MIKE DAVIES OF THE CAMBERWELL ARMS LAUNCHES DEBUT COOKBOOK
Chef Director Mike Davies, of South London institutions The Camberwell Arms and Frank’s Cafe, is delighted to announce the release of his debut cookbook, Cooking for People (Pavilion, £30).
A devout publican, Mike has spent the past decade perfecting the art of hosting and cooking for guests at his award-winning pub and restaurant The Camberwell Arms. Now, due to popular demand, Mike shares his insights and cult-classic recipes to recreate the magic at home.
Cooking for People is organised into seasonal chapters, each featuring four carefully curated menus with a range of centrepiece dishes, including vegan, vegetarian, fish, and meat options. The recipes are designed to be foolproof, accompanied by comprehensive cook’s notes, shopping lists, and prep schedules, ensuring an organised and happy host as well as wowed and well-fed guests. Celebrating his love of food, Mike weaves his own musings throughout the cookbook on seasonality, ingredients, and the meaning of hospitality, brought to life by joyful illustrations and sun-dappled images of bountiful tabletops. Recipe highlights include:
● Peppers Piedmontese
● Nduja squid with parsley salad
● Curried mussels on toast
● A good tomato salad
● Brown shrimp and crab cocktail with soda bread
● Corn on the cob with Scotch bonnet butter
● Beef shin osso buco, saffron puntalette and orange gremolata
● Slow-roast pork shoulder & chestnut polenta with apple and watercress salad
● Baked frangipane apples with Calvados custard
● Pistachio cake with lemon cream and raspberries
● Poached peaches, zabaglione and toasted almonds
Mike comments: “Inviting people into your home, into your personal safe place, to cook for them, to host them and to care for them is, at its core, a pure act of love. I’ve written a book of dinner party menus titled Cooking for People to help you do just that. Each dish is accompanied by a shopping and prep list to allow for planning ahead. After all, a happy cook is an organised cook, making their favourite food. I dedicate this book to my mum and grandma, who taught me the value of good hospitality and great food.”
About Mike Davies
Michael Davies is a London-born chef and co-owner of Frank’s Cafe and the award-winning The Camberwell Arms. After studying biology for a year at Manchester University, he left to pursue his passion for food. His culinary journey includes roles at The Anchor and Hope and The Canton Arms, as well asstages at renowned restaurants like Le Manoir, St John Bread and Wine and The Ledbury. In 2008, he co-launched Frank’s Cafe, named the best rooftop bar in Europe by Time Out in 2023, followed by the opening of The Camberwell Arms in 2014, celebrated for its seasonal comfort food and warm hospitality. In 2015 The Camberwell Arms was named The Best Sunday Lunch at the OFM awards.
Cooking for People by Mike Davies (Pavilion, £30). Available to order here.
For more information please contact CRAB Communications on
camberwell@crabcommunications.com
Fresh Finishing Sauces from Saucery!
Saucery UK, a rising star in the world of gourmet condiments, has just taken a significant step in expanding its reach across the UK. The brand, foundedby the passionate and visionary Dirk de Cuyper, has officially partnered with Ritter Courivaud, one of the country’s most prestigious fine food distributors. This exciting collaboration means that Saucery Sauces’ full range of products is now available to a broader audience, including top chefs, restaurateurs, and food aficionados.
Known for its unique and flavourful sauces, Saucery Sauces has quickly become a favourite among those who appreciate quality in every bite. The partnership with Ritter Courivaud is a testament to the brand’s growing popularity and the increasing demand for premium, artisanal sauces that can elevate any dish.
Dirk de Cuyper, the driving force behind Saucery Sauces, shared his enthusiasm about the new distribution deal: “Partnering with Ritter Courivaud is a fantastic opportunity for us to bring our sauces t
o more people who appreciate the finer things in life. We believe that great food deserves great sauces, and with Ritter Courivaud’s reputation and reach, we’re excited to see where this journey takes us.”
