The Cleverest Thing in 40 Years!
Celebrity Chef Marco Pierre White said on Monday that Redefine Meat, the new meat alternative taking the restaurant world by storm, is the cleverest thing he’s seen in 40 years as a chef.
The comment was made after another successful Chefs Lunch at London’s Carousel Restaurant on May 9th 2022.
Organised by national chef network, The Chefs’ Forum, the lunch for 50 top London chefs featured Masterchef: The Professionals stars Exose Grant, Luciana Berry and Arbinder Dugal who each created a course.
“When you see brilliance, you start to fall in love,” White said. “And I’m falling in love with this product.”
The menu comprised of:
- Redefine Lamb kofta – Exose Grant, BLVD restaurant Manchester
- Redefine Beef Flank Escondidinho – Luciana Berry, Mano Mayfair
- Redefine Lamb Flank rump curry – Arbinder Dugal
Fine wines were paired to the various courses by wine Master Sommelier Zareh Mesrobayan of Jackson Family Wines and Koppert Cress was also paired to the various courses by Paul Da Costa Greaves.
Top Chef Brasil Winner 2020, Luciana Berry has recently opened her own restaurant in Mayfair: Mano Mayfair. Redefine Meat is very much on Mano’s menu and she showcased it at this event in a traditional Brazilian dish, which would normally call for cured beef flank, she said
“When I was invited to cook this lunch for my chef peers, I knew immediately what I was going to create. Escondidinho is a hearty dish made with carne seca or dried, salted meat and mashed casava. I have managed to recreate the exact same flavour with Redefine beef flank and its absolutely unbelievable. We have made national TV news in Brazil this week as we’re innovating with a plant-based product, when most Brazilians are looking to reduce their red meat intake. Now this is absolutely possible without compromising on taste.”
Catherine Farinha, Director of The Chefs’ Forum said: “Putting together an event like this is easy. When the product is this good it is easy for chefs to recreate dishes with it that diners find easy to understand – and enjoy. There was near universal approval in the room and Redefine Meat literally are redefining what meat is. Frankly, I can’t believe that wasn’t lamb or beef.”
Louise Wagstaffe, Culinary Lead at Redefine Meat said: “What a lunch that was. It is really heartening for us to see the chef works embrace Redefine Meat. We knew it was going to be good but this is taking it to a new level. We’re thrilled so many people like it and understand what we’re trying to do.”
Welsh Chef Student Josie Wheeler Wins Student Pastry Chef of the Year at Hotel Café Royal
Student chef Josie Wheeler, from Coleg y Cymoedd in Nantgarw in South West Wales, held her nerve on a tense day on Tuesday to win the Student Pastry Chef of the Year 2022.
Her dish of mini Black Forest entremet wowed the stellar pannel of judges at the The Hotel Cafe Royal who included Benoit Blin and Jamie Houghton from Le Manoir aux Quat’Saisons, Michael Kwan from The Dorchester, Daniel Pearse from The Savoy and Thibault Hauchard from Claridge’s and Douglas Oberson from Alain Ducasse at The Dorchester.
Organised by The Chefs’ Forum, the Student Pastry Chef of the Year competition is open to all pastry chefs currently in education. There is no age limit following industry demands for entries
Speaking about the event Catherine Farinha, Director of The Chefs’ Forum, said: “Josie Wheeler played a blinder. She is a worthy winner and I know all the judges really enjoyed what she created. The brief was to create something ‘grab and go’ and a mini Black Forest was such a clever idea. This year’s competition has blown us all away with the creativity on display and the number of entries from different age groups. We’re going to keep the competition like this from now on,”
Simon Coulson, HR Director at Hotel Café Royal said: “It is so important to us at Hotel Cafe Royal to host events like this. It is great for students to see what it’s like in a leading professional kitchen, to get support from great chefs but also to see what it like to work in a place like this, at the top level. It is so important to find and develop the next generation of chefs and hospitality professionals.
In second place was Shirin Azimiasl of Manchester College who made a passion fruit and vanilla tart. Third was Zarema Yalkhoroev from Leicester College with a chocolate tart with chocolate mousse, raspberry confit and raspberry coulis.
Daniel Pearse said: “All the entries were high and showed some great skills. All the judges were impressed. We just felt, overall, that Josie Wheeler’s Black Forest was the winner.”
