Molecular Gastrophysics at Moksh!
On Monday (30) October, Welsh chefs enjoyed an inspiring day of molecular gastronomy with an Indian twist to celebrate the opening of Moksh’s new site in Cardiff Bay. The highly acclaimed restaurant is set to expand with the existing Moksh site turning into a 50-cover dining destination called Myth, showcasing the culinary wizardry of chef Stephen Gomes.
The current operation is set to move just 10 feet away to the new site opposite which hosted today’s event. The newly refurbished eatery is adorned with authentic Indian artefacts sourced personally by Stephen and his team.
Katlin Ambos of Santa Maria opened the show with an introduction to the spices that were to be used in Stephen’s cookery demonstration. Stephen elected to showcase a delicious lamb Mumbai roll, which can be found at the Gourmet Guru also owned by Moksh, an Indian street food outlet just a few doors down from the restaurant.
Stephen said:
“I am delighted to welcome my fellow Welsh chefs to my new restaurant today. Today marks a celebration of 10 years of Moksh, I’d like to thank my team for their wonderful effort in putting the finishing touches to the new Moksh site, producing some excellent food and The Chefs’ Forum for organising the event. I couldn’t of do it without you all.”
Chefs’ Forum Fou
nder, Catherine Farinha added:
“We are truly grateful for team Moksh for making this an extremely successful event for all who attended. I would like to thank our headline sponsor Cardiff Audi and all our other industry partners who took part, contributing to a great event.”
Stephen talked the chefs through the importance of understanding spices and their application in Indian cuisine. His piece de resistance was a live ice cream making demo using liquid nitrogen complete with scientist googles and a blender. The chefs were mesmerised as the room filled with a carpet of dancing smoke, tumbling from the blender as the ice cream took its form.
Next on the agenda was a fascinating talk by Sam MacCuaig from Clifton Coffee on making the perfect espresso (the chefs best friend). He told the story of sourcing the perfect growers in the best countries worldwide most suited to producing excellent coffee. He then explained the journey of the beans from their country of origin to Bristol to where it is roasted at Clifton Coffee HQ.
Stephen served a delicious afternoon tea to complement the fabulous coffee served by Clifton Coffee to round off a perfect event.
All was not ove
r as the show closed with a brilliant Indian drummer who encouraged the guests to participate in some Bangra dancing.
The Chefs’ Forum team will return to Cardiff on the 9th November to Celebrate the Great Taste Wales award winners at St David’s Hotel (Cardiff Bay). Any chefs wishing to attend should contact alexandra@redcherry.uk.com.
Photography by www.fayditphotography.com
www.seaaitch-photography.com also did a great job of capturing the day in motion:
The Cornish Italian Job at Appleton’s Bar & Restaurant
October (23) saw around 70 top chefs from across Cornwall gather at Appleton’s Bar & Restaurant, set in the stunning Trevibban Mill Vineyard near the famous Cornish town of Padstow.
Appleton’s Bar & Restaurant has been open for eighteen months, however, just three weeks ago moved the restaurant upstairs to take full advantage of the stunning backdrop of the rolling Cornish hillside. Culinary dream team and co-owners Lyndsey Marshall and acclaimed chef Andy Appleton have joined forces to create the ultimate destination restaurant with views to die for!
The Santa Maria spice truck was parked outside Appleton’s Bar and Restaurant to show-off its fantastic range of herbs and spices to the chefs as they entered the event.
Andy and Lyndsey were delighted to host the event and bring fellow industry people to Appleton’s to see the beautiful new upstairs space for the restaurant.
Andy said:
“It’s great to be able to welcome the Cornish chefs here today to see our new restaurant space here at Appleton’s. Moving upstairs has given us the benefit of increased space and a more versatile events space. Today I have invited my friend and long-term colleague Adam Banks who is Head Chef at Fifteen into the kitchen with me to cook for the culinary experts visiting today. It is also great to work with the HIT Training learners who are very enthusiastic young chefs!”
HIT Training learners Kieren Wiles and Kyle Hamilton joined forces to with Andy in the kitchen prepare and serve delicious canapés. Both learners usually work at the Royal Duchy (Falmouth) and welcomed the chance to work with such an acclaimed chef as Andy whilst still training.
Luke Sargeant, HIT Training Trainer Assessor (Devon & Cornwall) said:
“I am proud to have my learners, Kieren and Kyle here with me today. It is a great opportunity for them to expand their industry knowledge and work with another great chef. They usually work under John Mijatovic at The Royal Dutchy, so today has given them experience of another professional kitchen outside their usual work place. Both learners are on the new ‘Commis Chef Standard’ qualification offered by HIT Training which offers a complete training schedule at commis chef level.
