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  • Chef Vincenzo Oliveri (Enzo) Signs with A.S.L. Celebrity Chefs

    Chef Enzo Oliveri

    Chef Enzo Oliveri

    Enzo The Sicilian Chef was born on the beautiful island of Sicily and since I was a boy I have had a passion for food.

    He Qualified as a chef at Istituto Tecnico Alberghiero whilst working at The Roney Gastronomy in Sicily. Enzo then spent several years working for the best hotels on the island Zagarella & Kafara.

    The time felt right to go international to widen his knowledge, off to London Trust House Forte hotel, The Hilton Germany, Princess cruises (Caribbean & Alaska), Disney World Florida, Excelsior hotel Dubai, then back to London to The Hilton at Park Lane and having the Honor to cook for Princess Diana, Princes of Brunei, Prime ministers,Tom cruise, John Travolta, Madonna and many more.

    Read More Here:
    http://www.chefjobsnw.co.uk/enzo-oliveri

    http://www.bookacelebritychefuk.com

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  • Eat My Kids! 

    Goat

    BBC Countryfile to reveal extent of male kids killed at birth in the dairy goat industry 
     
    It’s difficult to convince people that the best thing you can do for an animal is to eat it, but that is just what James Whetlor of Cabrito Goat Meat is trying to do. Defra estimates that as many as 90,000 male kid goats are currently euthanised in the UK every year. Many goat dairy farms see the billies as a drain on resources, and view them as a waste product, so most are killed the moment they are born - many are gassed, others are simply bashed on the head; the carcasses are then either burned or used as feed for hounds. In a world of dwindling resources and rising food prices, this widespread practice in the goat dairy industry is "an ethical car crash", Whetlor argues. "It’s a tragic and, frankly, immoral waste.”
     
    On Sunday 20 April, BBC 1's flagship farming show Countryfile is set to feature Cabrito Goat Meat, which is revolutionising the UK's dairy goat industry. He is now buying all the byproduct male kids from Will Frost Forde Grange Herd in Somerset, the second largest commercial dairy goat herd in the UK. His is the first commercial herd not to kill any of its billies. The reason? Whetlor has found that there is a market for the billy kids in some of the best restaurants in the country, which are relishing the opportunity to use this exciting "new" meat.
     
    Whetlor and his partner started Cabrito two years ago, and they have led the increasing demand for kid goat meat in the UK. Whetlor currently sells to two national distributors, more than 50 restaurants and several butchers nationwide.

    Whetlor says, “If you are going to eat goat's cheese or drink goat's milk, then you should acknowledge that the industry views male kids as a waste product. Rather than killing the billies at birth, as has been the practice for too long, it's better to raise them for meat. Not only is this great news for consumers and chefs, who get to eat and cook a new product, it's also beneficial for the dairy farmers, in that it gives them another income stream."
     
    Kid goat meat has a subtle, fresh flavour and is a very different meat from the nanny goats traditionally used in, say, Caribbean cooking. It is also a very healthy choice: with only half the fat of skinned chicken, kid goat is one of the leanest meats on the market. Whetlor says, “You can have all the ethical arguments in the world on your side, but if the meat doesn’t taste any good, it won't sell. Fortunately, kid goat is delicious!”
     
    www.cabritogoatmeat.co.uk
    @cabritogoatmeat

    Ends!

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  • UK CHEF RUSSELL BROWN IN INTERNATIONAL CULINARY FEST

    Russell Brown Chef

    Dorset restaurant owner Russell Brown is to be the first UK chef to feature in an annual international summer culinary fest in Austria.

    The mountain villages of Ischgl, Galtür, Kappl and See in the Paznaun valley of Tirol become a paradise of hiking, biking and climbing once the snows have melted leaving green rugged slopes to explore – and delicious dishes created with local produce are devised by international Michelin-starred chefs for the hungry holidaymakers.

    The Culinary Jakobsweg project is in its 6th summer and this year's event, to be launched at the beginning of July, will feature for the first time a dish by a UK chef.

    Russell Brown, whose exclusive restaurant Sienna is in Dorchester, is thrilled to be part of the project as he loves devising dishes with an emphasis on regional produce and simplicity.

    Said Russell: “ I am delighted to have been asked to take part in the Culinary Jakobsweg in the Austrian Tirol.

    My menus are based on simple dishes using the best regional produce and my wife and I both enjoy walking on the West country coastal paths and beaches so an event involving regional food and hiking seems a perfect fit! At the heart of my dish for the Jamtalhütte is a beer braised beef cheek and there is an abundance of the high quality ingredients required in the region.”

    In 2010 Russell became the first Dorset chef to achieve a Michelin star and currently is the only chef with such an achievement in the county.

    Culinary Jakobsweg is named after the ancient pilgrims’ path which crosses the Silvretta Mountains in this part of Austria and has become a popular draw for holidaymakers who appreciate great food.

    The project is led by top Austrian chef Martin Sieberer, who has a restaurant in Ischgl, and is supported by Austrian Chef of the Century Eckard Witzigmann.

    In addition to Russell, the three other international guest chefs for summer 2014 are Alfio Ghezzi from Italy; Dieter Müller from Germany; and Giovani Oosters of Belgium.

    Each of the four guest chefs creates a recipe for one of the four main mountain lodges along Jakobsweg and teaches the kitchen staff how to prepare it all summer long for holidaymakers.

    Russell represents the UK and assumes sponsorship for the Jamtalhütte mountain lodge above Galtür with his recipe for cheek of beef braised in beer and onions with whipped potatoes and onions four ways – pickled shallot rings, fried onions, spring onion and sweet onion purée.

    Said Paznaun-Ischgl Tourist Director Andreas Steibl: “We are so pleased to have a UK chef participating in our popular Culinary Jakobsweg this summer. He will add a new dimension to our summer culinary event.

    We are looking forward to welcoming him and many British holidaymakers to this very special area of the mountains this summer.”

    The dishes will be on the summer menu of each mountain lodge until 21 September. On opening day at the beginning of July, the four guest chefs will hike with holidaymakers up to the Heidelbergerhütte above Ischgl, where they will prepare and serve their dishes to visitors.

    Special accommodation packages are available in the four Paznaun villages of Ischgl, Galtür, Kappl and See for the summer season, which runs from 6 July to 21 September. Three nights‘ accommodation with breakfast and including the Silvretta Card – which allows free or discounted use of facilities and activities – is from €75 per person. Go to

    www.paznaun-ischgl.com

    to book and for more information on Culinary Jakobsweg and all summer activities.

    Thank You!

