Ready, Steady, Cooks&Co!

Exclusive Cooks & Co Menu Development Day at West London College

West London College hosted an exciting and interactive menu development day in collaboration with RH Amar and Cooks & Co, bringing together top chefs, students, and food industry professionals for an inspiring day of culinary creativity. At The Chefs’ Forum Academy, this exclusive workshop spotlighted premium ingredients from the Cooks & Co range, including Anchovies, Porcini Mushrooms, Artichoke Hearts, and Red Pesto.

This unique event saw 12 leading chefs working alongside hospitality students as part of ‘Careers Week,’ giving them valuable insight into the world of food marketing management and menu development. The hands-on experience will allowed students to develop their skills and explore career pathways in the culinary industry.

Pete Johnson, Brand Consultant at RH Amar commented,
“Today was our first step in planning how to reset the Cooks&Co brand and to connect with more Chefs and foodservice professionals. We were here to fact find, to learn how to inspire and to learn to speak their language! We aim to be the ‘quiet hero’ of professional kitchens. Big thanks go to The Chefs’ Forum for connecting us with West London College and such a fantastic brigade of talented chefs.”

A Ready Steady Cook-Style Challenge!

One of the event’s highlights was an exhilarating ‘Ready Steady Cook’ style challenge, where the chefs crafted 12 innovative dishes using a specially curated selection of Cooks & Co ingredients alongside a variety of seasonal produce. From fish and meat to vegetables, rice, and pasta, the chefs will have to think on their feet and create restaurant-quality plates in just one hour.

The Cooks&Co Creations produced:

Rob Grist, Exec Chef, South Place
Anchovy, Pan Confit Tomato, Wild Garlic Pesto, Pine Nut

Jeffrey Gonzales, Chef Lecturer, West London College
Deconstructed Asian Porcini Mushrooms

Graham Green, Chef Patron, Green Herring Catering Co
Buttermilk and Pesto Chicken

Keiko Urakawa, Head Chef at Café Bar Necco
Artichoke Kushi Katsu (Breaded and Deep Fried Artichoke Hearts)

Patrice St Yves, Chef Patron, Le Gobble
Grilled Asparagus, Porcini Praline, Citrus Sabayon

Rafael Ferreira Cardoso, Head Chef, BaxterStorey
Pearl Barley Red Pesto Risotto with Braised Chicken

Daniele Ciniglio, Sous Chef, Royal Garden Hotel
Porcini Risotto

Aline Quina, Chef Patron, Filo
Grilled Red Mullet with Artichoke Two Ways, Edamame Beans & Lime

Alan Bird, Chef Consultant, Chef Alan Bird Consultancy
Pissaladerie

Sabah Shukur, Level 3 Student, West London College
Creamy Artichoke Tagliatelle

Bob Carruthers, Chef Lecturer, West London College
Pissaladerie

Jahmi Freeman Wright, Chef de Partie, Corinthia
Pan Fried Cod with Mushroom Sundried Tomato Pesto Sauce and Chilli Garlic Spinach

Level 3 Student Sabah Shukur cooked a delicious dish of Creamy parmesan artichoke tagliatelle with white truffle oil and basil, he said
“I have had a brilliant time working with Cooks&Co ingredients today and it also allowed me to practice producing dishes in a competition environment. I chose to cook with Cooks&Co artichoke hearts as they have a lovely creamy texture, and it is also not found in everyday dishes, which makes them unique and delicious from my point of view. I have really enjoyed meeting the guest chefs, too, and seeing and tasting all the wonderful dishes produced today.”

Each chef received an advance list of available ingredients and the star products from the Cooks&Co range, allowing them to plan their approach. The final dishes were photographed for future use, capturing the innovation and expertise behind each creation.

Additionally, a series of ‘Chef Hacks’ will be filmed and shared on social media by RH Amar in the coming weeks, offering tips and insights to inspire fellow chefs and food lovers.

Insights and Feedback

As part of the development process, the event featured a focus group element, where the participating chefs provided valuable feedback on the products and their application in professional kitchens. This feedback was gathered through a survey accessed via QR code, ensuring a seamless and interactive way to capture opinions. The results will then be compiled into an art worked report, providing insights and suggestions for future product innovation and menu development.

A Collaboration of Culinary Excellence
This event is a fantastic opportunity for aspiring chefs and hospitality students to engage with industry professionals, gain real-world experience, and enhance their understanding of menu development and ingredient application. Hosted by an experienced chef lecturer, the workshop will not only celebrate the versatility of Cooks&Co ingredients but also encourage creative thinking and culinary innovation.
By bringing together education and industry expertise, the Cooks&Co Menu Development Day was an inspiring and informative event, reinforcing West London College’s commitment to nurturing the next generation of culinary talent.