Chef of the Week: Leon Lewis, MasterChef Contestant & Cook with Leon in Swansea

How long have you worked at your current restaurant?
I currently cater for private dinning and one off events and kitchen take overs. I have been doing this for a round a year so far since my episodes of MasterChef aired on TV.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my parents and family, being Asian every family event always involved food and lots of it! My parents owned a takeaway and I often helped my father in the takeaway and watching the way he cooked and the passion he put into every dish really got me excited about food. I am totally self-taught and spend most my spare time watching all kinds of cooking programmes and reading cooking books.

What do you enjoy most about being a chef?
The most enjoyable part of being a chef is the joy on the faces of your customers, friends and family, knowing that you have made someone happy with what you have created is the best thing for me.

Name three ingredients you couldn’t cook without.
Wow how do I pick only three ingredients?! If I had to then garlic, I love garlic, chillies to keep things spicy and ginger. Simply the flavour and aroma you get from the combination of these three together is amazing and they are so versatile.

Which piece of kitchen equipment couldn’t you live without?
The one piece of equipment I couldn’t live without would be my wok, again for its versatility and size you can do almost anything in a wok.

What food trends are you spotting at the moment?
Recently due to social media there are more food trends than ever before. I am seeing trends about plant based food and street food is also very big right now, but the most important trend right now would be zero waste. It’s important we all learn to do more with the ingredients we have and do what we can to lower our impact on the planet.

What do you think is a common mistake that lets chefs down?
The most common mistake chefs make is when you try to overcomplicate a dish or recipe and try to be too inventive, sometimes the simplest dishes done well are the best.

What is your favourite time of year for food, and why?
I favourite time of year for food is summer. Not only do we get the best of fruit and vegetables like strawberries, cherries, aubergines, tomatoes, carrots and courgettes you can eat them in the sun and get that BBQ going.

Which of your dishes are you most proud of?
I am usually proud of most of my dishes but the dish that I have had the best feedback from recently has been the duck starter I created for my most recent event, and I also used it in a Chefs’ Forum masterclass at Gower College. The dish is a take on classic duck pancake rolls from a takeaway but elevated to a restaurant dish. The duck is cooked in a water bath with all the Asian spices then pan fried for that crispy texture, with a spiced plum sauce on a bed of pak choi, spring onion and cucumber garnish.

How do you come up with new dishes?
Usually when my wife says this is all we got in the fridge so make something. On a serious note my style is to incorporate Asian flavours into more classic dishes or turn a humble Asian dish and elevate it. When I am creating new dishes I play around with different flavour combinations and add similar flavourings from more exotic parts of the world, the simplest way to explain this would be a salted caramel, to put an Asian twist on the classic salted caramel we replace the salt with something like miso paste or soy sauce. Replacing the standard salt with an alternative that will change the dish but still be recognisable as a salted caramel.

Who was your greatest influence?
From a young age my greatest influence was my dad, he introduced me to food and a work ethic that would be hard to understand unless you saw. He worked tirelessly 6 days a week but would always find time to show me how he made his food and talk about the art of cooking.

Tell us three chefs you admire.
Questions like this I find it impossible to choose as there are so many chefs I have watched and read about. Referring back to being self-taught I think back to inspirations and some of the first chefs I ever saw on TV that caught my imagination. I would watch amazing chefs on TV like Keith Floyd, Jamie Oliver, Gordon Ramsay and Tom Kerridge but one that stands out for me from a young age is Ken Hom being one of the first to demonstrate Chinese cooking on  mainstream BBC TV he quickly became my hero.

What is your favourite cookbook?
The one book that stands out is Ken Hom’s East Meets West book this book was the first book I ever saw that had any kind of fusion style and again from the great man Ken Hom. I was always going to lean towards one of his books.

Who do you think are the chefs to watch over the next few months?
How do I keep the answer to this question short?! There are many many chefs out there at the moment doing amazing things but a few that stand out to me and I really want to publicly praise for what they do in different ways. I think Simon Wood is definitely a chef people should keep an eye on, some of the dishes he created have been amazing and he is sure to get a Michelin star. Big mentions also to Budgie Montoya, I know Great British Menu was disappointing for him but he is amazing and also in the same vein is Rex De Guzman the food they create and the messages and values they stand for are amazing, and simply for the Chinese fusion food big mentions to Shirly Chung.

