Take Pride – Think Support and Inclusion this Pride Month
Comments by Catherine Farinha, Founder of The Chefs’ Forum…
At The Chefs’ Forum we take Pride seriously. This is a month in the year when we can celebrate diversity and inclusion no matter what gender or sexual orientation you are.
This is important because to feel marginalised or less that worthy is not a nice place to be in and nobody should have to feel it.
So, we salute all those who are proud of their identity and wish everyone a happy Pride month – especially if the sun keeps shining.
On a more reflective note, however, Pride month is also an opportunity to consider other areas of marginalisation. I’m taking about mental health and other areas such as asylum and immigration.
In our work at The Chefs’ Forum we talk to many chefs and are pleased to be able to help all those who are suffering.
Masterchef: The Professionals winner Alex Webb is currently taking residency at Number One Park Lane Terrace. He celebrates Pride Month and told us about his experiences and acceptance among his peers:
“I think its easier in the kitchen to be out as gay today in the hospitality industry, than when I first started out as a chef… you would like to think that things are getting easier for everyone. The professional kitchen is a manly environment, so I have found it difficult at times in the past to be accepted. Contrastingly, my kitchen is a very inclusive environment, were everyone can feel safe and included – My boyfriend Danny comes into the kitchen all of the time and he’s treated with the same respect as I am by the whole team, and that’s the way it should be. I’d just like to take this opportunity to wish my fellow industry peers in the LGBTQ community a very happy pride month!”
Jade Shorney, from The Rising Sun, Taunton is is a champion of mental health awareness in kitchens and the wider hospitality industry.
Jade said:
“I make a point of having an all-female brigade. The most important thing to us is that our staff are happy to come to work. It is really important to create an environment that they achieve a good work/life balance. In previous workplaces, it’s been an all-male work environment and we’ve been looked at as a weaker sex, unable to handle the pressure of the professional kitchen, but we proved them wrong time and time again and delighted to be running my own brigade made up of five ladies – An all-female team!”
We were also very sad to hear that there are students at our colleges who, although trained as professional chefs in their own country, have to study to become chefs here in the UK as part of their asylum conditions. They cannot live in their country as it is still illegal to be gay, even in 2022. The list is pretty extensive and it seems so unfair that people are still being treated in this way.
What we are saying is this:
“Spare a thought for anyone who is marginalised this month and reach out to them to make them feel more included, more welcome, more safe and more valued. That way we can make this industry feel more like a family.”
Join Luciana at the Table at Mano Mayfair this Tuesday 14th June!
Tuesday Exclusive: 1 Night Only Luciana Berry Dinner
If you haven’t been already, then a unique, one-night-only dinner on Tuesday 14th June at Mano Mayfair might tempt you. The stage is set for Mano’s Brazilian chef Luciana Berry to prepare an exclusive tasting menu that will highlight the best in Brazilian fine dining.
Called “Na mesa com Luciana Berry” (At the table with Luciana Berry) the evening, made up of five courses and has limited spaces available, is taking bookings from 6pm at the Heddon Street restaurant. The dinner has been designed by the Top Chef Brazil 2020 winner chef to “enhance your senses with the unique flavours of The Brazilian cuisine.”
Luciana is a national ambassador for Brazilian produce, often working with the Brazilian government to celebrate and showcase national culinary treasures to the world.
We can’t say too much, but The Chefs’ Forum events team has exciting plans afoot, working with Luciana on a fantastic Brazilian food festival to take place in London this summer and we’ll keep you posted with all the details – Just keep the end of August and beginning of September free in your culinary calendar and prepare to take a foodie tour of Brazil, without leaving the UK – The ultimate staycation!
If you can’t wait until then and need the true taste of Brazil in one beautiful menu, then head over to Mano Mayfair this Tuesday and join Luciana at the table!
Here’s what you can enjoy on the night:
Book now by calling 0207 439 9100 or email info@manomayfair.com
Free Culinary Boot Camp for School Students Set to Launch this Summer
A new initiative, launched by The Chefs’ Forum, will see three Colleges open their doors for two weeks during the summer holidays for school students between 14 and 16. Called a “Culinary Boot Camp” the specially designed programme, endorsed and backed by top chefs in London, Pembrokeshire and Manchester will introduce young people to the world of professional cookery and work experience will be guaranteed at the end.
