S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION 2024-25 UNVEILS THE GLOBAL JURY
Meet the prestigious line-up of international chefs who will crown the best young chef in the world in Milan next year.
LONDON, 23rd August 2024 – S.Pellegrino Young Chef Academy is proud to announce the Global Jury who will be judging the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2024-25. Seven of the most influential names in global gastronomy will be tasked with crowning the world’s most talented young chef. They will evaluate their signature dishes according to three golden rules; selecting the young chef who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy.
For the sixth edition of the initiative, the jury of world-renowned chefs is composed of:
- Jeremy Chan, the chef and co-founder of Ikoyi, London, which he opened in 2017 with his childhood friend and now business partner, Iré Hassan-Odukale. Today, Chan is at the forefront of the gastronomic landscape, blending his dishes with spice, flavour and personal experiences. Ikoyi has been awarded two Michelin stars and is ranked No.42 on The World’s 50 Best Restaurants List. Audacity is his key word in the kitchen. And he reminds young chefs: “Don’t follow a known path but take care of every single ingredient, every single detail, making every dish unique.”
- Christophe Bacquié, Meilleur Ouvrier de France and chief owner of two-Michelin-starred La Table des Amis, which he opened in Provence in 2023, realising his dream of offering an intimate and friendly culinary experience. Passing on the art of cooking to others, and mentoring young people and seeing them outdo themselves is what he enjoys most about running a kitchen. “To dare is to persevere: to dare is to create” is his personal approach and his invite for future generations of chefs.
- Antonia Klugmann is chef and owner of one-Michelin-starred L’Argine a Vencò, located in Dolegna del Collio, a village near the Slovenian border in Italy. Her cuisine is seasonal with typical ingredients representative of the rich biodiversity of the Friuli-Venezia Giulia region. Klugmann is not only a chef and entrepreneur, but also a real mentor to her brigade: “What I always say to my team who work with me, is to question their choices. Time passes quickly, in the kitchen even more so. It is very important to constantly ask yourself if you have taken the correct path so as not to find yourself 15 years later, older and unhappy.”
- Mitsuharu ‘Micha’ Tsumura is a Peruvian chef of Japanese descent. His most personal project is Maido restaurant, in Lima, which has been open for 15 years. Maido has been recognized nationally as the Best Restaurant in Peru for five years in a row, and is currently ranked number one on the Latin America’s 50 Best Restaurants list (a position it also held from 2017 to 2019) and fifth on The World’s 50 Best Restaurants list. Tsumura also runs Tori, in Lima, a roast chicken-focused restaurant, Mai Mai in Panama, and Karai by Mitsuharu in Chile. He was a local mentor in 2022-23 and a Local Juror and Grand Finale mentor at the inaugural Competition in 2015. His advice to young talents is to keep an open mind, and explore life-long learning: “you will soon realize that everything in life is not a 100-metre sprint, but rather the longest marathon ever with many ups and downs. Be patient, learn from your mistakes.”
- Niki Nakayama is an American chef and the owner of two-Michelin-starred n/naka restaurant in Los Angeles, specialising in modern Japanese kaiseki cuisine. For Nakayama, the kaiseki philosophy allows her to show a deep appreciation for the beauty of nature, with the purpose of “highlighting natural flavours, presenting them in their purest way, without over-complication, and serving them how they were meant to be in their peak season.” Her advice for aspiring young chefs is that every chef has something to contribute, so being open to learning from every one of them is the best way to find inspiration.
- Elena Reyegadas stands as a pivotal figure in contemporary Mexican culture. She is the chef and owner of Rosetta, a Michelin-starred restaurant consistently featured on The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists. She also owns Panadería Rosetta, where she explores the art of breadmaking, alongside other notable gastronomic ventures. Her commitment extends beyond the kitchen: in 2022, she founded the Elena Reygadas Scholarship, aimed at supporting young culinary students, promoting equal opportunities, and fostering women’s leadership in the culinary field. To young minds she says: “Follow your instincts. Be passionate. Stay curious. Learn from tradition.”