His colleague and fellows Training Assessor Angie Hunt added:
“It’s a great opportunity to network with local employers who are looking for work-based learning from apprentice to management level standard qualification. The geography of Cornwall means that not all employers are close to colleges, so work-based learning is a fantastic method of upskilling their teams.”
The new twelve-month Commis Chef standard is suitable for those cooking in specialist, ethnic or fine dining restaurants and is suitable for those already in employment as well as those wishing to enter the hospitality industry.
HIT Training learner Kieren Wiles said:
“It is a really relaxed atmosphere in the kitchen today and it is wonderful to be able to take the time to learn new recipes and skills. I have just made truffle oil aioli and cavolo nero pesto and am looking forward to the tortellini challenge later today.”
First up on the agenda was a gin tasting with local distillery Tarquin’s Gin tasting where Rory Colborne demonstrated two delicious gin-based cocktails: Negroni and Bramble.
Next followed fascinating beef butchery demonstration by Gavin Roberts of Two Brothers Foods showcasing cheaper cuts of steak, maximising from the rump muscle and talking chefs through how to achieve various cuts of meat: flat iron, picanha and prime cut r
ump steaks.
The day concluded with Clifton Coffee giving an espresso tasting, focusing on body, sweetness and acidity. This accompanied a lovely afternoon tea prepared by Andy and the learners.
Catherine Farinha, Founder of The Chefs’ Forum concluded:
“Today was a huge success, Andy and Lyndsey were a pleasure to work with and the HIT Training learners were extremely professional. It was great to see a good show of familiar faces and many new too, all enhancing their skills in beef butchery and Italian cookery – Another fantastic Cornish event for The Chefs’ Forum”.
Photography by: www.diamondimages.co.uk
The Chefs’ Forum Academy at Gloucestershire College – One Year On!
Three top chefs and an award-winning butcher joined forces to inspire and enthuse young chefs at Gloucestershire College on Monday (16) October. The Chefs’ Forum Academy brings prolific chefs from Cheltenham, The Cotswolds, Bath and beyond into the college every Monday to deliver cookery masterclasses in their individual cooking styles.
The Chefs’ Forum Academy was launched last year to enrich the learning of students at the College. It is really important that students engage with local employers and industry experts to gain real insight into the world of work whilst still training so they are work-ready on leaving college. Today’s event saw Jon Howe (Lumiere, Cheltenham), Daniel Moon (The Gainsborough, Bath), Richard Davies (Calcot Manor, Tetbury) and award-winning butcher Jack Cook (Walter Rose & Sons, Devizes) stage a fantastic day of demos. The Chefs also worked with the students to create some fantastic canapés showcasing their individual menus.
Mark Hyde-Catton, Chef Lecturer and Coordinator of The Chefs’ Forum Academy at Gloucestershire College stated:
The students have really enjoyed their sessions with the visiting chefs this year and have given very overwhelmingly positive feedback on their experiences with the visiting culinary experts. The Chefs’ Forum Academy is a valuable platform that offers employer engagement and a fantastic opportunity for them to build relationships with local chefs and employers and secure work experience placements with them.
The move to bring local chefs and experts into the college to work with the students serves to galvanise existing relationships with local employers and further-reinforce industry links for the college.
Chefs’ Forum Founder Catherine Farinha commented:
I am delighted to celebrate a hugely successful first year of The Chefs’ Forum Academy at Gloucestershire College. I see this project rolling-out to other colleges we currently work with. It was highly rewarding to see so many Executive Chefs, Head Chefs, Restaurant Managers and key HR personnel at the college today – A show of strength and support of this fantastic college and the staff and students who make it great. The Chefs’ Forum prides itself on sharing industry knowledge and best-practice in catering colleges and The Chefs’ Forum Academy ensures top chefs continue to pass on their skills to the next generation, inspiring young chefs.
This past year has seen industry experts, suppliers and top chefs working with students at the College to impart knowledge on diverse specialist subjects including butchery, pastry, seasonality, pastry, CV Skills, world food, game and foraging. In addition to the chefs taking part in the event, experts from industry-leading properties including Lucknam Park, Cowley Manor, The Feathered Nest, Berwick Lodge, The Lazy Dog and Brinda’s Mauritian Delights have all pledged their time and involvement in The Chefs’ Forum Academy at Gloucestershire College.
The Chefs’ Forum and the College are very much looking forward another successful year that is already underway with curriculum enrichment sessions timetabled to take place every teaching Monday of the academic year 2017/18.
In addition to this fantastic scheme of learning, local secondary schools will also be invited to an industry taster event at the Forest of Dean campus on the 20th February 2018 in an attempt to encourage 14-16-year olds from surrounding schools to enter into the hospitality industry, also helping combat the national chef shortage.
