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  • Mise en Place

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

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  • Mise en Place

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

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  • Mise en Place

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

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  • Mise en Place

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

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Posts Tagged ‘mise en place’

Eat My Words – Damian Wawrzyniak

Thursday, April 4th, 2013

In this weeks addition we have been joined by the extremely driven and unsurprisingly busy Damian Wawrzyniak. This Chef has many pies to keep him busy. Damian runs The Fine Art Of Dining . He had a hand in looking after the Olympics 2012 after refining his skills all over the world. Educated and experienced from working at the ”worlds best ” – NOMA restaurant. You can now find him popping up at restaurants everywhere, running around consulting on all things food related and of course cooking…at live demonstrations in fact! Head over to the website to book your seats and guarantee yourself a personalized pop up with a difference. Follow Damian on Twitter.

We love the site and the services on offer, please tell us more about how things are cooking at The Art of Fine Dining…

We are Cooking Great, thanks! Busy with Restaurant Consultancy and Pop Ups. After my work experience at Noma and a few (sixteen!) years in very busy kitchens across the whole of Europe, FAOD have got reputation of quality, great prices and fantastic service. We are still getting more and better but being a chef it is all about pushing to the limits! Potato Skins are our latest ‘push’.

Who inspired you to become a chef and what’s your favourite thing about the job?

My dad is a chef. Since I could walk I was spending all my time with him in the kitchen. I was always jealous as he could chop faster than me and now I’m nearly as fast as he is. My inspiration is my wife and without her I would not be able to do what I am doing. My wife is always supporting me and now she is also running part of our business (restaurant interior design). The favourite thing about the job are always satisfied guests!

Whats your favourite local restaurant and favourite meal?

I love @m1lkcoffee, very small Coffee / Restaurant in Balham! I adore their Smashed Avo dish and they do have BEST COFFEE IN THE WORLD!

Who inspires you now and who would you really like to work with?

Rene Redzepi is the person who is inspiring me. His love for food is huge! He is also a very nice guy. I would like to work with Simon Rogan.

Best piece of advice to someone wanting to be a chef?

Don’t do this for money…

Where would you like to go locally to eat in the future that you haven’t tried yet?

Scotland, maybe not locally but I would like to go there to get ingredients, cook it and then eat it.

What food, if any, would you like to try but haven’t got around to yet?

Real Japanese

Where was your last great dining experience and why?

Joel Robuchon in London. Chef made dessert for me which is not available in London Branch but only in New York – that was a treat for me. Class!

What do you have planned coming up that we need to know about?

We have set dates for my Pop Up Restaurants including :

20.04 Cambridge – Eight Courses
11.05 Balham / London – Eight Courses
06.06 Cambridge / Eight Courses

My food will be also available whole week between 28.07 – 05.08 at Aura in Mayfair / London. All information are available on our website – www.fineartofdining.co.uk . We also have on offer Culinary Courses including RAW Cooking and Chef at Home services. We are always happy to create something new for our clients.

Thanks Damian!

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Eat My Words – Dan Catford

Wednesday, March 13th, 2013

We have been joined this week by highly creative and passionate Head Chef at  The Lamb at Angmering Dan Catford. You can follow what Dan gets up to on his blog that includes many scrumptious treats for your eyes and mouth.  Keep a look out for him being featured over at Visionary Dining in the coming weeks. You can find  him on Twitter

What made you want to be a chef and what’s your favourite thing about what you are doing now ?

I always had a love for food. My earliest memory would be standing on a stool helping my nan peel roasted peppers for a party my family where having. My passion for food then grew and thought the most natural path for my career would be to become a chef.
My favourite part about the job, especially at The Lamb at Angmering, is being able to have a free reign of the kitchen. Being able to put dishes on that I like and that I can tweak and play with to get a great menu. I love the buzz of a Saturday night service when your full and that first check comes on , it’s like going into battle !