Catherine Farinha, Director of The Chefs’ Forum said “This is a tremendous plus for the whole industry,” explained Chefs’ Forum director Catherine Farinha. “Three of our Academy Colleges – West London, Manchester and Pembrokeshire – are going to open their doors for two weeks and invite school students between the ages of 14 and 16 to spend some time being inspired by guest lecturing chefs, already teaching in our network of Chefs’ Forum Academies.”
Denise Charles of West London College said: “I’m really excited by this new initiative from The Chefs’ Forum. We want to inspire the next generation of school students to come to college. This is a great way for students to get a real taste not just of what being a chef is all about but also find out what attending college is like. The fact that there are also job opportunities as well is amazing.”
Wendy Weber of Pembrokeshire College said: “At the end of the two weeks of lessons and demonstrations there will be work experience offers and college places (for those in year 11) in principal offered to all that attend. Those who are leaving school at 16 will be able to get placements with local employers and those younger can get valuable experience in kitchen, both working entry level sections as well as the pot wash at weekends or after school.”
Sue Hadfield of The Manchester College said: “We are looking forward to welcoming The Chefs’ Forum Academy chefs to the college and delivering the introductory course, which is has been specially designed by chefs to give a fantastic introduction to cookery and a basic knowledge of ingredients.”
The culinary boot camp will also see The Chefs’ Forum Academy chefs galvanise the initiative, going into colleges and delivering the introductory course, which is has been specially designed by chefs to give a fantastic introduction to cookery and a basic knowledge of ingredients.
Any chefs or schools wishing to get involved in The Chefs’ Forum’s Culinary Boot Camp in London, Manchester or Pembrokeshire this summer should contact alice@redcherry.uk.com
Gill Adds Amber to Birch
The rise and rise of young chef Amber Francis has gathered pace with a new appointment as head chef at The Zebra Riding Club at Birch in Hertfordshire.
The young chef is enjoying a promising career so far and fast becoming a leading light in young chef circles.
Chef Robin Gill, who runs The Zebra Riding Club restaurant, chose Francis to run the kitchen at the Birch community hotel. The restaurant, open to non-residents, uses the farm, woods and produce of the hotel surroundings throughout the year.
Francis has been working her way up the ranks in recent years having started out doing work experience at The Hand and Flowers and Le Manoir aux Quat’Saisons. From there she went to The Ritz as an apprentice whilst studying for a diploma with The Royal Academy of Culinary Arts (she won a distinction) before teaming up with Gill at The Dairy and later at Bermondsey Larder.
This is her first head chef role.
Cherish Gets All Shook Up with New Launch
Cherish Finden, host of Bake Off: The Professionals is launching her first patisserie on the 16th June at the Pan Pacific Hotel in London – which she joined ahead of opening in 2021.
Called Shiok! – pronounced “Shook” – the new venture will open in Devonshire House next door to the hotel and will have 25 covers that will open for breakfast and pastries all day every day.
One of the trademarks of the new patisserie will be a new chocolate teapot which is inspired by memories of drinking tea with her grandfather and a chocolate handbag flavoured with lemon and raspberry.
Finden promises a selection on chocolate bonbons with various flavours and as well as cookies in tins and a special take on pineapple tart.
“In Singapore the word Shiok! conveys a feeling of pure pleasure and happiness and this is what I want to capture,” Finden explained. “The pâtisserie is going to be somewhere you will want to bring your loved ones, any time throughout the day for an out-of-this-world pastry. I’m so looking forward to Londoners experiencing what we have in store.”
The Chefs’ Table at its Best
Normally it’s the other way round – we’re the ones doing the hard graft at our popular chefs lunches and events so you can enjoy yourselves. But recently we were treated to a full-on chefs’ experience at The Dorchester by our friends at Redefine Meat and we wanted to share what we discovered.
