East Met West at The Mint Room in Bath

The Mint Room Bath was the venue for the latest Chefs’ Forum event which saw a celebration of Indian gastronomy led by Executive Chef Soyful Alom.  The first impression of Soyful’s food was of vibrancy and culinary excellence as he showcased his menu, perfected over the last seven years of heading-up the kitchen in the popular Bath eaterie.

Ever since its launch in 2012, The Mint Room Bath has been a much-talked-about foodie destination as Soyful offers diners elegant and vibrant plates, showcasing the very best in local produce. The restaurant is very stylish and the food very modern and the team now boast four sites, including the newly opened Bandook in Bath’s city centre on the former Carluccio’s site.

Soyful invited students from Bath College and Gloucestershire College into his kitchen to prepare Indian canapés for some fifty industry professionals that were to fill this fashionable venue at midday.

Soyful said

“It was a pleasure to have the students in my kitchen today.  I was very impressed with their existing knowledge of flavours and spice combinations, their enthusiasm and willingness to learn was really pleasing.  I have offered trial shifts and a free dinner to three outstanding students from Bath College today, that shows how impressed I was with these and all students who participated in today’s event, the second that we have hosted for The Chefs’ Forum”

Soyful, inspired by his mother’s cooking has been cooking for over 20 years.  He relished the chance to pass over skills he learnt to the next generation.

Mark Hyde-Catton, Chef Lecturer at Gloucestershire College said

“It has been really inspirational for our students to work with a group of professional Asian chefs, for many it is their first attempt at cooking authentic, fine dining Indian cuisine and experimenting with such intense and rich flavour.  It was also a great chance for them to get to know their peers from Bath College – They all got on very well indeed.  We welcome chefs like Soyful into our teaching kitchens with The Chefs’ Forum Academy, that we implemented in the college in 2016.  The curriculum enrichment programme really forges links with employers, opens up opportunities and makes our students more work-ready on leaving college”

Alex Byrne from Walter Rose gave a fantastic beef butchery masterclass, showcasing the finest cuts of Stokes Marsh Farm steak. Soyful then cooked-up the steaks so the chefs were able to sample the finest quality Wiltshire beef, many of whom were already customers of Walter Rose, award-winning catering butcher.

Another highlight of the day was the Welsh Fine Food Cluster leading a fascinating and insightful Welsh food sampling session. Ffion Jones and Dafydd Jones gave a very interesting talk and tasting of Welsh cheeses, condiments and sauces.

The visiting chefs and students relished the chance to have a glimpse of complex Indian cooking techniques, handed down from generation to generation.  Soyful performed an excellent cookery demo of seabass moilee, one of the most popular dishes on his menu, usually made with mixed seafood as sampled in extra portions that came from the kitchen for the chefs to enjoy.

Bath College student Daniel Shemilt very much enjoyed his Indian cookery experience, he said

”Today has been an amazing experience for all of us. I’m delighted to have won the samosa-making competition and very excited to have been invited back to The Mint Room for a Trial shif and dinner- I’ve heard great things and am delighted to get the chance to eat and work here!”

Eryn Beales (front of house) and Ellis Ali (kitchen), both of Bath College have also been awarded dinner at The Mint Room and a trial shift with a view to a part time job and if successful, for being nominated as Soyful’s ‘Stars of the Day’ , a job may even lie in store for the budding young chefs– A great result all round.

The Chefs’ Forum holds quarterly events in the Bath & Cotswolds area and forty chef events per year nationally.  Any chefs wishing to get involved should contact catherine@redcherry.uk.com

Photo credit: www.jcampbellphotography.co.uk

The Chefs’ Forum London at The Dorchester

The Chefs’ Forum (London) spring event took place at The Dorchester on Monday (27) January.  Dating back to the 1930s, this landmark lodging is one of the world’s most iconic hotels. A destination in itself, The Dorchester was the perfect venue to welcome nearly two hundred chefs and hospitality professionals for a day of fabulous cookery and cocktail demonstrations and industry networking.

The day started with a fantastic market research focus group held in the Crystal Suite at The Dorchester and led by Japanese fine food supplier, 47 Elements, showcasing fine Japanese IGA Waygu beef and seventeen different sake rice wines as well as other delicious Japanese ingredients paired to Western foods like Nutcellars macadamia nougat, macadamia pesto and Grey Poupon mustard (as well as the more traditional Japanese condiments of yuzu powder and wasabi oil).  The Japanese Embassy as well as national Japanese media attended the session that preceded the main event. Twenty-five top chefs, butchers and members of the foodie media tasted the delicious Japanese produce and gave much-valued feedback from their extremely well-developed palates.  The reason for the focus group was to research the case to make sake more mainstream, pairing it with western foods and also to promote authentic Japanese IGA wagyu beef, produced in the mountainous Iga city in Mie Prefecture (state) which borders the tourist-beloved Nara Prefecture on the west.  It is also called ‘the ninja beef’, owing to the area being the birthplace of ninjas – The chefs loved all of the produce on offer and gave their valuable feedback in a questionnaire which will yield valuable product insight.