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  • Bream Fillets in Mustard / Chive Marinade

    Bream Fillets

    Ingredients

    4 to 6 Bream fillets
    1/4 c. lemon juice
    1 tbsp. Dijon mustard
    2 cloves garlic, minced
    1/8 tsp. salt
    1/8 tsp. white pepper
    2 tbsp. olive oil
    2 tbsp. chopped chives

    Method
    1/ Line a baking or grill pan with baking paper. Rinse the fish fillets, pat dry and put them in the foil dish or pan.

    2/ In a bowl, mix the Dijon Mustard, Garlic, salt, pepper, oil and Chopped Chives.

    3/ Brush the fillets all over with the Marinade.

    4/ Preheat the grill to very hot, then lower the heat. Grill for 10 minutes (Depending on Size of Fillet), basting with the spice mixture, until it’s cooked

    See more about Chef Peter Hilcke Here!

    http://www.celebritychefs-online.com/chef-peter-hilcke/

    http://www.chefradio.co.uk

  • Chef Radio Re-Launched with New Cloud Broadcasting Technology on the 10th March 2014

    Chef Radio Logo

    Yes! We at Chef Radio have learnt so much since starting chef radio on the 7th November 2013. We made many mistakes during our first few months and learnt so much also.

    On the 10th March 2014 we abandoned our old station and grew a great new Chef Radio using the latest digital Cloud Broadcasting technology for a much better and reliable broadcasting service, sound and quality.

    We are now very happy to proceed with chef radio and invite many top chefs, Food Producers, Industry Leaders and professionals to chat with us on Chef Radio.

    We have many more plans for Chef Radio and other free services that our Tech team are working on right now, more news on these soon.

    Digital radio is the way of the future and FM radio transmissions are planed to be closed in the near future, with the growing use of Smartphones and tablet technology Chef Radio are at the forefront of the industry when it comes to Hospitality Industry for Food, Chefs, Travel, Tourism, News and much more.

    We at Chef Radio make it so easy for you to tune in and it will get even easier with technology progressions. Please feel free to tune in and take part in your very own radio station. We are now happy with Chef Radio now and can begin to bring you some great interesting radio broadcasts 24/7 worldwide.

    chef radio Andy Richards

    Listen in here and also link here on your Smartphone or Tablet to download all Apple and Google Play Store apps for free here.

    http://www.chefradio.co.uk/listen-now

    If you have a great story or want to chat about your food, new restaurant etc, Please contact Andy Richards at Chef Radio on E-Mail: info@chefradio.co.uk

    Best Regards

    Andy Richards (Host/Presenter at Chef Radio)

    www.chefradio.co.uk

    www.bookacelebritychefuk.com

  • SOUS CHEF 24 HOURS IN THE KITCHEN By MICHAEL GIBNEY

    Sous Chef by Michael Gibney

    “One of the most informative, funny and transparent books
    about the restaurant biz ever written”
    BRET EASTON ELLIS.

    “The kitchen is best in the morning...”

    This is a story about professional cooking—an unflinching look at twenty-four hours in the lives of people who have committed themselves to feeding others. Both a love letter and a cautionary tale, it sheds light in equal measure on the allures and adversities of the job.

    Further still, this is a story about what it means to be a Sous Chef, to dwell in that limbo between line cook and Chef where the taste of power is tempered yet by the burden of compliance. It is a demonstration of the unique responsibilities, joys, and anxieties that the position carries with it, and a salute to those people who, with great elegance and force, manage them every day.

    Thrilling, addictive and bursting with obsessive detail, Sous Chef will leave you breathless and awestruck. Walking into a restaurant will never be the same again.

    Told in second person, the experience is immersive, allowing the curious kitchen enthusiast to imagine what it might be like to inhabit this world in real time.

    Appeals to fans of Anthony Bourdain and Bill Buford.

    Gibney has a decade’s experience as Sous Chef in some of the top kitchens in America, managing a staff of over eighty people. He also holds an MFA in creative writing from Columbia.

    Gibney will be in the UK in April and available for press, demonstrations and events.

    FURTHER PRAISE FOR SOUS CHEF:

    “A terrific nuts and bolts account of the real business of cooking, as told from the trenches. No nonsense. This is what it takes.” – ANTHONY BOURDAIN

    “A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers.”

    GARY SHTEYNGART

    “This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. I would never ask my staff to read my own book, but I would happily require them to read Michael Gibney's.” – GABRIELLE HAMILTON

    ABOUT THE AUTHOR

    Michael Gibney began working in restaurants at the age of sixteen and assumed his first Sous Chef position at twenty-two. He moved up to Executive Sous Chef while at Tavern on the Green in New York, where he managed an eighty-person staff.

    Over the course of his career, he has had the opportunity to work alongside cooks and chefs from Noma, Mugaritz, El Bulli, the Fat Duck, Alinea, Per Se, Daniel, Jean Georges, Eleven Madison Park, Le Bernardin, Bouley, Ducasse, Corton, wd~50 and Momofuku among others. Gibney holds a BFA in painting from Pratt Institute and an MFA in nonfiction writing from Columbia University. He lives in Brooklyn, and is soon to open his own restaurant off Times Square.

    MICHAEL GIBNEY
    is soon to be on Chef Radio talking about his new book.
    http://www.chefradio.co.uk/listen-now

    Original Non-Fiction: Trade Paperback £12.99 / Ebook £10.99
    Press contact: Anna Frame, Head of Publicity: anna.frame@canongate.co.uk / 0131 524 9340

  • Chef Peter Hilcke - Truffled Salmon & Mushroom Risotto

    Truffled Salmon risotto

    Truffled Salmon & Mushroom Risotto
    Number served: 4

    Ingredients:
    2 tablespoons olive oil
    60 grams butter
    1 large onion finely chopped
    2 cloves garlic chopped
    ½ level tsp mild curry powder
    ½ level tsp mixed herbs
    200gm Mushrooms
    2 x 185gm pink Salmon (MSC certified)
    1/2 cup Arborio rice (per person)
    250ml of dry white wine (Chardonnay or Sauvignon Blanc)
    1½ l boiling vegetable stock
    100 grams shaved Romano cheese, 50gm Brie and 100gm Aged cheddar
    Truffle salt to taste

    Method:
    Mix together the butter and truffle salt and pepper; wrap in cling film in a sausage shape and then chill in the fridge until needed

    Fry the onion with all the herbs and spices in the oil for 5 mins.

    Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins.

    Simmer, stirring occasionally, until the stock has been absorbed, then add the mushrooms and half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

    Pour in the last of the stock and wine, stir, then simmer until cooked and creamy.

    Take from the heat and add the tin salmon, half of your truffled butter and 3 cheeses.

    Grind in some black pepper, but don’t add salt, it should be salty enough.

