Back to the Old School – The Classics Return!
At the end of the 1980’s and the beginning of the 1990’s the classic French restaurant was coming to its end. British was in. France was out. Next came the molecular revolution from Spain and El Bulli followed by Heston Blumenthal and The Fat Duck. Everywhere chefs were reinventing what dining out was. This has continued with the long run of tasting menus and smaller portions.
But, as is so often the case, gone does not mean forgotten and a new restaurant that has opened-up in London – Maison François – is showing that there is more than just a love of old-school French classicism. Indeed, this new place revels in the deliciousness of what once was.
François O’Neill the man behind it has roots in the industry – his father co-founded Brasserie St. Quentin in the 1980s. He’s teamed up with Ed Wyand of Hackney wine bar Verden and chef Matthew Ryle who reached the final of Masterchef: The Professionals in 2018.
Why is this such a big deal for chef students?
Because the foundation of classic cuisine is still the best model for learning that there is and if there is a movement back towards the great dishes of the past then that is good news for young chefs. It means there is a place they can go to train in this style.
One of the dishes on the menu is Ouef en Gelée. Literally, a soft-boiled egg suspended in a meaty jelly. This dish was a classic of the old Connaught Hotel menu when it was under the auspices of French chef Michel Bourdin and dates back to the grand old man of classical cooking: Auguste Escoffier.
This style of food was considered not just old but dead. The use of a savory jelly was completely out of date according to the hip chefs of the day. But, and here’s the point, that opinion did not take into account that it was, actually, delicious – and a triumph of individual chef skill.
One of the other things to return to the menu is a three-tier dessert trolley showcasing eclairs, fruit tarts and all the other yummy puddings of yesteryear. Maison Francais is a classic example of a restaurant that is returning to the past in order to reinvent the future. They are baking their own bread, making charcuterie and doing all the things that the old restaurants used to do and it is wonderful to see!
Hayden Groves to Join Chefs’ Forum Academy
We are pleased to welcome former National Chef of the Year Hayden Groves to the growing roster of chefs who are providing inspiration and education to our Chefs’ Academy.
“We’re really delighted that Hayden is joining us,” said Catherine Farinha. “Not only is he a former winner of the National Chef of the Year but he is a highly experienced chef who has worked at the very top of the industry for many years.
“He will be bringing that experience to The Chefs’ Forum in a number of ways. He will be doing live calls with students, recipe films and creating eye-catching recipe cards for students to add to their portfolios.”
Hayden, who was until recently Executive Chef of leading caterer Baxter Storey, told The Chefs’ Forum:
“I’m excited to be able to pass on some of my experience to the next generation. I’ve had a very interesting career the latter part of it spent in private dining in the City of London. This is an excellent place to work if you want to learn good cooking in a small, intimate kitchen that covers many disciplines.
“My advice for young chefs looking at the industry is that the harder you work the luckier you become. So, work hard right from college onwards. I’ve always used the analogy of two eyes, two ears and one mouth.
“Do a lot of watching, a lot of listening and ask the right questions. Think about what you want to achieve and don’t always think you have to do fine dining. Baxter Storey, for example, are an excellent company that produce food of the highest quality across many sectors. As a young chef you have the choice of where you go on to work – always choose a kitchen where they have your best interests at heart.”
Denise Charles, Head of Curriculum for Service Industries at West London College concluded
“Hayden joining The Chefs’ Forum Academy at West London College is excellent news for our students and a fantastic opportunity for them to work with a leading chef in these difficult times. Due to Covid restrictions, it is unlikely that the students will be able to participate in work experience off campus this year. The Chefs’ Forum Academy sessions will count as part of their thirty-five hours of work experience required to pass their course and they can achieve this valuable employer engagement in their usual learning environment, adhering to college Covid-safe protocol.”
For students who are interested Hayden has a number of copies of his recent book, Back in the Saddle, available for Chefs’ Forum members. All of which will be signed and personalised.
Back in the Saddle
In 2017, a team of amateur cyclists took on the 3 Tours Challenge, riding the Giro d’Italia, the Tour de France and the Vuelta a España to help raise vital money for blood cancer charity Cure Leukaemia.