The main event started at midday and was attended by Mayor Cllr Daryl Brown of Hammersmith and Fulham Council and her daughter, Mayoress Christina Brown, the event was a fantastic opportunity to showcase The Dorchester as a fantastic hospitality industry employer and its opulent ballroom as one of the leading event venues in London as well as its support for fellow industry professionals and the next generation.

Chefs’ Forum Founder Catherine Farinha and Denise Charles of West London’s College then gave a welcome speech. talking about the work The Chefs’ Forum does to support the college in enriching students’ learning via The Chefs’ Forum Academy.  Many chefs in attendance had already taught in the Academy and the purpose of the event was to encourage more chefs to do so.   A networking session then followed, where Chefs’ Forum Sponsors showcased their produce and products to the industry professionals who attended.

The Dorchester chef brigade led a team of students from West London College in their busy kitchen to produce stunning canapés to be served at midday during the networking session, showcasing their five-star menu. This event also celebrated the launch of The Chefs’ Forum Academy at West London College, an initiative implemented in September 2019 which sees top chefs and hospitality experts from all over London visiting the college on a weekly basis.  The guest chefs give lectures in line with the curriculum to enhance students learning, this in turn opens employment opportunities for them on leaving college.

Mario and his brigade worked tirelessly to produce a delicious selection of savoury and sweet bites to impress the culinary guests with their skills with a view to students gaining employment in the best professional kitchens in London.  This was certainly a possibility as chefs from the finest kitchens including The Savoy, The Westbury, RAF Club, Buddha Bar, Texture, Sketch, The Waldorf and many more gathered at The Dorchester for a celebration of gastronomic flair and a celebration of culinary excellence.

Award-winning catering butchers, Walter Rose and Son opened the show, giving chefs an impressive beef butchery demo, preparing steak cuts for the cookery demos that followed.  Jack Cook and Alex Byrne broke down a finest Stokes Marsh Farm beef into expertly butchered steaks and choice cuts.

The talent of the chefs was highly impressive with top chefs Tom Booton (Head Chef), Saravanan Palanipandichamy (Senior Sous Chef), Mario Perera (Executive Sous Chef) and Soham Sonawane (Senior Sous Chef) performing brilliant cookery demos on The Chefs’ Forum demo stage, showcasing their mouth-watering menu. The demos were accompanied by bowl food prepared and served by the students to showcase each dish.

Denise Charles, Head of Curriculum for Service Industries stated:

“Today has been an amazing experience for our students. They love to work with different chefs, students from other colleges and learning new cooking techniques. The Chefs’ Forum Academy curriculum enrichment programme is working extremely well for us as a college and the students and staff really enjoy the sessions. It was a fantastic opportunity to showcase the project to our mayor and other dignitaries who have attended today. The food was superb today and it was a great opportunity to showcase our students’ professionalism and skills. I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Denise and West London’s College for four years now.  It is great for the students to meet so many fantastic chefs and peers from other colleges with the common purpose of enriching students’ learning. The chefs and students did a fantastic job today, they really rose to the challenge and it’s so important that we nurture and support the next generation of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

West London College students Karin Amos and Beulah Star Johnson both secured work experience shifts at The Dorchester on the back of their excellent performance on the day which won them the title of ‘Star of the Day’. Both students received a signed book by Celebrity Chef, James Martin and Peter Fiori of Executive Chef of Coutts.

A great day was had by all at The Dorchester and West London College can’t wait to welcome Mario and the team to West London College to teach students in their training kitchens as part of The Chefs’ Forum Academy, Soham has already led a session where he cooked wild seabass, vegetable fennel pesto broth and dandelion syrup as well as a Lobster Bisque which was extremely well-received.

Chefs or suppliers wishing to get involved in The Chefs’ Forum Academy project at West London College or attend future events held in London and also across ten regions nationally on a quarterly basis, should register their interest with Rebecca Saunders at rebecca@redcherry.uk.com

Photography by www.kentfoodphotographer.com

Masterchef: The Professionals Finalist Exose Heads to The Manchester College for Celebration Event with The Chefs’ Forum Academy

VIP guests enjoyed an exclusive ‘Demo and Dine’ event to mark the next phase of Academy sessions.

A masterclass in fine dining from chefs including Masterchef: The Professionals finalist Exose Grant Lopo-Ndinga was delivered at The Manchester College during a celebration event with The Chefs’ Forum Academy. 

College students enjoyed expert tuition from the region’s most critically acclaimed chefs during the fundraising event, which saw them produce and serve a five-course meal to guests including VIPs, local businesses and employers.

The line-up included:

• Rory Lumsden, Head Chef at Randall & Aubin Manchester, who prepared an Amuse-bouche of dartoise of wild mushroom and artichoke, celeriac purée
• Sam Fazackerley,Head Chef at Rosso Restaurant, who prepared a starter of spalla d’agnello con ceci neri
• Doug Crampton, Head Chef at James Martin Manchester, who prepared brown butter poached Cornish Brill, roasted roots, smoked garlic gnocchi, baked potato consommé
• Danny Young,of Northcote, who prepared free range duck, pickled pear, smoked Foie Royale, beer and barley
• Exose Grant Lopo-Ndinga, Masterchef: The Professionals 2019 finalist and chef at James Martin Manchester, who served a dessert of lemon and raspberry choux bun, with brandy snap, meringue and raspberry sorbet

Chef Exose said: “Events like this are important for young up and coming chefs. It’s a chance for them to learn and to take a step into the industry, it’s helping them to gain work experience and it also contributes towards their future career.”