What do you consider to be your biggest achievement so far and what do you have in the pipeline?

My biggest achievement so far would be getting this head chef job so early into my career at the lamb ! I have a few things in the pipeline that I hope to achieve though one being getting a rosette for the lamb and second hoping to start up my own venture one day starting off with my pop up restaurants around Sussex and surrounding areas cooking modern British food in a relaxed atmosphere. I also have a photo and video shoot with visionary dining.com which I am very much looking forward too.

Which chefs inspired you growing up?

My biggest influence in my career would probably be my executive chef from bailiffs court hotel, Martin Hadden. Martin taught me everything and suppose could say made me the chef I am today. But other chefs that inspire me now are Tom Kerridge, Tom Aikens, Paul Ainsworth, Heston Blumenthal, Simon Rogan and Ernst Van Zyl

Where was your last dining out experience? How was it?

My last dining experience was at a local Tex Mex restaurant called limings which was not great at all to be honest ! Starters were good but mains where poor and not value for money

What’s your favourite local restaurant and favourite meal?

My favourite local restaurant for everyday meal would be a little Thai restaurant called Lemongrass who make a damn good massaman curry ! For a special occasion I love the pass at South Lodge Hotel. The food I had there last time I went was easily best meal I’ve had. Matt Gillan is a great chef and rightly deserves his star and four rosettes.
My favourite meal, although I spend my time cooking fine dining food with the best ingredients, would have to be chicken enchiladas, nachos and guacamole.

Who inspires you now and who would you really like to work with?

Everything inspires me from my wife to be, to my great sous chef Richard Cook, to seasonal produce, the great chefs I’ve already mentioned and the world around me. I’d really like to work with Tom Kerridge as he is an amazing chef, to have two Michelin stars for a pub is outstanding and would love to learn from someone that skilled, plus he looks like a good guy to work with.

Best piece of advice to someone wanting to be a chef?

Be passionate, listen to everything you hear in a kitchen whether it’s the head chef telling you, or a kitchen porter, you can learn from everyone. Be patient too, you do not leave college and instantly walk into a kitchen as a sous chef on good money. It’s a bloody hard job but if your passionate and dedicated it all pays off eventually !

Favourite thing to cook? Favourite thing to eat if someone else cooks and who would you want to cook it?

My favourite thing to cook is probably a really nice fresh piece of fish. Nothing better than crispy skin and flaky juicy flesh. My favourite thing to eat is either;- my fiancée  Shelley’s spaghetti bolognaise or my mum’s roast dinner. It’s heard everywhere around the world but you can not beat your mums cooking

Thanks Dan!

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Eat My Words – Andreas Edlund

Sunday, December 9th, 2012

Welcome again to the wonderful world of Eat My Words.  Today we have the extremely talented Andreas Edlund of Pontus in Sweden.  Aside from winning young chef of the year in 2011 in Sweden, he is also the Head Chef of Pontus.  You can follow him @andedlund on twitter, and review some of his work on Chefs Talk

What is your favourite part of being a chef?

The bottom line of this question for me is to make the guests happy, that’s what it’s all about in the end of the day.

You can’t get a better rating or award when you sometimes have the chance to meet your guests and they almost crying because the food they just ate was so good, it can’t get any better than that.

Involved in that you have to be creative, have good techniques, big discipline, be driven, management and people skills, obsessed and passionate about your craft and have a respect for food, life, produce and everything about what we are doing.

How did it feel to win Young Chef of the Year? Did you know you were in the running for the award?

It was very fun and a big honour to win the award, and you like get a receipt on that you are on the right track and it’s a little reward for all the hours you are pushing everyday in the kitchen and to know that I am the best young chef in Sweden that year.

Yes I knew, this award came out of a black box cooking competition where we was six young chefs in the finals cooking a three course meal, and I was on top of the podium in the end of the day, felt great to be the one.