The challenge was to cycle over 10403km in just 63 days, completing each of the famous Grand Tours one day ahead of the professionals – a feat only 39 professional cyclists have ever completed.
The team of riders included Geoff Thomas, former England and Crystal Palace footballer; James Maltin, wealth manager; Doug McKinnon, telecoms entrepreneur, and Hayden Groves, chef and author of Back in the Saddle.
Back in the Saddle features 63 recipes inspired by every stage of their route through Italy, France and Spain: a cycling and food odyssey.
The book features contributions from Professor Charles Craddock CBE, Alastair Storey, Phil Liggett MBE, Laura Kenny CBE and Michel Roux Jr.
Hayden said:
“I have 80 copies for The Chefs’ Forum members I am signing and personalising for a special price of £25 + P&P (the sale of which will continue to go to Cure Leukaemia)” click here to order.
Sous Vide Sales Soar as Social Distance Regulations Impact Kitchens
It’s the pristine, natural environment of New Zealand that gives Alliance Group NZ’s Pure South lamb and venison its unique taste and flavour. Surrounded by ocean, sustainable natural resources and a temperate climate, New Zealand is the perfect place to raise premium livestock, which is why it sells so well, but now social distance regulations are providing a new reason.
Alliance Group NZ, a NZ$1.53 billion global food business and New Zealand’s largest farming co-operative reports a 50% spike in demand for its prepared Pure South venison rack and lamb products cooked in the sous vide method. It believes this is partly due to new social distance regulations.
Since sharing availability about its sous vide range, Alliance has seen enquires up 50% from June to July compared with last year with interest received in the UK and from Europe, as a result of chefs discovering how easy the product can be prepared with reduced kitchen brigades. As a socially distanced ready product, the Pure South sous vide range reduces labour requirements, helping operators to meet new social distancing regulations easily and without any reduction in the quality of meal they can produce.
Sous vide is a superb method to control and deliver precision cooking. The technique results in uniformly excellent food which is protected from shrinkage. Chefs can finish the meat to precise customer taste, which includes offering a range of finishes such as medium rare or well done. Prepared sous vide is the ultimate convenient chef solution.
The prepared range has been slow cooked in a sealed pouch within a water bath for between four to eight hours and monitored to ensure professional consistency every time. The naturally slow cooking process also locks in moisture for an enhanced flavour profile.
All products are fully cooked and ready to heat and finalise in the kitchen, as products are individually portioned this also helps reduce waste. The result is a flavoursome, fork-tender meat, making it easy to see why it has won so many awards.
Donna Smith, Regional General Manager UK and Europe for Alliance comments; “The challenge for pubs and restaurants is far from over, but they still want the ability to provide their guests with a high-quality food experience. Our pre-prepared sous vide range has taken a large amount of time out of the cooking process, which means it needs less chefs to prepare it ready for service. As an individually packaged product, there is also less wastage as chefs only use what they need and can be assured of longevity should any future closures be on the horizon.”
In total there are nine flavoursome sous vide lamb and venison products in the Pure South range, with cuts including lamb henry, loin, shoulder rack, lamb fore and hind shank, lamb ribs, pulled lamb, lamb rump and venison rack.
All products are lightly seasoned in salt and black pepper, while the lamb fore shank is additionally pre-seasoned in garlic, black pepper and rosemary before being cooked sous vide.
The lamb ribs, rump and loin are lightly seasoned and naturally oak smoked before being cooked sous vide for a delicious flavour. And the pulled lamb is seasoned with paprika, cayenne, coriander, cumin and crushed chillies before being slow cooked. All of the products can be made bespoke, with alternative seasonings added.
Alliance’s lamb and venison is grass-fed, free range and GMO-free. None of the lamb or venison in the prepared sous vide range uses any preservatives to extend shelf life and has undergone minimal processing.
The sous vide range is available immediately in the UK and is delivered frozen.