    Leave for 5 mins to settle, then add truffle butter to garnish.

    Chef’s Notes / Tips:

    Arborio is the proper rice for risotto but basmati will do in a pinch.

    For the white wine, Sauvignon Blanc or Chardonnay works best.

    It should be good enough to drink but not so good you cannot resist drinking.

    Chef Peter Hilcke talks anbout his recipe and other topics at Chef Radio on Thursday 27th March.

    Listen In here:
    www.chefradio.co.uk/listen-now

    http://www.celebritychefs-online.com/chef-peter-hilcke/

  • Free Celerity Chefs News and Chef Radio Player Apps

    Celebrity Chefs Free News App

    Free to download apps for ASL Celebrity Chefs News and Chef Radio player app.

    Free to download News App for iPhone iPad & Android Smartphones and Tablets – Here! http://celebritychefs.conduitapps.com/landing/Desktop#.UywkvPl_uSo

    23351058-c317-4f48-8a2a-10217fadda54

    Free to download Chef Radio player for iPhone and iPad in Apple iTunes Store – Here! https://itunes.apple.com/us/app/chef-radio/id722163344?mt=8

    Free to download Chef Radio player for Android Smartphones and Tablets in Google Play Store – Here! https://play.google.com/store/apps/details?id=uk.radio.chef

    http://www.bookacelebritychefuk.com

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  • ASL Celebrity Chefs - Big Welcome to Chef & Food Artist Tom Wolfe

    Celebrity Chef & Food Artist Tom Wolf

    In 2000 Tom Wolfe pioneered the fusion of food with art and product design.

    His imagination and mastery of the avant garde as well as deep expertise of world cuisines attracted a diverse client base, from luxury brands to celebrities, which led to Tom becoming the creative industries’ “go to” chef.

    He set a global benchmark for experiential catering from Moscow to Hong Kong.

    Adding a touch of theatrical to every event, he merges food with performance art, resulting in a two-in-one experience delighting a multitude of senses, serving up unique food as well as extraordinary entertainment for the night.

    Hollywood has Wolfgang, TV has Heston, and Luxury Brands have Tom Wolfe. A favourite of style-conscious celebrities like Jennifer Lopez, Eva Herzigova and Jonny Depp, Wolfe has become a go-to chef for everyone from Roberto Cavalli to Mercedes.

    See more at
    http://www.chefjobsnw.co.uk/tom-wolfe/

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  • Welsh chef makes birthday cake for Celine Dion during visit to Canada

    Celine Dion Cake

    Leading Welsh chef Graham Tinsley baked a birthday cake for superstar Celine Dion and made two television appearances during a history-making trip to Canada last week.

    During his engagement-packed, 10-day visit, he was asked to create a cake for the Canadian singer who celebrates her 46th birthday on March 30.

    Mr Tinsley gave presenter Danielle McGimsie from the Canadian entertainment show Etalk a lesson in creating the roses for the cake, which will be broadcast on March 30 to correspond with Celine Dion’s birthday.

    The cake base was created at a Niagara Falls Canada bakery and pastry shop called Criveller Cakes.

    Mr Tinsley, who manages the globetrotting Welsh National Culinary Team, is executive chef at De Vere Carden Park near Chester and a director of the Castle Hotel, Conwy. He was awarded an MBE in 2006 for his services to the food industry in Wales.

    He became the first European chef ever to be featured at Canada’s largest restaurant trade show, the CRFA Show (Canadian Restaurant and Foodservices Association) from March 2 to 4 in Toronto. He spoke about his experience of cooking for members of the royal family and visiting royalty from around the world.

    Mr Tinsley, who was accompanied by his wife, Sharon, has cooked for Queen, Duke of Edinburgh, Prince Edward the Prince of Wales, who is patron of the Welsh National Culinary Team.

    The Duke and Duchess of Cambridge also accepted his invitation for team member Sally Owens to make a cake to celebrate their wedding in 2011, which was donated to the homeless charity Centrepoint.

    “When we heard Graham Tinsley was available, we could not pass up this tremendous opportunity to feature a chef of his experience at our marquee event,” said Garth Whyte, president and chief executive of the CRFA.

    Mr Tinsley participated in all three days of the show with cooking demonstrations, seminar presentations and judging a culinary competition sanctioned by the World Association of Chefs’ Societies.

    While in Toronto, Mr Tinsley appeared on national talk shows and showcased Welsh cuisine by partnering fellow Welshman and former workmate, chef Michael Bonacini, who operates a number of acclaimed restaurants in Canada under the Oliver & Bonacini brand.

    Mr Bonacini, a judge on the Canadian version of the television show Masterchef, worked with Mr Tinsley at The Dorchester, London early in their careers and is now a star in Toronto where he has eight restaurants.

    Mr Tinsley also prepared an authentic Welsh breakfast with Toronto chef Brad Long, former executive chef of The Toronto Maple Leafs hockey team and the Toronto Raptors basketball team to give an exclusive taste of Wales to lucky Torontonians.

    He also cooked at a couple of gourmet dinners in city restaurants and taken on a helicopter ride over Niagara Falls, where his wife was later given the honour of switching on the lights.

    It was the North Wales chef’s first visit to Canada, where he met some of the chefs he has competed against in various culinary events around the world, including the Culinary Olympics. Throughout the visit, he promoted Wales and quality Welsh food products, including Halen Mon Sea Salt and Snowdonia Cheese, at every opportunity.

    “It was a fantastic trip, one I shall remember for the rest of my life,” said Mr Tinsley. “The range of things that we did over 10 days is unbelievable. Everybody was so friendly and treated us so well.

    “They have invited me to go back out for their restaurant show in Vancouver in November and there is another potential international trip in the pipeline as a result of this visit.”

    Next up for Mr Tinsley in the Culinary World Cup in Luxembourg in November. Although he will be helping the Welsh senior and junior teams prepare for the competition, this time he has to take somewhat of a back seat, as he’s one of 40 chefs from around the globe that have been asked to judge at the prestigious

    competition.

    Last year, he led Wales to gold medals and fourth place overall against the best teams in the world at the Dubai World Hospitality Championship.

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  • Chef Radio are calling for Volunteer Roving Press Team Members

    a9a33c90-dc18-4451-b115-94e799927086

    Do you like to interview people, are you good at recording verbal interviews using a Digital PCM Recorder, If so Chef Radio are looking for a few VOLUNTEER press team members to work with chef radio to report at food and hospitality events worldwide from London to New York and wider.

    If you are a blogger or writer and do the occasional interview whilst attending related events please get in touch with Andy Richards at Chef Radio on
    E-Mail: info@chefradio.co.uk

    Chosen press team members will be Listed on www.chefradio.co.uk under a new page to be created shortly called Press Members.