The panel of eight judges, which includes Benoit Blin and Jamie Houghton (head judge) from Le Manoir aux Quat’Saisons, Michael Kwan from The Dorchester, Thibault Houchard from Claridge’s, Chris Underwood from Artisserie, Daniel Pearse from The Savoy, Douglas Oberson from Alain Ducasse at The Dorchester and Neil Rippington, Hospitality Education Consultant and author selected the top eight desserts submitted at the semi-final stage.
The finalists:
- Alex Williams – Halesowen College
- Annie Carter – The Manchester College
- Josie Wheeler – Coleg Y Cymoedd Nantgarw
- Mina Mohsenie – Leicester College
- Orla-Kate O’Neil – The Manchester College
- Shirin Asl – The Manchester College
- Zarema Yalkhoroeva – Leicester College
As Benoit Blin left, he expressed how impressed he had been with all eight entrants and offered the opportunity for all of them to come for a stage at Le Manoir aux Quat’Saisons to further ignite their passion and hone their obvious talent.
The Chefs‘ Forum would like to take this opportunity to thank all who participated this year and to sponsors Mitchell & Cooper, Taylor UK, Bragard, Matfer Bourgeat, Adande, First Choice Produce and Henley Bridge for suppling first class equipment and ingredients to make this competition final something truly spectacular.
Thank you to Martyn Watkins from Richkins Woodcraft who made the stunning wooden trophy.
This is firmly an annual event that all colleges and catering educators should put on their agenda. Anyone interested in learning more about the competition with a view to registering their interest for 2023 should email alexandra@redcherry.uk.com
Photo credit: Harry Elletson.
Quartet of Top Chefs Inspire Manchester Students
200 Manchester school students were enthralled by what they saw at a special taster day at Manchester College yesterday.
Organised by The Chefs’ Forum Academy, the special day was an opportunity for local students to get a taste of hospitality with leading chefs offering their advice and skill, as well as promoting the fact that the college is building a brand-new facility in Manchester’s city centre, to open this September.
The students were first entertained and instructed by chefs Doug Crampton and Darren Cooper. Crampton is head chef at James Martin Manchester and Cooper a chef consultant. Doug explained how science and maths are very much used every day in his kitchen; from changing the form egg yolk with low temperature cookery, to working out quantities and ratios.
Doug Crampton said
“I always knew I wanted to be a chef and I absolutely love cooking. Teaching in The Manchester College is very rewarding and I have had many of the students join my kitchen team on the back of it. I love watching chefs grow and move on to the next chapter in their careers. The Chefs’ Forum brings the best culinary talent together in the one place for the good of the industry and it helps us spot new talent for our brigades. Exose who is here today joined me when he was eighteen and its great to see him running his own kitchen now in BLVD Manchester.”
Next up was a pasta making masterclass with Masterchef: The Professionals finalist and BLVD head chef Exose Grant, followed by Andrew Green, Executive chef at Native. Exose made fresh tagliatelle in his KitchenAid mixer with pasta attachment and explained how it helps him in his busy kitchen. He also spoke about his experience on Masterchef and the students got the opportunity to watch him in the final episode.
All chefs on the stage spoke passionately about how much they enjoy teaching students at the college and how important it is to inspire and nurture the next generation of chefs. There was also a fantastic show and tell on the A-Z of seasonal veg by Daniel Booth of Roots of Wigan who told the students of opportunities in foodservice sector careers.
After lunch Exose Grant led an éclair filling and decorating competition, which was won by Josh and Fatima from Oldham Academy North, who produced a rather ingenious caterpillar éclair, impressing Exose and Darren who judged them the winners. The two winning students can look forward to a complimentary lunch at the new City Century college restaurant, once it opens late this year.
Sue Hadfield, from Manchester College said of the day: “Another successful day with The Chefs’ Forum Academy. Nothing surprises me anymore. It’s been the same for 4 years. I just love the sheer variety of chefs and experts they bring in for days like this and also for our hospitality students. We have some very exciting plans afoot including guest chef evenings in our college restaurant, culinary boot camps in the summer, as well a valuable CPD project for our teaching peers in the industry. Our working relationship is truly unique and absolutely benefits all involved.”
Catherine Farinha, director of The Chefs’ Forum, said: “It’s wonderful to be able to do these days in person again. During lockdown we had to do virtual days and while they were enjoyed by the students nothing can beat being here in person. I always love coming to Manchester. It’s such an exciting dining scene. We’re going form strength with Manchester College.”