Le Gavroche Opening an Hour Earlier Makes Perfect Business Sense
Michel Roux Jnr has taken the decision to open Le Gavroche an hour earlier at 5pm. On Twitter he made a couple of tongue-in-cheek jokes about it but the choice is based on sound business principles – something that the Roux family as a whole are famous for.
One of the jokes was this: “In a couple of weeks it’s going to be dark at 4pm… so dinner at 5pm makes sense followed by a little nightcap at 7pm and off to bed…”
Very witty. But, dig a little deeper and the decision makes complete sense. What Le Gavroche are doing is giving themselves a chance to be open for longer. Though there are no theatres open for pre-theatre the opportunity to go to Le Gavroche for an early dinner is a option. And it gives the restaurant an option to turn over tables rather than running out of time with diners who start at 6.30 or 7.00.
Le Gavroche has a history of knowing just what to offer customers in times of crisis. Famously, during the Gulf War in 1990-1991 and the restaurant recession that followed Le Gavroche did not reduce its prices, like many other restaurants at that time. What they did instead was to increase the portion sizes slightly so that their customers felt they were getting extra value.
This understanding of how customers feel about their food and surroundings is all part of the Roux legacy founded by Albert (Michel Jnr’s father) and Michel (uncle). They had both worked in private service in country houses and had a unique understanding in how society worked.
They brought that knowledge and their unquestioned gastronomic skill to first Le Gavroche and then The Waterside Inn. Both restaurants are still going strongly today because they are built on fundamental principles – like understanding that opening at 5pm is good for business.
If you want to learn about the restaurant trade then a stint in the kitchens at Le Gavroche is going to teach you some very important lessons.
Is TripAdvisor Every Chef’s Dream or Nightmare?
It holds out so much promise on one hand – genuine feedback from real customers – but can also deliver devastation with the other: cruel, deliberate, reviews aimed at hurting a business or a chef.
The Chefs’ Forum takes a look at a recent example of a spiteful review and asks the important question: what do you do when this happens to you?
The example in question is a review of Sticky Walnut in Chester run by formidable chef Gary Usher. He is rarely tempted to get personally involved with a review, as he says, but in this case found himself unable to resist.
Reviewer emalinaker wrote, following a visit to Sticky Walnut, recently:
“If you want to pay 45 POUNDS each for an average piece of sirloin steak and some Parmesan chips then this is the place to go! A really misleading menu along with EYE WATERINGLY expensive steak which is NOT worth it. When we mentioned to the waitress we thought the menu was misleading instead of apologising and trying to fix our dishes she got extremely agitated, defensive and frankly rude. Sticky Walnut was somewhere I used to look foreword to but I would council (sic) EVERYONE heading to Chester for a decent meal to avoid this place like the plague unless they like being ripped off.”
On Tripadvisor Usher replied personally barely able to restrain his fury:
Good morning Emma
I only personally respond on here every few years so well done getting me out of Twit-advisor hibernation.
The essence of your “review” should be quite simple. You think we’re a rip off which is probably the most common complaint across the whole of the Twit-advisor website. So nothing new there. So why am I responding? Simply because you wouldn’t allow Becky the MANAGER to explain at the time. In fact it was YOU who got extremely agitated, defensive and quite frankly rude.
The menu is set at a fixed price of £39 for 3 courses. With all set menus there are supplements. On ours it’s our dry aged Aubrey Allen sirloin. In Sticky Walnut it will cost an extra £15 per person to have the sirloin instead of, for example, the feather blade of beef. Your last Twit-advisor review was for The Dorchester “to celebrate Mummy’s birthday”. Their menu is £53 for 3 courses, also with a supplement for the sharing beef of £22 per person. Ironically we use the same butcher. Why Emma did you not complain about your bill there not take a photo of your receipt? Going by your review I’ve calculated that you spent over £500 for four guests which included a bottle of Chapel Down Rose Brut at £87. It’s available at Waitrose for £26. However you gave them a glowing 5 star review.
Whilst your online presence is a display of your love of luxury we are a humble neighbourhood bistro, serving the best produce we can source, served by fantastic teams, whilst trying to survive a global pandemic. You are a self-professed expert in comms and brand awareness and still manage to be so short sighted not to see how devastating your words can be. “Avoid this place like the plague” really Emma? My COUNSEL to you in this recession we find ourselves in is to think before you write.