    You will have a listing on the new Press Members page and a little info about you and links to your Blog or Website as well as being issued with a Chef Radio Press Pass and press ID Number.

    If you would like to join chef radio as a press team member and are fully experienced in interviewing Please send a sample of your recordings/Interviews to Andy Richards on e-mail: info@chefradio.co.uk
    along with a write up about your self and your contact details

    Chosen Chef Radio press members will be required to submit a minimum of two articles per month.

    Recorded Interviews will be edited in house at our Chef Radio studio
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  • LOCAL FOOD HISTORIAN GIVEN GOLDEN BUSINESS BOOST BY AWARD WIN

    Seren Evans Charrington Food Historian 1

    Local preserves company Bubbling Stove is set to taste sweet business success thanks to winning a prestigious food award.

    Bubbling Stove from Lampeter, South West Wales has just scooped a Bronze award in the 9th World’s Original Marmalade Awards.

    Bubbling Stove won one of the marmalade world’s most prestigious accolades for its Bergamot Lemon, Grapefruit and Quince Marmalade which scored high marks for its appearance, colour, consistency, aroma and flavour.

    The Awards took place at Dalemain in Cumbria on 1 & 2 March 2014 and kicked off National Marmalade Week (1-8 March 2014), overseen by the awards’ organisers, which encourages people to try, buy or make marmalade.

    Owner Seren Evans-Charrington said she was delighted to win the award: “This is a golden award for me in more ways than one! I’ve got my preserve pans at the ready to make lots more jars’’.

    Over 2,000 jars of marmalade from as far afield as Australia, Japan, USA and South Korea were sent, by both artisan producers and amateur makers, to the organisers of the quirkily British awards for judging by a prestigious panel of marmalade experts.

    Awards and Festival organiser Jane Hasell-McCosh said: “Congratulations to Bubbling Stove on their award. It is one of a growing army of small artisan producers preserving one of our great British traditions.”

    The World’s Original Marmalade Awards & Festival boasts the sponsorship backing of some of the most famous names in marmalade – Paddington, Mackays, and Fortnum & Mason. The event’s 2014 charity beneficiaries are Hospice at Home, Action Medical Research and Marie Curie in Scotland.
    Ends

    For further information please contact:
    Seren Evans-Charrington, Bubbling Stove, e-mail: hello@bubblingstove.co.uk Telephone: 01570 493766 website: www.bubblingstove.co.uk

    About Bubbling Stove

    Bubbling Stove is run by food historian, Seren Evans-Charrington who produces a small range of artisan preserves that are made to unique recipes using age old techniques and local produce where possible. Seren and her work have been featured on ITV1 as well as on radio and in the press.

    She can usually be found sporting a vintage costume and is passionate about seasonal British food. She has given cookery demonstrations alongside the like of James Tanner, Paul Hollywood and James Martin and has a weekly radio show called Seren’s Cooking Calender on Chef Radio at www.chefradio.co.uk/listen-now

    About The Marmalade Awards
     
    These quirky awards were founded in 2006 by Jane Hasell-McCosh with the initial idea of preserving, growing and widening one of the most British of customs – making marmalade. They have gone on to generate a following far beyond Jane’s wildest expectations and have a humour and life of their own, inspiring people from all over the world to get involved. Visit www.marmaladeawards.com for more info.

    The Awards are centred on Dalemain Mansion, a Georgian stately home lived in by the same family for over 300 years, which also happens to hold a very rich archive of Marmalade recipes.

    http://www.chefjobsnw.co.uk/seren-evans-charrington/

    Serens Blog
    www.cookingcalendar.wordpress.com

  • Chef & Baker Sim Smith's Recipe Blueberry Pancakes - Gluten & Dairy Free

    Blueberry Pancakes Gluten and Dairy Free

    Ingredients.

    100g gluten free flour, buckwheat works really well
    1 tsp gluten free baking powder
    a pinch of salt
    150ml dairy free milk, I used almond milk in this recipe
    2 free-range egg whites
    knob of dairy free spread or oil of your choice
    blueberries or fruit of your choice
    agave nectar or an alternative sugar of your choice (optional)

    Delicious, classic American-Style thick pancakes with blueberries... I love these in the morning: they are such a treat and are impressive to serve up to guests.

    Mix together the flour, baking powder and salt. Pour in the milk bit by bit and whisk until smooth.

    In a separate bowl whisk the egg whites until soft peaks form.

    Fold the egg whites into the mixture with a metal spoon.

    Put the dairy free spread or oil in a pan until it melts and starts to bubble. Ladle the mixture (one ladle full makes one pancake) into a frying pan. Wait until the top starts to bubble and the bottom is golden brown and then flip them over until the other side has turned golden brown.

    Serve with blueberries or any fruit of your choice. I use agave nectar on top as a sweetener but you can leave this out or use an alternative sugar of your choice. These pancakes also work really well with savoury breakfast toppings.

    Chef & Baker Sim Smith
    Chef Sim Smith

    Visit:
    http://www.chefjobsnw.co.uk/sim-smith/

    www.chefradio.co.uk/listen-now

  • Chef Radio Player HTML Embed Codes for your Blog or Website

    Chef Radio Logo 1

    Please see below the Chef Radio Embed HTML Codes to put Chef Radio Player on your own Website or Blog a rich source of great new content for your own sites.

    Simply download the attached PDF to Copy and Paste the below codes to you site where you want the player to be, side bars are the best so that the player plays on every page. I have also included POP-UP Player codes also.

    If you are not sure how to use HTML Codes simply sent this link to you web developer for assistance.
    Page Link:
    http://celebritychefs.blog.co.uk/2014/03/02/chef-radio-player-html-embed-codes-for-your-blog-or-website-17860518/

    Please download the PDF link for HTML codes.

    Chef Radio HTML Embed Codes for Chef Radio Player

    www.chefradio.co.uk

  • International Celebrity Chef Daniel Green's Miso Salmon Recipe

    Miso Salom By Celebrity Chef Daniel Green

    Chef Daniel Green's Miso Salmon.