- Julien Royer is the chef-owner of Odette, a three Michelin-starred modern French restaurant in the National Gallery Singapore. The name Odette is a tribute to Royer’s grandmother, who has been one of his greatest influences in life and in the kitchen. To young talents he says, “The people you meet along the way are vital to your growth. Never stop learning from your peers, partners, suppliers, collaborators and fellow creators. It’s important to constantly expand your worldview and open yourself up to other perspectives. Creating an experience is a collective effort, and a great chef is only as great as the team that supports and believes in him or her, working together in harmony.”
At this point in the Competition, the best young chefs from around the world, selected by ALMA, are ready to compete during the Regional Finals phase, with the UK regional final taking place at Le Cordon Bleu in London on Wednesday 25th September. Regional Finals are a huge opportunity for exposure as the chefs will present their signature dishes to a local jury of renowned chefs, in charge of selecting the regional winners of the S.Pellegrino Young Chef Award and of the three additional awards, the S.Pellegrino Social Responsibility Award, the Acqua Panna Connection in Gastronomy Award and the Fine Dining Lovers Food for Thought Award. The panel for the UK regional final is made up of Adam Smith, Lorna McNee, Nokx Majozi and Santiago Lastra. The regional winner of the Young Chef award will go on to compete for the global title at the Grand Finale in 2025, demonstrating their skills in preparing their signature dishes before the Global Jury.
To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com
Yautcha Goes Full Moon!
Yautcha has launched three new mooncake flavours in celebration of the Mid-Autumn Festival: Snowskin Earl Grey, Snowskin Musang King Durian, and Baked Egg Custard.
Known for blending tradition with modern culinary innovation, Yautcha’s latest creations offer a fresh twist on this classic Chinese delicacy.
“Mooncakes are very popular at this time of year, and our new flavors are bold and delicious. We’re very excited to see how our customers enjoy them,” said pastry chef, Fei Wong.
Fei kindly sent a beautiful gift box of her delicious mooncakes to Chefs’ Forum Founder and CEO, Catherine Farinha and it was all she could do to protect them long enough from the curious children for Carlos to take pictures of this beautiful gesture.
Catherine said
“I was delighted to receive this beautiful gift from Chef Fei. The opulent jade and black, beautifully-designed tubular gift box arrived in plain packaging and the un-boxing was very exciting, with three circular tiers, each showcasing a trio of feather-light, golden moon cakes in each of the three delicious flavours– We almost didn’t want to cut them for the shots to reveal the delicious fillings. I have sampled mooncakes many times before, but none as decadent, light and delicious as these. I would like to take this opportunity to wish all of my Chinese friends and colleagues a Happy Mid-Autumn Festival.”
Mooncakes are regarded as a delicacy in China and are offered between friends and family gatherings while celebrating one the Mid-Autumn Festival, widely regarded as one of the four most important Chinese festivals.
The Mid-Autumn Festival, symbolising reunion and prosperity. Families and friends exchange these treats as gifts, celebrating together under the full moon. Yautcha’s new flavours bring a modern twist to this tradition, offering a variety of tastes to suit different preferences.
The Snowskin Earl Grey mooncake infuses floral tea flavours into the soft, chilled snowskin, while the Snowskin Musang King Durian mooncake offers a bold and creamy taste of the prized Southeast Asian fruit. For those who prefer a more traditional option, the Baked Egg Custard mooncake delivers a classic, rich filling wrapped in a golden pastry crust.
Yautcha’s new mooncake lineup reflects the fusion of traditional Chinese cuisine and modern innovation, perfect for those looking to celebrate the festival with a unique twist.
Yautcha will be selling mooncakes until the 22nd September and they are available to pick up in store at London’s Soho or City branch and available to order online here: https://yauatcha.slerp.com/order
Chef of the Week: Daren Liew, Chef Patron at Nanyang Blossom in Knightsbridge, London
How long have you worked at your current restaurant?
I have recently opened a new restaurant in Knightsbridge near Harrods. It is called Nanyang Blossom and I am chef patron. We opened in early May 2024.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family. Notably, my dad who is a master of Cantonese BBQ. From childhood, I was always helping my dad and I learned a lot of tips in Cantonese BBQ from him.
What do you enjoy most about being a chef?
Travelling, meeting chefs and exchanging ideas. I love all cooking elements. I always make time to attend culinary competitions to widen my knowledge and skills on new technique. I also get to meet young chefs and let the things roll.
Name three ingredients you couldn’t cook without.
- Freshly made stock – that’s the soul of cooking.