What dish are you currently doing that best represents your take on traditional Swedish cuisine?

I am not directly trying to create dishes inspired on traditional Swedish cuisine, instead I am being inspired of the best quality produce that is available for the moment and creating my dishes from there, then I like to use some techniques and recipes from my childhood that my mother, grandmother, grandfather and father learned me.

Recently I made a dish with Swedish sea mussels that I smoked with juniper branches like the way my grandfather learned me in my childhood.

What’s the last restaurant you went to, and what did you think?

I went to Adam&Albin foodstudio in Stockholm last Friday with some chef friends and had a really good dinner; it was the best restaurant experience for me in Sweden so far this year.

The food was exactly of that kind you want to eat on a Friday night when you come directly out of work. Hearty and very tasty food with good touch and simple presentations in a very relaxed atmosphere. Mainly that place is a foodstudio doing cookery classes and private dinners but they open up as a restaurant two nights per month.

I am really happy about that visit!

What is your favourite local restaurant?

In my neighbourhood it isn’t so much food to find, only a supermarket and a small pizzeria, but in Stockholm it has to be a small Japanese ramen shop called Ramen Ki-mama, their ramens is amazing!

Where do you see Swedish cuisine going in the next few years?

I think it will keep on in the same track as it is on now, with all the new Nordic cuisine and the importance of the produce and even farmers is the key and it is going more and more back to the roots, like cooking over open fire and grow where you stand. That is only what I think where it’s going.

But I hope chefs is starting to do their own thing, and in that way starting new trends.

When did you decide you wanted to become and chef, and why?

I knew since I was like 10 years old that I would one day become a chef, I don’t exactly know why but I have always been surrounded with good food and produce in my childhood, with baking Swedish flatbreads with my mom and grandmother, I have been out in the fall with my father and grandfather hunting for moose and today I am hunting myself, every fall we pick our own cloudberries, wild raspberries, blueberries from the forests and we have always grew our own potatoes and vegetables, have being out with my grandfather and fishing and he learned me how he smoked fish, and that is the best smoke technique I have seen to this day even better than all ways I have seen in the professional kitchens.

And always I have been involved in taking care of the produce as well together with my family and to see how it is making and then we had all that great food to eat the whole winter, everything from butchering and grinding the meat, to making jams, preserving, juices, baking the flatbread, learned how to stock the vegetables and potatoes in the cellar over the cold winter we have up in the north Sweden where I grew up.

So I think when I always have helped out with these tasks and also enjoyed it and later when I realized that you also can have this as a job I wanted to work with this.

And I have never ever regretted my decision; I love everyday being a chef.

Who do you admire most?

This might to be a cliché but I have to say my grandmother and father and as well my mom and dad for have getting me involved and learned me all about the food we had in my childhood.

Also my current boss Pontus Frithiof who is a great restaurateur and chef, who has so much knowledge about food and this industry that I never have been in contact with before, and he is pushing me every day so I evolve my own skills and knowledge.

For last I have also to mention Alain Ducasse, I had the great opportunity to dine in his eponymous restaurant Le Lous XV a couple months ago and that is one of the moments when I was touched by food, the food and service I had there is the best I ever have had in a restaurant and I got the opportunity to see how it should be done, this will be a thru inspirational memory. I have always used his cookbooks and texts as inspiration and motivation an amazing chef, restaurateur and legend, the greatest in my eyes!

What attributes do you look for when you hire a chef?

In a perfect world I want a personality that is a chef and not just working as a chef, I don’t want people in my kitchen that just doing the job without passion. It don’t need to be the chefs with best skills or who doing the prep fastest, all that can you learn them pretty easily, but passion, drive and commitment is so much harder to implement in a person, and that is what I like to find in a chef who is looking for a job in my kitchen. I need people around me that is as passionate and driven as myself and all we talk and think about is what we are doing right there and then.