The Chefs’ Forum Academy also acts as a feeder to The Cotswold Star Academy which offers just fifteen places a year to the cream of the level three students at the college. This initiative serves as a finishing school for the top performers on the course showing great promise. It will guarantee them employment at one of the partner employers: The Calcot Collection, Farncombe Estate, Ellenborough Park and The Lucky Onion Group, all of whom were represented at today’s event at the college.
Sushi, Students and Sugar Work Stole the Show at The Chefs’ Forum in Birmingham!
Monday (9) October saw high profile hospitality professionals and young chefs gather at Rofuto Japanese Sushi Restaurant at the top of Park Regis Hotel in Birmingham’s bustling city centre. This was the highest Chefs’ Forum ever to have taken place on the 16th floor with a 360-degree skyline view of Birmingham and beyond.
Young chefs from University College Birmingham (UCB) joined forces with learners from HIT Training to produce some excellent canapés, showcasing the Rofuto menu as well as taking part in a sushi masterclass delivered by Japanese Sushi Chef Antonio (Tony) de Garcia. Level one UCB students did a fantastic job of working front of house and serving the canapés.
The Chefs’ Forum launched its Birmingham chapter last February at UCB and it was fantastic to welcome its students to Rofuto for a day of employer engagement, networking and new skill acquisition.
Neil Rippington, Dean of the College of Food at UCB joined Chefs’ Forum Founder Catherine Farinha in welcoming the guests to the prestigious hospitality industry event.
Neil said:
“I am extremely proud of my students today – It’s great to see them networking with employers and receiving offers of trial shifts and learning the art of sushi. This is the third Chefs’ Forum event to take place in Birmingham and it is a stunning venue in which to hold the meeting. I look forward to welcoming The Chefs’ Forum back to UCB as we stage a further Chefs’ Lunch in early 2018.”
The Chefs’ Forum is all about bridging the gap between education and industry and giving young hospitality professionals the chance to engage with employers and secure work experience and training opportunities. Yesterday’s event saw guests from Tom’s Kitchen, Harvey Nichols and Park Regis Hotel offer the young participants the chance to apply for various vacancies, inviting them to drop their CVs into the various high-profile venues.
Regional Chef Academy leads from National Chefs’ Forum Sponsor, HIT Training performed a compelling patisserie demo, enlisting the help of two potential learners from the audience. The young chefs were invited to try their hand at ‘sugar spinning’ and cream piping for the first time in front of a room full of their peers from UCB and professional chefs as they created a Gateau St Honoré.
Ian Williams, Regional Chef Academy Lead very much enjoyed participating in the day, he said
“Today has been about learning new skills and enjoying different culinary experiences for HIT Training staff and learners alike. Continual professional development is a big part of what we do at HIT to ensure we are keeping up with the latest industry trends and techniques. It was great to show employers what we do to train and inspire young chefs.”
The very best suppliers to industry also attend Chefs’ Forum events and showcase their tried and tested products and services. Santa Maria showcased its pepper and spices and Clifton Coffee invited industry professionals and students to take part in Coffee Cupping, which proved a real hit!
Chefs’ Forum Founder Catherine Farinha organises thirty-six Chefs’ Forum events every year across nine areas. She said:
“We when young people come up to me of their own volition and thank me for letting them take part in Chefs’ Forum events, it makes my job so worthwhile. Adrian Enescu and Tony did a great job of working with the students and performing brilliant demos today. A great deal of work goes on behind the scenes to make these events happen on an almost weekly basis throughout the year. I am delighted that young people are securing employment opportunities on the back of our events.”
Another highlight of the day included a student’s sushi-making demo by Tony with the help of Mark Walsh (Harvey Nichols) and Jean Michel Dupin (Cherington Arms) as well as sushi- rolling competition won by UCB level 3 student Tom Rix (18). Led by Antonio, Tom beat three peers to win himself a day in the kitchen with Rofuto’s Sushi Chef.
Tom said:
“I have never really eaten sushi before and never learned how to make it at college, but today has completely changed my mind about it. I really like making and eating sushi and am very much looking forward to coming back here for my day in the kitchen with Antonio.”
Photography by www.fayditphotography.com
Tipis & Toadstools at Backwell House
Glorious sunshine glistening on rolling green fields provided a stunning backdrop for the Chefs’ Forum event on Monday the 2nd October, held in a tipi at Backwell House. The cream of Bristol, Bath and Somerset’s top chefs and catering students gathered alongside local producers and suppliers for a meeting of minds, knowledge swapping and a general culinary catch-up! Headline Sponsor, Bristol Audi installed a stunning car display showcasing the latest models.