- Vegetable roots – to get umami into dishes.
- Rice – is the main character of my culture.
Which pieces of kitchen equipment couldn’t you live without?
- High pressure Turbo Cantonese Wok
- Traditional BBQ ovens (like a modern Josper oven)
- Spoon – this is my go-to, for testing sauces or soup before I serve to a guest.
What food trends are you spotting at the moment?
The trend at the moment is reasonable food that is quick and easy, with quality ingredients.
What do you think is a common mistake that lets chefs down?
The shortage of chefs in the whole industry.
What is your favourite time of year for food, and why?
From winter to spring, I love to do preserved meats and smoking ducks for Cantonese cooking. This is the best time of the year to make these delicacies in my cultures.
Which of your dishes are you most proud of?
Cantonese roast duck and Cantonese BBQ char siu pork belly.
How do you come up with new dishes?
Through my travel and visiting new restaurants, also reading cooking magazines.
Who was your greatest influence?
There is a lot on my list. To name a few:
- My ex-Mandarin Oriental executive Chinese chef Bong Jun Choi. He motivated me, encouraged me and fully supported me in all areas of cooking journey.
- My dad. He passed all his knowledge to me throughout my childhood, that’s the old classic method that I still treasure now.
- Mr Collin Teng. The Singaporean owner of a catering company. His no give up spirit and passion for hospitality is the main thing I really admire to this day. He is the best at controlling cost, calculation of the flow of the business, that’s what makes him so successful.
Tell us three chefs you admire.
- Chef Joel Robuchon – I really admire his passion and the consistency of cooking on his restaurant. The precision of all cooking presented is world class standard.
- Chef Sam Leong- his creativeness brings Chinese cooking to another level. He combines the cuisine using Western ingredients and Asian ingredients together.
- Chef Nobu Matsuhisa – His clean flavour whilst cooking has inspired me to respect the ingredients. His execution on every plate is super magnificent.
What is your favourite cookbook?
All cookbooks related to cooking techniques and about international cuisine. I love to read the Cuisine and wine magazines.
Who do you think are the chefs to watch over the next few months?
I am not sure, but I respect every individual chef because everyone has their uniqueness and history.
What’s been your favourite new restaurant opening of the last year?
Restaurant AO by Daniel Rogan.
Talking Sustainability for PhD Research Purposes
Chefs from across the country gathered at Pillars Restaurant, University of West London on Monday for an intensive workshop aimed at transforming the Hospitality and Food Service Sector through sustainability. The workshop, entitled “Crafting Sustainable Menus for a Better Future,” was designed to equip chefs with the knowledge and tools needed to reduce greenhouse gas emissions (GHGE) and food waste in their establishments. This collaboration between two universities and The Chefs’ Forum also signals the opportunity for researchers to work with the catering sector and support the food system transition.
The purpose of the workshop was to harvest industry insight for PhD Researcher, Andrea Zick, studying a PhD research project with the current title:
‘Chefs’ lived experiences transitioning food offers – Reducing food waste and GHGE’ at London’s Brunel University, who herself had worked as a chef for twelve years and currently supports Harvey Nichols, Oxo Tower Restaurant, Bar and Brasserie in their sustainability ambitions so has a great understanding of the hospitality industry.
Andrea’s research needed a sample group of eighteen chefs, working in industry who are able to give her their thoughts on Green House Gas Emissions embedded in food and if awareness of those could impact menu creation. The Chefs’ Forum rose to the challenge and brought together the cream of UK catering talent to talk about all things sustainability.
Andrea said
“People are seeing the effects of climate change and global warming, however, there is somewhat of a ‘bystander’ effect that is prevalent. Warmer temperatures can be perceived as pleasant, so they don’t see the urgency but the real toll of global warming will be experienced by our future generations. If we can bring about positive change in sustainable practice now, then we have the opportunity to slow and eventually negate the disastrous effects of high-level carbon emissions and greenhouse gasses on the environment, especially those produced by the professional kitchen, food production and foodservice. I am very pleased with the turnout today and the topics raised by our group discussions, I am truly grateful to all the chefs who participated today and I’m excited to present my findings in my research paper.”