    Serves 2

    Daniel Green designed this dish for the airline KLM, they serve this on the transatlantic routes into Amsterdam. It is modern, tasty and Japanese cuisine at it’s best

    2 fillets salmon 4- 5 oz each

    Marinade in
    1 tablespoon grated fresh ginger
    1 clove garlic crushed
    2-3 tablespoons honey
    3 tablespoons mirin
    2 tablespoon’s Miso paste (buy in Asian stores)
    Juice 1 large lemon

    Mix all the marinade together, brush it on the salmon and place under the grill to caramelize for 3-4 minutes, then lower the fish on a shelf in the oven and cook for another 708 minutes at 400 deg
    Keep basting the fish to add more marinade

    To serve add a little more marinade and eat with jasmine rice

    Chef Daniel Green

    Visit: http://www.chefjobsnw.co.uk/daniel-green/

  • ASL Celebrity Chefs Welcome Chef Daniel Green

    Chef Daniel Green

    Above: Chef Daniel Green joins ASL Celebrity Chefs

    International Television Personality, Host, Chef and Award Winning Author Daniel Green, The Model Cook™, is a Healthy Eating Expert and world renowned Television Celebrity Cook in England, Thailand, Malaysia, Singapore, Hong Kong, Dubai and the USA.

    In addition to being an expert in the culinary world, he is a nationally known host/personality on ShopNBC as he has been selling multiple products LIVE for the past 8 years achieving prime time host status and securing multi millions of dollars in sales. Making appearances on talk shows around the world, planning meals for 2 major international airlines and developing in-room dining for a 5 star hotel chain in Asia has cultivated an international fan base.

    Currently, Daniel is based in the US and is a full time presenter for ShopNBC, one of the top luxury home shopping channels in the US with a media penetration of more than 77 million homes where he quickly accumulated a long list of fans. As the resident Chef, the growing popularity of the kitchenware section led to an inauguration of a culinary program titled Daniel’s Kitchen dedicated to showcasing Daniel’s healthy eating recipes using the kitchenware sold on ShopNBC.

    Read More about Chef Daniel Green here at
    http://www.chefjobsnw.co.uk/daniel-green/


    Chef Radio

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    Book a Celebrity Chefs

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  • Chiarini Restaurant @ Podewils Boutique Hotel

    Chiarini Restaurant (14)

    In their tradition of Exquisite Taste, a 100% Natural and a Superb Service; Chef Gianfranco Chiarini and Anna Chiarini bring to the global audiences and connoisseurs: Chiarini @ Podewils Hotel.

    A Unique Restaurant Concept (24 guests only) found in heart of the Historic Center of Gdansk, better known as the Jewel of the North in Poland.

    Chiarini Restaurant (3)

    Chiarini @ Podewils Hotel, lies inside the Exquisite and Luxurious 5 Stars Podewils Boutique Hotel built in the 1800’s and which is currently the recipient of many Polish and International awards and recognitions, due to its Extremely Elegant settings and Outstanding Hospitality Service.

    Already on the sight of the International Guides and Critics, Chiarini @ Podewils Hotel proposes a unique cuisine which represents the values of Traditional Polish products with a Modernistic Italian approach and extreme artistic presentations.

    Chiarini Restaurant (34)

    Chiarini @ Podewils Hotel comprises all the elements of nature: Earth, Fire, Air, Water and Gravity in one ergonomic and culinary experience. Nevertheless comprising the deepest philosophy that embraces Mother Nature which is the 100% natural products and processes. Some of them are even being harvested inside the restaurant itself.

    The food products are selected and purchased daily and fresh, taking delicate care of their origin and non-contaminated growth. The close relation of Chef Chiarini with local farmers and butchers; along with the restaurant inner hydroponic raising of micro herbs is vital to control the quality of the final product. The Italian ingredients are treated in the same manner taking capillary attention on Olive Oil, Cheeses, Preserved meats, Truffles and other key ingredients.

    Chiarini Restaurant (58)

    The rigorous preparation and delicate execution of the dishes is conceived with the utmost respect to the raw product of both cultures, also respecting traditional basic preparations, but utilizing the latest equipment available to ensure quality and to profit the maximum of every product in its nutritional, censorial, textural and visual original characteristics.

    It is extremely relevant to mention that, No Molecular cuisine and no other artificial methods will be allowed in this authentic and honest culinary concept. The mastery of Chiarini’s cuisine is based on true culinary skills and the chef places a center role, not reserved to chemical shortcuts.

    Chiarini Restaurant (65)

    Attention to detail in the final stage of plating and delivery is also crucial to the overall experience.

    The serving vessels are chosen carefully by Chef Chiarini in partnership with Rochini Finest Tabletop from Austria.

    The emphasis on Traditional Polish Cuisine and Traditional/Modern Italian Cuisine is crucial to the success of this concept which will culminate with outstanding service and attention to the customer in a delicate and exclusive atmosphere only available to twenty four (24) privileged guests.

    The Concept is based in very strategic and critical points of culinary which comprises Natural, Biological, Sustainable, Seasonal and Local products from both countries simultaneously blended by season and in parallel regarding Climate, Trends and Traditions.

    The menu will change partially every three months based and depending on seasonal available ingredients.

    Chiarini Restaurant (23)

    The Culinary objective of the menu is to direct the attention to straight forward products, colors, and delicate analysis to flavor profiling where both cultures blend without one overwhelming the other. The portions are honest with authentic and creative choices, served with outstanding presentations. Modern dish outlooks in a Traditional and Tasteful Polish setting.

    Chiarini’s à la carte menu is deceptively simple (it contains just eighteen dishes) and is divided into elemental names like: “From the Beginning,” “The Homemade Fresh Flours,” “Fresh from the Garden,” “From the Sea and from the River,” “From the Land and from the Sky,” “The Sins of Sugar”.

    Chiarini Restaurant (26)

    No tasting menus are to be executed in this restaurant, as chef Chiarini does not believe in giving to his guest small portions of leftovers from main preparations. Therefore only full robust but delicate dishes will be served.

    In terms of technique and composition, the food is about as different as any complex menus you may have seen before. Chiarini @ Podewils Hotel is immerse, in the rapidly growing Polish dining world, as it tends to unfold in a series of slow, predictable stages.

    Now in Gdansk; a city filled with history, remembered as the place where World War II began; inevitably, comes into a period of retrenchment and counterrevolution, in which innovation gives way to imitations and original styles that her Majesty Queen Bona Sforza in the 1500’s created for herself and her legacy.

    For a firsthand view of this remorseless anthropological cycle, I suggest you book a table at Chef. Gianfranco Chiarini’s eagerly awaited new restaurant, Chiarini @ Podewils Hotel, which will open in early March 2014 on the border of the Motlawa River, on the north-western fringes of Gdansk.

    Chiarini Restaurant (28)

    Before defecting across the Motlawa River, of course, Chiarini has been one of Italy’s most celebrated chefs, known for his diversity and his daring fusions of Italian Culinary. Taking the pride and joy of Italy out of the box and making it more understandable and reachable to other foreign chefs.