The Chefs’ Forum Academy masterclasses at the College have seen more than 70 local chefs and front of house experts deliver weekly sessions to Hospitality and Catering students, with many students progressing to secure work experience opportunities and careers with participating venues.

Each top chef chose their own star of the day, who will go on to receive trial shifts or experience days with them in their own professional kitchens. Level 3 student Andy Tran was named as Danny Young’s ‘Star of the day’ almost a year after receiving the same accolade from Doug Crampton at a previous event back in March 2019.

Andy, who is also currently working for James Martin Manchester, said: “I feel very lucky. James Martin is such a respected restaurant in Manchester, and being there allows me the best opportunity to break into the industry and offers me valuable lessons at this early stage in my career. I’m very grateful to The Manchester College.”

Guests paid £25 to attend the ‘Demo and Dine’, raising donations towards The Chefs’ Forum Educational Foundation, an organisation which helps young people receive training to secure a job in the hospitality industry.

Lisa O’Loughlin, Principal at The Manchester College, said: “The Chefs’ Forum Academy has seen our students gain unrivalled access to some of the country’s most talented chefs, enabling them to benefit from their knowledge, experience and expertise.

“Not only do events like this help to inspire them, it provides them with up-to-date insight into current culinary trends, techniques and industry standard best practice which ensures that they are work ready when they complete their course with us.

“I am exceptionally proud of the exceptional standards that our students delivered today, which is testament to the success of our unique partnership with The Chefs’ Forum.”

Catherine Farinha, from The Chefs’ Forum, said: “The Chefs’ Forum Academy at The Manchester College is proving a great success. It is fantastic to welcome such esteemed chefs to the college on a weekly basis throughout the academic year.

“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, whilst creating employment opportunities for the young people taking part.”

The Manchester College is the only college in the north of England to offer The Chefs’ Forum Academy. Students participating in the Academy benefit from a weekly three-hour long session with industry professionals.

A Celebration of Welsh Lamb at Chapel 1877!

On Monday (13) January, The Chefs’ Forum’s first event of 2020 saw nearly seventy guests gathered at Chapel 1877 in Cardiff.  It was great to celebrate the lively Welsh food scene of culinary excellence with so many esteemed chefs and business owners in attendance from Cardiff and beyond.

Chefs in attendance included Mocka Lounge, St David’s Hotel, The Clink, Vale Resort, Stick Fingers Streat Food, Restaurant ETC, Cardiff Metropolitan University and many, many more.  There was a great buzz about the room and Ryan and his team proved the perfect hosts!

Head Chef Ryan Mitchell welcomed students from Coleg Gwent and Cardiff and Vale College to create stunning canapés for the chefs and front of house professionals who attended the event.  The Chefs’ Forum has also implemented a Chefs’ Forum Academy at Coleg Gwen which involves chefs being sent into the college to teach the students on a weekly basis.

The delicious canapés created by Ryan and the students were:

• Confit and roasted pork belly, black pudding mousse, butternut squash, black cabbage, sage jus
• Smoked duck breast ham, beetroot salsa, orange and watercress salad
• Tart of curried smoked Haddock and spring onion, soft boiled quail’s egg, saffron mayonnaise
• Lemon and thyme brulee
• Dark chocolate and orange nemesis, yoghurt bavoir, mandarin sorbet

Wednesday 29th January 2020 will see a fantastic showcase of culinary expertise, canapés, cookery demos and butchery take place at Marriott St Pierre (Chepstow) to showcase the industry and drive registrations to Coleg Gwent hospitality courses for the coming academic year among 250 GCSE students from local feeder schools.

As Ryan was setting up the demo stage for his lamb dish, Paul da Costa Greaves introduced Koppert Cress and told the chefs about the stunning range of micro greens and micro cresses available to them.  The chefs were transfixed with the beautiful array of Micro Greens, Micro Herbs and edible flowers on display at The Chapel.

Paul said

“You can ask your current veg supplier to source Koppert Cress for you and we can support you with it’s use in your menus.  Koppert Cress is brilliant to add flavour and beauty to your dishes and can be used to boost nutritional value as well as aesthetic appearance.”

Next, Ryan took to the stage with Coleg Gwent Level two students Harry Marsh and Sian Phillips (both 17) to cook one of his signature dishes of Ras el hanout Welsh lamb with spiced couscous, pomegranate and lime yoghurt. Emily Rees of Hybu Cig Cymru (Meat Promotion Wales) also talked through the reasons why Welsh Lamb has PGI status and why more chefs should be using it in their menus.  Market-leading catering butchers, Walter Rose & Son supplied the lamb and can supply chefs with this and any other meat requirements they may have.  The award-winning butchers have vans delivering to top chefs in South Wales daily.