Co-hosted by The Chefs’ Forum Market Insight team, the event brought together culinary professionals with a common purpose of being committed to driving change in an industry that significantly impacts the environment. Participants engaged in interactive sessions that covered the essentials of sustainable food practices, the environmental impact of food waste, and the crucial role chefs can play in shaping more eco-friendly menus.
The workshop began with a comprehensive health and safety briefing, followed by team-building activities that set the tone for a collaborative and open-minded environment. Chefs were encouraged to reflect on what sustainable food means to them and to consider the broader implications of their menu choices.
One of the key discussions centred around the alarming amount of food waste generated by the UK hospitality sector—1.1 million tonnes annually—much of which could be avoided. Participants learned about the direct connection between food waste and GHGE, with experts highlighting that reducing waste by just 30% could save businesses significant amounts of money while also cutting their carbon footprint.
TV Chef, Arthur Potts Dawson of The People’s Supermarket participated in the session, he said
“Workshops like this not only bring together a fantastic cross-section of chefs from various specialisms of catering but facilitate meaningful group-thinking on what can be done to make menus more sustainable, in the short, medium and long term. Today’s session made us think about where ingredients are coming from and the impact that their journey or handling process has on the carbon total. It also sparked conversations around how we may swap ingredients for more sustainable replacements with the use of carbon calculator tools. Change needs to happen rapidly and I am confident that if we all set about building a resilient food system in the UK, then we will see positive change starting to happen in the near future.”
Throughout the day chefs participated in hands-on exercises including the reformulation of popular dishes to lower their environmental impact. This practical approach allowed participants to see firsthand how even small changes can contribute to a more sustainable food system.
A beautiful seasonal, nutritious lunch was created in the state-of-the-art training kitchens by the culinary team at West London College. The chefs enjoyed the delicious menu, curated by University of West London Culinary Ambassador, Michael Coaker and recharged their food-centric brains for the afternoon session.
The afternoon session addressed the challenges chefs face in promoting sustainable food choices, such as consumer reluctance towards plant-forward dishes. Despite these challenges, the workshop underscored the power chefs have as influencers in the food industry, with the potential to lead the way towards more sustainable practices.
Sustainability expert and research facilitator, Elizabeth Case, a recent master’s degree Graduate in Sustainability & Management, investigated how sustainable traditional fish and chips really are with her group, she said
“I work as a Sustainability Lead for an international seafood sales company and relished the opportunity to share my knowledge surrounding sourcing more sustainable seafood. We looked at the carbon footprints of different species and identified methods of reducing the carbon footprint of a fish and chips meal. It is important to engage in conversations regarding carbon reduction in workshops, so that changemakers can be inspired within their organisations.”
Elizabeth found that making simple swaps, like replacing beer in batter with sparkling water, sourcing local, seasonal fish species and reducing the amount of potatoes were all found to reduce the overall carbon total when calculated using the TUCO (The University Caterers Organisation) carbon calculator tool in a live exercise during the session.
International Restaurant Consultant, Chef Jolly also participated in the session and found it fascinating, he said
“Today has really made me think that there is a case to produce a carbon-friendly menu, especially in Asia where the main bulk of my consultancy work takes place at the moment. Globally, diners seem to be far more forward-thinking in terms of asking about carbon emissions, the impact on global warming and the environmental impact of their food. I work with business owners and investors to enable them to stay ahead of menu trends and I think carbon should be front and center in the formulation of new restaurant concepts going forward and opening a ‘carbon friendly’ restaurant in London with a low carbon and GHGE menu would certainly be something to think about. I wish Andrea all the very best for her PhD and hope that today’s insight gives her the research evidence she was looking to harvest from the session.”
At the close of the workshop, participants were asked to brainstorm and vote on actionable steps to further reduce food waste and GHGE in their kitchens. The most popular ideas will be implemented in the coming months, with follow-up workshops planned to assess progress and continue the momentum.
The workshop concluded with an awards ceremony recognising the chefs’ commitment to sustainability and their role as change-makers in the industry. Participants left the event not only with new insights and strategies but also with a renewed sense of purpose to make their kitchens greener and more responsible.
This event marks a significant step forward in the fight against climate change, demonstrating that with the right knowledge and tools, chefs can play a pivotal role in creating a more sustainable future for the restaurant industry and beyond.
Photography & Film by Carlos Farinha
Chef of the Week: Wallace Li, Junior Sous Chef at The Dorchester in London
How long have you worked at your current restaurant?