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Eat My Words – Gin And Crumpets

Wednesday, November 28th, 2012

Welcome back to another addition to EAT MY WORDS.  Today we are chatting with Jassy Davis, freelance food writer and stylist, co-author of the Contented Calf Cookbook, and currently writing the fantastic blog – Gin & Crumpets.  She is a chef at The Dish and The Spoon Cafe in Nunhead.  You can also catch her on twitter @ginandcrumpets.

How has writing about food changed the way you cook and eat?

It’s made me much more careful about measuring and timings and also a lot more confident about trusting my eye when I know that I’m not planning to publish the recipe!

Name your top 3 favourite food blogs.

My favourite blogs are: Food Stories: http://helengraves.co.uk; Northern Snippet:http://thepublandlady.blogspot.co.uk; and Cheese and Biscuits:http://cheesenbiscuits.blogspot.co.uk. (ed. You can find our interview with Helen here and Cheese and Biscuits Here)

What was your biggest success in the kitchen?

Whenever I’ve baked a wedding cake for a friend and it made it to the venue in one piece.

And what was your biggest disaster?

Ha, so many disasters to pic from! I am constantly making mistakes, but the worst was probably the sloe gin I made for a sloe gin competition with a mix of spices that I though would make it delicious. It was awful. Fortunately, everyone else’s was much worse but it was a slightly Pyrrhic victory.http://ginandcrumpets.com/the-sloe-gin-off-the-results/

What are your favourite cookbooks?

English Food by Jane Grigson is probably the cookbook I use most. It’s full of absolute classics. Anything by Elisabeth Luard is a treasure and the only cookbooks I ever really read from cover to cover, especially European Peasant Cookery.

What is your favourite local restaurant?

Silk Road in Camberwell. It’s a Chinese restaurant with dishes from the Xinjiang region that are spicily addictive, although you have to try not to get a seat near the kitchen as the clouds of chilli vapour that drift out of the door can be blinding.

What was the last restaurant you ate at? And what were your thoughts?

I had Sunday lunch with a friend at The Stag in Hampstead after a walk across the heath.Roast lamb with all the trimmings followed by quince, apple and blackberry crumble that they served with a jug of custard and scoop of ice cream because I love custard and my friend hates it! thestaghampstead.com

Which chefs do you most admire?

I’m not much a chef fangirl, but I do love Adam Byatt’s cooking at Trinity (ed. You can find our interview with Adam here) and I also admire Stevie Parle at The Dock Kitchen. He’s interested in everything and anything. I had my meal of the year at The Dock – an offal dinner hosted by Annisa Helou that took in all sorts of bits and pieces, from chicken hearts to sheep’s head. It was amazing, and utterly delicious.

Thanks so much!

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Chef Hermes – Eat My Words

Tuesday, September 4th, 2012

Chef Hermes writes a blog from within the catering industry, after spending over 20 years cooking with the inspirational, the talented and the egomaniacs of the stoves. He now spends more time writing and sharing from the inside of the catering industry. You can find Chef Hermes at http://chefhermes.com/ on facebook here or on twitter @ChefHermes. We caught up this week for a quick chat about writing and eating! Enjoy.

You run the blog chefhermes.com. How has blogging/writing changed yo our view on the industry?

Writing the blog has broought me into contact with journalists & PR companies, which has been a bit of an eye opening experience. Some of the PRs I’ve met have grabbed the ‘new media’ with both hands & have been more than welcoming and helpful. Others not so, which is slightly disappointing & sometimes annoying. PRs are playing a larger part in promoting restaurants & chefs than ever before. Freebies & press junkets are contributing to the growing demand for popularity lists, reviews and general food related writing. Most of the higher rated Michelin chefs (with the possible exception of Andrew Fairlie) are or have engaged with the services of a PR company. I’d just like to point out that when I have a story which will possibly end up on the blog, I also make a point of trying to get in touch with the related PR or chef for their response & point of view.