Ryan said

“Its great to have the students working with us today, I am really impressed with their attitude. I am a massive supporter of the next generation and have worked with many young chefs who have now gone on to do great things in their careers in some of the leading kitchens in the country.

I’m really looking forward to going into Coleg Gwent to teach next week at part of The Chefs’ Forum Academy and have also pledged my support for the GCSE maths and English attendance rewards scheme in offering a lunch at Chapel 1877, currently running at the college.”

A wine tasting was then conducted by WSET level three qualified Restaurant Manager Karolina Malecka.  Karolina expertly presented three Spanish Vina Pomal wines and talked the guests through the pairing notes.

Karolina said

“It’s great to see so many hospitality professionals here today and a fantastic opportunity to showcase what we do here at Chapel 1877.    We look forward to welcoming students from Coleg Gwent back for work experience in the future.”

The day finished with an excellent grilling demonstration by Ben Forte on the Kamado Joe ceramic grill.  Chefs gathered on the terrace during Storm Brendan to sample yet more delicious welsh lamb cuts from Walter Rose & Son.

Ben showed how a boned-out leg of lamb can be cooked low and slow for a couple of hours to achieve a competition-standard pink ‘fire ring’ once rested. Ben also cooked-up Walter Rose Award-winning Saxon sausages and lamb chops.

Together we are stronger in bridging the gap between education and industry and encouraging more young people enter into hospitality as a career choice.  Together we will combat the shortage of chefs and do our utmost to promote our fantastic industry as the brilliant career choice it is.  No other industry offers such brilliant mentorship and global employment opportunities and The Chefs’ Forum regularly stages inspirational events to communicate this to GCSE and college students in Wales and all over the UK.

Photography by www.jcampbellphotography.co.uk

Bake Off: The Professionals Star Supports Kent Chefs’ Forum Lunch

Top chefs, suppliers and hospitality students from North Kent College, gathered for a celebration of Autumnal Kentish food in the final Chefs’ Forum event of 2019.

The event took the format of an Autumn Chefs’ Lunch with five esteemed chefs from across Kent.

In the kitchen with the students were Allister Barsby (Hide and Fox) on the starter, Craig Edgell (Buoy & Oyster) on the fish course, John Bingley & Andy Holden (The Cave Hotel) on the main course and Bobby Brown (Bank House) on dessert.

The menu was sublime, and all ingredients were kindly donated by Chefs’ Forum sponsors Walter Rose & Son and Koppert Cress, fish from The Buoy and Oyster and veg from Seasons by Nature.  This enabled The Chefs’ Forum Educational Foundation to raise vital funds amounting to well over £1200 to help young chefs and hospitality professionals coming into industry.

A silent auction and raffle on the day bolstered money raised and guests were able to bid on the lots and prizes as Christmas presents which included a David Pipe race horse stable tour, afternoon tea at The Edgbaston Boutique Hotel, a meal at Hide and Fox with Allister Barsby and a meal for two at Bank House with Bobby Brown.

A special guest appearance was also made by TV chef Cherish Finden, International Pastry Consultant to support the chefs and students in her home county of Kent.  The students were rather star struck as she walked into their kitchen to greet her chef peers mentoring the young chefs on the day.

With such a galaxy of TV culinary stars in the college kitchen, there was a real buzz about the place and it was fantastic to see such a show of strength and support for the college.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Kent Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, North Kent College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Vina Pomal Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by Vice Principal of Gravesend Campus, Mark Andrews, and Chefs’ Forum Founder Catherine Farinha.  Mark spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

Mark said

“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are greatly worthwhile for our students and teaching staff alike.

“Employability, exposure to industry and work-readiness is a crucial element that sits alongside traditional class-based studies at our College. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.

“For our students to be able to work alongside some of the most exciting and highly respected chefs in the county is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”

Together, the chefs and students created and served a four-course meal for around fifty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

Duncan Weetman, Chef Lecturer stated:

“Today has been an amazing experience for our students.  They love to work with different chefs and learning new cooking techniques.  The food was superb, and it was a great opportunity to showcase our students’ professionalism and skills.  I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Duncan and North Kent College for two years now and the students never fail to impress with their enthusiastic, helpful attitude and professionalism.  It is great to have so many fantastic chefs here today with the common purpose of enriching students’ learning.  It is fantastic to return to the College for the second time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they can work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photography by www.kentfoodphotographer.com

The Chefs’ Forum Discussed Dysphagia at Exeter Cookery School!

The Chefs’ Forum was delighted to hold its final event of 2019 at Exeter Cookery School on Monday (18) November.   The well-attended event saw 70 top chefs and medical experts from across Devon and Somerset, gather at the beautifully-converted textile warehouse for a day of culinary brilliance, knowledge share and menu inspiration.  Learners from City College Plymouth and South Devon College had the valuable opportunity to showcase their skills to potential employers.

