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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    lady chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef, waiter
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    bar man

Posts Tagged ‘chef chris eden’

Eat My Words – Chris Eden

Saturday, September 22nd, 2012

This week we caught up with Chris Eden from the lovely Driftwood Hotel Restaurant in Cornwall . Chris is the first Cornish chef to receive a Michelin star in Cornwall, which is something to be very proud of! Chris is passionate about fresh local produce and being from Cornwall you can expect it all to be amazing! You can follow Chris on twitter @chrisedendrifty

Which is the last restaurant you visited and what were your thoughts?
Last restaurant I ate at was the Ledbury last Sunday for my wedding anniversary. It’s awesome, such a great balance of friendly service, fantastic food. Brett is an awesome cook…

Which is your favourite local restaurant?
The Local restaurant that we love going to it the Kingwood in St Austell, Peroni on tap, a great menu and friendly people, just a great place to chill out. Also Paul Ainsworth’s number 6 is mega!

What is the most difficult part of your job?
The hardest part of my job is that there’s never enough time in the day, the menu always evolves season change so we’re always changing…It’s great fun but hard..

What annoys you in the hospitality industry at the moment?
What annoys me most about the industry is the naivety of people thinking cheffing is easy..

What personal attributes do you think make a good chef?
What make a good chef is personal drive. You have to love what you do.

If you had to give one piece of advice to an up and coming chef, what would it be?
Learn your craft, listen to what people say, Taste everything you make.

What should a chef working for you, never do?
I hate whistling in a kitchen it drives me mad, and blaggers…people who Try and take short cuts..

Which Chef (Chefs) do you most admire?
Chefs that I admire are people like Brett Graham, Paul Ainsworth, Rob Weston, Philip Howard people I admire, respect and look up to…

People always ask chefs what their last meal on earth would be… Instead, if you had to cook one last meal (the last dish ever!) what would it be and why?
My last meal would be, moussaka followed by apple tatin.. Just great proper food…

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