9 years.
Where did your passion for cooking come from and where did you learn your skills?
The simplest answer is that I just love eating desserts, I love all kinds of desserts, so I want to learn how to make all these amazing desserts. Also, growing up in Hong Kong, the choices for cooking shows on TV were very limited back then and I remember Jamie Oliver’s show was always on. I watched it all the time, thinking he’s the coolest person! The way he’s so confident in the kitchen and I think that’s where my passion for cooking rooted from. That led me to train to cook at a local vocational training organisation.
What do you enjoy most about being a chef?
When customers enjoy the food, there is no better reward than people enjoying your food. To me, that is the highest form of compliment a chef can receive.
Name three ingredients you couldn’t cook without.
As a pastry chef, I would have to say butter, sugar and chocolate. These are the most basic ingredients, but the possibilities of these ingredients are just endless, and I think that’s the beauty of being a pastry chef.
Which piece of kitchen equipment couldn’t you live without?
Spatula, because there is no wasting on every drop of my hard work.
What food trends are you spotting at the moment?
I think plant-based is going to be huge in the future. Most restaurants you go to now offer plant-based options, and many plant-based restaurants are opening. Many chefs are exploring the possibilities of working with plant-based products.
What do you think is a common mistake that lets chefs down?
Expectations and perfection, especially with delicate pastry work. As pastry chefs, we thrive to make every piece an art piece, but sometimes we have to realise that we are all just human, every piece is manual work, and we can’t guarantee every single piece is absolutely the same.
What is your favourite time of year for food, and why?
Around Christmas time, because everyone is just in the jolly spirit, everyone is willing to eat special food that that don’t really eat most time of the year, and most importantly, people sit together and share all these amazing food and memories together.
Which of your dishes are you most proud of?
Pineapple and coconut ice cream cake that I created for Coupe du Monde de la Pâtisserie 2024.
How do you come up with new dishes?
It sounds corny but I do get inspirations and ideas from everything around me. Sometimes I eat certain things and I would think what possibilities I can make with this, how can I alter it and make it even better.
Who was your greatest influence?
My mum.
Tell us three chefs you admire.
Amaury Guichon, Joel Robuchon and Cedric Grolet.
What is your favourite cookbook?
チョコレートピエスモンテ: 水野直己の世界
Who do you think are the chefs to watch over the next few months?
Jordi Roca.
What’s been your favourite new restaurant opening of the last year?
Lasdun in London.
NHS Chef 2024: The Finalists
The finalists for NHS Chef 2024 have been announced, showcasing top culinary talent from healthcare trusts across the UK. These finalists,representing hospitals and mental health trusts, will compete in a week-long challenge to demonstrate their skills and commitment to enhancing hospital food.
Finalists include teams from:
– East London Mental Health Trust
– Stepping Hill Hospital
– Northampton Healthcare
– Royal Surrey Hospital
– St Richards Hospital, Chichester
– Winchester Hospital
– Greater Manchester Mental Health Trust
– University Hospital Southampton
Competition Week
The competition begins on Monday, 14th October, and runs until Friday, 18th October, with daily events from 9:30 AM to 4:30 PM, except Friday when it ends at 2:00 PM. Chefs will be challenged to create dishes that meet high standards of taste and presentation while aligning with the nutritional needs of patients.
Special Guest Judge
Michelin-starred Chef Lisa Goodwin-Allen from Northcote Restaurant will serve as guest judge on the final day, 18th October. “We are thrilled to have Chef Lisa Goodwin-Allen join us,” said Philip Shelley, Senior Operational Manager – Soft FM.
Support and Resources for NHS Chefs
The competition is supported by The Chefs’ Forum, which recently published The NHS Chefs Knowledge, a comprehensive resource offering culinary techniques, nutrition insights, and practical advice tailored for hospital catering. “We’re committed to elevating the standard of hospital food across the UK,” said Catherine Farinha, Director of The Chefs’ Forum.
Finale
The NHS Chef 2024 winner will be announced on Friday, 18th October, concluding a week of culinary excellence.
Chef of the Week: Miranda Reci, Freelance Pastry Chef in London
How long have you worked at your current restaurant?
I am a freelance pastry chef and been so for the last 2 years.
Where did your passion for cooking come from and where did you learn your skills?