    Unlike other successful projects that Chef Chiarini has opened for millionaires across the globe, his new and personal creation features an almost antic and cozy, state-of-the-art kitchen, where the philosophy of “back to basics” reigns. There’s the dining room designed for only twenty four (24) lucky guests and a terrace for the summer delights, where you can hear the sound of fishes swimming in the river and the breathtaking back yard of the villa which will transport you immediately to the Baroque era where it was built.

    As you would expect, there are many elaborate wine-snob options available. It is important to highlight that just like in any French reputable restaurant which only serves and promotes French wines; Chiarini as an Italian propose and promotes only Italian wines some of them under his own partner’s umbrella Chioccioli. Chioccioli is one of the most; if not the most important upcoming wine producing brands in Tuscany, Italy. The selections are top level and award winning wines for different regions and for a more complex palate, professionals and connoisseurs. All brought exclusively and imported for Chiarini by Noma; the most reputable and “Only Italian Wines” importer of Gdansk.

    Beverage emphasis is also on Italian Aperitivi and Prosecco from specific premium regions of Italy and the outstanding Napolitano roasted coffee along with Award winning Polish beers, Vodkas and international spirits along with a regional selection including some exotic ones derived from Honey fermentation.

    Chiarini Restaurant will be opened on the early days of March 2014 to the delight of the global audiences and demanding palates whom will love to taste a modernistic Italian approach fusion with Polish traditions and an overall 100% Natural Cuisine with an “Old School Preparation” approach.

    Chiarini Restaurant (6)

    Restaurant: Chiarini @ Podewils Hotel
    Seating: 24 Exclusive Guests
    On The Pass: Chef. Gianfranco Chiarini
    Style of Food: Modern Italian meets Traditional Polish
    Standout Dish: (Sous Vide Guinea Fowl timbale stuffed with Boar Lard, Taleggio and Porcini mushrooms over a delicate Smoked Provolone Fondue, Black Truffles and Caramelized Salsifi Puree)
    Average price +/- p/person with wine: 100 Euros = 420 Polish Złoty (+Tax)
    Closing Day: Mondays
    Contact:
    Address: Szafarnia 2, Gdansk
    Reservations Phone: +48.58.300.9560
    Podewils Hotels Official Website: https://www.podewils.pl/en___##29##___ Chef Chiarini Official Website: http://www.executivechefgianfrancochiarini.com
    Chiarini @ Podewils Official Website: (Coming up Soon)

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  • Demonstration Chefs Wanted UK Wide on 12th 13th & 14th March

    bernard mintz

    ASL Celebrity Chefs are looking for Experienced Demonstration Chefs for all of the following areas during the 12th 13th and 14th March 2014, you must be a fully qualified and experienced chef or Food Ec and experienced in addressing the crowds during cooking demos.

    HANDFORTH EX

    CHESHUNT EXT

    GILLINGHAM K

    SANDHURST EX

    SOLIHULL EXT

    INVERURIE EX

    SOUTHEND EXT

    GATWICK EXTR

    HORWICH EXTR

    WATFORD EXTR

    ROMFORD GALL

    BROOKLANDS E

    ASHBY DE LA

    CLEETHORPES

    ELGIN LOSSIE

    PETERBOROUGH

    LEE MILL EXT

    LOUGHBOROUGH

    NORTHAMPTON

    BANGOR EXTRA

    Chef to run 2 minute rolling demonstrations and to take requests from the audience.

    The audience will be hypermarket customers.

    Demonstrations to include:

    How to:

    · Carve roasted meats

    · Use kitchen scissors

    · Use a cleaver

    · Cut an onion

    · Cut bread straight

    · Use a Santoku knife & its uses

    How to get the best from your kitchenware

    · Oval Roaster

    · Roasting Pan with Rack

    · Chopping Boards


    Kitchen products for demonstration to be supplied by me including:

    · Cooks Knife

    · Bread Knife

    · Small Santoku Knife

    · Large Santoku Knife

    · Utility Knife

    · 5 pce Knife Block

    · 3 pce Cutting Board Set

    · Cleaver

    · Kitchen Scissors

    · Roasting Pan with Rack

    · 2.4L Rectangular Roaster

    · Carving Fork and Knife Set

    Chef to purchase food needed at each local store and charge to me. Chef to supply own folding table table for chopping and demoing at each store.

    Good rates of pay for successful applicants.

    Apply to Andy Richards at ASL Celebrity Chefs with dates available and stores within range from the list above.

    email: andy@chefjobsnw.co.uk

    www.chefjobsnw.co.uk

  • ASL Celebrity Chef would like to welcome Chef Sim Smith

    Chef Sim Smith

    Above: Chef Sim Smith

    Chef Sim Smith, art dealer and business owner, Sim is super talented, entertaining and extremely passionate about what she does. She combines a love of her Mediterranean roots with a well-travelled repertoire of recipes and brings great experience of nutritional and free from cooking with her too. That’s not to say she’d be unhappy indulging in a sticky toffee pudding from time to time!

    Born in the UK to a Maltese father and French Sicilian mother, Sim moved to Malta at an early age and spent most of her childhood on the Mediterranean island.

    It was a time of family get-togethers, but what she has fondest memories of are the moments spent at the kitchen tables of her female relatives. She learnt a lot here and spent the majority of her time listening to her flamboyant aunties and cousins chatting away alongside learning some very important lessons in Mediterranean cookery! That’s what Malta was about, socializing, cooking and eating; beach picnics, dinners on family boats, walking along the promenades by the sea eating street food. Sim traces her love of cookery back to this time, it was always there and the importance of it instilled at a young age.

    To Sim food is very much about evoking memories past and creating new ones. With roots in Tunisia, Italy, France and Malta, there are many influences in her cooking not to mention her love of UK cuisine and local fare. As part of her degree in Italian & Art History at University College London, Sim spent a year abroad studying in Rome where she picked up many a recipe exploring local food markets, famed antipasti haunts and traditional trattorias with new found Italian friends.

    Read More Here:
    http://www.chefjobsnw.co.uk/sim-smith/

    Book or Hire Chef Sim Smith

    Tel: 0800 28 000 12 or E-mail: andy@chefjobsnw.co.uk

  • Chef Radio at Bournemouth Hotel & Catering Show - March 11th & 12th 2014

    Hotel & Catering Show 2014

    Yes! Chef Radio will be at The Hotel & Catering Show, Bournemouth on 11th & 12th March 2014.

    If you are attending the show please feel free to pay us a visit at STAND E40 and say hello.

    This is the first Road Show for Chef Radio and we have been working hard to perfect everything to bring you a great show, we will even do interviews on Chef Radio during our stay at the show.

    Look forward to seeing and meeting you at hotel expo the show.