Guests were welcomed by The Chefs’ Forum Founder Catherine Farinha and Guy Williams creator of the impressive venture that has become one of the finest luxury boutique hotels in the Bristol area. Guy told chefs of the huge success and acquisition of accolades in a relatively short period of time since opening in July last year.
A delicious canape and fizz reception was served with the students of Weston College and a HIT Training learner working fabulously together to produce a stunning array of savoury canapes showcasing Ross’ menu including an ox cheek bon bon with a crab bisque pipette, charcoal macaroons with a duck parfait centre and a cod fritter.
Ross Hunter has recently taught in Weston College within the hugely successful Chefs’ Forum Academy initiative which sees professional chefs visit the college and join lectures as an industry expert. Ross received great feedback from students and lecturers alike and has this week offered a position to one of the young chefs he met through working with the college – A fantastic result for all involved.
Guy Williams was very impressed with the professionalism of the front of house students working on the day and said he would be delighted to offer further positions to the learners.
Guy commented:
“The Weston College kitchen and front of house students were fantastic today. I was particularly impressed by one young student who expertly talked me through the ingredients and provenance of a varied plate of c
anapes. To see such skill at this age really impressed me and I would be very happy to talk to the college further about work experience as well as recruitment of its students once they have finished their courses.”
The attending chefs were then treated to a trio of demos: beef butchery by Paul Underwood of Walter Rose and Son and then a double act by Backwell House Head Chef Ross Hunter and James Gordon of Bear’s Kitchen, fellow chef and friend from his school days!
The two young chefs held the tough audience, made of their peers, as they showcased fabulous ingredients supplied by Arthur David Food with Service, Water Rose & Son and Creed Food service, all of whom support The Chefs’ Forum in facilitating these compelling quarterly events to taking place.
Sam McCuaig of Clifton Coffee then showcased his delicious E1 project coffee and beautiful afternoon tea canapés made by students, including passion fruit macaroons, beetroot marshmallows and chocolate orange truffles. This set everyone up for the forage that was about to take place in the stunning grounds of Backwell House.
Expert forager, David Harrison led the chefs and hospitality students on an inspirational tour of the beautiful grounds and hedgerows of the country house to discover a bounty of flora and fauna that can be incorporated into fine cuisine menus.
David said:
“As exclusive forager to Torquay-based Michelin-starred Chef Simon Hulstone, I really enjoyed visiting virgin territory in Backwell and teaching the local chefs about various species and their appearance. It was also great to hear that Ross Hunter will incorporate them into his menus!”
The Chefs’ Forum launched in Bristol at Berwick Lodge in January 2012 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a near national level, now holding 36 events a year across nine regions.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated:
“We are so lucky to have such a naturally beautiful venue like this on our doorstep. The Chefs, most of whom were on their only day off, relished the opportunity to meet with their peers, network and find out about the provenance of the meat and fresh produce donated by suppliers for use in canapés and demos. I am delighted that Ross has managed to recruit a young chef from the college as a result of lecturing there within The Chefs’ Forum Academy – A fantastic result.
She continued:
“Today’s forage was a great end to the day as it is very important to educate chefs as to the perils of foraging and the importance of being well-informed.”
Photography by: www.fayditphotography.com
Dorset & Hampshire Chefs Enjoyed Butchery, BBQ & Beer by the Sea at Urban Reef
On Monday (18) September, top chefs including Matt Budden, Tony Beale, Mark Hartstone, Jan Bretschneider and Andy MacKenzie along with front of house professionals from across Dorset & Hampshire came together for a day of butchery, cookery and ingredient discovery in the sun at the beautiful, glass-fronted mezzanine – The Chefs’ Forum couldn’t have asked for better weather on a mid-September Monday!
Executive Chef Ian Gibbs welcomed HIT learner, Megan Kellaway into his busy kitchen to help prepare canapes and wood fire oven pizzas for the great number of industry guests who arrived at midday.
The day started with a vibrant networking session as chefs used the time to catch up with post colleagues and new friends. A welcome drink of delicious Prosecco brut from Tenuta San Giorgio, showcased by Italian wine specialist Phillip Carter of Carter Importing.
Head Chef Wayne Joyce and Ian Gibbs showcased their menus in a delicious range of canapés with ingredients supplier by Chefs’ Forum sponsors Walter Rose & Son, Country Fare, Koppert Cress and Hutchings Brothers Seafood.
