Chef of the Week: Gerol Nulud, Pastry Chef De Partie at The Royal Air Force Club in London
How long have you worked at your current restaurant?
I have been at the RAF Club for 4 years.
Where did your passion for cooking come from and where did you learn your skills?
I was inspired by my parents who are both good cooks.
What do you enjoy most about being a chef?
I enjoy having to challenge myself to come up with a recipe, for example vegan, nut-free and gluten free (same dessert) but still taste amazing! I enjoy that I am constantly learning and making our guest happy with the food I create.
Name three ingredients you couldn’t cook without.
Butter, eggs and salt.
Which piece of kitchen equipment couldn’t you live without?
Rubber spatula (I am obsessed).
What food trends are you spotting at the moment?
Themed afternoon tea.
What do you think is a common mistake that lets chefs down?
They think they are a great chef with little experience in the kitchen.
What is your favourite time of year for food, and why?
Summer – All my favourite fruits in season!
Which of your dishes are you most proud of?
Afternoon tea – it changes every month! A bit of classic and modern style.
How do you come up with new dishes?
I follow so many chefs and get ideas from all of them!
Who was your greatest influence?
My mother, she pushed me to be a pastry chef.
Tell us three chefs you admire
Ksenia Penkina (Glazing Queen), Kirsten Tibballs (Chocolate Queen) and Antonio Bachour.
What is your favourite cookbook?
How Baking Works –Paula Figoni.
Who do you think are the chefs to watch over the next few months?
Ksenia Penkina, she is the best and the humblest chef. She became a chef later in her life and has had great success.
What’s been your favourite new restaurant opening of the last year?
Nothing new. Still looking!