Be kind. It won’t cost you as much as a first class flight to Dubai.
Gazza.
Brand ambassador & comms
What’s interesting about Gary’s response is how restrained he actually is. This comes from years of dealing with the same problem. His twitter feed is filled with run-ins he has had in the past.
The review was unjust in that the writer did not isolate a problem in a rational and considerate way but used offensive and ill-considered language designed to hurt those that she was writing about.
But this doesn’t answer the question. Was Gary Usher right to respond? Chefs may come across as bullish and opinionated in the media but anyone that knows them personally knows that underneath the bluster they are generous, considerate and kind.
Gary Usher is trying to run a business. He explains what happened in a humble way. He doesn’t reposed “like with like”. He urges kindness. The story was picked up by The Daily Mail. Now, a huge amount of the restaurant-going public can see how polite he was and also see how cruel the review was. This is what you must weigh up when responding to a bad review. Don’t fall into the trap of being rude back.
We think Gary Usher made the right choice.
West London College Implements Virtual Chefs’ Forum Academy Sessions for the New Academic Year!
Now in its second year, The Chefs’ Forum Academy at West London College is going from strength to strength. Current restrictions on chefs coming into the college mean that The Chefs’ Forum film crew are visiting chefs in their kitchens to film their recipes, so students still get the curriculum sessions that make West London College the number one choice in the Capital for budding young chefs and hospitality professionals.
Due to Covid-19 limitations, the chefs are unable to come into the college and teach the students in person as they normally would as part of The Chefs’ Forum Academy project. Instead, the chefs have created a fascinating film of their recipe to be shown to the students in a Zoom call with a recipe card to accompany.
The chefs join the session via a live video link to host a question and answers session with the students where they will be able to quiz the chef on their career, the recipe that has been shown to them and general insight into the industry. The chefs also give live feedback on the students’ individual versions of the dishes they have created in the film.
This new way of learning sets out to maintain employer engagement and curriculum enrichment while restrictions remain in place. Once these are lifted, the students can look forward to different chefs and industry experts coming into the college on a weekly basis to teach them in their usual learning environment.
The weekly Chefs’ Forum Academy masterclasses involve various local chefs and front of house professionals from across London, 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 once students are permitted to participate in such activities again.
The teaching team at the college are delighted to welcome the guest chefs into the college to enrich students’ learning.
Denise Charles, Head of Curriculum – Service Industries at West London College said
“I coordinate The Chefs’ Forum Academy sessions at the college and it’s great that we’ve been able to adapt the way we deliver masterclasses to adhere to current Covid-19 restrictions. We have had to find new ways to deliver our curriculum enrichment sessions to ensure our students are benefitting from the best learning experience possible, despite the limitations of social distancing which are beyond our control. We have been so impressed with the way in which our teaching chefs have all rallied together to make this work for our students and The Chefs’ Forum Academy. It just goes to show that they really prioritise inspiring the next generation and the future of our industry.”
The Chefs’ Forum Academy benefits the college, the students, and local employers. It is these relationships that will flourish to galvanise and support the future stars of our hospitality industry – A truly positive step in the right direction in such uncertain times.
Dipna Anand, Chef Proprietor at Brilliant Restaurant in Southall was first to deliver a masterclass earlier this week. Dipna is no stranger to online masterclasses and runs a very popular YouTube channel.
Dipna has been a regular guest lecturer at the college since the launch of The Chefs’ Forum Academy at West London College in 2018. Dipna really enjoys working with young people to showcase Indian cuisine and her love of the industry.
Brilliant Restaurant was voted Britain’s Best Family Run Restaurant in ITV’s first Food & Drinks Awards, so it is great for the students to meet such an esteemed chef. Dipna is a great role model for girls looking to join the industry that has been traditionally more male dominated. Dipna is about to appear on BB2’S Mary Berry’s Simple Comforts at 8pm on 30th September in the run-up to celebrating Diwali and she will also be making a string of other TV appearances in the coming weeks!