Which is the last restaurant you visited and what were your thoughts?

Gidleigh Park, Chagford, Devon. I’ve been three times in the past 18 months and the food is cleaner, sharper & more focused. It’s probably closer to the elusive third star now than it’s ever been. It appeared on chefhermes.com

Which is your favourite local restaurant?

Living & working in South Devon I’m virtually inundated with lots of hiddden gems,  from my local pub to the recently Michelin starred Driftwood in Cornwall which holds great personal  memories.

What is the most difficult part of your job?

Trying to restrain myself. I’m on the social networks quite a lot and invariably there are people who’ll disagree with me, and that’s fine. But occasionally there are people who feel the need to provoke and causing a heated discussion. Fortunately having already had a scrape with the legal system concerning the blog, it tends to stop me going a touch too far.

What annoys you in the hospitality industry at the moment?

How badly staff are generally treated relative to other industries. For example, lieu days are common place and are the biggest fallacy that employees endure. Poor wages, hours & the lack of training (as there is generally a cost attached to it) are all levelled at catering, & rightly so. Not everybody is so short sighted and it’s certainly better than it was when I first started over twenty years ago.

Who is your favourite food writer?

There are two writers which I admire. The newly appointed Guardian restaurant critic Marina O’Loughlin & investigative food journalist Joanna Blythman. Both have a natural talent to draw you into their writing.

What’s harder, writing or cheffing?

Doing both at the same time is a double edged sword, it helps with inspiration & material, but restricts time spent actually writing & publishing. I’d say on the whole cheffing is harder, but both require some similar disciplines: focus; originality; research & technical ability. Although people say ‘build it & they will come’ which is all very well, but neither a blog or a restaurant will grow unless they meet & exceed their users/guests expectations and needs.

Thanks so much Chef

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Ben Spalding – Eat My Words

Tuesday, August 28th, 2012

This week we catch up with a very talented and extremely hard working young chef, Ben Spalding (@Benspalding1). Ben has put in the hard yards at some of the best kitchens in the world, working under such household names as, Rhodes, Ramsay, Rogan, Keller to name a few! His accumulated experience is evident in the his unique food style and his recent stint as head chef of the London outpost of L’enclume (Roganic) proved. He has now taken a step in a different direction with Stripped Back @ The Broadway Market.. We are very excited to follow Ben’s career here at Mise and hope you enjoy the interview!

So firstly your latest venture is Stripped Back @ The Broadway Market, you are challenging the way people look at affordable street food. What made you decide to go in this direction?

It was discussed with my friend and someone who has been very supportive to my career Nuno Mendes. I need to make a special mention on what a great guy and visionary he is. I rate him very highly. We looked at doing something else together down Dalston way then we spoke about this. We both thought there was a huge potential for it. So I launched it. We are in our eighth week now and it has been a huge success growing every week. We are doing street feast in Dalston on Friday nights and Saturday’s at Broadway Market. I plan to carry it on for good even when John Salt opens. The concept is very strong.

Do you enjoy being right there in front of the customer and interacting with them as you plate up?

Yes very much. It is bloody hard work! All the washing up, cooking, serving, talking, relaying tables. Just 3 of us do that all for some 200-250 servings on a busy day. But very satisfying.

You have worked in amazing kitchens under some of the worlds great chefs (Gary Rhodes, Gordon Ramsay, Simon Rogan, Thomas Keller.. to name a few) does the pressure of the Michelin guide effect the the dynamic of the kitchen?

Maybe in some places. It wouldn’t for me.

It is a matter of life and death for me personally in my brain when sending food that has my name above it. I will not insult my training, my guests or the ingredients by sending food out that is not as good as it could be. I am not letting my life be ruled by a guidebook and the majority of the time an inspector who has a tenth of my knowledge & skill. But I would be a fool to say it doesn’t matter to worry about them because they are a massive thing to get recognised by and can do the business wonders.