A Butcher, A Baker and A Pasta Maker Light up Bradford College
Students from the Bradford area were enthusiastic yesterday after two hours of tasting, demonstrations and competition at Bradford College.
Invited to a special “taster day” 120 students from 7 local schools enjoyed a “sensational” hospitality showcase in Bradford College’s world renowned Hospitality and Catering Department. The event was organised by The Chefs’ Forum as part of its Academy partnership with the college that was launched two months ago.
“It was great to have so many local schools here today,” said Head of Hospitality and Catering Gary Bradwell after the event. “To be able to showcase our training kitchens, hospitality and catering offer was marvellous. We pride ourselves in forging great relationships with local employers and to be able to celebrate butchery, bakery and patisserie today was really inspiring for all the visiting pupils.”
The students enjoyed a pasta making masterclass with Exose Grant – a Masterchef: The Professionals finalist before being introduced to butchery by Jack Holden from Fodder in Harrogate. There was then a patisserie demo by Wasim and Sabil from Starbake Patisseries which featured a layered cream cake before the students got stuck in to a cupcake decorating competition.
“Last week we had Stephanie Moon visiting the college,” said Chefs’ Forum Director Catherine Farinha. “This week it’s a taster day. By unleashing the power of professionals who want to inspire a new generation this is a great time to become an Academy partner and it’s great to have Bradford on board.”
Photo and film credit: Gareth Davies Media.
Willy Wonka met Mary Poppins at West London College Taster Day!
200 West London school students were treated to a free fun day out at West London College as the latest taster day from The Chefs’ Forum Academy highlighted hospitality. Both Willy Wonka and Mary Poppins were gleefully represented by chef Jesse Dunford Wood who created a special dessert to open the new Taylor UK Gelato kitchen at the college and inspire the next generation of chefs!
In a new direction there was a cookery demonstration by TikTok and Instagram sensation Poppy Cooks who created a special potato recipe. Poppy O Toole, a former chef, has reached over 2m followers on social media and made her first appearance on Saturday Kitchen over the weekend.
Billed as an insight into the world of hospitality the students were treated to:
- A canapé and mocktail reception
- A brilliant live performance of The Chefs’ Forum’s own taster day theme tune by Manchester artist Lowkeylimit, accompanied by break dancers Kit Sells and Mikey Hook-Tappin
- A dessert-making masterclass – Jesse Dunford Wood
- A talk and demonstration by a leading social media influencer Poppy O’Toole – fresh from her appearance on Saturday Kitchen
- Redefine Meat New-Meat burgers
- A ravioli masterclass – Michael Dutnall from the RAF Club
- A sushi masterclass and student sushi rolling competition by sushi master Keiko Urakawa
“It was a fantastic day,” said Chefs’ Forum director Catherine Farinha. “We were thrilled at the line up and they didn’t disappoint. Jesse’s dessert wowed the students and it was so exciting to inaugurate the new Taylor UK Gelato Kitchen with flavours of vanilla, strawberry cheesecake, raspberry ripple, passion fruit, chocolate and caramel and mint choc chip making an appearance.”
Denise Charles, Head of Curriculum at West London College, said: “When you have a line up like we did it is easy to demonstrate to potential students what a fun world hospitality is. And to bring in a social media star was a master stroke by The Chefs’ Forum Academy. Poppy Cooks was brilliant and she just resonated with the students – they could understand her and relate to her.
“And then there were the other brilliant demos by Michael Dutnall and Keiko Urakawa which just topped it all off.”
Denise’s students catered and served all of the canapes, Redefine Meat™ burgers and mocktails to over 200 students from 10 feeder schools. Chef Lecturer Bob Carruthers also organized the kitchens with military precision, so the food kept coming throughout the event.
David Rees from Taylor UK said: “We are delighted to be instrumental in furthering the education of students in the new Gelato Kitchen. It’s a no-brainier when you get feedback like this. How wonderful it was to see homage being paid to both Mary Poppins and Willy Wonka, all in one dessert. Priceless.”
Jesse Dunford Wood said: “The quality of the ice cream in the Taylor UK ice-cream machine was excellent and made my dessert idea come alive. It was great fun.”
Poppy O’Toole said: “It was a pleasure to come and give a demonstration to these amazing students. It wasn’t that long ago that I was in their position, and I heartily recommend a career in hospitality – it really is fun.”