The day quickly gathered momentum as Ian and the Urban Reef chefs took to the outside demo kitchen on the balcony to cook a tasty dish of hake fritters. Ian narrated as his team cooked the dish in record time, he said:
“In a busy place like this, food must be quick to prepare and tasty. This dish is a ‘Wayne dish’ created by our Head Chef Wayne Joyce, who was meant to be demoing today, but has had to jump into the kitchen as we are really busy downstairs. I work across the group in a strategic role looking at how we develop menus, using more of our south coast produce, like that on display here today – it’s great to have so many chefs here!”
Added to the Urban Reef chef demo was simultaneous pork butchery demo by forth generation butcher Charlie Cook. Charlie broke down half a pig while the chefs were cooking their hake dish with tzatziki. Charlie showcased pork chops, spare ribs, how to tie pork shoulder roasting joints, pork loin and pork belly. He also explained how ALL of the offcuts are used in Walter Rose’s award-winning sausages.
“The best thing about butchery is nothing is wasted. Our pigs come from Cameron Naughton, a third generation farmer at West End Farm, Bishops Canning, just three miles from Devizes – We’ve been working with him for nearly 30 years. All pigs are Outdoor Bred to exacting RSPCA Freedom Food
Welfare standards. The quality of our pork, as a result is simply amazing – firm textured, rose pink, with a light cover of beautiful white fat and dry rind for fantastic crackling.”
Delicious Clifton Coffee was on tap as the cool team of coffee aficionados impressed the guests with their delicious coffee and barista skills. Ian further-sweetened the offer with delectable mini Conker Gin Frangipane to accompany. Guests were given an insight into the brilliant E1 Project – Finca Buena Vista espresso and the great relationships Clifton Coffee has with coffee producers, buying direct from source.
A beer-tasting session with 8 Arch Brewery and fish filleting demonstration by Hayden Burnell of Hutchings Brothers Seafood and a brilliant B
BQ on the Monolith Kamado with Living Outside all contributed to making the day a resounding success, enjoyed by all who hosted, contributed and attended.
The Chefs’ Forum look forward to its next event at the Italian Villa with multi-award-winning caterers, Beales Gourmet. Students from Highbury College and HIT Training will showcase their skills to employers from across Dorset and Hampshire who will attend.
Photography by:
www.andrewplantphotography.com
www.diamondimages.co.uk
Butchery, Coffee & Cookery at Amélies in Porthleven
September (11) saw around 70 top chefs from across Cornwall gather at Amélies Restaurant in the pretty harbour town of Porthleven.
Students from Cornwall College and Truro & Penwith College joined forces to prepare and serve delicious canapés, showcasing fantastic produce from Matthew Stevens Fish, Two Brothers Foods, Total Produce and Koppert Cress.
First up on the agenda was a fascinating pork butchery demonstration by Gavin Roberts of Two Brothers Foods braking down half a pig and talking chefs through how to achieve various cuts of meat.
Gavin spoke of the popularity of the oysters from the pig’s cheeks or chaps.
He said:
“When a chef puts in an order for fifty oysters they need to realise the amount of pigs needed to fulfil that order, it would be twenty five as there are only two oysters per body.”
He continued:
“We pride ourselves on the provenance of our pork and have stringent welfare standards to which we fully adhere. The less stress endured by the animal on slaughter makes for a better eating experience of its meat.”
Gavin then switched-on the sausage-making machine and commandeered two students to take part in a live ‘sausage-making and tying’ challenge. Gavin proceeded to demonstrate how the machine fills natural casings with the pork sausage mix and how hand tie them.
The students did extremely well at following Gavin’s instructions and confidently produced some impressive strings of sausages, expertly tied, a brilliant first attempt!
Gavin was so impressed, he invited both students to his cutting plant for a day’s work experience in butchery.
Gavin then cut some neat pork chops and a flawless pork loin for Keith Howland (Development Chef at Welbilt UK) to cook on the Garland Inducs induction griddle, finishing it in the Convotherm Mini-Combi oven.
He then produced a second dish of Vietnamese Basa en papillote in the Convotherm Mini-Combi oven using the ingenious ‘tray timer’, which allows a chef to run the oven constantly, facilitating three trays of food items to be cooked simultaneously when started at varying times. The technology ensures that food is cooked, only for the time required, eradicating the risk of over-cooking.
Keith said:
“The Mini-Combi gives you all the function of a full-size combi oven, with the smallest footprint. It is ideal where space in the professional kitchen is at a premium. The Garland Inducs is very responsive and only needs to be switched-on when you need to use it. It provides a cooler environment in which to work as opposed to gas powered alternatives and is more energy-efficient”.
Keith talked the chefs through the impressive technology behind the market-leading equipment, and the chefs showed a keen interest.