The michelin guide doesn’t always get it right. But it is a benchmark. You walk into a 2 rosette kitchen and then a 2* kitchen the difference is huge. The passion, desire, commitment, skill, speed & work ethic is 10 times better.

Which is the last restaurant you visited and what were your thoughts?

The last restaurant I ate in was 28-50 marylebone. Where one of my beat mates Paul Walsh runs the kitchen. He is an unsung hero of the 28-50′s whose cooking is technically perfect. He was my sous chef at Royal Hospital Road and been a close friend. He gave me a very memorable meal recently with very humble food.

Which is your favourite local restaurant?
Haha I live in folkestone. Food isn’t a strong point of the community. Raj bari in Hythe does blinding curry’s.

What annoys you in the hospitality industry at the moment?

Two things;
1. Lazy young cooks & waiters- more so cooks who can namedrop until blue in the face & want the names on their cv’s from working at 1-3* restaurants but buckle under the pressures and last weeks sometimes just days. You will never get anywhere or most importantly the necessary discipline or training needed to cook properly unless you take some crap & work in these not always desirable environments.

2. This craze of opening hipster places that serve pretty mediocre food. What has happened to cooking your heart out? It appears to me it is more important to be somewhere cool rather than somewhere where the cooking is excellent and good value for money.

What personal attributes do you think make a good chef?

For a good chef  too many to list: respect, humilty, integrity, passion, obsession, honesty, discipline, creativity, business sense, people & management skills, competence, drive, grit, relentless determination.
For a great chef double the list.

If you had to give one piece of advice to an up and coming chef, what would it be?

I consider myself an up and coming chef, so let’s say an chef starting out-
Everything in my answers for the last two questions covers it i think

What should a chef working for you, never do?

Lie, and immediately dismissed.
Impossible to work with that kind of person.

Which Chef (Chefs) do you most admire?

So many. But two that stick out Brett Graham I admire immensely, having had the chance to work with him as his development chef for a temporary time recently. His respect, humilty & integrity to his restaurant & staff is astounding. Inspirational. And Grant Achatz for what he had to go through and what he has achieved shows superhuman character. Just incredible.

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 for your customers!) what would it be and why?

Angus beef ragu with ras el hanout, minted sour cream, blowtorched lettuce & wraps.

A dish I recently cooked at stripped back, my market stall. Fajitas are my favourite thing to eat. Filling, quick and delicious.

Thanks so much Ben.

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Eat MY Words- Dave Ahern from Burger Breakout

Thursday, July 12th, 2012

Dave Ahern is a food writer turned chef he is also better known as @CorkGourmetGuy. He writes the blog http://gourmetguy.wordpress.com/ and is about to launch a pop up restaurant at @06StChadsPlace on the 22nd of July. He has teamed up with the guys from The Cornish Grill to use Cornwall’s best produce to do a burger pop-up with a bit of a difference. We caught up with him for a really interesting chat about what his likes and being a chef in London.

Which is the last restaurant you visited and what were your thoughts?

The last place I ate out was at the Patty and Bun burger pop up at The
Endurance in Soho. I have to say honestly it was the best burger that I’ve ever had in London, there is a lot of these American style burger pop-ups & restaurants around
London now but none I’ve had are on the same level as Patty and Bun.

Which is your favourite local restaurant?

My favourite local restaurant is a little family run Italian place near East
Putney tube station called Vera Italia. I discovered it when I lived there
last year, my girlfriend and I were trying to decided where to go to eat
while stood pretty much outside it and decided that we may as well give it a
try. It became a place we visitied at least once a week and often more. The
whole family worked there and it came to the stage where we could tell who
was in the kitchen that night by the subtle differences in your dish.
Despite no longer living in the area we still try and go back there to eat
every month or so, it’s everything a local Italian should be, friendly,
welcoming, with simple dishes that are wonderfully fresh and cooked with
love.