    Visit The Hotel & Catering Show 2014
    : http://www.hotel-expo.co.uk

    a0e2abe0-ddb0-47ca-b4c7-ed079706166c

    Chef Radio http://www.chefradio.co.uk

    Chef Radio Press and Media Pack Download
    chef radio press media pack

    Andy Richards - A.S.L. Celebrity Chefs & Chef Radio
    E-Mail: andychefs@hotmail.co.uk
    Tel: +44 (0)800 28 000 12

    Book or Hire a Celebrity Chefs
    http://www.chefjobsnw.co.uk
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  • Another New Chef Contracted to ASL Celebrity Chefs Dipna Anand

    Dipna Anand 2

    Above: Chef Dipna Anand

    On the brink of teaching the nation how to cook ‘real’ Indian food with a touch of glamour and a lot of spice! I am passionate about cooking and passing my skills and knowledge on to you just the way my father was taught by my grandfather and I was taught by dad and mum.

    I Co-own the famous family run Brilliant Restaurant in Southall (voted as part of Ramsay’s Best for Channel 4) and am currently writing the best Indian cook-book yet “Beyond Brilliant”.

    My Cookery School in West London offers informative, fun and well constructed Indian cookery courses (accredited by the University of West London) open to the public and it gives me true satisfaction to see how my candidates are proud to produce dishes which are nothing less than BRILLIANT.

    I have been a Chef Lecturer for 7 years and am currently teaching at two universities in West London specialising on the subject of Indian cuisine and Hospitality and Catering.

    I am signature chef of the ‘Spice2Go’ chain and have also produced a unique range of Indian dessert ice-creams in collaboration with Criterion Ices. I am a demo chef and love engaging with the audience, proving to them that Indian food is ‘easy peezy curry squeezy’ to cook.

    I have carried out many demos at universities, colleges, exhibitions and food festivals and have also worked on television (Raymond Blancs 10 week The Restaurant You’re Fried series as a Restaurateur judge, Ramsay’s cook-along, Ramsay’s Best Restaurant and The Hotel).

    The secret of my success is dedication, passion, determination together with a continuing love affair with Indian cooking and a can do attitude truly inspiring me to ‘curry on cooking’.

    Book or Hire Celebrity Chef Dipna Anand

    Tel: 0800 28 000 12 or E-mail: andy@chefjobsnw.co.uk

    Visit: http://www.chefjobsnw.co.uk/dipna-anand/

  • Another Chef to welcome to ASL Celebrity Chefs for 2014 is Chef Daniel Ayton

    Chef Daniel Ayton

    Above: Chef Daniel Ayton

    Daniel Ayton, FWMC, has been elected Vice President of the World Master Chefs Society. An experienced chef with almost 30 year's extensive experience in fine dining as well as banqueting operations.

    After working alongside such chefs as Pierre Larapidie of the George V, Paris in Torquay’s five star Imperial Hotel, he became a Forte Graduate chefworking for chefs such as Paul Bocuse & Gastone Lenotre also hotels

    The Grosvenor House,
    Park Lane, Browns, Mayfair,
    The Bath Spa,
    The Randolph, Oxford,
    Le Saint Pierre, Normandy,
    Hotel Des Burgues, Geneva,
    & the three Michelin starred Paul Bocuse, Lyon

    This was then followed positions at

    The Balmoral, Edinburgh;
    Hilton, Coventry and Newbury and Park Lane London;
    Powder mills, East Sussex, (2 rosettes four years);
    Five Lakes, Essex, (2 rosettes one year)

    Born in Torquay, Devon; Daniel started in the industry, washing up in his parents’ 120 seated restaurant, whilst still at school earning his ‘pocket money’ this is where he found his Passion for food.

    Daniel uses every opportunity to develop his own skills, often in his spare time, in 2009 qualified as a WACS B grade culinary judge. He is influenced by international cuisines experienced on his travels and has completed an essay on ethnic and authentic food, and a dissertation looking at the Psychosocial Aspects of COELIAC DISEASE and how it impacts the hospitality industry; this went towards his honors degree.

    Daniel has also been privilege over the years to cook for their Majesties the Queen, Prince Philip, Prince Charles, Duchess of Cornwall along with their guests the President of South Africa and Twelve Heads of State in 2010 on Commonwealth day.

    Book or Hire Celebrity Chef Daniel Ayton

    Tel: 0800 28 000 12 or E-mail: andy@chefjobsnw.co.uk

    Visit: http://www.chefjobsnw.co.uk/daniel-ayton/

  • Big Welcome to our newly contracted Cook & Food Historian Seren Evans-Charrington

    Seren Evans-Charrington 1

    Above: Cook & Food Historian Seren Evans-Charrington

    Seren has been working as a professional Food Historian and period cook since 2007 and cover multi-periods regularly giving talks and demo's on Medieval, Tudor, Victorian and Frugal (wartime) cookery.

    Recently I have appeared in four episodes of Country House Sunday on ITV1 with Two Four part Productions.

    Seren also runs a company called The Bubbling Stove.

    The story of Bubbling Stove

    Bubbling Stove is run by Seren Evans-Charrington and stems from a real passion for British historical food and recipes. Years of research and practice are the basis for the business.

    Seren is a professional cook and enthusiastic educator on period cooking. Being available as a period cookery demonstrator, guest speaker, lecturer, researcher, food stylist or consultant on food from Medieval to 1940's.

    Seren has worked in costume since 2007, portraying characters and food history from Medieval to the1940's. In addition to live cookery demonstrations, television and radio appearances Seren is also a talented food stylist and has a range of period props, moulds and antique kitchenalia.

    Bubbling Stove also produces a small range of award winning food that are made to heritage recipes.
    http://www.bubblingstove.co.uk

    Visit Serens Blog Here: www.cookingcalendar.wordpress.com

    To Book or Hire - Seren Evans-Charrington

    Tel: 0800 28 000 12 or E-Mail: andy@chefrjobsnw.co.uk

    Visit: http://www.chefjobsnw.co.uk/seren-evans-charrington/

  • Big Welcome! to our newly contracted celebrity chef for 2014 - Paul Da-Costa Greaves

    Paul Da-Costa-Greaves

    Above: Celebrity Chef Paul Da-Costa-Greaves

    Celebrity Chef Spiritual Healer, Alternative & Chocolate Therapist 'Paul Da-Costa-Greaves' by day and 'Christian Gray' by night! Personally invites you to Discover his Secret!

    Extraordinarily talented and inventive, he combines a magical nutritional & functional approach to making and preparing food with great people skills.

    Born in Liverpool to an English Mother & Jamaican Father. Paul consists of natural Liverpudlian spice who is a cheeky chappie with an infectious personality, adaptable and versatile with flair and a wild imagination; delicately layered with sensual middle notes, being excitable, entertaining, inviting, spontaneous, seductive & devilish.

