Cornwall Master Chef ‘Support Your Sous’ Competition 2013 – Get Involved!

Delicate Trade Hospitality Consultancy has launched a new type of catering competition in Cornwall this Autumn:

The aim of this competition is to showcase promising new talent and increase the knowledge and skills transfer between great Head Chefs and their junior team members.

Ben Stevens of Delicate Trade stated:

“We see many competitions and events showcasing Head Chefs and I thought it would be interesting to see what happens if we put their other team members through a similar experience.  I’ve designed this competition in such a way that it tests and stretches these Sous Chefs and lower ranks in every area of being a chef. It includes menu development, costing, ingredient choices, working practices, teamwork, attitude, presentation, taste and much, much more.

He continued:

“These chefs will only succeed with the support and mentoring of their employer. It forces the Head Chefs to train and prepare these competitors for something that isn’t normally part of their everyday work. Something special.”

16 chefs will be chosen from a paper entry selection process; the deadline for this is 22^nd August. These 16 chefs will then compete in a series of cook-off events.

The competition will start with a public appearance and multi-chef demonstration on stage at the famous Falmouth Oyster Festival on 10^th October. Heats will be held over the seven weeks that follow and the numbers left in the competition will diminish.

Each four-hour ‘cook-off’ will be in a different venue, with different guest judges. No pre-prepared food is accepted. Everything for their three-course meal must be prepared in the four hour time limit. Competitors will be expected to create a different menu for each round that they win, meaning the four finalists will be presenting their third three-course menu of the competition, to different judges, in a different kitchen.

The Competition will  hold each round  in a different kitchen, with varying layouts, equipment and judges. This way, the competing chefs will be out of their comfort zone and have to rely on a sense of sharing and teamwork in order to get to service on time. The competition organisers liken the process to attending a first interview for a Head Chef position to a panel of interviewers with varied tastes and expectations.

Quarter-final venues:

Eden Project, Thursday 17th October

Bedruthan Steps Hotel, Thursday 24th October

St Austell College, Thursday 31st October

Venue TBC, Thursday 7th November

Semi-finals venues:

Rosewarne Manor, Thursday 14th November

The Wellington Hotel, Thursday 21st November

Final venue:

Sanara Restaurant, Penwith College, Thursday 28th November

4 chefs, One Cornwall Master Chef 2013

For more details on entry, dates, fees, and rules please go to www.cornwallmasterchef.com or email benstevens@delicatetrade.com

Thermomix

Thermomix –The number one choice for professional chefs!

Thermomix is an intelligent and versatile power blender and food processor capable of cooking and stirring, or cooking and blending, simultaneously. Described by chefs as another pair of professional hands, Thermomix has become the tool of choice in many kitchens.

Dishes created with a Thermomix impress diners with superior colour, texture and flavour.

Chefs love Thermomix for its speed, reliability and consistency too. Due to the incredibly fine blending, there is less waste and greater yield. Kitchens now depend on Thermomix because it saves time, money and effort.

One Thermomix with one blade:

• Blends the finest, silky purées usually without the need for passing
• Cooks faultless sauces including Hollandaise in 4 minutes
• Produces hot or cold soups and sauces with any texture
• Makes fresh fruit sorbets in 2 to 3 minutes
• Peels up to 30 cloves of garlic in 6 seconds
• Grinds spices to powder without heating them
• Grinds 10 nutmegs in 20 seconds
• Crumbs soft bread with herbs in 2 seconds
• Kneads fresh pasta and bread doughs
• Creates ganache centres for hand-made chocolates
• Produces pesto and emulsified dressings

Thermomix is also ideal for recipe development and for the travelling chef.

Wing of St Mawes

The Cornish Fishmonger is a family run specialist fishmonger, committed to providing the finest fish and seafood to its customers. The Cornish Fishmonger has been involved in the fishing industry since it was started by Robert Clifford -Wing some thirty years ago.  During this time the business has earned an enviable reputation throughout the country for supplying top quality fish and seafood to many of the nations top chefs’.  The same quality fish and seafood ordered by Michelin starred chefs can be yours.