Photography credit: Alec Seaman | Film credit: Alex Ryland-Jones
Students Learn from Top Chefs at Langley College Hospitality Taster Day
Over 150 pupils from 10 Slough schools enjoyed a taste of the hospitality industry at a special Hospitality Taster Day held at Langley College this week, to mark the re-launch of hospitality and catering courses at the College this September.
The event, which was run in partnership with The Chefs’ Forum Academy, brought together celebrity chefs to demonstrate a range of cookery techniques, inviting the students to join in and learn how to make pasta, sushi and samosas from the industry experts.
Gillian May CEO and Group Principal for Langley College said: “This event was a fabulous way to engage with local schools and showcase the industry standard training kitchens and restaurant at Langley. We are delighted to be re-launching our programme this September as the industry recovers from the pandemic. We saw so much enthusiasm from the students at the event I am sure we will see a number of them becoming the next generation of chefs and hospitality professionals.”
Local chefs Tom Westerland & Arbinder Singh Dugal were on hand, along with sushi master Keiko Urakawa to demonstrate just what the new academy will be offering when it re-opens in September. Tom Westerland gave a brilliant fresh ravioli-making demonstration and Arbinder, made Potli samosas, both showcasing a hand-kneaded dough to achieve the perfect end result.
Students enjoyed a range of delicious canapés made by the chefs including sushi, arancini and a lunch of new plant-based, 3D printed Redefine Meat, New Meat™ vegan burgers followed by pasta making, an interactive sushi-rolling demonstration and a samosa-making competition, all live on stage.
The winner of the samosa making competition was Langley Academy year 9 student, Shalom, who won a prize of a £50 voucher for lunch for three at local Indian restaurant The Renaizance which she will attend with a friend and a teacher from their school.
Langley Academy Careers Officer Ruth Turner said “I’m so happy for Shalom in winning the samosa-making competition. She competed against peers from four other schools to create the perfect potli samosa. I’m sure all the teachers will want to accompany her to The Renaizance restaurant, as we’ve heard such great things. This is such a lovely prize and well-deserved by a student who has a real passion for cooking and is an absolute pleasure to teach. This was such a successful day, greatly enjoyed by all.”
The special taster day was designed to showcase the exceptional facilities at the College to students from local schools, introducing them to the chefs who could be teaching them in the college kitchens if they choose to embark upon a hospitality and catering course at Langley College in September 2022.
There was also a special live performance of The Chefs’ Forum Academy’s brand new, theme tune, “Inspiration”, written by music artist Lowkeylimit, accompanied by talented break dancers Kit Sells and Mikey Hook-Tappin.
The Academy will have chef patrons Dominic Chapman (The Beehive), Joe Bartlett (Cliveden House), Tom Westerland (Crockers Henley), Sushi Master Keiko Urakawa and Roux Scholarship and Masterchef semi-finalist, Arbinder Singh Dugal, who are all local to the college.
Dominic Chapman said: “We’re all looking forward to a new influx of students this year. It’s going to be great to work with them through the new academy.”
Arbinder added: “Langley is my local college and I always love to make a difference and give back to the community. I really enjoy working with young people, and it is a real honour to be invited to be the Patron of The Chefs’ Forum Academy at Langley College.”
Slough-based Shipley’s Food service kindly sponsored an array of samosas, Indian sweets and medjool dates to celebrate the Holy month of Ramadan.
First Choice Produce also helped with supplying all fresh and ambient produce, helping The Chefs’ Forum drive down the food cost of the event, catering for nearly 150 school children in years 10 and 11.
Catherine Farinha, Director of The Chefs’ Forum, said: “These Taster Days introduce school pupils to the hospitality profession and really showcase the opportunities on offer in this vibrant sector. What’s fantastic is they can train at Langley College with the support and patronage of this wonderful array of talented chefs.”
Catherine continued: “We are very lucky to have the support of Dominic, Joe, Arbinder, Tom and Keiko, as all of these talented chefs, all with very different cuisine specialities, showed the school children how exciting a career in the hospitality industry could be.
The Chefs’ Forum is all about bridging the gap between colleges, the profession, and the wider hospitality community. I’m looking forward to Langley College becoming a Chefs’ Forum Academy this September, giving them access to our huge database of talented chefs who can visit the college to teach students all the latest techniques from industry in their purpose-built training kitchens and restaurant on campus.”