A nurturing personality and a lifelong love for cooking have always been central to who I am. From a young age, the kitchen became a place of joy, especially during family birthdays. Each celebration provided an opportunity to create unique dishes tailored to the flavour preferences of each family member.
The happiness and sense of purpose derived from seeing loved ones enjoy these creations sparked a desire to pursue cooking professionally. Formal training began in Italy, a country renowned for its culinary heritage, and continued in London, where skills were further honed and refined.
What do you enjoy most about being a chef?
The joys of being a chef are multifaceted and deeply rewarding. One of the greatest pleasures is contributing to special moments for customers, creating memorable dining experiences that become part of their life stories. The culinary world offers the privilege of experimenting with a vast variety of ingredients, constantly pushing the boundaries of creativity and flavour. This exploration is not only exciting but also educational, as it broadens one’s understanding of global cuisines and culinary techniques.
Another delightful aspect is the opportunity to connect with passionate individuals in the industry. Chefs, suppliers, and food enthusiasts all share a common love for gastronomy, leading to inspiring conversations and collaborations. Of course, one cannot overlook the pleasure of tasting a wide array of dishes. This not only satisfies personal curiosity but also helps in refining palates and staying current with culinary trends. In essence, being a chef is about creating joy, fostering connections, and embarking on a never-ending journey of culinary discovery.
Name three ingredients you couldn’t cook without.
Three ingredients that are indispensable in my kitchen are chocolate, citrus, and nuts. While they may seem a bit generic, their versatility and the depth of flavours they offer are truly remarkable.
Chocolate, with its rich and complex profile, can transform both sweet and savoury dishes, adding a touch of indulgence. Citrus fruits bring a refreshing brightness and acidity that can elevate any recipe, balancing flavours beautifully. Nuts, with their varied textures and flavours, provide a delightful crunch and richness, enhancing everything from salads to desserts.
The combination of these three ingredients opens up a world of culinary possibilities, allowing for endless creativity and delicious results.
Which piece of kitchen equipment couldn’t you live without?
A professional mixer is an indispensable piece of kitchen equipment. It makes life so much easier when it comes to pastry, ensuring consistency and efficiency in every batch. Whether it’s whipping up a delicate meringue, kneading dough, or mixing batters, a reliable mixer is a true game-changer in the kitchen.
What food trends are you spotting at the moment?
A significant trend currently shaping the culinary landscape is the growing demand for natural, less refined, and more organic food options. This movement towards wholesome ingredients and mindful eating is one that resonates deeply with many chefs and food enthusiasts. There’s an increasing recognition that food is not just sustenance, but a source of energy that profoundly impacts our well-being. This awareness is fostering a more thoughtful approach to what we consume, whether for nourishment or indulgence.
As culinary professionals, it’s exciting to see this trend unfold, as it encourages creativity in crafting dishes that are both delicious and aligned with health-conscious values. It’s a wonderful opportunity to educate and inspire people about the importance of making wise food choices that benefit both individual health and the environment.
What do you think is a common mistake that lets chefs down?
A common pitfall that often undermines chefs’ success is the neglect of their own well-being – mental, physical, and emotional. The culinary world is known for its demanding nature, with long hours, high-pressure environments, and constant pursuit of excellence. However, it’s crucial to recognize that a chef’s greatest asset is their own health and vitality.
Mental well-being allows for creativity and clear decision-making. Physical health ensures the stamina needed for long shifts and the ability to perform at peak levels. Emotional balance contributes to a positive kitchen atmosphere and helps in managing the stresses of the job. By prioritizing self-care and maintaining a healthy work-life balance, chefs can sustain their passion, enhance their creativity, and enjoy long, fulfilling careers in this dynamic industry.
What is your favourite time of year for food, and why?
Summer is undoubtedly the most inspiring season for culinary creativity. The abundance of fresh produce brings a vibrant palette of colours, flavours, and aromas that truly showcase the bounty of nature. This season offers an exciting opportunity to craft summer menus that highlight the natural beauty of seasonal ingredients. There’s a unique joy in creating dishes that require minimal manipulation, allowing the pure essence of summer’s harvest to shine through.
Which of your dishes are you most proud of?