Sam MacCuaig of Clifton Coffee (Wholesale & Distribution Manager) next took the floor to sample a delicious Brazilian filter coffee to the chefs as afternoon tea canapés were served to accompany.
Sam pledged his willingness to work with the guests to give them fantastic coffee offer to their restaurants and seamless training and barrista skills with Speciality Coffee Association accredited courses.
Host and Head Chef, Donato Dondiego fired-up the built-in wood-fired oven and expertly baked some delicious local sea bass from Matthew Stevens Fish. He explained how Cornwall is very similar to his Italian coastal home town just outside Rome, where fresh fish is in abundance. He explained that all of his cooking centres around fantastic local ingredients with influences from the Mediterranean, French and of course, Italian cuisine.
He then made his way to the demo stage where he prepared his signature dish of linguine alla vongole, finished simply with parsley and olive oil – Again the chefs tucked-in and gave their professional thumbs-up to the simple, tasty dish.
The day finished with a fantastic barbeque of hotdogs, showcasing the award-winning Kernow Sausage Co, a sister company Two Brothers Foods. The brilliant bangers were accompanied with juicy grilled tiger prawns from Matthew Stevens Fish.
Catherine Farinha, Founder o
f The Chefs’ Forum concluded:
“Today was a huge success, Donato was a pleasure to work with and the students were extremely professional. It was great to see a good show of familiar faces and many new too, all enhancing their skills in pork butchery, sausage making and Italian cookery – Another fantastic Cornish event for The Chefs’ Forum”.
The Chefs’ Forum returns to Cornwall on the 23rd October where the collective of industry professionals will stage its Autumn gathering at Appleton’s at Trevibban Mill Vineyard near Padstow. Acclaimed chef Andy Appleton will play host and the event will feature a tour of the vineyard and wine tasting – All chefs and front of house professionals are welcome to attend and are asked to email alexandra@redcherry.uk.com to secure their place at the event.
Photography by: www.fayditphotography.com
Kent Chefs Celebrate Game at Hythe Imperial
The Chefs’ Forum returned to Hythe Imperial for a second time on Monday 4th September. The fantastic venue saw forty top chefs convene to inspire each other’s menus, share knowledge and best practice in terms of game meat sourcing, butchery and cookery.
The four-star hotel situated on the Kent coast has been undergoing an extensive £1m refurbishment since December 2016, with its bedrooms, housekeeping and hospitality given an impressive upgrade. The management and kitchen team were delighted to see so many hospitality professionals gather at the hotel. They took the opportunity to showcase the great work they are doing and show-off impressive progress developments since they last hosted The Chefs’ Forum in 2016.
Marie Long, Sales Manager stated:
“We are so honoured to be hosting this exciting event in our magnificent ballroom, overlooking the stunning Kent coastline. We have previously hosted this prestigious industry event and are delighted to be doing so again. With the amazing multimillion pound investment in renovations throughout our iconic hotel, we are excited to be able to finally showcase what we have been working so hard to achieve.”
The day started with a presentation by Clifton Coffee as Sam MacCuig and Josh Clarke introduced the chefs and front of house professionals to their E1 Espresso Project, talking chefs through the supply chain, unique values and ethical practices that make Clifton Coffee a market-leading coffee supplier in the UK. Josh, Head of Coffee, explained the provenance of the fantastic single origin coffee being at sampled at the event produced by Ricardo Lima in El Salvador. The flavours of marmalade, damson plums and caramel proved a real hit with the industry experts and perfectly complimented indulgent platters of canapés and petit fours produced by John and his team.
Next, was fantastic game butchery demonstration by Jack Cook of the multi-award-winning Walter Rose & Son. Jack expertly broke down a saddle of venison to create a flawless loin of venison that was used in chef demos by John and his sous chef Andy Holden.
John and Andy impressed their peers with his demo of venison loin, carrot puree, carrot fondants, potato crisps and blackberry jus.
John said:
“Today has been brilliant, it was a great opportunity to network with chefs from the Kent area, catching up with friends old and new. Incorporating butchery into our chef demos worked really well and it was a proud moment seeing my sous chef Andy cooking in front of all those people. He’s with me full time in the kitchen, so it’s only right he should take the stage with me -We are a team.”
Jack then showed the chefs the best way to prepare a wood pigeon and fondly talked them through the reasons why game meat is so interestingly inconsistent. He explained that the location on the body where the beasts or birds are shot has a real effect on the quality and eating of the meat. He also talked about constraints in availability and seasonality of game meat as well as the importance of sourcing game meat responsibly, from reputable, licenced dealers as Walter Rose does.