To find out more about joining the college in September come along to the open day at Langley College on 24th May from 4.30 – 7pm or visit the website at www.windsor-forest.ac.uk and apply online.
Photography credit: Alec Seaman | Film credit: Alex Ryland-Jones
Chef of the Week: Stephane Delourme – Group Head Chef at Stein’s Restaurants
How long have you worked at your current restaurant?
I have been with the Stein family business for 24 years. I am currently group chef for Stein’s, previously I was Head Chef at The Seafood Restaurant for 21 years.
Where did your passion for cooking come from and where did you learn your skills?
As a child I spent a lot of time by the coast in Brittany. As a family we loved to collect shellfish from the shore and enjoyed eating Seafood. My mother was an excellent cook and her brother was a Chef who inspired me with tales of his gastronomic travels.
I worked in Paris (Sully d’Auteil, Prunier, Le Vieux Berlin), London (Hilton Park Lane, Quaglinos, Mirabelle) and Dublin (Parrick Guillbaud). Learning from the best Michelin starred chefs.
What do you enjoy most about being a chef?
The camaraderie and the buzz of service. Working with the best local and seasonal produce. Seeing the development of something raw to the final dish. Learning about different cooking styles.
Name three ingredients you couldn’t cook without.
Butter, salt and wine (that’s what my wife said anyway). I would say fresh seafood!
Which piece of kitchen equipment couldn’t you live without?
A sharp knife.
What food trends are you spotting at the moment?
A resurgence to South American food. I’m talking about Peruvian and Argentinian dishes rather than Mexican. Lots of cooking that is a show, cooking with flames outside for example. Smoked and pickled foods.
What do you think is a common mistake that lets chefs down?
Arrogance. When chefs think they are the star of the show. It should always be fun. The food is the star and it should bring people together and by joyous. Don’t take yourself too seriously and be humble.
The industry let chefs down by showcasing a hard-core lifestyle of long hours and angry chefs. I’m hopeful that post pandemic changes will be for the better and allow chefs to have a healthier work/life balance.
What is your favourite time of year for food, and why?
Spring of course! It’s when we have the best produce coming through, asparagus, flowers. The best choice of products and change to get creative.
Which of your dishes are you most proud of?
I love the combination of scallops and Iberico ham. There is a dish I used to do with scallops, young spring veg and Iberico. I love cooking this dish.
How do you come up with new dishes?
I am inspired by fresh products, taste and textures.
Who was your greatest influence?
The cooking of Joel Robuchon inspired me but my workplace mentor that I learnt the most from is Gabriel Biscay (MOF).
Tell us chefs you admire
- Anthony Bourdain for his philosophy and his travel series.
- Nieves Barragan for her tenacity and drive.
- Gary Rhodes for his promotion of British cooking.
- The Roux brothers, Raymond Blanc and Escoffier for the work they did to change the way people approached eating and promoted gastronomy.
- Martin Webb, my head chef at Quaglino’s, was also an inspiration not just for cooking but also for how he manged his team and cared about people.
- Rick Stein for promoting seafood and for what he has done for Cornwall.
What is your favourite cookbook?
I have a few favourites:
- ‘Bras – Laguiole, Aubrac’ by Michel Bras (a brilliant cookery book – not about ladies underwear!’
- ‘Gibier’ by Bruno Doucet
- A Seafood Odyssey by Rick Stein
- Alice Waters and Chez Panisse – by Thomas McNamee
- L’Atelier de Joel Robuchan
- Tetsuya
- Repertoire de la Cuisine (the bible of all young chefs)
Who do you think are the chefs to watch over the next few months?
John Chantarasak at AngloThai.
What’s been your favourite new restaurant opening of the last year?
Sam’s at Riverside in Hammersmith.
A New Dawn in Low Temperature Cooking
It was always going to happen. The same technology which has driven a resurgence in combi ovens has now reached sous vide water baths and vacuum packing machines, which is truly revolutionary for kitchens and chefs who love low temperature cooking.
“Combi technology comes to Sous Vide”
It is now possible to buy a new level of vacuum packing, that can inject gas into vacuum bags so chefs can now seal bags of delicate ingredients such as salads. Up until now this technology has not been available in standard kitchens. This one piece of news alone is very exciting, as kitchens evolve and menus see a new dawn of development.