One dish that stands out with pride is the Rhubarb and Saffron Pot. This creation showcases an unusual yet intriguing combination of flavours that never fails to spark curiosity among diners. Picture a transparent glass vessel, inviting you to explore its layers with your spoon:
At the base, a refreshing rhubarb and vanilla compote provides a bright foundation. Above this, a lemony madeleine adds a delightful textural contrast. The star of the dish is a luxurious saffron ice cream, its exotic flavour bursting with each spoonful. A light rhubarb espuma accompanies the silky ice cream, offering a delicate balance of flavours and textures. Crowning the dessert is a crisp, aerated rhubarb sugar, adding a final touch of sweetness and crunch.
This dessert is a journey through textures and flavours, combining traditional elements with modern techniques. It’s a testament to the endless possibilities of pairing unexpected ingredients to create a harmonious and memorable culinary experience.
How do you come up with new dishes?
Inspiration for new dishes often strikes unexpectedly in daily life. When creativity sparks, a brief pause for brainstorming allows for capturing these fleeting ideas in quick notes. The real magic unfolds in the kitchen, where these initial concepts are transformed into tangible creations through experimentation.
Who was your greatest influence?
Throughout my career, I’ve had the privilege of working with numerous exceptional chefs. Each has contributed uniquely to shaping my professional character and culinary approach. This collective influence has been invaluable, inspiring growth and creativity at every stage of my journey in the culinary world.
Tell us three chefs you admire.
- Jessica Préalpato, for her concept of naturality, emphasizing the importance of staying true to nature and presenting dishes with such elegance and grace.
- Vincent Zanardi, for his impeccable ability to deliver excellence in classic dishes, always adding the perfect twist of innovation and creativity.
- Luca Bernardini, for his incredible talent in the world of gelato and frozen desserts, consistently pushing the boundaries of flavour and technique.
What is your favourite cookbook?
A cherished cookbook that holds a special place in my culinary library is ‘The Flavour Bible’ by Andrew Dornenburg and Karen A. Page. This remarkable work was a thoughtful gift from a dear colleague in the culinary world, making it even more meaningful. ‘The Flavour Bible’ serves as an invaluable creative guideline for exploring the vast landscape of flavours. It provides chefs with the tools to develop a more intuitive approach to flavour combinations, encouraging culinary innovation and experimentation.
Who do you think are the chefs to watch over the next few months?
Leyre Pedrazuela Otero with the opening of a new pastry shop, Petite Patisserie, which promises her unique and exquisite pastry creations to a wider audience. Charlotte O’Kelly is making waves with her boutique bakery, Astrid Bakery, known for its delightful viennoiserie and much more.
What’s been your favourite new restaurant opening of the last year?
Roe in Canary Wharf – Roe has indeed been a standout new restaurant opening in the past year. This venue offers a compelling blend of local and seasonal ingredients, a sustainable ethos, and innovative dishes. The restaurant, from the team behind Fallow, showcases British ingredients in creative ways. Highlights include a caramelised banana parfait dessert that utilizes the entire fruit. Roe’s commitment to sustainability extends beyond the menu to its design, featuring 3D-printed elements made from plant-based materials.
Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House
Are you a steak or steakhouse chef? Join us for an exclusive Aussie Meat Academy Masterclass at the prestigious International-award-winning Heliot Steak House. located in the iconic Hippodrome Casino. This event is a must-attend for chefs, butchers, and food enthusiasts looking to enhance their skills and knowledge of Australian beef and lamb.
Event Highlights
Brown Brothers Australian Wine Reception: Begin the afternoon with a selection of fine Australian wines, setting the tone for an afternoon of culinary excellence.
Aussie Beef Butchery Demonstration led by Dan Espley, Master Butcher at Provenance Butchers. This segment will offer a ‘deep dive’ into expert butchery techniques. Provenance Butcher are renowned for their commitment to high-quality, ethically sourced meats and a dedication to craftsmanship in butchery.
Dan Espley, with his extensive experience and passion for the craft, will demonstrate how to value-add a grain-fed whole rump by breaking it down into three distinct cuts, each offering different eating quality scores. Additionally, Dan will also showcase the process of cutting a Wagyu featherblade into flat iron steaks, revealing one of the most tender and sought-after cuts of beef.