Ritter Courivaud’s extensive network in the foodservice industry makes it an ideal partner for Saucery Sauces, ensuringthat their products will be featured in some of the finest kitchens across the UK. This partnership is set to boost Saucery Sauces’ presence in the market, giving more food lovers the chance to experience the brand’s bold and creative flavours.
As Saucery UK continues to grow, this partnership with Ritter Courivaud marks just the beginning of what promises to be an exciting journey for the brand and its fans.
For those looking to explore the range, Saucery Sauces are now available through Ritter Courivaud’s distribution channels, offering a delicious addition to any culinary repertoire.
Any chefs tofind out more about Saucery’s fabulous range of fresh finishing sauces or the new vegetarian Christmas gravy (yes, we are seriously thinking about Christmas already, please visit www.saucery.uk
Altenatively, Please email catherine@redcherry.uk.com for an introduction.
Chef-X – Why it’s Going to Disrupt the Thermal Blender Market
The Heinzelmann CHEF-X is set to revolutionise the professional kitchen equipment market with its advanced features and chef-centric design. Known for their high-quality, durable products, Heinzelmann has collaborated closely with chefs to develop this multi-functional thermal blender ensuring it meets the rigorous demands of busy kitchens.
Matthew Marshall
Matthew Marshall, Executive Chef of Club Houses, Royal Automobile Club and Chairman of The League of Club Chefs was so delighted with the Chef-X, that he has purchased two of them!
He said
“I have two Chef-X machines; one in The Royal Automobile Club in Pall Mall and a second unit in our Surrey Site at Woodside Park. I chose the Chef-X as it is technically excellent and really powerful, that is the big plus for us – It is the most powerful blender we have, robust enough to easily cope with the demands of busy service, day in, day out. This machine is built for the professional kitchen and we’re really pleased with its performance.”
Ben Gielen, Head Chef at Pall Mall
At the heart of the CHEF-X is a powerful 1400W motor, driving its titanium-coated blade at speeds up to 10,500 RPM. This blade, made from premium grade stainless steel, is durable and resistant to corrosion, allowing for precise and efficient handling of various kitchen tasks, including blending, emulsifying, cooking, and caramelising.
John Ioannou, CEO of Heinzelmann UK and SOS Catering Equipment Ltd is proud to be the UK distributor of this fabulous thermal blender, he said
“We are delighted with how popular the Chef-X is among top chefs, who command the very best equipment for their busy kitchens. The user-friendly manual control panel allows chefs to easily adjust temperature and speed, making the machine incredibly versatile. With a heating power of 1050W, the CHEF-X offers a temperature range from 37°C to 130°C, providing precise control for various cooking techniques. Additionally, the integrated LED light in the transparent cap enhances visibility, allowing chefs to monitor the cooking process closely. We can visit chefs in their kitchens to demonstrate the Chef-X and look forward to hearing from any chefs looking to upgrade their existing thermal blenders.”
The CHEF-X’s design is both practical and ergonomic. It includes two upward-facing handles on the lid for easy operation, specially designed rubber feet for maximum vibration reduction, and a detachable 1.5-meter power cord for convenient storage. Combined with a high-grade stainless steel bowl and robust housing, these features make the CHEF-X a reliable and efficient tool for any kitchen.
Key Features of the CHEF-X:
Powerful Motor
The 1400W motor ensures consistent performance across all speed settings, from gentle stirring to high-speed blending, making it a versatile addition to any professional kitchen.
Titanium-Coated Blade
The blade’s titanium coating enhances its strength and resistance to corrosion, ensuring long-lasting sharpness and durability. Operating at various angles, it allows for precise chopping and blending.
Integrated LED Light
The LED light within the transparent cap provides excellent visibility, allowing chefs to monitor the contents of the bowl closely during operation. This feature enhances precision and control.