What’s been your favourite new restaurant opening of the last year?
My favourite restaurant opening recently has to be a small independent Chinese restaurant that only seats a max of 20 people a family run business that again sticks to making the simple things amazing, its Chinese/Cantonise food done really well, it’s called Chinese Deli, I would eat there everyday if I could. There are many places like the China Deli all around the UK, I would really encourage people to go in search of them not only to taste authentic Chinese cooking at its best but help the little guys out there trying to make a living in these difficult times.

Chef of the Week: Mark O’Brien, Head Chef at Samphire in Whitstable, Kent

How long have you worked at your current restaurant?
I have been the Head Chef of Samphire for just under a year now.

Where did your passion for cooking come from and where did you learn your skills?
I was always enthusiastic about food. But it really grew during my teenage years cooking for friends and family.

What do you enjoy most about being a chef?
I love the collaborative, team sport essence of it. Everyone pulling together each day to make the restaurant happen. It can be really exciting.

Name three ingredients you couldn’t cook without.
I love the smoked prawns we get from PH Fish. They’re the go to make the smoked prawn butter on our Mussel dish. Dashi powder is used a lot here to season our stocks and sauces. But at home I can’t go long without spring onions. I put them in everything!

Which piece of kitchen equipment couldn’t you live without?
Our Portico Grill from Country Fire Kitchen is amazing. It totally revolutionised how we cook here. We couldn’t do what we do with our meat and fish specials without it.

What food trends are you spotting at the moment?
I think people seem to be moving away from the long menus of small sharing plates into preferring large format main courses that are split between two to three people. Big cuts of beef on the bone or flat fish like halibut or turbot.

What do you think is a common mistake that lets chefs down?
Not realising that what makes a great dish is the sum of a lot of good decisions not just the final seasoning on the plate. Good ingredients, well treated, well stored, everything cooked and prepared and seasoned properly all coming together.

What is your favourite time of year for food, and why?
I love cooking in late spring, early summer. Everything is fully in the growing swing. There’s a huge abundance of everything at the market. Everything is brightly coloured and tastes great. Grilled food goes so well with everything that’s in season now. Vegetables, meat, it’s just so easy to make incredible food around then.

Which of your dishes are you most proud of?
Our Creole mussels at Samphire are probably my proudest dish. It is a real example of my time spent cooking in the USA and of how I like to cook. The finishing prawn butter is a really great touch if I can say.

How do you come up with new dishes?
I tend to look at what meat we are breaking down at that time and build a vegetable garnish around that. Whether that is sprouting broccoli to go with confit hogget or haricot vert with grill flank of beef.

Who was your greatest influence?
My greatest influence is most certainly Robin Gill and all of the chefs I worked with during my time in his restaurants.

Tell us three chefs you admire.
The three chefs I admire most would have to be Angie Mar, David Chang and Christian Puglisi.

What is your favourite cookbook?
The book I return to again and again for techniques and ideas is Relae by Christian Puglisi.

Who do you think are the chefs to watch over the next few months?
I think Tomos Parry’s new Restaurant Mountain is going to be a great addition to London and to his other two Brat sites.

What’s been your favourite new restaurant opening of the last year?
Manteca is an incredible restaurant and one that I think we really stand the test of time.

www.samphirewhitstable.co.uk

Come on Now, Let’s Focus on Royal Greenland Fish & Shellfish Species!

Bringing a product to the UK hospitality market can be a tough assignment. A large part of the problem can be knowing what chefs and buyers are looking for, expecting and even how they perceive those needs.

This time it’s all about fish, fish chefs and what they think of top-quality Royal Greenland seafood species, which dishes they’re cooking with them, where they are buying fish…you get the general idea.

That’s where a bespoke Focus Day can help shape marketing, communications and trade advertising campaigns before they even begin.

Randall Jennings, Managing Director of Royal Greenland UK was delighted to host the event held at West London College, he said

“We’re using this as a great opportunity to get high quality seafood products into some great UK kitchens.  At Royal Greenland we pride ourselves on maintaining ocean to fork connection with every element of the supply chain; from our trawlers, to processing, distribution and most importantly our UK chefs who champion our fantastic produce in their menus.”

This is a great example of the way we are assisting with branding strategy and product development for Royal Greenland by utilising our huge chef network to achieve maximum awareness.

We don’t start with an advertising campaign. We start with gathering a focus group of expert chefs in the required market segment to harvest valuable market intel and insight and its very effective.

On the 24th May at West London College we held a special focus group where 25 top fish chefs got together to learn and discuss everything there is to know about Royal Greenland and the species of seafood they supply.

The purpose of the day is not solely to promote Royal Greenland. The purpose is for Royal Greenland to learn about how UK chefs perceive imported frozen seafood and how they use it in their kitchens.