At the same time, the chef theatre was enhanced by an expert demo by Keith Howland utilising Jack’s freshly butchered venison, showcasing the Convotherm Mini Combi oven and the Garland INDUCS griddle – Two great pieces of equipment for the professional kitchen.
Keith seared the venison on the griddle then finished in in the oven. He then plated delicious taster dishes of venison saddle, savoy cabbage, pancetta with a sherry vinegar dressing which the chefs greatly enjoyed.
To add to the culinary mix, Master Chef of Great Britain and Koppert Cress UK Sales Manager Paul Da Costa Greaves expertly paired some Koppert Cress varieties to the demo dishes; Shiso Purple® with its taste reminiscent of cumin and Tahoon® with its strong beechnut taste. Both cresses are perfect for game dishes and make a fant
astic integral ingredient as opposed as a garnish as cress has been historically utilised. Koppert Cress has launched a world-wide campaign to educate chefs and catering students on the use of the varieties of cress and microgreens as healthy ingredients in innovative and progressive menus.
John and Andy will join The Chefs’ Forum once more on the 20th November at East Kent College when they will mentor the students in cooking a four course Chefs’ Lunch for their peers to raise money for The Chefs’ Forum Educational Foundation. Any chefs or suppliers wishing to attend should contact catherine@redcherry.uk.com
Photography: Fleur Challis
The Chefs’ Forum at The Sheraton Grand, Park Lane
The Sheraton, Park Lane played host to London’s Summer Culinary Showcase yesterday, which saw over seventy chefs from across London gather in Mercante restaurant for a day of world-class gastronomic acrobatics!
Students from West London’s College, Westminster Kingsway College and HIT Training all joined forces to work with the talented team lead by Executive Chef James Dugan to create and showcase some of the finest food imaginable.
The visiting chefs couldn’t help but marvel at the wonderful spread that just kept coming on Row and Sons canapé boards.
On arrival, the students were given a chocolate masterclass by Mövenpick Gourmet Dessert Chef of the Year, Biju Joshwa. Biju walked the students through the tempering, tasting, smelling and aesthetic appeal of his marvellous craft. Biju showcased Valrhona chocolate in his masterclass supplied by Classic Fine Foods. The master class was to prepare them for the student chocolate competition, where the learners were to go head to head later in the day to win a stunning afternoon tea for two at The Sheraton Grand.
After an hour of networking and knowledge-sharing, the room fell silent for the welcome speech delivered by James Dugan, Denise Charles, Head of Hospitality at West London College and Bernadette Charters of HIT Training. Chaired by The Chefs’ Forum Founder, Catherine Farinha, the group spoke of the importance of industry networking events like this one. The Chefs’ Forum is designed to bring together trainee chefs with top-level professional chefs with fantastic results being achieved.
Denise Charles said:
“This has been another great event by The Chefs’ Forum, wonderful location, great interaction with employers and students and I am delighted to be part of it. I was very proud of my students and the way in which they conducted themselves in the professional environment.”
Bernadette Charters, Business Relationship Manager for London echoed Denise’s comments in complimenting the event. She said:
“HIT Training work with The Chefs’ Forum on a national level to offer work-based learning to employers. All six of our learners working in the kitchen today all have jobs with high profile employers across London including Harvey Nichols and Oxo Tower. Working here today has given them a taste of a high-end professional environment, increasing their adaptability, broadening their skill sets. As a Business Relationship Manager, I too have made some very useful contacts today.”
Recent West London College graduate Chantal Risbey (29) regularly participates in Chefs’ Forum events. It is the summer holiday and students are not obliged take part in events like these, but Chantal and her eight peers working at this event did! The day culminated in Chantal being offered a part-time position at The Sheraton Grand working under acclaimed chef James Dugan and his talented team.
Chantal said:
“I have worked three Chefs’ Forum event so far and I really enjoy them. On the back of the events, I have secured work experience at Harrods and a live cookery demo with Masterchef Professionals finalist, Elly Wentworth (Lucknam Park) at The London Produce Show. It is great to speak to employers, work with my peers and produce fantastic food. I am overjoyed to have been offered a part time position here at The Sheraton Grand – it fits in well with my other job as a mum to a seven-year-old. I am delighted to have been given such a wonderful opportunity”.
Highlights of the day included a brilliant Italian Cookery demo by Mercante Head Chef Davide D’Ignazio, a rabbit cacciatora with minted fine beans and red spring onion marinated in raspberry vinegar. Davide expertly seared rounds of rabbit on the Garland Induction plancha supplied by Welbilt.
Hitesh Kohli then gave the chefs an introduction to delicious Indian street food, preparing two dishes: Shami lamb kebab then Vada pav (spicy potato dumpling) with dates and tamarind chutney.