User-Friendly Controls
The manual control panel offers multiple combinations of temperature and speed settings, including reverse stirring, turbo mode, and multi-pulse settings, allowing chefs to tailor the machine’s performance to their specific needs.
Ergonomic Design
With two upward-facing handles on the lid, specially designed rubber feet for vibration reduction, and a detachable power cord for easy storage, the CHEF-X is both practical and user-friendly.
Versatile Cooking Capabilities
The CHEF-X can perform a wide range of cooking tasks, from blending to cold smoking, making it an indispensable tool for creative culinary techniques.
To book a demonstration in your kitchen, please call Daniel Ciorici on 07526 853221 or email sales@soscateringequipment.co.uk
Say Cheese!
West London College hosted a ground-breaking cheese event on Wednesday, 7th August 2024. The event unveiled the latest innovations in plant-based, dairy-free cheese. The tasting focus group and menu development session introduced chefs and industry professionals to cheeses that boast superior quality, taste, and nutrition. The session was led by Chef Anthony Warner from New Food Innovation, a specialist Innovation Chef, food writer and plant-based expert.
Anthony said
“We really need this insight from top chefs in bringing new products to the market in the UK. This time its plant-based, dairy-free cheese and we’re very excited for the future. It will be great to see the chefs experimenting with the mozzarella, burger cheese and cheddar”
Richard Fell, Commercial Director at New Food Innovation also attended session, he added:
“The star of the event was the new range of plant-based cheeses, formulated to be dairy-free, low in saturated fat, and completely devoid of palm and coconut oil. These cheeses are designed to meet the growing demand for healthier and more sustainable food options without compromising on taste. Attendees had the opportunity to experience first-hand the impressive advancements made in plant-based cheese technology.”
Developed using cutting-edge data modelling techniques at a leading UK university, these cheeses aim to offer a flavour profile and functionality that closely mimic traditional dairy cheese. This innovation is particularly significant for the out-of-home market, which includes restaurants, cafes, and other food service providers seeking to offer high-quality plant-based alternatives to their customers.
Cidalia Andrade, Head Chef at The Haus, Farringdon (Stonegate Group) made a mushroom and cheddar cheese, dairy-free risotto that proved a reel hit among her chef peers, she said
“I thought the cheddar worked really well, it gave an excellent flavour and texture that I wasn’t expecting from a plant-based cheese. I very much enjoyed the day, it was a great cooking challenge and I learnt a great deal about plant-based and dairy-free cheese options that after today’s session, I fully intend incorporating into my menus.”
Ioannis Grammenos, Executive Chef of Heliot Steak House and Salvo Murolo created a plant-based Cheese and Mushroom Tart and plant-based Cheddar Cheese Toastie with Gherkins, Mustard and Black Pepper, he said
“I thought today was a great day, it was a unique opportunity to work with products that are not yet on the market and develop recipes and collaborate with other London chefs, all contributing to new product development for a large European dairy-free producer.”
Salvo added,
“Combining all the chefs’ skills with great produce and products has led to the creation of some really fantastic dishes – It’s great fun to meet and cook with such talented chefs from across London – A highly enjoyable day.”
Meanwhile, Nicole Webb, Commis Chef at Gordon Ramsay Burger (Harrods) made the famous ‘Shaun The Sheep’ Lamb Burger, in which she usually uses smoked cheddar cheese. Nicole modified the popular recipe and the smoked cheddar was swapped for dairy-free burger cheese slices, she said
“I noticed that the dairy-free slices didn’t melt the same way as regular cheese, however handling them I felt was the same as American-style burger cheese. Its great that we now have more options to cater for guests with lactose intolerance or those with reduced meat or vegan lifestyle choices which we are finding more and more common.”