To achieve this, we have to invite the right chefs and create an environment where they can learn and give feedback in a relaxed, but structured way. Our association with leading catering colleges and our Chefs’ Forum Academies are the perfect place for that.

Our specially selected group of chefs from leading seafood chains and upmarket restaurants will get together for a jam-packed day of activity including:

• Getting an understanding on how Chefs & Exec Chefs see/use seafood in their restaurant/chains and what’s important for them
• Engage in a soft introduction to Royal Greenland and seafood species portfolio
• Enjoy a short session on prawns
• Work on a qualitative (focus group) and quantitative data (questionnaire)

Utilise the day as an opportunity to train the current and next generation of UK chefs on the correct preparation methods to serve Royal Greenland fish and shellfish species through serving the culinary guests a fantastic buffet of lobster, crab, prawn, cod and halibut, all made and served by Royal Greenland Development Chef, Jan Zoutenbier, with the students at West London College.

If you are interested in taking part in one of our Focus Groups please let us know.

To book a focus group for your foodservice brand, talk to us! Contact catherine@redcherry.uk.com

Oodles of Pastry Talent on Display at West London College

Private Members Clubs Chefs’ Competition Time

Boodles Club took home the winners prize in the 2023 League of Club Chefs’ Town and Country Fine Foods Pastry Challenge Cup held at West London College on Tuesday.

17 year old Mia Tang beat Lorna Songhurst from White’s and Fern Lawrence from The Garrick Club to win an all-expenses trip to Felchin Chocolate in Switzerland plus money to spend. Two further chefs from the RAF Club and Bucks Club were finalists.

Jerome Dreux, Sales & Development Chef with Town and Country Fine Foods explained why the panel of judges went for Mia’s final flourish.

“The competition required preparing a classic Apple Charlotte and a dessert of choice using Felchlin chocolate. Mia’s dessert showed a lot of skills with some delightful chocolate tempering, was just the right size and would have been a perfect dish to serve in any setting.”

Chef Michael Dutnall, Executive Chef at The RAF Club, who organised the competition, said:

”The level of skill improves each year and this year was no exception.”

If you are interested in a course in hospitality and catering at West London College apply now: wlc.ac.uk/catering

Chef of the Week – Jason Howard, Culinary Consultant in London

How long have you worked at your current restaurant?
I have been working as a Culinary Consultant for the past 6 years at Chef Jason Howard.

Where did your passion for cooking come from and where did you learn your skills?
I fell in love with cooking, when I started cross training at the Tamarind Cove Hotel where I was a porter.

What do you enjoy most about being a chef?
Hear & seeing guest enjoying their meals, and being able to create amazing new dishes & concepts.

Name three ingredients you couldn’t cook without.
Clove, garlic and scotch bonnet.

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

What food trends are you spotting at the moment?
That less is more.

What do you think is a common mistake that lets chefs down?
Their preference.

What is your favourite time of year for food, and why?
I like spring, this is because of the bright colours and herbs that come out in full and that can be transferred to the plate.

Which of your dishes are you most proud of?
That would have to be my refined jerk chicken dish – Where all the elements are present but the look and the textures and all different, but with the same amazing taste.

How do you come up with new dishes?
I tend to prep & come up with different random components and they would just sit there till the perfect dish are idea comes to mind.

Who was your greatest influence?
The history of my cuisine!

Tell us three chefs you admire.
Urvin Croes in Aruba, Mike Reid and Clare Smyth.

What is your favourite cookbook?
Larouss Gastronomique.

Who do you think are the chefs to watch over the next few months?
Wouldn’t have a clue to be honest!

What’s been your favourite new restaurant opening of the last year?
M in Canary Wharf.

www.chefjasonhoward.com

You Heard it Here First – The Chefs’ Knowledge Audiobook – AVAILABLE NOW

In a first for the chefs’ profession The Chefs’ Knowledge has gone audio. We broke new ground with our first ever book for junior chefs and now we’ve gone one step further by releasing a new audio version that takes the project in a completely new direction.

The Chefs’ Knowledge Audiobook is now available to buy on Spotify and Google Play and soon to be many more!

Buy your copy now:

Google Play CLICK HERE
Spotify CLICK HERE

The Chefs’ Knowledge contains interviews, advice and expert knowledge as well as dramatised working professional recipes for the 100 dishes every chef should know. The new audio version is a collection of 100 scenes that brings the book to life, all acted out by 3rd years students from the Arden School of Theatre at UCEN Manchester.