The event took on a slightly different format in that a market research focus group was assembled for Somerset-based charity, Eating With Dignity to establish the level of knowledge or the apparent level of knowledge gap amongst chefs about the medical condition Dysphagia.  Dysphagia is where a person struggles to swallow certain foods as they may have had an illness or accident which has affected the normal swallow function, putting them at risk of choking if the food is not prepared to their medically diagnosed dysphagia level in accordance with the International Dysphagia Diet Standardisation Initiative (IDDSI).

For the last month, The Chefs’ Forum has been conducting a national survey on behalf of Eating With Dignity into the level of understanding of dysphagia amongst chefs.  Research has uncovered a huge need to raise awareness and educate chefs as to the condition.  Heidi Reynolds lives with Parkinson’s Disease and has been diagnosed with dysphagia.  On asking for flatbread instead of bread in a restaurant once, Heidi was once told

“We can’t cater for every whim Madam!”

Heidi cannot swallow bread due to its texture.

Dysphagia isn’t a ‘whim’, rather a legitimate medical condition caused as a result of an accident, stroke or illness such as cancer and should be taken every bit as seriously as an allergy.

Heidi is working with Jack Stein and the Rick Stein restaurant group to raise the profile of Dysphagia and recently produced this film:

Jazzi Curley, Chef Tutor at Exeter Cookery School said

“People with dysphagia have difficulty swallowing, so it may mean we have to look at the consistency of food on the menu and see if we can’t adapt it to suit IDDSI guidelines, such as puree or fitting through the prongs of a fork”.

Exeter Cookery School with its huge oak tables provided the perfect round-table environment for the group to discuss the condition and how chefs could better-accommodate the needs of people with Dysphagia. The infographic below was produced by The Chefs’ Forum to enable chefs to understand the various levels and consistencies required.  The Chefs’ Forum will work with Eating With Dignity on menu development, hopefully producing a guide to dysphagia-friendly restaurants across the UK.

Former Masterchef finalist Jim and Company Director/professional bon viveur Lucy, are no strangers to owning and running a world class-cookery school, their first venture, CookinFrance, saw the couple move to the Dordogne in South West France to set up a cookery school offering cooking lessons to locals and travellers alike. Despite the bemusement of the locals at an Englishman teaching anyone to cook, ‘Cook in France’ became something of a phenomenon.

Eighteen years later, Jim and Lucy were delighted to welcome fellow members of the Devon chef scene to the beautifully-designed quayside cookery school for a second time.  The Chefs’ Forum was thrilled to return to the venue for the second time to hold an event in the cookery school and on this occasion, it was filmed by BBC Spotlight.

The day kicked-off with Jim working with students form City College Plymouth and South Devon College to prepare and serve stunning signature canapés in the open plan cookery school.  It was great for the learners to cook amongst the attending guests as opposed to working back of house.  The visiting chefs could really assess their skills and ability.  The students worked brilliantly with Jim to produce a mouth-watering array of signature canapés:

• Tim Potter Butchers Duck Confit Croquettes
• Ratatouille Tarts with Sour Cream and Basil
• Sweetcorn Puree and Bacon Tortilla
• Compressed Pineapple with Coconut Cream and Lime
• Rum and Gold Ganache Bonbons

All ingredients for the canapé reception and demo that followed were kindly donated by Chefs’ Forum Sponsors Tim Potter Catering Butchers, Total Produce, Koppert Cress and Ritter Courivaud.

Franco first slit the skin down to the trotter to expose the topside and shank.  The shank was then deboned and the shank bone spit in two, through the natural joint. The smaller part of the bone was often used as a mustard spoon due to its natural spoon-like form.

Franco then removed the pork tenderloin ready for trimming.  The spider muscle Franco Macellaio of The Urban Butchery Channel then took to the butchers block to showcase some brilliant pork butchery from a Wessex Pork leg, which the chefs found fascinating.  Franco chose to demonstrate a ‘Pork Leg Reduction’, which is a great cut for chefs as it requires a shorter cooking time. It’s an even joint, making for even cooking and is suitable to make into smaller joints as well as being perfect for carvery as it offers equal portions.was then separated from the H-Bone and the H-Bone removed.

Franco used a traditional butcher’s ham gouge to work around the femur bone to ensure it was cleanly released without any slashing inside of the leg.  Next was the removal of the topside ready for steaking later in the demonstration.  Franco then cut the thick muscle in half to reduce the pork leg down.  He used the palm of his hand to check for any bone chips, gristle or blood meat to make for the optimum eating experience.

The rind was then scored and the leg rolled using a traditional continual knot, great for chefs as they only need to cut the string once for removal.

The demo culminated in Franco cutting steaks from the topside to showcase the value of the Pork Leg Reduction in maximising profit and saving money of the bottom line.

Sue Renyard of Eating With Dignity took to the floor to tell the chefs about the earlier focus group and invited them to ask about dysphagia, inviting them to get involved in the campaign to raise awareness.  Joined by Geriatrician Vikky Morris and GP Rupert Sells, the medical experts were able to educate the chefs on the dangers of not getting it right in line with IDDSI guidelines.  The chefs were very receptive and welcomed the opportunity to learn about the condition.