Chef Lecturer Bob Carruthers made a 100% plant-based burger using Symplicity 80g SMASH burger patties, made with naturally fermented mushroom, onion and beetroot, which the chefs thought tasted wonderful. He said
“Having recently judged the plant-based heats at the Quality Food Awards, I have had the opportunity to sample most plant-based burgers and dairy alternatives on the market. My personal take is that I much prefer products like Symplicity that aren’t trying to mimic meat in any way and the dairy-free burger slices I used today worked very well with the SMASH burger patties – The future is looking very bright for plant-based burgers, which are soaring in popularity.”
School Food Mogul, Michael Catuogno of Naked Nosh created a -plant-based Moussaka with Summer Salsa, he said
“I felt the plant-based cheddar and mozzarella in the bechamel sauce and mozzarella in the tomato salad. The cheddar could have melted a little bit more, but it torched well and feel that it is more suitable for cooked applications as opposed to fresh. Overall, I thoroughly enjoyed the day and great to meet lots of new industry peers.”
Marcilio da Silva, Chef Patron of 2 Dots Catering used Moving Mountains plant-based Quarter Pounder Burgers (made from mushrooms, onion, soy and pea protein) to make his 4th July special of Plant-based Burger Deluxe with Cheesy Cajun Dirty Waffle Fries, he said
“I used the dairy free American-style burger cheese in my dish, I was quite impressed with the way it melted, the texture and the flavours was far better than I expected. The taste was by far one of the best if not the best plant-based, dairy-free cheese products that I have had the pleasure to cook with – An exciting time for chefs needing to explore more in the way of plant-based menu development.”
David Jordan, Head Chef his Sous Chef Simo Fabiola from Bonds Mayfair used plant-based cheddar and dairy-free mozzarella to make a Char-grilled Aubergine Steak with plant-based Mozzarella Arancini and a shard of plant-based cheddar, he said
“The shard worked! I was very pleased – I was a bit worried about achieving the correct melt to make the shard, but happily behaved better than expected and I was able to create the perfect cheddar shard.”
David’s Sous Chef, Simo created a beautiful gateaux of cauliflower steak with creamy bean puree and chimichurri which she topped with dairy-free cheddar on the topping and also in the bean purée, she said
“I felt the plant-based cheddar melted perfectly, however I found it difficult to brown in the Salamander grill.”
The event not only featured a tasting session but also a demonstration of how these cheeses can be integrated into diverse menus and a valuable day of Continual Professional Development (CPD) for the chefs.
This is a crucial step towards the major industry launch planned for early 2025, which our Focus Group chefs will look forward to with much excitement.
With the increasing consumer shift towards plant-based diets, this event was certainly a pivotal moment for the food industry. It represents a significant leap forward in making plant-based options more appealing and accessible to the mainstream market. As is clear from the quotes, the participating chefs enjoyed an informative and delicious experience that highlights the future of sustainable and healthy eating.
If there are any chefs who are interested in contributing to future new product development workshops or participating in chef insight Focus Groups with New Food Innovation contact brogen@redcherry.uk.com
Photography by Carlos Farinha.
Elevate Your Sushi Skills with an Exclusive Half-Day Trial
Are you ready to elevate your sushi-making skills? The Tokyo College of Sushi & Washoku London is thrilled to invite you to an exclusive half-day trial class designed specifically for professional chefs.
Why Attend?
- Advanced Techniques: Refine your sushi-making skills with hands-on training from the college expert instructors, certified by the Japanese government.
- Explore their Curriculum: Get a first-hand look at the comprehensive education the college offer. This trial session will provide a glimpse into their intensive courses, designed to bring your skills to new heights if you choose to study with them further.
- Authentic Experience: Immerse yourself in traditional Japanese culinary practices in their state-of-the-art facilities, the first of their kind in the UK.
- Professional Networking: Connect with fellow chefs and explore advanced techniques that will enhance your culinary repertoire.
Dates:
- Tuesday, 3rd September: 2:00 PM – 5:00 PM
- Monday, 9th September: 1:00 PM – 4:00 PM
- Price: £125 exc. VAT (includes all materials)
Please fill in the registration form HERE.