Lunch is Served
Enjoy a culinary showcase by Ioannis Grammenos, Executive Chef at Heliot Steak House, and Aaj Fernando, Executive Chef at Shoreditch House (part of Soho House). ‘Aussie Beef Mate’ (brand ambassador) Ioannis Grammenos is celebrated for his innovative approach to steakhouse cuisine, transforming premium cuts into extraordinary dining experiences. Aaj Fernando brings his extensive expertise from Shoreditch House, where he focuses on creating versatile and profitable dishes that emphasise flavour and creativity. Together, they will demonstrate innovative ways to utilise both familiar loin cuts and secondary cuts, illustrating how to maximise versatility and gross profit in a professional kitchen.
This masterclass is a unique opportunity to learn from top industry professionals, refine your butchery and cooking techniques, and enjoy a gourmet lunch featuring the finest Australian beef.
To find out more information about this excellent ‘Butcher and Chef’ event – email: brogen@redcherry.uk.com
We need your chefspertise
The Chefs’ Forum Academies are staffing-up for the coming year and we would love you to get involved!
The Chefs’ Forum is on the lookout for accomplished senior chefs to join our prestigious Academies as mentors and trainers, playing a crucial role in shaping the next generation of culinary talent. This exciting opportunity is open to chefs who are passionate about sharing their knowledge and experience with aspiring professionals, helping them to hone their skills and prepare for successful careers in the culinary industry.
The Chefs’ Forum Academies are renowned for providing industry-led training that bridges the gap between formal culinary education and the demands of a professional kitchen. With a curriculum that covers everything from basic techniques to advanced cooking methods, The Academies offer students a comprehensive learning experience. The focus on hands-on training, sustainability, and modern dietary trends ensures that graduates are well-equipped to meet the challenges of today’s dynamic culinary landscape.
Participating chefs will not only teach technical skills but also offer personalised mentorship, guiding students through the nuances of the curriculum, kitchen operations, menu planning, and the pressures of working in a high-paced environment. This role goes beyond instruction—It’s all about inspiring the next wave of culinary innovators.
In addition to practical training, our academies provide students with invaluable networking opportunities, connecting them with industry contacts across the UK, that can and do lead to internships, job placements, and future career advancements. Workshops and masterclasses led by guest chefs further enrich the learning experience, exposing students to cutting-edge techniques and the latest culinary trends.
For chefs, joining the Chefs’ Forum Academies represents a chance to give back to the industry, stay connected with emerging trends, and leave a lasting impact on the future of the culinary arts. If you’re an experienced chef with a passion for teaching and mentoring, the Chefs’ Forum invites you to apply and help nurture the talent that will drive the culinary world forward.
For more information, email Brogen today: brogen@redcherry.uk.com
The Chefs’ Forum’s Regional Lunches Back with a Full Autumn Schedule
The Chefs’ Forum is making a strong return this autumn with a full schedule of regional lunches, offering chefs and culinary professionals a unique opportunity to network, share knowledge, and celebrate the industry’s talent. This highly anticipated series kicks-off in September and will continue through November, with events planned across the UK.
The Autumn schedule begins with the Kent & Sussex Lunch at The Cave Hotel on Monday, 16th September. Following closely, the forum will host a two-day BelOrta brand activation for The Fresh Produce Awards at the prestigious Grosvenor House Hotel on Thursday, 26th and Friday, 27th September.
October promises further opportunities for culinary connection, starting with the Wales Lunch at Parkgate on Monday, 14th October. Later in the month, on Monday, 28th October, the forum will gather at Edinburgh College for the Scotland Lunch, highlighting the vibrant Scottish culinary scene.
November’s line-up is packed with regional flair, beginning with the Cornwall Lunch at the Headland Hotel on Monday, 4th November. The Devon Lunch at Thurlestone Hotel follows on Monday, 11th November, and the schedule concludes with the Northwest – Manchester & Liverpool Lunch at The Municipal on Monday, 18th November.
The Chefs’ Forum lunches are more than just delicious lunches cooked by a brigade of brilliant chefs; they are key events for industry professionals to exchange ideas, explore trends, and strengthen community ties in a relaxed and collaborative atmosphere. The Chefs’ Forum continues to be a vital platform for the UK’s culinary talent, supporting innovation and excellence across the nation.
Professionals interested in attending are encouraged to register early, as these events are expected to be highly popular given the forum’s reputation for fostering meaningful industry connections.