Vikky Morris, Consultant Geriatrician said

“We have special V symbols for vegan friendly food, we could and should be doing the same for people who have swallowing difficulties.  It is very important that people with dysphagia have confidence to go out to eat, without worrying about whether their needs can and will be accommodated.  It has been great to work with The Chefs’ Forum today to raise awareness of the condition and we have been delighted with the chefs’ input and contribution to the focus group.”

Next was Jim’s demo of Tim Potter’s Somerset lamb as he created cannon of lamb cooker sous-vide.

Jim Said

“I was delighted to welcome the chefs to the school today, it has been hard work bringing it all together.  It was very interesting to learn about dysphagia, the butchery was fantastic and the quality of Tim Potter’s meat, excellent! Today has been an amazing opportunity to bring the chefs and students together to galvanise the industry and safeguard its future.”

Other highlights of the day included Gavin from Foie Royale giving an introduction to the ethical alternative to foie gras, Sam Guarino of Santa Maria presenting the fantastic range of Santa Maria herbs and spices and TTW Recruitment giving a talk on attracting, recruiting and retaining staff.

This Chefs’ Forum event showed that the Devon food scene and its members are a group of experts who can offer valuable insight to any brand or cause looking to build a business case.

It was great to shine the spotlight on dysphagia and fantastic to see so many young people headed for greatness, working with true food experts and joining forces with great chefs to celebrate local culinary talent.

Photography by www.andrewplantphotography.com

Top Chefs Reinforce Vital College Links with Chefs’ Forum Academy Demo and Dine event at Gloucestershire College!

Following the launch of The Chefs’ Forum Academy at Gloucestershire College in January 2017, top chefs gathered at the college for a fantastic Demo and Dine event working with hospitality and catering students at the college.

William Guthrie (Minster Mill & Buckland Manor), Michael Nizzero (The Bath Priory), Kuba Winkowski (Kubarn) and Matt Peters (Lucknam Park) all worked together to produce a stunning four course meal for the chefs and front of house professionals who attended.

The event took the format of ‘Demo and Dine’, in that each chef worked with the students to produce sample bowls of their demo dish. The front of house students then served the sample bowls to the audience of local employers who were extremely impressed.

The menu, paired to Codornìu Vina Pomal wines comprised:

Starter
Will Guthrie – Buckland Manor & Minster Mill
Confit duck yolk, celeriac, pickled beech mushroom, Morteau and maple vinegar
~
Fish Course
Michael Nizzero – The Bath Priory
Cured Salmon, citrus avocado, radishes and KC Caviar
~
Main Course
Kuba Winkowski – Kubarn
Red legged partridge, Jerusalem artichoke, quince and hazelnuts
~
Dessert
Matt Peter – Lucknam Park
Tonka bean, almond, pear and cocoaMain Course
~
Welsh Cheese Course
-Caws Cenarth – Golden Cenarth
-South Caernarfon Creameries – Cavern Aged Cheddar
-Cosyn Cymru – Brefu Bach

The Chefs’ Forum Academy masterclasses involve various chefs and front of house experts coming into the college to give a compelling and inspirational course of study throughout the academic year, culminating in work experience opportunities at the participating properties and businesses. Kuba and Matt have not only taught in the Gloucestershire College Academy, but in other Academies in West London College and Coleg Gwent.  The Chefs’ Forum Academy also operates in The Manchester College with further colleges set to adopt this fantastic programme of curriculum enrichment in 2020.  William and Michael have both hosted Chefs’ Forum events at both the Minster Mill and The Bath Priory.  Last year’s Spring Lunch at The Bath Priory saw £4000 raised for The Chefs’ Forum Educational Foundation.

Michael Nizzero said

“The students have worked extremely well today in the kitchen with me and all of the other chefs who have taken part today.  Its great to have performed a live cookery demo for The Chefs’ Forum. I was very impressed with the level of professionalism and positivity shown by the students today in asking lots of questions. Gloucester College is a very well-run college, headed-up by Mark and his team of talented lecturers who gave me a very warm welcome. I would happily welcome any of the students to The Bath Priory on work experience based on their excellent performance today.”

Chef Lecturer Mark Hyde-Catton has been very active in supporting quarterly Chefs’ Forum events over the last six years, ensuring the students know the importance of putting themselves forward to raise their individual profiles to prospective employers.

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:

“Today’s event was a great success. It was fantastic to welcome such esteemed chefs to the college today.  I am delighted to announce that the Chefs’ Forum Academy project has now rolled-out to three other colleges we currently work with. This initiative comes after seven years of very successful quarterly networking events, working with hospitality industry specialists from across the region as well as staff and students from Gloucestershire College. 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.”

The Chefs’ Forum serves to bridge the gap between education and industry and inspiring young chefs and front-of-house professionals.  Not only does it stage 40 events per year across 10 geographical regions, but it now organises and manages an intensive programme of curriculum enrichment at Gloucestershire College, West London College, Coleg Gwent and The Manchester College.  It is also running a national initiative across all four colleges and University College Birmingham to boost GCSE English and Maths attendance in rewarding students with meals and afternoon teas at prestigious restaurants if a range of positive criteria are met.

