![]() I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour. I love to travel and try out other countries cuisines. įood is my biggest passion and this is what keeps me interested the most. The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK. I always had a great passion for education but could never really see myself at a college. The main inspiration for this was to train and educate people. For me this was when I really started to develop my own style of food.Īfter 9 years at the top winning Cheshire restaurant of the year, Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools. I was offered the opportunity at the age of 29 (2004) to take the role of head chef. I got the opportunity to grow and learn all aspects of every section which was inspiring. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. ![]() We were a very small team and teamwork was and still is the only way to go for me.Īfter 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. The opportunity to work alongside Matthew Barrett was too good to turn down. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. I loved every minute of the 18 hour days 6 days a week on minimum wage. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”. Īfter completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world. These were great days and gave me the opportunity to see how the industry ticks. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!ĭuring the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. I started at Hopwood Hall college as a chef and instantly fell in love with it. School was somewhat of a drag for me as I was itching to learn to become a chef. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market. We used to fight over who got to lick the bowl/spoon after the cakes were made. She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl. I have memories of helping make the cakes that she always had made for visitors and family alike. The 20 Most Hashtagged Foods On Instagram – An infographic by the team at SousVide ToolsĪs a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me. Want To Embed This Infographic? Here’s A Handy Embed Code… The above looked solely at savoury foods / meals and, as such, desserts have been omitted. This pre-dinner ritual has become very much a part of modern culinary etiquette but just what are the most snapped dishes? We’ve teamed up with one of the leading restaurant POS system specialists and, in collaboration, have taken a look at the 30 most Instagrammed foods based upon their hashtag popularity: We’re not just about sous vide, you know! We’re a team of foodies and yes, we’re guilty of snapping pics of our food at every given opportunity! Love it or hate it the past few years has seen a huge increase in the number of Instagrammers snapping their food and posting it on their favourite social network!
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