Catherine Farinha, publisher of The Chefs’ Knowledge explained: “We wanted to do an audio version of The Chefs’ Knowledge for a number of reasons. Chiefly because dyslexia is widespread in kitchens and a lot of chefs, especially juniors, can be at a real disadvantage because of it. However, we didn’t want to just record recipes being read out. So, we came up with something new. Our editor, Chandos Elletson, used to work in Film and Television and he wrote a few test scenes that made the recipes into little dramas. We got these acted out by real actors and they came alive. And that became the format for the new audio version.”

Elletson told The Chefs’ Forum: “What we’ve done is very unusual. We took the 100 Dishes that Every Chef Should Know idea and turned it on it’s head. What you have in the audio version are 100 imaginary scenes where junior chefs learn about dishes on the menu of a fictitious hotel. One of the examples I wrote was a scene where two honeymooners wanted to know the recipe for the granola they enjoyed at breakfast. So the head chef goes to their table and explains it. It brings the recipe alive in a way that is relatable and that’s the secret of what we’ve done. We’re hoping this really resonates with listeners who can learn by enjoying some dramatic scenes rather than listening to dry recipes.”

The Chefs’ Knowledge Audio Book is available on all major audiobook platforms at £14.99.

You can also purchase the hard copy of The Chefs’ Knowledge – The Modern Culinary Repertoire HERE.

Chef of the Week: Justin Llewellyn, Executive Chef at Parkgate Hotel in Cardiff

How long have you worked at your current restaurant?
We opened the hotel and the Sorting Room Restaurant in October 2022. The hotel is a part of the Celtic Manor Resort Collection. Our restaurant is to be somewhere you can completely relax and enjoy some fantastic food with good company.

Where did your passion for cooking come from and where did you learn your skills?
I have been in catering all my life my parents run a hotel B&B and I use to cook breakfast for the guests from early age. I studied at Colchester Avenue, Cardiff for 3 years to develop my skills further.

What do you enjoy most about being a chef?
As a chef every day is different you’re always learning. You have the opportunity to create new dishes, experiment with unique and quality ingredients. Culinary arts is an amazing field for individuals who want to showcase their creativity through food.

Name three ingredients you couldn’t cook without.
Salt, butter and garlic.

Which piece of kitchen equipment couldn’t you live without?
Thermomix – We use this piece of equipment every day, it is like having a second chef in the kitchen, it’s very versatile.

What food trends are you spotting at the moment?
Although arguably the biggest food news of the past year was the rising cost of food, which will no doubt continue to have an impact on 2023. There have also been advances in plant-based products, reducing food waste, and functional food and drink that may give everyone something to look forward to in the new year.

What do you think is a common mistake that lets chefs down?
Over complicated food with too many ingredients.

What is your favourite time of year for food, and why?
Spring time with lamb and spring vegetables, coming out of winter into spring is a wonderful time of the year.

Which of your dishes are you most proud of?
My beef wellington is my signature dish it has been on the menu since we opened the restaurant.

How do you come up with new dishes?
My menu is ingredient driven when writing our à la carte menu looking at seasonal British produce. We aim to work with as many local producers and suppliers as possible, exceptional products are key. We keep the menu concise to ensure that everything is fresh and made from scratch.

Tell us three chefs you admire.
Marco Pierre White, the youngest chef to have won 3 Michelin stars. Michel and Albert Roux – The Roux brothers opened Le Gavroche in 1967 and awarded 3 Michelin stars.

Over the last 40 years, Britain’s culinary scene has transformed. The 21st century sees a nation proud of its acclaimed chefs; there are successful restaurants the length of the country, with hundreds of them boasting awards and accolades. Yet, when Michel and Albert Roux established the Roux Scholarship in 1983, there were just 33 Michelin-starred restaurants in the Michelin Guide in Great Britain and Ireland.

What is your favourite cookbook?
White Heat by Marco Pierre White.

Who do you think are the chefs to watch over the next few months?

• Gareth Ward,  he won 2 Michelin stars in 2022.
• Nathan Davies at SY23.
• Adam Handling at the Michelin star Frog Restaurant and Ugly Butterfly in Cornwall.

What’s been your favourite new restaurant opening of the last year?
In 2022, Ynyshir was awarded 2 Michelin stars, the first restaurant in Wales to achieve this. In June 2022 Ynyshir was placed as number 1 in the UK at the National Restaurant Awards.

www.theparkgatehotel.wales

Chef Tom Green Talks Chef Life and Mental Health at South Devon College

It’s Mental Health Awareness Month and we have begun a campaign to educate the chefs of the future, that it is paramount they get their heads in the right place early in their career. Without a proper mental foundation the life of a chef is hard and tough. With the right mindset the challenges of chef life are easy to spot and simple to navigate.