Of course, The Chef’s Table is nothing new. And yet, in a position overlooking the main kitchen at The Dorchester and with Dorchester Exec Sous Chef Soham Sonawane and Pastry Chef Michael Kwan in charge of the cooking and serving we were quite literally, bowled over.
We were joined at the table by Redefine Meat superstars Louise Wagstaffe and Callum Braddock, Mano Mayfair chef Luciana Barry and Masterchef: The Professionals finalist Exose Grant for a special dinner and it really was a treat.
It was great to give chefs some downtime in advance of a full house booked the following day, where they would be cooking for industry legend Marco Pierre White at London’s Carousel event venue, plus fifty more industry peers.
This was a once in a lifetime experience and a celebration of months of hard work planning and executing yet another bespoke event for a high profile customer.
Here’s what was served on a special menu, printed just for us, with fine wines expertly paired to each course:
- Chef’s choice of Amuse Bouche
- Fresh homemade sourdough with Dorset butter and apricot harissa (yum)
- Ahi Tuna
Tuna tartare and caviar (delish) - Wye Valley Asparagus
Blue lobster salad and caviar casserole (seriously excellent) - Black Angus dry aged beef
Wellington of beef fillet, duck foie gras, wild mushroom and truffle (amazing) - Saffron panacotta with textures of citrus (so refreshing)
- English Strawberry Eton Mess
Earl Grey tea ice cream (gorgeous) - Truffles and candy (couldn’t get out of our chairs)
The team at The Dorchester were superb and it really demonstrated to us how good the chefs table is at bringing you close to the action and enjoying an intimacy with chefs that the dining room can’t deliver.
The chefs’ table at The Dorchester really is an opportunity to see how it should be done and experience one of the hottest tickets in town.
The Chefs’ Forum would like to thank Soham and Michael for a truly magical evening and for their ongoing support for the next generation of chefs.
Their parting gift to us was a chocolate model of The Dorchester to celebrate its 90-year anniversary, such an amazing finishing touch to the perfect culinary experience.
For more information on how to book CLICK HERE.
The Cleverest Thing in 40 Years!
Celebrity Chef Marco Pierre White said on Monday that Redefine Meat, the new meat alternative taking the restaurant world by storm, is the cleverest thing he’s seen in 40 years as a chef.
The comment was made after another successful Chefs Lunch at London’s Carousel Restaurant on May 9th 2022.
Organised by national chef network, The Chefs’ Forum, the lunch for 50 top London chefs featured Masterchef: The Professionals stars Exose Grant, Luciana Berry and Arbinder Dugal who each created a course.
“When you see brilliance, you start to fall in love,” White said. “And I’m falling in love with this product.”
The menu comprised of:
- Redefine Lamb kofta – Exose Grant, BLVD restaurant Manchester
- Redefine Beef Flank Escondidinho – Luciana Berry, Mano Mayfair
- Redefine Lamb Flank rump curry – Arbinder Dugal
Fine wines were paired to the various courses by wine Master Sommelier Zareh Mesrobayan of Jackson Family Wines and Koppert Cress was also paired to the various courses by Paul Da Costa Greaves.
Top Chef Brasil Winner 2020, Luciana Berry has recently opened her own restaurant in Mayfair: Mano Mayfair. Redefine Meat is very much on Mano’s menu and she showcased it at this event in a traditional Brazilian dish, which would normally call for cured beef flank, she said
“When I was invited to cook this lunch for my chef peers, I knew immediately what I was going to create. Escondidinho is a hearty dish made with carne seca or dried, salted meat and mashed casava. I have managed to recreate the exact same flavour with Redefine beef flank and its absolutely unbelievable. We have made national TV news in Brazil this week as we’re innovating with a plant-based product, when most Brazilians are looking to reduce their red meat intake. Now this is absolutely possible without compromising on taste.”
Catherine Farinha, Director of The Chefs’ Forum said: “Putting together an event like this is easy. When the product is this good it is easy for chefs to recreate dishes with it that diners find easy to understand – and enjoy. There was near universal approval in the room and Redefine Meat literally are redefining what meat is. Frankly, I can’t believe that wasn’t lamb or beef.”
