Chef of the Week Sponsored by Pure Ionic Water: IIona Tomza, Development Chef at Porthaven Care Homes
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I work as a chef in a care home. I have been at this one for a year and half but have worked for Porthaven 11 years.
Where did your passion for cooking come from and where did you learn your skills?
My dad is a skilled forager, and an inventive cook with passion for flavour. Anything can taste amazing if you give it some time and the correct seasoning.
What do you enjoy most about being a chef?
The people who eat my food do not often enjoy other aspects of their life, so food is the focus. This is then the most meaningful part of their day.
Name three ingredients you couldn’t cook without.
Beetroot, brown sugar and beef.
Which piece of kitchen equipment couldn’t you live without?
Simply a saucepan.
What food trends are you spotting at the moment?
Japanese and Korean food is everywhere! This is a good thing in my opinion.
What do you think is a common mistake that lets chefs down?
Not learning how to whip cream properly!
What is your favourite time of year for food, and why?
Mid-summer, lots of great produce!
Which of your dishes are you most proud of?
The ones that are created in emergency… ‘we never knew we could make it in time’ dishes.
How do you come up with new dishes?
I look at colour first, then find ingredients that marry with all elements which will create a dish.
Who was your greatest influence?
My dad, and my self-criticism.
Tell us three chefs you admire.
Michal Roux Jnr, Monica Galleti, Tom Kerridge.
What is your favourite cookbook?
Richard Bertinet “Dough”.
Who do you think are the chefs to watch over the next few months?
Me!
What’s been your favourite new restaurant opening of the last year?
That’s tricky, I haven’t been able to enjoy free time that much… I keep you posted if I come across a new place somewhere.
