
The show’s Vision Stage, designed by Harp Design, will highlight trends and all-important issues impacting the hospitality and foodservice sectors, with must-attend sessions with dynamic industry leaders and an exclusive keynote with HRC’s 2023 Chef Ambassador Monica Galetti.
Meanwhile, the Tech X Stage will be a focal point for everything hospitality tech, with discussions on how front- and back-of-house technology can increase profits, provide key insights and enable a more seamless experience for both employees and customers.
Alongside the industry leading seminar programme, visitors to the show will have the opportunity to learn from key association partners and hospitality professionals with features like Ask the Expert from the Foodservice Equipment Association (FEA) and Helpline Live from the BII, a chance for pub, bar and hospitality business owners to meet with a range of industry experts and consultants to gain bespoke advice and solutions for their business.
Keith Warren, Chief Executive of the FEA comments: “The FEA are delighted to be the official sponsor and to be partnering with HRC once again for 2023. All types of equipment have a critical role in ensuring effective foodservice delivery, the Professional Kitchen section is vitally important as the leading UK exhibition for the sector.”
Celebrating talented chefs
HRC will once again take place alongside historic chef competition International Salon Culinaire, which sees chefs putting their talents and knowledge to the test across a number of live and skills competitions across the three days of the event.
Salon Chef Director Steve Munkley comments: “Next year’s event is set to be another fantastic edition of HRC and International Salon Culinaire, attracting everyone from the UK’s leading chefs to the next generation of culinary superstars. Live competition is a great way for chefs to challenge themselves, meet industry peers and stand out from the crowd and I can’t wait to see what this year’s competitors produce.”
Alongside popular returning competitions like the Mystery Basket Grand Prix, the Alaska Seafood Masters competition, the Apprentice Challenge, the Stadia team event, and Salon’s mainstay pasta and cheese challenges, next year’s edition will see a new challenge for the Craft Guild of Chefs Team of the Year, in partnership with Waitrose & Partners, new official meat partner in the form of Alliance NZ, which will be bringing its prestigious Lumina Lamb Competition to the show, and a new online training competition for chef lecturers in partnership with The Grande Cuisine Academy.
Hotel, Restaurant & Catering (HRC) will return to ExCeL London on 20-22 March 2023 alongside IFE, International Food & Drink Event, IFE Manufacturing, The Pub Show @ HRC, and International Salon Culinaire. To learn more about everything happening at the event, and to register for your complimentary trade ticket, visit hrc.co.uk.