Louise Wagstaffe, Culinary Lead at Redefine Meat said: “What a lunch that was. It is really heartening for us to see the chef works embrace Redefine Meat. We knew it was going to be good but this is taking it to a new level. We’re thrilled so many people like it and understand what we’re trying to do.”
Welsh Chef Student Josie Wheeler Wins Student Pastry Chef of the Year at Hotel Café Royal
Student chef Josie Wheeler, from Coleg y Cymoedd in Nantgarw in South West Wales, held her nerve on a tense day on Tuesday to win the Student Pastry Chef of the Year 2022.
Her dish of mini Black Forest entremet wowed the stellar pannel of judges at the The Hotel Cafe Royal who included Benoit Blin and Jamie Houghton from Le Manoir aux Quat’Saisons, Michael Kwan from The Dorchester, Daniel Pearse from The Savoy and Thibault Hauchard from Claridge’s and Douglas Oberson from Alain Ducasse at The Dorchester.
Organised by The Chefs’ Forum, the Student Pastry Chef of the Year competition is open to all pastry chefs currently in education. There is no age limit following industry demands for entries
Speaking about the event Catherine Farinha, Director of The Chefs’ Forum, said: “Josie Wheeler played a blinder. She is a worthy winner and I know all the judges really enjoyed what she created. The brief was to create something ‘grab and go’ and a mini Black Forest was such a clever idea. This year’s competition has blown us all away with the creativity on display and the number of entries from different age groups. We’re going to keep the competition like this from now on,”
Simon Coulson, HR Director at Hotel Café Royal said: “It is so important to us at Hotel Cafe Royal to host events like this. It is great for students to see what it’s like in a leading professional kitchen, to get support from great chefs but also to see what it like to work in a place like this, at the top level. It is so important to find and develop the next generation of chefs and hospitality professionals.
In second place was Shirin Azimiasl of Manchester College who made a passion fruit and vanilla tart. Third was Zarema Yalkhoroev from Leicester College with a chocolate tart with chocolate mousse, raspberry confit and raspberry coulis.
Daniel Pearse said: “All the entries were high and showed some great skills. All the judges were impressed. We just felt, overall, that Josie Wheeler’s Black Forest was the winner.”
The panel of eight judges, which includes Benoit Blin and Jamie Houghton (head judge) from Le Manoir aux Quat’Saisons, Michael Kwan from The Dorchester, Thibault Houchard from Claridge’s, Chris Underwood from Artisserie, Daniel Pearse from The Savoy, Douglas Oberson from Alain Ducasse at The Dorchester and Neil Rippington, Hospitality Education Consultant and author selected the top eight desserts submitted at the semi-final stage.
The finalists:
- Alex Williams – Halesowen College
- Annie Carter – The Manchester College
- Josie Wheeler – Coleg Y Cymoedd Nantgarw
- Mina Mohsenie – Leicester College
- Orla-Kate O’Neil – The Manchester College
- Shirin Asl – The Manchester College
- Zarema Yalkhoroeva – Leicester College
As Benoit Blin left, he expressed how impressed he had been with all eight entrants and offered the opportunity for all of them to come for a stage at Le Manoir aux Quat’Saisons to further ignite their passion and hone their obvious talent.
The Chefs‘ Forum would like to take this opportunity to thank all who participated this year and to sponsors Mitchell & Cooper, Taylor UK, Bragard, Matfer Bourgeat, Adande, First Choice Produce and Henley Bridge for suppling first class equipment and ingredients to make this competition final something truly spectacular.
Thank you to Martyn Watkins from Richkins Woodcraft who made the stunning wooden trophy.
This is firmly an annual event that all colleges and catering educators should put on their agenda. Anyone interested in learning more about the competition with a view to registering their interest for 2023 should email alexandra@redcherry.uk.com
Photo credit: Harry Elletson.