What is the most difficult part of your job?

Kitchens are unusual working enviroments, stress filled, usually cramped,
hot and tough places to work. Getting the very best from your brigade is
hugely important and it’s the most difficult part of being a head chef. You
have to make your brigade want to work for you, many chefs think that
shouting and screaming is the way to run a brigade but all you will end up
is a brigade that works just hard enough to not get shouted at. You also
can’t push your brigade flat out all day, you need to manage them so that
prep gets done but they can relax and enjoy some banter when not on service.
You also need to use this time to work one on one with your junior chefs and
develop their skills by showing them new things, this keeps them interested
and motivated to beome better chefs. You need to be able to be one of the
gang when the kitchen is relaxed but on service your brigade have to respect
that what you say goes. It’s that along with instilling a sense of pride in
what you are doing as a brigade that are the toughest part of the job but
ultimately the most rewarding if you get it right.

What annoys you in the hospitality industry at the moment?

The undervaluing of the art of cheffing. The explosion of the chain
restaurant has led to a culture where the people running franchise kitchens
are little more than cooks following company step by step recipes. This has
lead to non chain restaurants expecting head chefs to work for the same
money as chain “head chefs but demanding they create menus, look after
budgets, financials, HR, staff training and all the other duties involved in
being a head chef.

What personal attributes do you think make a good chef?

A calm head, without that you’re never going to achieve anything. The line
in the poem should read “If you can keep your head when all about you are
losing their’s and blaming it on you….then you’ll be a chef my son”

If you had to give one piece of advice to an up and coming chef, what would
it be?

Prepare to make sacrifices. As someone who started work as a commis chef 1
month before my 35th birthday I think more than most I know what it takes
and more to the point what you have to sacrifice to make it as a chef. One
thing I always tell young chefs is study the great chefs, look at their
menus and ask yourself why they are cooking what they are cooking.

What should a chef working for you, never do?

Show a lack of respect to me or anyone in the brigade, you do that with me
then I will run you into the ground.

Which Chef (Chefs) do you most admire?

Gordon Ramsay (he’s the reason I became a chef)
Nathan Outlaw
Richard Corrigan
Ben Spalding (having worked along side him when he came to my restaurant to
cook for the first time since leaving Roganic I was simply blown away by
watching how the guys mind worked, an exceptional chef)

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?

Loin of venison, thyme fondant, beetroot puree, pickled wild mushrooms,
blackpudding and walnut crumble and a damson and chocolate sauce, it’s
simply me on a plate.

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HMA opens entries to their Hotel Marketing Awards

Tuesday, November 8th, 2011

The Hotel Marketing Association (HMA) has revealed the categories for it’s annual 2011 Hotel Marketing Awards, which celebrates the best hotel marketing campaigns in the UK for the past tear.

The awards which have been running for 18 years now and have usually included the following categories

  • Best Marketing Campaign Independent Hotels
  • Best Marketing Campaign Hotel Chain or individual Chain Hotel
  • Best Marketing Activity on a Small Budget (max £7k)
  • Young Marketer of the Year

Two new awards have been added this year, to move with the changing way Hotels are being marketed they are

  • Best Social Media Campaign
  • Best Agency Promotion or Campaign

Andrea Mckay, chairman of the HMA said, “Winning a marketing award from HMA is a great accolade for any individual hotel or group and we urge everyone who is eligible to submit an entry”.

In recent years winners have included, The Berkeley, Hilton, Premier Inn, De Vere, Intercontinental Group and Gleneagles.

The 2011 awards will be announced at the HMA 40th Anniversary Christmas Lunch at the Savoy hotel in London on the 19th of December.

The deadline to submit entries for the awards is the 18th of November. There is no charge for entering and any UK based independent hotel, hotel group or relevant external hotel marketing agency, is eligible to enter.