Dipna said
“These Academy sessions give me the opportunity to engage with the next generation and identify new talent for my kitchen. I love to see the students enjoying cooking my recipes and its great to be able to give back to the industry in this way. I look forward to welcoming Denise and her students over to my restaurant for a show-round once restrictions are lifted.”
Next on the agenda is a masterclass from Darren Taylor, Executive Chef at a Premier League Football club in London. Not only will this showcase a different take on a career as a chef in the industry within a leading football club, but the variety of roles and settings in which to work once students qualify.
All chefs taking part wholeheartedly support The Chefs’ Forum Academy and are looking forward to working with students at West London College as part of The Chefs’ Forum Academy scheme of learning. Other chefs already signed-up to the scheme, creating compelling and inspirational masterclass films and recipe cards to accompany include Tom Booton (The Dorchester), Dominic Teague (One Aldwych), Chanaka Fernado (Buddha Bar), Gurpreet Dham (The Royal Lancaster), Charlie Taylor (The Westbury), Peter Fiori (Coutts), Daniel Pearse (The Savoy) and Michael Dutnall (RAF Club) – This list is set to grow considerably as more chefs are allocated teaching dates and confirm their availability.
In normal times, the chefs would come to the college each week and take a three-hour master class to enrich the learning of the students in line with the subjects they are required to learn to achieve their qualification. West London College is the only college in London to be working with The Chefs’ Forum Academy and this makes it an attractive choice for any young person wanting to learn from the very best chefs in the industry.
At the same time as learning new skills, cooking techniques and recipes, the students are forging relationships with the visiting chefs which will help them in their efforts to find work on leaving college as the chefs will already be familiar to them. Many learners get offered part time work whilst still in college – This served to make them more work-ready and enables them to get work experience whilst studying – A win-win situation for all involved.
The Chefs’ Forum Academy also operates in The Manchester College, Bath College, Pembrokeshire College and Coleg Gwent with further colleges set to adopt this fantastic programme of curriculum enrichment later this year. The Chefs’ Forum serves to bridge the gap between education and industry, inspiring young chefs, and front-of-house professionals.
The Chefs’ Forum would like to invite Executive, Head and Pastry Chefs who would like to know more about the project to get in touch. Any London hospitality employers interested in supporting the college and offering their expertise in teaching as part of The Chefs’ Forum Academy should email: rebecca@redcherry.uk.com
The Chefs’ Forum Academy Returns to The Manchester College
Students at The Manchester College Industry Excellence Academy for Hospitality & Catering enjoyed their first Chefs’ Forum Academy session of the year.
Level 2 Culinary Skills students took part in a masterclass with Duncan Dickinson, Head Chef and Managing Director at Herb and Spice Catering.
Duncan challenged the students to make a dish of roasted duck breast with blackberry and plum compote, served with creamed potatoes and spinach. After watching Duncan’s live demonstration, the students produced impressive results under his watchful eye.
“It was a nice little challenge and they’ve done really well,” Duncan said. “I enjoyed it and I was very impressed with them. All of their dishes looked really good and everybody added their own different spin on it.”
Duncan also took part in a Q+A with the students, who quizzed him on his career and how to have a successful and rewarding career in the industry.
Student Zac Penfold said: “I found today very interesting. I don’t cook with duck often, so it was eye-opening to try new things. I’ve really enjoyed the Chefs’ Forum Academy and learning from lots of different chefs. I’m looking forward to doing more of it.
“My course is helping me to work more efficiently in the kitchen and improve my knife skills. My tutor, Andrew, has also helped me with employability skills.”
“Next year I hope to progress to Level 3 at Openshaw and in the future, I hope to get a job at restaurant in Manchester city centre.”
The Manchester College’s partnership with The Chefs’ Forum provides Hospitality & Catering students with unrivalled access to the UK’s most inspirational culinary experts. To date, students have worked with more than 70 industry professionals as part of the weekly academy sessions.