Quartet of Top Chefs Inspire Manchester Students
200 Manchester school students were enthralled by what they saw at a special taster day at Manchester College yesterday.
Organised by The Chefs’ Forum Academy, the special day was an opportunity for local students to get a taste of hospitality with leading chefs offering their advice and skill, as well as promoting the fact that the college is building a brand-new facility in Manchester’s city centre, to open this September.
The students were first entertained and instructed by chefs Doug Crampton and Darren Cooper. Crampton is head chef at James Martin Manchester and Cooper a chef consultant. Doug explained how science and maths are very much used every day in his kitchen; from changing the form egg yolk with low temperature cookery, to working out quantities and ratios.
Doug Crampton said
“I always knew I wanted to be a chef and I absolutely love cooking. Teaching in The Manchester College is very rewarding and I have had many of the students join my kitchen team on the back of it. I love watching chefs grow and move on to the next chapter in their careers. The Chefs’ Forum brings the best culinary talent together in the one place for the good of the industry and it helps us spot new talent for our brigades. Exose who is here today joined me when he was eighteen and its great to see him running his own kitchen now in BLVD Manchester.”
Next up was a pasta making masterclass with Masterchef: The Professionals finalist and BLVD head chef Exose Grant, followed by Andrew Green, Executive chef at Native. Exose made fresh tagliatelle in his KitchenAid mixer with pasta attachment and explained how it helps him in his busy kitchen. He also spoke about his experience on Masterchef and the students got the opportunity to watch him in the final episode.
All chefs on the stage spoke passionately about how much they enjoy teaching students at the college and how important it is to inspire and nurture the next generation of chefs. There was also a fantastic show and tell on the A-Z of seasonal veg by Daniel Booth of Roots of Wigan who told the students of opportunities in foodservice sector careers.
After lunch Exose Grant led an éclair filling and decorating competition, which was won by Josh and Fatima from Oldham Academy North, who produced a rather ingenious caterpillar éclair, impressing Exose and Darren who judged them the winners. The two winning students can look forward to a complimentary lunch at the new City Century college restaurant, once it opens late this year.
Sue Hadfield, from Manchester College said of the day: “Another successful day with The Chefs’ Forum Academy. Nothing surprises me anymore. It’s been the same for 4 years. I just love the sheer variety of chefs and experts they bring in for days like this and also for our hospitality students. We have some very exciting plans afoot including guest chef evenings in our college restaurant, culinary boot camps in the summer, as well a valuable CPD project for our teaching peers in the industry. Our working relationship is truly unique and absolutely benefits all involved.”
Catherine Farinha, director of The Chefs’ Forum, said: “It’s wonderful to be able to do these days in person again. During lockdown we had to do virtual days and while they were enjoyed by the students nothing can beat being here in person. I always love coming to Manchester. It’s such an exciting dining scene. We’re going form strength with Manchester College.”
A Butcher, A Baker and A Pasta Maker Light up Bradford College
Students from the Bradford area were enthusiastic yesterday after two hours of tasting, demonstrations and competition at Bradford College.
Invited to a special “taster day” 120 students from 7 local schools enjoyed a “sensational” hospitality showcase in Bradford College’s world renowned Hospitality and Catering Department. The event was organised by The Chefs’ Forum as part of its Academy partnership with the college that was launched two months ago.
“It was great to have so many local schools here today,” said Head of Hospitality and Catering Gary Bradwell after the event. “To be able to showcase our training kitchens, hospitality and catering offer was marvellous. We pride ourselves in forging great relationships with local employers and to be able to celebrate butchery, bakery and patisserie today was really inspiring for all the visiting pupils.”
The students enjoyed a pasta making masterclass with Exose Grant – a Masterchef: The Professionals finalist before being introduced to butchery by Jack Holden from Fodder in Harrogate. There was then a patisserie demo by Wasim and Sabil from Starbake Patisseries which featured a layered cream cake before the students got stuck in to a cupcake decorating competition.
“Last week we had Stephanie Moon visiting the college,” said Chefs’ Forum Director Catherine Farinha. “This week it’s a taster day. By unleashing the power of professionals who want to inspire a new generation this is a great time to become an Academy partner and it’s great to have Bradford on board.”
Photo and film credit: Gareth Davies Media.