The college looks forward to welcoming you and supporting your journey towards mastery in Japanese cuisine.
Chef of the Week: Nathan Ritchie, Owner of Big Nath’s BBQ in Bristol
How long have you worked at your current restaurant?
Since January 2021, when we started and founded Big Nath’s BBQ.
Where did your passion for cooking come from and where did you learn your skills?
Food has always been a lifelong passion… something that I’ve taken time to learn about, obsess over and always planning the next restaurant outing. My skills are self-taught. Admittedly throughout lockdown I had a lot of time to research and start menu developing. Since the business I’ve adapted and continued to learn.
What do you enjoy most about being a chef?
The people. Food is about people after all! We’ve met some incredible customers, chefs and now friends through our food.
Name three ingredients you couldn’t cook without.
Kosher salt, 18 mesh pepper and smoked paprika.
Which piece of kitchen equipment couldn’t you live without?
Smoker!
What food trends are you spotting at the moment?
Eco conscious dining.
What do you think is a common mistake that lets chefs down?
Overworking and burn out.
What is your favourite time of year for food, and why?
Winter – for comfort food and Thanksgiving dinner, it’s one of our favourite meals to cook.
Which of your dishes are you most proud of?
Our classic smoked brisket. It’s taken years to perfect smoking English brisket.
How do you come up with new dishes?
We have done lots of collaborative dishes and menus with other chefs across Bristol. Also, travel has given us inspiration. Or just because we want to cook something we are craving!
Tell us three chefs you admire.
Joe Fowler, Head Chef at Root in Bristol, Matty Matheson and Konnie Jaworski at Bianchis group.
What is your favourite cookbook?
Matty Matheson – A Cookbook.
Who do you think are the chefs to watch over the next few months?
Glenn of Ramen Namaka. He’s recently started doing pop-ups at the Scrandit. His ramen is INCREDIBLE and he’s worked so hard at it. The queues are testament.
What’s been your favourite new restaurant opening of the last year?
Pazzo.
Fired-up with Aussie Beef Mate Luciana Berry!
Luciana and Catherine with Roger Kelsey (Secretary of the London Meat Traders Association)
Last weekend, Ascot Racecourse in Berkshire is hosted the UK’s largest BBQ and cooking festival, “Smoke & Fire – and The Chefs’ Forum’s Founder, Catherine Farinha was there on the main stage promoting Aussie Beef with ‘Aussie Beef Mate’ Luciana and the fabulous Shauna and Sam from Hang Fire BBQ.
Aussie Beef Mates are official ambassadors of Australian Beef around the world and Luciana has definitely earned her stripes in serving Aussie beef to guests at her high-profile private catering events for the rich and famous.
Luciana said
“I absolutely adore Aussie beef and wouldn’t use anything else. I blind-taste-tested it at the World Steak Awards and identified it as being the front runner among many different entrants and it went on to win a global accolade. The marbling is spot on, and the texture so silky that everyone always thinks it is fillet and not rump – I have had to show people the empty packaging to prove they are eating rump cap or picanha!”
TV Fire Chef Shauna played MC to the demo stage throughout the festival and her wife and fire stage partner Sam was on hand to support the demo chefs and entertain the ‘fire-foodie’ audience with her fabulous and fearless BBQ skills. Big K Products kindly sponsored the charcoal for the event and Luciana really enjoyed cooking on 100% Quebracho Restaurant Grade Charcoal.
Alex Kleanthous from Big K said
“We were the official fuel sponsor of the entire festival, but it was great to see The Chefs’ Forum represented at the show, complimenting our charcoal with the finest Aussie picanha, cooked by such a prolific chef as Luciana. We had fellow Chefs’ Forum Members Daren Liew and Sue Stoneman on our Big K stand rocking the coals and creating fabulous recipes; from skewers to cakes, mushrooms and Tomahawk steaks – We look forward to further collaboration in the future!”