Liz Peters, Assistant Principal for Services and Retail Industry, added: “The work that we do with the Chefs’ Forum is amazing. It gives our learners the opportunity to connect with industry and get real, live work experience with employers and benefit from sessions with very experienced professionals.
“They get to see state-of-the-art cooking and the learners will quickly pick up from that. And of course, if the learners do well, the chef may offer some work placements.”
Any local hospitality employers (within one hour radius of Manchester) interested in supporting the college and offering their expertise in teaching as part of The Chefs’ Forum Academy should email rebecca@redcherry.uk.com
Pembrokeshire College Celebrates the Launch of The Chefs’ Forum Academy!
Pembrokeshire College is delighted to announce the launch of The Chefs’ Forum Academy at the college. Top Chefs Douglas Balish and Matt Waldron have been appointed Patrons of the Academy and sessions got off to a flying start this week.
The weekly Chefs’ Forum Academy masterclasses involve various local 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 once restrictions are lifted.
The teaching team at the college are delighted to welcome the guest chefs into the college to enrich students’ learning.
Wendy Weber, Head of Health, Childcare and Commercial Enterprise said
“We are proud of our hospitality provision at Pembrokeshire College, which has gone from strength to strength over many years. Observing school-leavers join us at 16 years of age and leave us at 18 or 19 as proficient chefs is immensely satisfying. The introduction of the Chef’s Forum Academy this year enhances the learner experience even more and allows both staff and learners the chance to become more industry-ready than ever before and gain those extra skills that employers want. We look forward to a year of new techniques and practices – and amazing dishes being served in our restaurant.”
The Chefs’ Forum Academy benefits the college, the students and local employers. It is these relationships that will flourish to galvanise and support the future of the hospitality industry – A truly positive step in the right direction in such uncertain times.
Douglas Balish, Executive chef of The Grove, Narberth said
“It’s truly an honour to be asked to become a Patron of The Chefs’ Forum Academy at Pembrokeshire college. The lecturers at the college are creating something very special, so it’s great to be able to add my experiences to the curriculum. It’s rewarding to see the next generation in West Wales develop into competent and driven chefs. I already have one former student in my brigade who is progressing through the ranks and has become part of the core team, I hope to soon be adding another from this wholly worthwhile project.”
Matt Waldron, Head Chef of The Stackpole Inn echoed Douglas’, saying he was equally proud to have been asked to head-up The Chefs’ Forum Academy at Pembrokeshire College, he said
“I am very proud and delighted to have been asked to be Patron of the Chefs Forum Academy, at Pembrokeshire College. I have very much enjoyed teaching previously at Coleg Gwent (my old college) as part of the same initiative. I was humbled to welcome my old lecturers to The Stackpole for a day of CPD. The college have already demonstrated a successful delivery of the hospitality programme to its students with so many entering and winning catering competitions and so many going off to work and continue to work in the industry.
He continued,
“The team at The Stackpole Inn and I are looking forward to helping educate and enhancing the students learning. Teaching them new techniques and cooking methods, giving them the possibility to experience cooking in our kitchen at the Inn to give them a real insight to the industry and creating the next generation of chefs here in Pembrokeshire”.
All chefs taking part wholeheartedly support The Chefs’ Forum Academy and are looking forward to working with students at Pembrokeshire College as part of The Chefs’ Forum Academy scheme of learning. Other chefs already signed-up to the scheme include Deri Reed (The Warren), Matt Flowers (Salt Cellar) and Alister Forrester (Cofio Lounge). The college would like to invite all Head and Executive Chef who would like to know more about the project to get in touch.
The chefs come to the college each week and take a three-hour master class to enrich the learning of the students in line with the subjects they are required to learn to achieve their qualification. Pembrokeshire College is the only college West Wales to be working with The Chefs’ Forum Academy and this makes it a really attractive choice for any young person wanting to learn from the very best chefs in the industry.
At the same time as learning new skills, cooking techniques and recipes, the students are forging relationships with the visiting chefs which will help them in their efforts to find work on leaving college as the chefs will already be familiar to them. Many learners get offered part time work whilst still in college – This served to make them more work-ready and enables them to get work experience whilst studying – A win-win situation for all involved.