Photography by: www.jcampbellphotography.co.uk

Cornish Chefs Bolster Support for Young Chefs and Hospitality Professionals at St Michaels Resort

Top Cornish chefs, Cornish suppliers and Hospitality students from both Cornwall College and Truro & Penwith College, gathered for a celebration of Cornish food, hosted by St Michaels Head Chef, Darren Millgate.

The resort has been recently revamped to the highest standard with stunning views across sub-tropical gardens to Gyllyngvase Beach.

The interior of the hotel is themed on its coastal and nautical surrounds and offers a fantastic beach getaway with an excellent local food offering.

After a Codorniu Anna Cava and canapè reception, Cornwall College hospitality lecturer Tracy Page gave a welcome speech with Chefs’ Forum Founder, Catherine Farinha.

Tracy said:

 “I taught Darren Millgate whilst he was at college as I have worked there for the last twenty years. I am absolutely delighted to be returning with a brigade full of young chefs and front of house professionals for Darren and the team to lead and mentor at this event.

It is crucial that employers support our colleges and it is truly fantastic to see so many industry professionals here today.

I am very grateful to both Darren and Head of Food & Beverage and my great friend Polly Dent for giving our students such a fantastic experience here today”.

The aim of the day at St Michaels was to enable Darren to showcase locally-sourced produce in their menus with Darren and his ‘Star of the Day’ Steven Benney from Cornwall College showcasing seasonal dishes from St Michaels menu on The Chefs’ Forum demo stage.

Darren was also joined by Gavin Roberts of Two Brothers Food as he butchered a deer that he had shot himself as a licenced marksman.

Darren created a stunning venison carpaccio with beetroot crème fraiche, sprouts and hazelnuts.

Gavin’s expertly cut venison steaks were then cooked to perfection on the Kamado Joe grills by BBQ chef Sue Stoneman who made a delicious focaccia on which it was served.

After producing the canape menu to the highest standard with his peers, then acting as Commis Chef on the demo stage with Darren, Steven was offered a trial shift at St Michaels fantastic recognition of his excellent performance on the day.

Two more students were also rewarded for excellent performance: Meg Diamond from Truro and Penwith College and Malakai Sciasco – All received a complimentary pass to the health club at the resort.

Darren and the students laid-on a fantastic canapè menu of

• Seared pheasant breast, Jerusalem artichoke, chestnut and cherry
• Gin cured sea bass with cucumber, strawberry and mint
• Plum membrillo, vegan blue cheese and watercress on toasted sourdough
• Ham hock terrine with spiced pear chutney
• Crab arancini with watercress and cobnut pesto
• Root vegetable Dauphinoise with sautéed Cornish mushrooms and truffle
• Blackberry eclairs

In participation in the event, students from both Cornwall College and Truro & Penwith College got the opportunity to show off their culinary skills, working alongside Darren and his talented brigade to create and serve beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.

The Cornwall Good Seafood Guide then took to the floor to showcase their fantastic website that allows chefs to make well-informed decisions when choosing seafood for their menus.

Marine Awareness Officer Matt Slater said:

“We pride ourselves on encouraging chefs to only use sustainable species in their menus. We educate chefs to buy sustainable fish with no plastic or polystyrene packaging.  If we all do our bit to reduce plastics and conserve fish stocks in our oceans, then together we can make a change.”

Sam Guarino, ‘F.O.O.D.I.E & Spice Nerd’ at Santa Maria maintained the sustainability theme, explaining that Santa Maria now use recyclable packaging for all their products, minimising plastics, whilst maintaining optimum flavour.  Sam offered to visit the chefs in their own restaurants to showcase the full range of market-leading herbs and spices.  He also invited them to board the legendary spice truck, a regular and popular feature at Chefs’ Forum events.

Catherine Farinha, concluded:

“The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was ‘Perfect Pairing in the Dutchy’ with expert Ritter Courivaud food and Codorniu wine pairings from St Michaels F&B Manager James Catherall – We love doing events here in Cornwall, it was great to see Gavin’s Cornish venison demo, Darren’s brilliant dishes and excellent professionalism and enthusiasm from the students who took part.  We look forward to four more events in the county in 2020.”

Photography by www.jamesaphotography.co.uk

Dorset Chefs Paid Homage to UK Sausage Week with a Celebration of Brilliant Walter Rose Butchery and Bangers!

Mo Gherras opened the doors of his fantastic upmarket pub with rooms in Sherbourne to the cream of the catering industry from Dorset and the surrounding counties.

Gherras, who previously worked at one-Michelin-starred the Royal Oak in Paley Street, Bershire, alongside Chef Dominic Chapman said:

“It is great to invite all of these hospitality professionals to see our operation here today, especially to showcase our new Rational Vario Cook Centre (book your free local demo here) that was used to produce today’s Autumnal cookery demonstration dish of braised Stokes Marsh Farm feather blade, mash and kale.”

It is really important that we all maintain contact with our industry peers and network with top suppliers like Ritter Courivaud, Foie Royale and Koppert Cress who attended the event today.”