The Cornish Fishmonger is fully committed to supporting  local fishermen and working together with them and other industry stakeholders to ensure a bright sustainable long term future for both fish and fishing.

Please contact us to discuss your requirements:

Jo Postlethwaite – email: jo@wingofstmawes.co.uk – Tel: 07899 901100

Take a look at our website for news and information: www.thecornishfishmonger.co.uk

Berkeley Scott

Berkeley Scott is the UK’s leading provider of recruitment solutions to the Hotel, Hospitality and Catering industry. With over 27 years’ experience of introducing high quality talent into reputable brands, boutique operations and independents, no other catering and hospitality recruitment consultancy has similar expertise or insight into this sector. With a network of local Berkeley Scott offices across the UK, we are able to assist clients and candidates nationally, but with a real emphasis on local expertise. In fact our approach ensures career and commercial success for our candidates and clients alike.

Our Hospitality Recruitment Consultants provide our clients and candidates with a highly regarded, unsurpassed level of service. Our divisions consist of Consultants who’ve previously worked in the hospitality industry themselves additionally to Consultants from a purely recruitment background.

Over the years, this combination has proven to be the most effective recruitment formula possible. We also provide our Consultants with continual training and development programmes. This ensures you’ll receive a service that benefits from established and comprehensive databases and leading edge recruitment practice. Together this has allowed us to retain many long-term relationships with leading figures in the Hotel, Hospitality and Catering industries. Similarly, our longevity has enabled us to repeatedly guide both clients and candidates, thanks to the trust and loyalty that they have found in Berkeley Scott. We’re sure you’ll enjoy working with us too.

Contact Claire Nicholas, Branch Manager in the Bristol office on 0117 9102233 or 07917 616657.

Email: claire.nicholas@berkeley-scott.co.uk

Website: www.berkeley-scott.co.uk

Talented Head Chef looking for a new position

A talented Head Chef is looking for a new position in the Bristol area (up to 45 minutes drive away).

Having trained in multi rosette and Michelin Star kitchens this talented Head Chef is currently working in a multi rosette operation.

Now looking for a new challenge in a quality fresh food lead operation where they can have full autonomy writing the menu. Having worked locally for over 10 years they have built up a fantastic rapport with local suppliers.

This Head Chef is flexible in terms of the type of operation they work in. They have banqueting experience, catering for weddings and high end functions, as well as a la carte.

With a keen eye for detail and a passion to train and develop their brigade. An asset to any kitchen.

For more information contact Alex at alexandra@redcherry.uk.com or call me on 07870 584450.

The Chefs’ Forum Launches in the South East!

Top Kent Chefs attended a sunny launch of The Chefs’ Forum at East Kent College in Broadstairs last Monday, 17th June. 

It is a very exciting time to be involved in the catering and hospitality industry in Kent. The ongoing success of The Chefs’ Forum in the South West meant that Kentish chefs welcomed the launch of their own regional chapter of the prestigious and popular networking group for chefs, suppliers and local catering colleges.

 Headed up by local food heroes 3 AA Rosette  Chef Charlie Lakin (The Marquis at Alkham) and Rob Alsworth (East Kent College), and Founder Catherine Farinha, The Chefs’ Forum aims to harness the great culinary talent and knowledge in the area as well as offering excellent networking opportunities to young student chefs.

Rob Allsworth, Chef Lecturer  stated,

“I was delighted to host the launch of The Chefs’ Forum here at the College and am really excited about the future. The feedback received from chefs who attended the event as well as students was all extremely positive and we are all really looking forward to our next event which will take place in the Summer”.

The project is expanding after a hugely successful launch in Bristol in 2011 where channels of communication were opened up between the catering industry, education and suppliers – a need that was established by food marketing consultant Catherine Farinha  in talking to education, industry and trade.

The Forum runs all year and is punctuated by quarterly networking events from the Cotswolds to Cornwall and now Kent.