There was a time in the not too distant past when chefs welcomed the rigour of the job and took pride in the exhaustion and mental toll that came with the badge of being a head chef. Those days are over and a lot of the chefs who went on that journey are either gone from the industry or regret it. Why?

The tough guy image of burnt-out chefs was a familiar sight from the 1990’s onwards but as mental health professionals know only too well you can only keep it up for so long before something cracks. Chef Tom Green knows all about it. He’d been there, bought the T shirt and worn it.

So, how should you approach being a chef when you are just starting out?

Tom Green visited a group of 30 students at South Devon College this week to deliver a guest lecture on his career to date and share with them some ‘lived experience’ mental health tick boxes to be aware of.

Professional kitchens are stressful, fast paced, hot and noisy. It’s good to know that in advance so you know how to prepare. Kitchens are also places full of egos and an environment that can be anxiety provoking, physically and mentally demanding and come with unsociable hours.

Further, the life of a chef messes with your work life balance and can have a serious effect on self-esteem. This is due to having to be as good as your team all the time. Add in the aspects of failure, poor social media reviews and critical press and you’ve got the makings of a downward spiral into substance and alcohol misuse.

Enough to put you off? It’s not the end of the world. Identifying the kitchen and the chefs you want to work with and respect is the first part of the equation of finding lasting jab satisfaction.

Here’s Chef Tom Green’s checklist for success:

• Find a place you enjoy working that aligns with your own values
• Eat properly
• Drink plenty of water
• Sleep
• Fresh air
• Exercise
• Be kind to yourself
• Be kind to others
• Don’t be afraid to ask for help
• Stress/recognise the triggers
• Find a way to deal with that stress, it is never one size fits all
• Minimise alcohol consumption
• Refrain from self medication with pain killers and other substances

Also, and this is really important. Remember that there are kitchens to work in that are far away from the stress, turmoil and heat of battle that are characterised by TV shows.

What type of chef do you want to be?

Find an employer who reflects your personal ethics and working style.

Aside from restaurants and hotels you can work in any of the following areas:

• Events
• Pop Ups
• Private Chef
• Ski chalets
• NHS
• Educatering
• Teaching
• Contract Catering
• Street Food
• Yachts
• Development Chef
• Television

He concluded: “The sky really is the limit, but just make sure you look after yourself and others on the way up there.  If someone had told me when I was sitting where you are now, that I would have cooked for some of the amazing people I have had the privilege to cook for, even King Charles and Queen Camilla, then I would never have believed them, but I did and you can too.”

Film & photography by Carlos Farinha.

A Dream Lunch for Steak-loving London Chefs

We took over Omnino Steakhouse in Leadenhall Street, London on Monday 15th May to introduce London to the joys of Aussie Beef matured in an Italian ageing machine and cooked by a group of Brazilian chefs. 60 invited guests got their fill of some of the best steaks in the world.

It’s the sort of thing we’re becoming known for at The Chefs’ Forum and you can expect an invite to a city near you soon because we’re taking the concept on the road.

Here’s what happened. The Aussie Beef Mates Meat Feast featured an incredible array of steaks from down under:

JBS Aberdeen Black (Angus)

• 120+ Day Grain Fed Ribeye
• 28-day aged 120+ Day Grain Fed Ribeye
  
• 120+ Day grain Fed Sirion
• 28-day aged 120+ Day Grain Fed Sirloin

AAco Westholme Wagyu

• 350-Day Grain Fed Picanha
• 28-day aged 350-Day Grain Fed Picanha

Stockyard Wagyu

• 400-Day Grain Fed Bavette

All these steaks, except for the bavette, were matured in a state-of-the-art Stagionello® dry ageing machine to specific settings. The Stagionello allows chefs to preset maturation to a pre-programmed PH, humidity, temperature and ventilation during the ageing process. It sounds complicated but it really isn’t.

Evandro Bottecchia, Head of Sales at DCI Maintenance Ltd, who supplies Stagionello®, said:

“The Stagionello® machine is a unique system for processing food transformation that uses PH control for meat maturation. It is possible to mature meat in a safe and controlled environment for up to 360 days without the use of any additives throughout the process.

It was great to work with Stephen and team at Meat and Livestock Australia to film the ageing process over the last four weeks and the results on the day were simply delicious.