In between judging the world butchery awards on the butchery stage, Luciana took to the fire stage with Catherine, Shauna and Sam to showcase Aussie picanha from AAco, the biggest Agricultural company in Australia, that owns 1% of the entire country, which is about the size of Belgium. The producer is Westholme Wagyu and this very special beef has a marble score of 4/5.
Luciana wowed the audience with her fabulous butchery skills, firstly trimming the picanha, then sealing it on the grill.
The picanha was then cut into steaks and returned to the grill, while Shauna jumped in to monitor the picanha, while Luciana rustled-up a delicious Feijão Tropeiro or Cowboy Bean side dish in an iron pan over live fire to accompany. Luciana was also selling this dish from her busy Brazilian BBQ stand and it went down a storm with the punters.
While all of the live-fire theatre was in full flow, Catherine took the opportunity to talk about the provenance of the Aussie beef and gave the audience the backstory, most importantly the meaning of Wagyu being Japanese cow!
The picanha is wet-aged for about 80 days and the Aussies are using Japanese breeds of cow and genetics. These animals have very goof traits of marbling and are grain fed for 250 days, spending most of their life running free in the fields.
They are finished in a feed lot, which is like a field with a shutter and they are fed lots of water and a special type of muesli, as specialist nutritionists dictate.
Catherine said
“It’s always fun to get on stage and promote our lovely Chefs’ Forum sponsors, Meat & Livestock Australia and was thrilled to be working with Luciana again – We make a great double act. Her Brazilian take on traditional BBQ is spectacular and she mixed it up perfectly in creating a beautiful Aussie picanha and ‘Feijão tropeiro’ or cowboy beans, a Brazilian bean dish typical of the Southeast region, made of beans, toasted manioc or casava flour and dried meat. It was a privilege to meet BBQ rockstars Shauna and Sam and I’m looking forward do doing this all again at the Maldon Smoke and Fire Festival on the 17th & 18th August!”
To find out more about Aussie beef, visit: www.aussiebeefandlamb.co.uk
Tickets to the Maldon Smoke & Fire Festival next month are available HERE.
Cecille’s Winning Trip of a Lifetime
Cecille Youngs, the 2024 winner of The Chef’ Forum Student Pastry Chef of the Year (SPCOTY), enjoyed an unforgettable culinary adventure in France, courtesy of Andros Chef.
Her journey began with a special lunch in the heart of Bordeaux at the prestigious InterContinental Grand Hotel de Bordeaux. There, she met Gaetan Fiard, Chef Pâtissier at the hotel and the two Michelin-starred restaurant Le Pressoir d’Argent Gordon Ramsay.
Cecille then explored the Andros factory, witnessing the company’s dedication to quality and innovation in fruit products. She toured the experimental orchard, where Andros tests new growing techniques, and visited the factory to understand the meticulous processes involved in creating the Andros Chef range of renowned fruit-based products. A kitchen demonstration allowed Cecille to experiment with ingredients, sparking new ideas for her future career.
Reflecting on her trip, Cecille told The Chefs’ Forum: “The trip to France with Andros Chef was truly amazing. The culture, food, and service were notable, but most of all, I was able to see behind the scenes and discover how Andros produce their products. This was mind-blowing. I got to see everything from start to finish – the growing, the testing in the labs, all the way through the process and into packaging. It made me appreciate the high-quality products I’m using even more.”
Cecille’s Chef Lecturer at West Suffolk College, Stuart Ascott, who joined the trip, added:
“We were very privileged to go on the trip to Andros; they were such gracious hosts and so welcoming. It was an amazing trip with memories that will stay with us forever.”
Also on the trip was our SPCOTY Head Pastry Judge, Franciane Tatari who accompanied Cecille and Stuart on this excellent study tour.