The Chefs’ Forum events will be held at local venues designed to showcase the best elements of the industry: From top end hotels and restaurants to meat and vegetable farms and College training restaurants.

 Great British Menu Chef Charlie Lakin does a great deal of mentoring work with budding chefs at the College and says that he is

“Really happy to be involved in any initiative which enhances learning.  The Chefs’ Forum enthuses and motivates young people to join the hospitality industry as a career choice which  is fantastic!”

Students at the College performed demos for the guest chefs and executed each dish with the utmost in professionalism.

Throughout the year, The Forum will serve as a knowledge bank to provide information on everyday professional needs from recruitment to produce and equipment.  It will also enlist talented young apprentices from the local catering colleges into member restaurants and provide students with a unique opportunity to see how the industry works. Each gathering will host interesting and exciting speakers, demonstrations and quality local producers. Quality suppliers will be invited to showcase their wares which will help support the use of their products in Kent’s leading restaurants.

East Kent College is excited to be involved as means that their gifted young catering students are able to mingle with top chefs from the area and understand more about how the industry works as well as having the opportunity to secure apprenticeships and work experience that previously took more effort to organise.

 If you think you or your business could benefit from being involved in The Chefs’ Forum please email catherine@redcherry.uk.com.

Free 7-Day Trial at David Lloyd

Terms and Conditions for the 7 day trial:
1.     Offer is only available to non members who are members of the Chef’s Forum
2.    The trial is for a period of 7 days, the 7 days must be taken consecutively.
3.    Offer is only available at David Lloyd Bristol Long Ashton.
4.    Only one 7 day trial may be taken per person.
5.    Certain activities incur additional fees.
6.    This offer cannot be used in conjunction with any other offer.
7.    You use the club facilities at your own risk.
8.    We recommend getting medical advice before doing any physical activity.
9.    Under 18’s must be accompanied by an adult.
10.  No individual trials available to under 18’s.
11.  Your membership card remains the property of David Lloyd Leisure.
12.  Previous trialists are excluded from this offer.
13.  Standard rules and membership regulations apply. David Lloyd Leisure retain the right to withdraw temporary membership at anytime.
14.  The decision of the manager is final and the manager reserves the right to refuse admission.

Wireless technology set to change the face of food safety monitoring

In the UK, it is estimated that each year around one million people suffer from food-borne illnesses. Some 20,000 are hospitalised and the cost of food-borne illnesses is around £1.5 billion per year. Food safety has become a high-profile issue publicly and many diners now take into account the cleanliness of a restaurant, using websites and social media to check reviews and reputations before going in.

The Food Standards Agency (FSA) is one of the sources that make information on food hygiene ratings public. The FSA uses HACCP based food safety management systems that include a series of checks and procedures to control the processes and sensitive points in the food chain. The HACCP system has been recognised as an international standard for safe food production and the World Health Organization (WHO) has adopted it as the most effective means for ensuring food safety.

Two of the main causes of food-borne illness addressed by HACCP are poor hygiene processes and inadequate temperature control when storing and serving raw and cooked products. For most restaurants, food producers and other food service outlets, food safety monitoring requires manually checking food storage conditions including temperature and humidity as well as recording the temperature of prepared foods and the completion of food hygiene checks.  These checks are typically performed at regular three to four hour intervals each and every day.

This work is often carried out by employees who may be inadequately trained in food hygiene, while a high turnover of staff and inexperienced managers, combined with the constant pressure to reduce costs, can lead to corners being cut. In a typical restaurant, it can take over an hour for sous chefs or line cooks to complete manual line and quality checks and to complete the necessary paper-based reports.