“It was also brilliant to showcase British Ethical KC Caviar in the canapés today – Sustainable ingredients are the way forward.”

The event started with a Cordoniu Anna Cava reception accompanied by fabulous canapés made by acting Head Chef Steve Bant and Commis Chef Corey Gerard.

Jack Cook and Alex Byrne of Walter Rose & Son then took to the Chefs’ Forum Butcher’s Block to break down a hindquarter of Stokes Marsh Farm beef, showcasing delicious cuts of picanha, spider steak, puffer steak, feather blade and rump.

South West Chef of the Year (home cook category) Sue Stoneman took to the Kamado Joe grills in the courtyard to create mouth-watering mini toad in the holes for UK Sausage week and grilled award-winning Walter Rose Merguez and Cumberland sausages to perfection on the fabulous ceramic ovoid grill, in honour of UK sausage week.

Photography by www.andrewplantphotograpy.com

Top Welsh Chefs Mentor Next Generation of Talent from Cardiff and Vale College and Coleg Gwent Raising Vital Funds to help Young Chefs Entering Industry

On Monday (21) September, five of Wales’ most highly-skilled chefs helped young people from Cardiff and Vale College and Coleg Gwent serve up a mouth-watering meal for 80 extremely discerning hospitality industry employer diners in one of the leading catering colleges in Wales.  For the first time in history, Cardiff and Vale College invited students from Coleg Gwent into their kitchen to cook with their peers and the visiting expert chefs.  Nearly £2000 was raised to support hospitality and catering students all over the country with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college ‘Taster day’ events.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, Cardiff and Vale College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Mentoring the college students on the day were two Michelin-starred chefs Hywel Jones (Lucknam Park) and James Sommerin (Restaurant James Sommerin) Andrew Robertson (Cardiff Marriott), Ryan Mitchell (Chapel 1877) and Matt Waldron (The Stackpole Inn).

The menu was absolutely sublime and the guest chefs introduced each course:

Amuse Bouche
Andrew Robertson – Cardiff Marriott
Wild mushroom soup
~
Starter
Hywel Jones – Lucknam Park
Heritage beetroot and Somerset ricotta tart with Wiltshire truffle
~
Fish Course
Ryan Mitchell – Chapel 1877
Curried cod loin, coconut spiced biryani, roasted sweetcorn,
mango salsa, yoghurt foam and toasted almonds
~

Main Course
James Sommerin – Restaurant James Sommerin
Douglas Willis PGI Welsh Lamb, coconut, butternut squash and cumin
~
Dessert
Matt Waldron – The Stackpole Inn
Warm chocolate mousse, peanut and Pembrokeshire sea salt

The front of house students also did a fantastic job of table lay-up and wine, lunch and coffee service expertly-led by front of house lecturer Richard Littleton.

The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by Eric Couturier, Deputy Head of Catering and Chefs’ Forum Founder Catherine Farinha.  Eric spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are a key part of our focus on apprenticeships and careers here at the college.”

“Employability, exposure to industry and work-readiness is a crucial element that sits alongside traditional class-based studies at our College and indeed, Coleg Gwent. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.

Michelin-starred Chef Hywel Jones of Lucknam Park welcomed guests to the event and spoke of the importance for chefs in industry to support the next generation of chefs.

Hywel said:

“It is very important that we support events like this in our colleges to mentor and inspire the next generation.  There has been a great buzz around the place today and the students from Cardiff and Vale College and Coleg Gwent have really excellent themselves.  I very much look forward to continuing to work with the college and The Chefs’ Forum as we have done for the past six years.”

All ingredients for the lunch were kindly sponsored by Koppert Cress, Oliver Kay, Douglas Willis, E.Ashton Fishmongers, and Santa Maria.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £2000 on this occasion which is very impressive indeed.

The event further-benefitted from a silent auction on the day, further-raising of the total.  Auction lots were kindly donated by Dinner, Bed & Breakfast for two at Swansea Marriott, Cardiff Marriott and The Exchange Hotel, A private chef evening for four with Matt Waldron and David Pipe Horse Racing Stable Tour and Race Tickets for four.

A Grand Prize Draw was also run on the day with prizes generously donated by Giovannis (Cardiff), Chef Martyn Watkins (St David’s Hotel), Codorniu Anna Cava, Chapel 1877, Etc Restaurant, Restaurant James Sommerin – the lunch and The Chefs’ Forum Educational Foundation greatly- benefited from this kind support.

Together, the chefs and students created and served a four-course meal for around eighty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

Gavin George, Chef Lecturer at Coleg Gwent stated:

“Today has been an amazing experience for our students.  They love to work with different chefs, their peers from Cardiff and Vale College and learning new cooking techniques.  The food was superb and it was a great opportunity to showcase our students’ professionalism and skills.  I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Eric and Cardiff and Vale College for six years now.  It is great to have two Welsh Colleges and five Welsh chefs here today with the common purpose of enriching students’ learning across both Cardiff and Vale college and Coleg Gwent.  It is fantastic to return to the College for the third time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped-up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photo credit: www.jcampbellphotography.co.uk