However, the cycle of technology has not stopped there. A new breed of water bath is now on the market which comes with its own water supply connection and multiple probes that can actually be inserted through a new type of seal which can be fitted to cooking vacuum bag. This allows you to accurately register the core temperature of anything in the bath as well as the surrounding water temperature.
Low temperature cooking has become very popular in kitchens. The lower temperatures allow food to be cooked more gently for longer resulting in different textures and different flavours that can be added to sealed bags.
What has not been possible is to marry the level of vacuum with the precision of an inserted probe. That’s new. Now, chefs can control the exact level of pressure in the vacuum and even inject neutral gas into the bags to handle much more delicate items that can be damaged by too much pressure – think of things like salads and fruits.
Next, by using a new kind of vacuum bag seal, a probe can actually be inserted into the centre of a piece of meat and the precise temperature can be seen on the screen of the water bath. This means that when the core temperature is reached the cooking process can be stopped – even automatically. And water temperatures can be changed because of connection to the water supply. This is next-level water bathing.
Where combi ovens can now be used 24/7 so it is now possible with water baths than can be operated on timers with incredible precision.
One chef who’s been experimenting with the new technology is Dave Wall at award-winning The Unruly Pig in Woodbridge, Suffolk.
“I’ve been using the new machines and they are precise,” he told The Chefs’ Forum. “I use it to poach a duck liver parfait at an internal temperature of exactly 60˚C for 45 minutes and they turn out perfect. This is amazing technology. Next generation.”
Need to know more? We thought you would.
Imported by Taylor UK and on sale now, the new vacuum packing machines and water baths are manufactured by Orved, Italy.
For more information visit the website: www.taylor-company.co.uk
Chef of the Week: Enrique Alvarez, Head Chef at Le Monde in Cardiff
How long have you worked at your current restaurant?
I have been working at Le Monde for the last 4 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came first from my mum when I was a little kid, seeing the way she can transform a few simple items into a fantastic meal, it looked like magic to me.
I went to cookery school to become a professional chef. I also did a couple of Masters of Gastronomy and, to finish, I travelled around the world with my cooking (South America, Europe and Central America).
What do you enjoy most about being a chef?
I enjoy the rewards of a ‘job well done,’ the feeling of all your efforts, passion and knowledge is fulfilled by people congratulating you and enjoying your art.
Name three ingredients you couldn’t cook without.
Herbs, salt and pepper.
Which piece of kitchen equipment couldn’t you live without?
Hahaha! I think a good chef can cook with just fire, but I find a potato peeler the most versatile piece of equipment along with my knifes.
What food trends are you spotting at the moment?
I think we are coming back to the origins of the “novel cuisine.” Well presented and tasty homemade food with fewer chemicals and more natural products on our plates.
What do you think is a common mistake that lets chefs down?
I think being in the wrong restaurant, chefs are artists and taking a job were you don’t feel like you belong can let you down.
What is your favourite time of year for food, and why?
Any season can give you an opportunity of be creative and use different ingredients. But for me, I love winter because I love stews and soups which make you feel warm and cosy.
Which of your dishes are you most proud of?
I’ve had the good fortune to create many dishes during my career and I feel proud of all of them.
How do you come up with new dishes?
Well, most of the time it is from looking at ingredients and seeing what they make you feel or thinking of a flavour that you already know and imagining how to combine it with another.
Who was your greatest influence?
As I said, first it was my mum (she wasn’t a chef, just a mum), and after that, another chef – a woman who didn’t have the opportunity to professional developed as she chose family, her name is Cecilia Silvera.
Tell us three chefs you admire.
Anthony Bourdain, Paul Bocuse and Santi Santamaria.
What is your favourite cookbook?
Marco Pierre White.
Who do you think are the chefs to watch over the next few months?
Sally Abe.
What’s been your favourite new restaurant opening of the last year?
“El Prado” in Swansea.
The Sheffield College Wins Zest Quest Asia 2022 & A Trip to ‘Sugarlandia’
(Thursday, 14th April) Three student chefs from The Sheffield College are enjoying the sweet taste of success, having been crowned Zest Quest Asia 2022 champions at a gala dinner and awards night held on 8th April 2022 at the Hilton London Heathrow Airport Terminal 5.
For their outstanding efforts, culinary students Jack Hayes, Max Heath and Rhiannon Siddal, along with their tutor, Andrew Gabbitas, catering lecturer at The Sheffield College, have won an educational trip of a lifetime to Manila and the province of Negros Occidental (popularly known as ‘Sugarlandia’) in the Philippines.