The Chefs’ Forum Academy also operates in West London College, The Manchester College, Bath College and Coleg Gwent with further colleges set to adopt this fantastic programme of curriculum enrichment later this year. The Chefs’ Forum serves to bridge the gap between education and industry, inspiring young chefs and front-of-house professionals.
Any local hospitality employers (within one hour radius of Pembrokeshire College) interested in supporting the college and offering their expertise in teaching as part of The Chefs’ Forum Academy should email rebecca@redcherry.uk.com
Bath College Champions Virtual Culinary Masterclasses and a New Way of Learning!
Bath College is delighted to announce the launch of The Chefs’ Forum Academy at the college. Top Chefs Richard Davies (Calcot Hotel & Spa), Michael Nizzero (Chef Consultant) and Chris Cleghorn (The Olive Tree) have been appointed Patrons of the Academy, all with a Michelin star under their belt. Catering students at the college are truly learning from the best in the business.
Current restrictions mean that the chefs are unable to come into the college and teach the students in person as they normally would as part of The Chefs’ Forum Academy project, now fully launched at the Bath College. Instead, the chefs have made a film of their recipe that will be shown to the students with a recipe card to accompany. The chefs will then join the session via a live video link to host a question and answers session with the students where they will be able to quiz the chef on their career, the recipe that has been shown to them and general insight into the industry.
This new way of learning sets out to maintain employer engagement and curriculum enrichment while restrictions remain in place. Once these are lifted, the students can look forward to different chefs and industry experts coming into the college on a weekly basis to teach them in their usual learning environment.
The weekly Chefs’ Forum Academy masterclasses involve various local chefs and front of house professionals 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 once students are permitted to participate in such activities again.
The teaching team at the college are delighted to welcome the guest chefs into the college to enrich students’ learning.
Sue Hudd, Curriculum Manager – Media, Production & Service Industries said
“We are delighted to welcome the guest chefs to enrich our students’ learning. At a time when restrictions could have affected college employer engagement and liaison initiatives such as guest lectures coming into the college. We have had to think outside of the box to ensure our students are benefitting from the best learning experience possible, despite the limitations of social distancing which are outside of our control. We have been so impressed with the level of support for The Chefs’ Forum Academy offered by local employers and we look forward to showcasing talented local chefs and their signature dishes via film and live video link for now, and in person once social distancing restrictions permit.”
The Chefs’ Forum Academy benefits the college, the students and local employers. It is these relationships that will flourish to galvanise and support the future of the hospitality industry – A truly positive step in the right direction in such uncertain times.
Richard Davies, Executive chef of Calcot Hotel & Spa said
“I have been working with The Chefs’ Forum for the last eight years and hosted the launch of the Bath & Cotswolds chapter in 2013. I have been very impressed with the way that the organisation has grown to become a national platform for chefs and colleges to bridge the gap between education and industry. The Chefs’ Forum Academy initiative offers the opportunity for accomplished professional chefs to give back to the industry and pass on our knowledge and expertise to the next generation. I am delighted to have been asked to become a Patron of The Chefs’ Forum Academy at Bath college.”
When asked about how much involvement he intended to have with Bath College and The Chefs’ Forum Academy, Richard said
“I fully intend to offer as much support to the college as possible, both in delivering inspirational masterclasses in person and via video link, as well as offering employment and work experience opportunities to the students going forward. I have always been very impressed with students from Bath College and its great to be able to progress my relationship with the college, heading-up such a positive initiative with The Chefs’ Forum Academy”.
Richard’s first masterclass at Bath College took place virtually on Thursday 24th September, where he showcased his signature stocks and sauces recipes. These recipes form the basis for so many dishes on the menu at Calcot, so are a very valuable asset for the students to acquire, learn and take into industry with them.
