Chef of the Week: Ian Gibbs, Head Chef at Makla in Bournemouth
How long have you worked at your current restaurant?
Not very long at all! I have just finished cooking for the 1st team squad at AFCB Bournemouth but have moved to Makla, Southbourne Bournemouth, an authentic Moroccan restaurant using traditional recipes, it’s phenomenal and was asked to move the restaurant forward. I love these challenges and the learning involved at my age!
Where did your passion for cooking come from and where did you learn your skills?
I always enjoyed cooking, skills were learnt over many years cooking in kitchens, Salon Culinaire’s and life experience. It’s how you grow as not only a chef but as a person.
What do you enjoy most about being a chef?
I think every chef will tell you it’s about the creativity; bonds you make within the brigade and every day is a new challenge.
Name three ingredients you couldn’t cook without.
Butter (I’m old school), shallot and garlic, these are a great start for a lot of dishes.
Which piece of kitchen equipment couldn’t you live without?
This is a tough question as you need every piece of kit within a kitchen, Thermomix, Rational, Synergy Grill, blenders etc. The list would be endless, but I would say a favourite knife, its personal and surly the first piece of kit any chef acquires.
What food trends are you spotting now?
Meat smoking, street food and tapas are still going strong in Dorset with some very good outlets locally.
What do you think is a common mistake that lets chefs down?
First, learn who you are, your values and strengths. Don’t take on roles you are not ready or experienced for. Chefs try to climb the ladder to Head Chef role to early, you need to learn from life experiences and mistakes (which are many) as it builds character.
What is your favourite time of year for food, and why?
Autumn and winter are the best for me. Slow Cooking, root veg creating big unctuous flavours rock!
Which of your dishes are you most proud of?
You go through periods of favourite dishes (I have been cooking for 37 years!) from gold winning salon dishes, a beautiful Lamb dish for HRH Queen Elizabeth II to simple plates in a restaurant. They pop up and surprise you. When I plate a dish that I think is very good, I know the guest will love it.
How do you come up with new dishes?
Normally, it’s ingredients recommended by my suppliers. They make me think how I could design and produce a dish.
Who was your greatest influence?
You can always use Gordon, Heston, Marco and Nico but my first mentor Peter Griffith MBE and President of The British Culinary Federation still influences me today. It’s how you were dragged up as a commis!
Tell us three chefs you admire.
Raymond Blanc for the teaching, Gordon Ramsay for how much he has accomplished in his career and Guy Savoy, the experience in his restaurant was an inspiration.
What is your favourite cookbook?
Tricky this one as I have a lot, but at present both Moro books by Sam and Sam Clarke are great for helping with my current project.
Who do you think are the chefs to watch over the next few months?
Matt Abe’s new project will be exciting to watch and Tom Booton – where is he off to?
What’s been your favourite new restaurant opening of the last year?
I’m looking forward to seeing what my pal Glynn Purnell cooks at The Wood Norton Evesham.