The prize, sponsored by Don Papa Rum, will enable the team to discover first-hand the sights, smells and tastes of traditional Filipino cuisine, and participate in a range of activities including culinary master classes and a charity dinner. In addition, they will enjoy the rare opportunity to visit the lands and distillery in southern Philippines where Don Papa Rum is produced from local sugarcane.
The winning team stood out for its Vietnamese-inspired menu comprised of a Goi cuon amuse bouche, a summer roll made from homemade turmeric rice rolls, filled with watermelon, seasoned with lime, salt and sriracha seasoning, beansprouts, and toasted cashews; a Bahn Khot starter, crispy pancake made with toasted jasmine rice, basmati rice flour, turmeric, puffed wild rice, seasoned with sriracha; a Bun Cha main course, caramelised seiten balls with basmati rice noodles, pickled vegetables, and a dessert of Vietnamese Vanilla Sponge, soaked in rum syrup with Vietnamese coffee ice cream and rum-macerated pineapple.
Zest Quest Asia was founded by restaurateurs Cyrus and Pervin Todiwala with the support of the Master Chefs of Great Britain in 2013. This year, 2022, marked the long-awaited return of the live cook-off and ‘in person’ awards evening after a pandemic-induced two-year gap, which the organisers filled with three successful on-line spinoffs.
Cyrus Todiwala OBE DL FIH said, “I am so proud of the fact that our Zest Quest Asia competitors were performing like true professionals, with the attitude and mindset of winners. Their menus were exceptional, and the judges and I were taken aback by the scale of their ambition, with one college even offering a menu tracing the length of the Silk Road. But despite the tightness of the competition, there could only be one overall winner, and The Sheffield College inspired our imaginations and taste buds with a brilliantly executed menu that captured the cooking techniques and tastes of Vietnam.
“We are deeply grateful to our sponsors and supporters, many of whom have worked closely with the students and colleges to ensure they could incorporate the latest industry trends in ingredients, flavours and technology. And having experienced the Philippines myself, I cannot begin to describe the exciting world that awaits our winners in Don Papa Rum’s ‘Sugarlandia’! Congratulations to the worthy winners.”
Joanna Kennedy, marketing manager of the Bleeding Heart Rum Company, creators of Don Papa Rum, said, “Zest Quest Asia was a spectacular event to be part of. Not only did the students blow us away with their craftsmanship and ingenuity, but they explored daring flavour combinations we had never seen before. It was phenomenal to introduce and cultivate Asian cuisines amongst these young, budding chefs.
“Don Papa Rum and Zest Quest Asia share the advocacy to raise awareness and celebrate Asian heritage in food and drink. And we wanted to support the bounce-back of the hospitality industry after a very difficult few years and engage with aspiring chefs to help keep their dreams alive.”
Andrew Gabbitas BEM, said, “I am absolutely delighted for our young students on their winning Zest Quest Asia 2022. Their tireless efforts & dedication have really paid off. To execute a menu with no protein, in a such a highly esteemed competition, took a lot of courage. Their flavour profiles were spot on. Moreover, throughout the competition, the camaraderie among all the competing students & their lecturers was first class, a true pleasure to be a part of.”
In addition to being named the new Zest Quest Asia champions, The Sheffield College team also won the Tilda Special Award for the Best Use of Rice, which will take them on another exclusive trip, this time to Northern Italy.
Other Zest Quest Asia 2022 winners were:
- The Andrew Bennett MBE Award for Best Teamwork – Loughborough College
- Best Use of Microwave – Colchester Institute
- Best Wine Pairing – North Hertfordshire College
- Best Use of Rum – Westminster Kingsway College
- Best Use of British Produce – North Hertfordshire College
- Best Use of Spices – University College Birmingham
- Best Menu Compilation, Balance and Planning – Colchester Institute
- Worshipful Company of Cooks Food Waste Award – Colchester Institute
The reception canapes were prepared by students at the University of West London’s London Geller College of Hospitality and Tourism. The evening’s special guest speaker was Lord Karan Billimoria CBE DL, president of the Confederation of Business Industry (CBI), who encouraged the 200-strong audience from industry and education to “pursue non-stop curiosity and non-stop learning…Learn as if you are going to live forever.”