Franciane said:
“The trip was beautiful, so well organized by Andros and it was lovely to visit the research orchard in the Lot region of France. I hadn’t realised the scale of the brand, its global presence and the sheer enormity of the range of purées and other fruit ingredients available to pastry chefs around the world. It was lovely to see how happy Cecille was to participate and I can already tell that she has a very bright future ahead of her.”
The Chefs’ Forum would like to take this opportunity to thank Andros for laying on this trip for our SPCOTY winner and look forward to working with this market-leading fruit ingredient brand going forward.
To discover the range of top-quality fruit ingredients for yourself, visit HERE.
Chef of the Week: Kaoru Yamamoto, Chef Tutor at Tokyo College of Sushi & Washoku London
How long have you worked at your current restaurant?
I have worked for 15 years as a head chef in Japanese restaurants in London and have been a chef patron in Tokyo. I am also skilled in classic French cuisine and has worked in many restaurants overseas, including Nigeria.
Where did your passion for cooking come from and where did you learn your skills?
From my mother in Japan.
What do you enjoy most about being a chef?
The best part of being a chef is seeing satisfied customers.
Name three ingredients you couldn’t cook without.
Soy sauce, sake and miso paste.
Which piece of kitchen equipment couldn’t you live without?
Stove, grill and oven.
What food trends are you spotting at the moment?
Sushi!
What do you think is a common mistake that lets chefs down?
When they prepare the wrong order.
What is your favourite time of year for food, and why?
Autumn – for the variety of fruits.
Which of your dishes are you most proud of?
Tempura.
How do you come up with new dishes?
I come up with new dishes by travelling and exploring cuisines from different places, I also get my ideas from cookbooks.
Tell us three chefs you admire.
Masayuki Okuda, Kazutoshi Endo and Albert and Michel Roux.
What is your favourite cookbook?
Repertoire.
Who do you think are the chefs to watch over the next few months?
Kazutoshi Endo.
The Third Degree – Coleg Gwent Adds New Level 3 Pastry Course
Coleg Gwent has recently launched a new Level 3 Certificate in General Patisserie and Confectionery course, aimed at preparing students for careers as pastry chefs or pâtissiers. This part-time course will be held at the Crosskeys Campus, starting on September 2, 2024, and will span 34 weeks with classes on Mondays from 11am to 6pm.
Helen Lawless, Head of School – Services to People at Coleg Gwent said: “I am delighted that we are adding a new Level 3 Pastry Course to our Hospitality and Catering course provision. Existing students are very excited and we hope that we’ll see many new students apply. There is no upper age limit, so we would welcome applications from chefs in industry who may want to specialise and hone their skills in patisserie and confectionery, as well as those looking to join Coleg Gwent for the next stage in their educational journey.”
The course covers a wide range of patisserie and confectionery skills including the production of dough and batter products, petits fours, paste products, hot and cold desserts, biscuits, cakes, sponges, and decorative display pieces. Students will also learn advanced chocolate production methods, including tempering techniques and creating various chocolate products like truffles and chocolate bars.
Assessment methods for the course include short answer papers, assignments, and practical assessments. To enroll, candidates should have some prior experience in a kitchen environment and must demonstrate creativity, self-motivation, and a passion for cooking. Upon completion, students can progress to advanced levels of professional cookery courses.
As Coleg Gwent has a Chefs’ Forum Academy, now in its fourth year, the course will be enriched by masterclasses by top Pastry Chefs and Taster days with local schools, which act as promotional days for the college.
Thibault Courtoisier gave a fantastic chocolate demo at the last taster day.
Director of The Chefs’ Forum Catherine Farinha said: “The new level 3 course at Coleg Gwent will be an excellent addition to the courses on offer and we look forward to working with them to provide enrichment from our visiting professionals and really pushing the boundaries of pastry in Wales. We look forward to encouraging Pastry students from Coleg Gwent to enter our Student Pastry Chef of the Year 2025!”
For more information on this and other Hospitality and Catering Courses available at Coleg Gwent, please visit their website HERE