“It is the only device of its kind which has a cold-flavouring system that uses no heat or combustion. This conserves all the properties of the food and results in zero toxic residues.

“The Stagionello® uses a homogenous ventilation system that can result in a 14% loss of moisture during the curing process and comes with a training course and a scientific consultancy.”

The chefs also got to try a wet-aged version of each cut – The room was split as to which they preferred, but it was an excellent opportunity to showcase the latest technology in dry ageing, compared to the flavour achieved with wet ageing.

The steaks were cooked to perfection by the assembled Brazilian chefs who know a thing or two about how to cook meat. They also knocked up some pretty impressive sides:

Aussie Beef Mates Sides

• Farofa and Arroz Carreteiro by Eduardo Barsotti (Chef Patron, Omnino Steakhouse)
• Esquites by Aaj Fernando (Chef Consultant)
• Brazilian Vinaigrette by Marcilio Da Silva (Chef Consultant)
• Potato Salad by Cesar Scolari (Top Chef Brasil Finalist)
• Black Eyed Beans Salad by Luciana Berry (Top Chef Brasil Winner)

Dessert

• Corn Crème Brûlée by Franciane Tartari (Executive Pastry Chef & International Judge)

Wines were sponsored by Australian Winery, Brown Brothers

• Innocent Bystander Pinot Gris
• Brown Brothers Limited Release Durif

Stephen Edwards, UK Business Manager, Meat and Livestock Australia said:

“This was a great event and it really showed how incredible and versatile Aussie Beef really is. A huge thanks to The Chefs’ Forum for pulling it all together. One of the biggest attributes of Australian beef is its consistent eating quality due to our grading systems and pathways, the various cuts of steak were beautifully cooked by expert Brazilian chefs with some really delicious sides.

“We were also really impressed with the guest list that Catherine and the team assembled for us, they really do have great connections. Not only chefs from Michelin restaurants but also chefs from high-volume steak restaurants who really enjoyed what we have spent years building in Australia. First class. As the AUS/UK Free Trade Agreement comes in on June 1 this year we will see more variety of Aussie beef cuts finding its way to the high-quality foodservice UK market”

Chefs’ Forum Director Catherine Farinha said: “As a business, we are all about education. It was a pleasure to work with Aussie Beef and through our network we were able to assemble a dream team and really show off this incredible product. It went so well we are already working on taking the show on the road.”

Eduardo Barsotti, Owner of Omnino Steakhouse said

“It was a fantastic event and we really loved inviting the guest chefs into our kitchen to cook for 60 London chefs.  There was a real sense of community and the produce was of an amazing standard.  Omnino is a celebration of top-quality steak and our loyal customer base comes here expecting the very best.  We look forward to welcoming the visiting chefs back again soon.”

Photography by New Era.

Less is Cure

The art of the cure is now a couple of clicks away thanks to a new, food transformation cabinet from Stagionello®.

What was once the preserve of master technicians who could harness wind and local humidity to produce world-beating cured meats, such as Prosciutto and Salami, has become possible in a kitchen. Like the Combi and the Crustastun, curing has gone tech!

Evandro Bottechia, Head of Sales at DCI Maintenance Ltd, who supplies Stagionello®, said:

“The Stagionello® machine has developed a new, patented, process for salami curing and cooking, meat maturation as well as fish curing and smoking (with Ph control) all in one smart cabinet.

“It’s a unique system for processing fermentation and controlled maturation food with pH management. It is possible to mature meat in a safe and controlled way for up to 360 days without the use of any additives throughout the process.

“It is the only device of its kind which has a cold-flavouring system that uses no heat or combustion. This conserves all the properties of the food and results in zero toxic residues.

Here is the process captured over 28-days week:

“The Stagionello® uses a homogenous ventilation system that can result in a 14% loss of moisture during the curing process and comes with a training course and a scientific consultancy.”

Chefs’ Forum Director Catherine Farinha, said:

“The Stagionello® took centre stage at a special Meat Feast we are hosted at Omnino Steakhouse in London with Meat & Livestock Australia. As well as trying and tasting prime cuts of Aussie beef, the chefs also had the opportunity to try some cuts that had been matured for 28-days in a Stagionello® machine, under the careful watch of Brand Ambassador, Chef Junior Menezes. We’re all really excited to see what chefs will make of the technology and how they will start using it!”

The idea is to teach our college lecturers how to use the technology, so they can in turn teach students in our network of Chefs’ Forum Academies across the UK.