To round off the expert demonstrations, Biju Joshwa and Sam Smallman of Classic Fine Foods gave an enchanting chocolate masterclass, where Biju prepared a delicious dessert of Valrhona Tainori 64% caramel mousse with exotic fruit center, tainori glaze, mango jelly foil and tainori whipped ganache.
Biju, James, Davide and Hitesh then all joined forces to judge the student chocolate competition. Whilst they deliberated and conjugated, Paul Da Costa Greaves of Koppert Cress delivered a mini tasting garden as a teaser for his Summer Cressperience, also taking place in Mercante on the 1st and 2nd August.
Once the judges returned, they revealed the winning student as Westminster Kingsway international student Krystin Lim whose winning chocolate dessert bagged herself an afternoon tea at The Sheraton Grand!
Guests’ feedback told The Chefs’ Forum that the event proved a real hit with the London chefs and it is a sure sign that The Chefs’ Forum is becoming the place to be in London every quarter. With compelling demos, fantastic chef networking opportunities and a chance to meet top suppliers, there is no better platform for chefs to meet-up, share knowledge and keep their finger on the industry pulse.
Cocktails & Canapes at Harvey Nichols Birmingham
A very stylish Chefs’ Forum event took place on Monday (July 17).
Top chefs, hospitality students and suppliers gathered at Harvey Nichols in Birmingham for an elegant day of cocktails and canapés.
Having staged a similar event in at the Harvey Nichols 2nd Floor Restaurant in Bristol last year, it only seemed fair that The Chefs’ Forum should again join forces with the luxury brand to wow the chefs of Birmingham with a day of fabulous live cookery demos, culinary flair and mixology!
Assisted by learners from HIT Training and recent graduates of University College Birmingham, Harvey Nichols’ Head Chef Mark Walsh prepared some delicious canapes for guests to enjoy.
After everyone had enjoyed the drinks and canapes, and had had a chance to network Mark demonstrated a delicious dish of confit chicken breast, dehydrated chicken skin crumb with sugar beet grown by Frederick Hiam and black garlic puree.
Mark said:
“This was the first time I have worked with The Chefs’ Forum and it was a real pleasure to have these young people in the kitchen – The team and I loved working with them.
My first ever live cookery demo too, in front of an audience of top chefs was a learning curve indeed, but I really enjoyed it.
“It is so lovely to see so many people here and to have this room full of people from the industry – It was great to catch up with friends old and new.”
Harvey Nichols Bar manager Max Williams then gave a fantastic cocktail masterclass, matching three cocktails with more sumptuous canapes by Mark.
Max demonstrated how to make three Harvey Nichols signature cocktails, paired to anise cracker with prawns and lemon gel, braised beef with sugar beat on rye and octopus, kiwi, dulce, lime and shallot.
Jack Cook, Director of award-winning Walter Rose & Sons butchers (Devizes) gave a brilliant steak-cutting demo, showcasing delicious fillet, picanha, rump, spider and sirloin which were then cooked-up on the Convotherm induction plancha for the chefs to try.
Walter Rose & Son supplies Simpsons Restaurant, Michelin-starred Glyn Purnell and TV chef Aktar Islam to name a few and was delighted to further-raise its profile to top Birmingham chefs.
Students then went head to head in a butchery competition set by Jack to joint a chicken in the fastest time. The winner was Angelina Adamo, a recent graduate from University College Birmingham who bagged herself trip to the award-winning Walter Rose Butchers in Devizes.
Angelina, from the winning team of Nestle’s Toq D’or 2016 said:
“It was really nice to speak to suppliers and industry people. I’m very much looking forward to my day of butchery at Walter Rose, it will be great to learn about meat from field to fork – I would also like to visit the abattoir as I am interested to see the whole story”.
Laura Perry, Sector Manager for Birmingham at HIT Training, commented:
“There is a major skills shortage in Birmingham for restaurant and kitchen work. We want to inspire and nurture our next generation of top chefs and these events offer an excellent opportunity to showcase our learners and allow them to work with top chefs, restaurateurs and potential employers.”
Founder of The Chefs’ Forum, Catherine Farinha, said:
“This has been a fantastic day and it is great to show young people, that although a luxury brand with an exclusive image, Harvey Nichols is a great company to work for, employing great people from all backgrounds and a fantastic prospect for young people wanting to make it in the industry. Thank you to all the sponsors who supported the event, especially acclaimed chef Andrej Prokes (ex Fat Duck, Ritz & Gordon Ramsay) for an inspiring demo of confit duck with seared breast, beetroot two ways and garlic puree Chef from Nestle Professional ‘All Natural’ stocks in the duck sauce”.
Photography by www.fayditphotography.com
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