All chefs taking part wholeheartedly support The Chefs’ Forum Academy and are looking forward to working with students at Bath College as part of The Chefs’ Forum Academy scheme of learning. Other chefs already signed-up to the scheme, creating compelling and inspirational masterclass films and recipe cards to accompany include Rob Howell (Root, Bristol), Muraliraj Narashimaraj (Bandook, Bath), Tom Westerland and Dean Westcar (Crockers Henley), Carl Cleghorn (Thornbury Castle), Rupert Taylor (Bowood Hotel & Spa), Soyful Alom (The Mint Room, Bath), Jonny Pons and Ashleigh Farrand (The Kingham Plough) The college would like to invite Executive, Head and Pastry Chefs who would like to know more about the project to get in touch.
In normal times, the chefs would come to the college each week and take a three-hour masterclass to enrich the learning of the students in line with the subjects they are required to learn to achieve their qualification. Bath College is the only college in the South West to be working with The Chefs’ Forum Academy and this makes it an attractive choice for any young person wanting to learn from the very best chefs in the industry.
At the same time as learning new skills, cooking techniques and recipes, the students are forging relationships with the visiting chefs which will help them in their efforts to find work on leaving college as the chefs will already be familiar to them. Many learners get offered part time work whilst still in college – This served to make them more work-ready and enables them to get work experience whilst studying – A win-win situation for all involved.
The Chefs’ Forum Academy also operates in West London College, The Manchester College, Pembrokeshire College and Coleg Gwent with further colleges set to adopt this fantastic programme of curriculum enrichment later this year. The Chefs’ Forum serves to bridge the gap between education and industry, inspiring young chefs and front-of-house professionals.
Any local hospitality employers (within one hour radius of Bath) interested in supporting the college and offering their expertise in teaching as part of The Chefs’ Forum Academy should email rebecca@redcherry.uk.com
Coconut Chilli ‘Ghost Kitchen Partnership’ with Bar Humbug is a Blessing for Both Businesses
Coconut Chilli, Bristol-based street food pioneers led by Navina Bartlett have announced the location of their ghost kitchen the day after Boris Johnson announced a nationwide 10pm curfew for all bars & restaurants across England.
Coconut Chilli who successfully launched their ‘delivery days’ menu featuring Indian snacks and their popular gourmet curry bowls from a secret site in affluent Clifton, Bristol in mid-April, have thanked the collaborative nature of Bar Humbug on Whiteladies Road.
Following the recent announcement about the 10pm curfew in all bars and restaurants across England, the partnership means that the both businesses are more resilient during a time when income can evaporate instantly.
During lockdown, a partnership was established between Bar Humbug’s owner, Pablo Chaundy & Navina Bartlett, founder of Coconut Chilli, when they started selling hot takeaway curries when almost all other food establishments were closed.
Navina Bartlett, Founder and Boss Lady, Coconut Chilli states;
“Operating from the back of Bar Humbug is ideal for us at the moment as there is so much uncertainty. We really like working alongside other established operators & we are able to safeguard hospitality jobs too.”
Most of the events Coconut Chilli has taken part in have been carefully chosen to align their brand at events like the Diwali celebrations for the Mayor of London, the Financial Times’ Festival of Finance, high-end private weddings as well as food festivals like Abergavenny and Jamie Oliver’s ‘The Big Feastival’.
There is a successful history of co-branded sites in other parts of Bristol and it’s surprising that it hadn’t been attempted in Clifton. Lots of small food brands partner with pubs or bars – Wing’s Diner at Small Bar, Mission Pizza at Left Handed Giant & Tsukemono at The Robin Hood are examples of valuable working partnerships.
Pablo Chaundy, Owner, Bar Humbug states;
“Working with Coconut Chilli will diversify our business model at a time where flexibility is key. We are also launching our daytime offer, which will bolster our resilience & we both call for Bristolians to support this longstanding independent venue.”
Coconut Chilli’s ‘delivery days’ menu is available for delivery by V Cars Taxis or free collection from 5pm until 9pm, Thursday – Sunday only.
To pre-order & secure your delivery slot visit https://www.coconutchilli.com/menu
Bar Humbug opens from 10am & will be serving Triple Roast coffee, locally sourced cakes & their popular charcuterie & cheese boards every weekday starting in September. https://www.barhumbug.co.uk