However, technology is now coming to the rescue with a new generation of paper-less HACCP solutions that harness the latest wireless monitoring technology. Smart wireless sensor-based systems can be used in refrigerators and other food preparation and holding areas to provide continuous automated 24/7 monitoring of temperature, humidity and door status. Associated wireless handheld sensors can also be used collect food temperature and hygiene check data at the press of a button, dramatically speeding up the process and reducing the risk of human error. All data is user-authenticated, time-stamped and downloaded wirelessly to a centralised PC-based system and stored in a secure database, which automatically generates food safety compliance reports, along with a full audit trail in case of site inspections or future investigations.

In addition to automating the process of food safety monitoring, wireless technology can be used to send alarms to your PC, tablet or smartphone, providing immediate notification if there is a problem with cold storage and food temperatures to ensure food safety and to prevent costly food spoilage in the event of a hardware failure. To see the value of this service, you need only look at a recent case of the restaurateur whose chef left the door of a walk in refrigerator open overnight. He returned the next morning to find that all his specialty foods, meats and proteins had gone bad, costing about £25,000 in food alone.

Wireless technology is inherently flexible and a modular system can be used for any type of food operation and scaled from a single local site through to multi-site operations, using web-based software to configure, monitor and manage the complete network from one location.

Facing increasing cost pressures, competition and compliance demands, restaurants and foodservice businesses can no longer afford to take risks with their food safety monitoring. A food-borne illness or failure to meet HACCP requirements doesn’t just damage reputations; it can lead to costly litigation and, in extreme cases, closure. Wireless technology will not eliminate the problems, but can make a major contribution to mitigating the risks.

Dr Martin Nash is product manager at Elektron Technology that is home to world-class brands in innovative and fast-moving engineered products (FMEP). Its new Checkit wireless food safety monitoring solution  is completely paperless, simple to install and can be up and running within 30 minutes to protect any hot or cold food preparation and storage area.

For more information, please visit www.checkit.net

Bournemouth & Poole College VRQ Level 3 Graduation Celebration

Monday 3rd June saw a fabulous lunch held at the Escoffier Restaurant, Bournemouth & Poole College to mark VRQ level 3 students leaving College and embarking on careers in the professional kitchen.

The Tourism and Catering Departments at Bournemouth & Poole College are currently riding a wave of success. The World Association of Chefs Societies has given The College’s culinary course an international endorsement and the Tourism department won the Bournemouth Tourism Award for its “Contribution to International Education Excellence” for the second year in succession.

It is also celebrating its Grade 1 status with the highest pass rates in its history.

The Graduation event was celebrated with a delightful Champagne Taittinger reception supported by our drinks sponsor Hatch Mansfield and as usual, our official photographer Time Martin was there to catch the whole event on camera.

Dorset Chefs’ Forum Committee member, Executive Chef Matt Budden of the Highcliff Marriot and  worked with the students to cook the starter and main of the course feast:

The starter was sumptuous Lyme Bay Scallops, brown crab beignet, fresh peas,baby gem and cured bacon:

The main consisted of succulent Jurassic Coast rose veal loin, braised cheek, wild garlic, heritage potato and a warm honey vinaigrette:

Gary Kilminster of Bournemouth & Poole College then led the students in creating a delicious strawberry parfait:

All ingredients for the lunch were kindly donated by our sponsors Coastline Produce, Samways Fish and Brian Wogan Coffee.  It is our industry sponsors who drive down the food cost of events like this which makes them possible.

The event also marked the appointment of Christophe Baffos as Head of Hospitality and Tourism.  The Chefs’ Forum is delighted to be working with Christophe and wish him the best of luck in his new post.

After lunch, Forum member chefs were treated to a sous-vide masterclass by our Founder Commitee Member Chef Chris Wicks.  His cutting-edge culinary expertise showcased Clifton Food Water baths and Henkelman Vacuum Packing technology.

The main ethos of The Chefs Forum is the sharing of knowledge and best practice and both objectives were achieved at this event.

A Chefs’ trade show was then hosted by Chefs’Forum sponsors with the latest equipment , top quality produce and all the services a chef could require in the professional kitchen.

For more information on joining The Chefs’ Forum or details of forthcoming events, please contact catherine@redcherry.uk.com.

Plymouth Tea