The latest meeting of The Chefs’ Forum in London on Monday 18th May 2015 was a feast for all the senses. More than 70 chefs from across the capital joined suppliers and producers at Parlour restaurant, Kensal Green, hosted by Chef Patron, Jesse Dunford Wood.
The event kicked off with a Nyetimber and canapé reception with an array of delicious morsels from Jesse’s fabulous menu prepared and served by students from HIT Training. Guests were treated to mouth-watering popcorn lobster, back door smoked salmon on soda bread, mackerel with gooseberry puree served on a fence pole and chicken lollipops.
There was then a chance to meet suppliers and producers before the official welcome by founder of The Chefs’ Forum, Catherine Farinha, and host, Jesse Dunford Wood.
Olive oil tasting
Guests were invited to participate in an olive oil tasting with Olivence, with a group of five olive growers and producers of the finest French olive oils giving tastings of each of their oils, showcasing their different flavours and textures. Jesse made ten different mayonnaises with the oils and some fabulous chocolates to demonstrate the versatility of using top quality olive oil with various flavour notes as ingredients.
Knife Skills Masterclass
The chefs and HIT Training Learners were then given a Global Knife Skills Masterclass by not one, but two Roux Scholars; Andrew Jones (Chamberlain’s of London) and Armand Sablon (Hotel Café Royal).
Apprentices from HIT Chefs’ Academy then took part in a knife skills competition where they had to turn a potato from Armand’s classic dish of sautéed chicken with turned vegetables using a Global turning knife. They then had to fillet and pin bone a whole mackerel from Andrew’s demo using a Global G-18 24cm filleting knife and GS-20 fish bone tweezers. The winner Abdirisaq Sharif Mohammed, HIT training Academy Learner at CH&Co, was awarded a Global GS89A 30th Anniversary special edition cook’s knife.
Multi-sensory dessert
It was then Jesse’s chance to wow the crowds with a demonstration of his multi-sensory dessert which gives diners an interactive experience using music and sounds played through headphones as they eat. Jesse’s ‘Willy Wonka-esque’ grand finale to a fantastic day of knowledge-sharing and networking was nothing short of sensational and the silent disco proved a real hit with the culinary experts!
Forging links
Event organiser Catherine Farinha said: “The purpose of The Chefs’ Forum is to forge links between top chefs, producers and suppliers and the rising stars of the hospitality industry, and events like today show just how valuable the links between education and industry can be.”
The next Chefs’ Forum event will be held on the 6th July at Le Meridien Piccadilly with Master of Culinary Arts, Chef de Cuisine, Michael Dutnall.
It is The Chefs’ Forum’s aim to shine the industry spotlight on the latest cooking trends and techniques being used in the best London kitchens. This is to enhance knowledge of professional chefs and to inspire the next generation of chefs, showing them just how great their careers will be.
For more information on The Chefs’ Forum, its member chefs or suppliers, please contact Catherine Farinha on 07585 700030 or email Catherine@redcherry.uk.com
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