For more info see http://www.hotelmarketingassociation.com/

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Eat My Words- Due Fratelli – Putney

Friday, August 5th, 2011

Luigi Begto loved Due Fratelli, a residential Putney restaurant so much, he bought it.

Having for years extended a warm welcome to loyal customers from all over London as a waiter, he know does so as co-proprietor.

Since taking over he’s done exactly the right thing – nothing. Those who come from all over the capital can still expect the instantly homely Italian atmosphere.

We caught up with Luigi this week for our Eat My Words series..

You can also see our archive for more interviews with London Chefs…

Which is the last restaurant you visited and what were your thoughts?

I very rarely get time to go out and eat, running the restaurant and cafe keeps me busier than I can handle most of the time. My favourite meals are home cooked Italian dishes by my wife and familly!


Which is your favorite London restaurant?

When we do go out, it is usually for special occasions. Chez bruce in Wandsworth is great and has been for many years.

What is the most difficult part of your job?

The everyday running of the business and all it’s components combine to make one hell of a  difficult job. I can’t pinpoint the most difficult element. I know I would never tell anybody that running a restaurant is going to be smooth sailing!

When hiring new chefs, what is the attribute you look for most?

First of all a great work ethic and secondly creative flair in the kitchen, also an attention to detail. We cook traditional Italian dishes at Due Fratelli which are simple but packed with flavour, our chefs must have amazing palates.

If you had to give one piece of advice to an up and coming chef, what would it be?

Work hard. And when you think your working hard, work harder!!

What should a chef working for you, not ever do?

To me punctuality is very important and if you don’t show respect to your workmates you shouldn’t expect it back.

Which Chef (Chefs) do you most admire?

Marco Pierre White, he is a good friend and great chef

What would you choose for your last meal?

Pasta, Pasta, Pasta. A simple  fresh Pasta dish with Tomato and Basil, with a nice glass of Multipulciano would be all I need.

What is your signature dish of the moment?

Faraona ripieni di spinaci e taleggio (breast of guinea fowl, stuffed with taleggio cheese and spinach, served with roast potatoes)

Posted by Mise En Place Hospitality Recruitment

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Eat My Words – Ryan Lowery – Lamberts

Thursday, February 17th, 2011

Chef_Ryan_Lowery_LambertsThis week in eat my words, we speak to Ryan Lowery from Lamberts restaurant in Balham. Lamberts is somewhat of a  diamond in the rough, South West London not being the epicentre of the city’s culinary world.  That being said I have often found local neighbourhood  restaurants serve up just as good and even better food than many of the more famous London’s names and from all accounts Lamberts is pushing above its weight. It’s received amazing reviews across the board and a #1 spot on urbanspoon Londons Fine Dining List, it seems it is doing more than your average high street kitchen.

Serving seasonal British Cuisine Lamberts offer a great price mid-week and Saturday lunch menu – 2 courses for £17 or 3 for £20. Fairly amazing prices for anywhere in London.

And now onto the interview………………

Which is the last restaurant you visited and what were your thoughts?

The Canton Arms, Stockwell.  Simple food, great flavours, friendly service and great value for money

Which is your favourite London restaurant?

The Ledbury or Wild Honey

What is the most important attribute for a chef to have working in your kitchen?

Never give up!!

If you had to give one piece of advice to an up and coming chef, what would it be?

Get your head down, don’t complain and always carry plasters!

What would you choose for your last meal?

A HUGE cheese board, with plenty of Bread, Biscuits and Chutney

Who would be your ideal dinner companion?

My Sous Chef Matt!

Which Chef (Chef’s) do you most admire?

Brett Graham, Philip Howard, James Bennington (La Trompette), Thomas Keller

What is your signature dish of the moment

Roast Saddle of Lamb, Confit Belly, Celeriac Terrine, Honey Roasted Garlic

We will be running our own review of Lamberts in a few weeks time, the food sounds amazing, we can’t wait!

Posted by Mise En Place Hospitality Recruitment

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