    His cooking is like `a male version of Nigella Lawson`, yet alas! Verbally rough like Paul O`Grady! Paul is often described as colourful and funny but highly original bringing the most everyday cooking experience's to life - dinner parties take on an epic grandeur and picnic brunches become terrifically fun events. He enjoys Talking, Cooking, ‘More Talking’, Socialising, the odd rum & coke at a party or two, theatre when he gets time off for good Behaviour, and a good aerobics class in his past life.

    Paul is also Masterchef of Great Britain who has created, developed and launched a range of retail food products under his retail brand name www.feeding-your-imagination.co.UK which is already a multi award-winning company – his products include a functional range of therapy chocolate bars where he uses essential oils and herbs for that alternative indulgence, gourmet seaweed sauces and good old chrimbo puds!

    Paul has also worked closely with numerous celebrities, who have helped and endorsed his range of Therapeutic chocolates which are regularly show cased on Billboard's up and down the Country. Pictures are uploaded to his Facebook page/ feeding your imagination.

    Paul does regular voice overs for radio and TV and has currently been working for Devon County Council creating workable, cost effective recipes for the 'Love food hate waste campaign' to reduce food waste to land fill.

    Paul also regularly demonstrates for Chefs of Stage at major events and exhibitions throughout the Country. This strong client portfolio books me to Cook, develop, teach and deliver performance demonstrations matched to the Clients requirement’s, either doing Voice overs for Radio or TV or cooking on stage at the BBC Good food shows, Grand Designs, Cake International, Cake & Bake and Various Consumer events.

    Paul also Compare's, presents and Demo's at major food events and shows, working audience’s up to a 1000 consumers per day, sharing new innovative recipe ideas with the public, implementing and demonstrating at major events, through to Q&A, Clients are varied from Miele to Marks and Spencer’s, Calor Gas, Shell, BP, British Telecom, Vegetarian Society and recently Woman’s weekly in development, training and presentation roles.

    Paul often shares the stage with Mary Berry, Gino Da’Campo, Brian Turner, Mich Turner, Simon rimmer, Ed Baines, Lesley Waters and recently Levi Roots. Paul has also doubled up with Anthea Turner (how lucky was she!) too launch the latest Cake pops presentation for renowned shopping channel which pleased him as he got his long awaited ‘blue peter badge’!.
    Paul has just finished a 3 month Pop up kitchen role for the department of health and there Change 4 Life campaign, working various events National and Internationally.

    Paul always gives thanks to those early days spent as a Red Coat entertainer at Butlins in Pwllheli

    Paul regularly tweets from his fyichocolate twitter account and blogs on his personal site www.thechocolatetherapist.co.uk where numerous recipes are posted.

    To Book or Hire Chef Paul Da-Costa-Greaves

    Tel: 0800 28 000 12 or E-Mail: andy@chefjobsnw.co.uk

    Visit: http://www.chefjobsnw.co.uk/paul-da-costa-greaves/

  • Something that can affect any one of us

    Chef Michael Quine

    Courtesy of Chef Michael Quine

    My name is Michael. I`m 50 years of age am married to the wonderful Michelle and have two beautiful children Gabriella and Alex.

    I am a diagnosed bi polar/depression sufferer. There are many mis-conceptions of this condition.

    It is not simply feeling "fed up" one day. It`s so very much and darker than that and at times takes you to some extremely deep and dark places in your mind...not something you can "snap out of" as its always there.

    The knock on effect it has at times on the ones you love is the most upsetting thing of all as they try to understand but truthfully never would be able to unless they were in the same condition.

    Why am I posting this?

    (1) To illustrate that if you ask for help people do understand. they don`t criticise they don`t laugh they simply try to understand and to help.

    (2) To try and help remove the stigma that still remains with this condition.

    (3) But mainly to hopefully connect with someone somewhere out there who is going through the same things.

    To say....I am getting to terms with it so can you if you seek help.

    This is an illness and is NOT something to be ashamed or embarrassed about. Depression is NOT a sign of weakness.. it`s a sign that you have been too strong for too long.

    You can join Michael on his Facebook group here:
    www.facebook.com/LivingWithBiPolardepression

    Contact e-mail Michael Here:
    mickquine@googlemail.com

    Thank you for reading this & Big Thanks to Chef Michael Quine for sending this to us.

    Something I can relate to as I (Andy Richards) also once suffered from depression over 20 years ago and it's something you never forget.

    Everyone deals with this condition in different ways, mine was to move home and change my lifestyle in every way but I was single and had no family to worry about so i guess it was easier for me, I also spent 2 years studying (NLP) Neuro Linguistic Programming after this, which I stand by the fact that it did help to change my life completely.

    Andy Richards - A.S.L. Celebrity Chefs & Chef Radio
    E-Mail: andychefs@hotmail.co.uk
    Tel: +44 (0)800 28 000 12

    Book or Hire a Celebrity Chefs

    http://www.chefjobsnw.co.uk
    http://www.bookacelebritychefuk.com
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    http://www.celebritychefs-online.com

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  • Merry Christmas & Happy New Year from ASL Celebrity Chefs & Chef Radio

    chef radio Andy Richards

    I would like to say a very Merry Christmas & Happy New Year to all from me at ASL Celebrity Chefs & Chefs Radio.

    Christmas Card 1

    Chef Radio is only one month old and we have learnt so much from this journey in fact so much that we have a brand new radio studio and new state of the art radio station equipment that we will be broadcasting with from 14th January 2014.

    I would like to invite food manufacturers, catering equipment, artisan bakers, food producers, wine experts and many other food and hospitality professionals to join us on chef radio from January, we have a simple call in line,

    Simply e-mail: info@chefradio.co.uk

    Chef Radio Logo 1

    Chef Radio - Listen Here
    http://www.chefradio.co.uk/listen-now

    I will be taking a break now. First one in 4 years and am so looking forward to it, In meantime I will be playing a mixture of recorded interviews and some great music from now until the 14th January when I join you from our new studio, If in the meantime you would like to enquire about joining me on Chef Radio in January please send me an e-mail on the address above. Thank You!

    Andy Richards - A.S.L. Celebrity Chefs & Chef Radio
    E-Mail: andychefs@hotmail.co.uk
    Tel: +44 (0)800 28 000 12

    Book or Hire a Celebrity Chefs
    http://www.chefjobsnw.co.uk
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    Free Smartphone Radio App Download Here:

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  • Simon Rimmer at Tesco Extra Store in Streatham, London

    Simon Rimmer Chef Radio

    Chef & presenter of C4SundayBrunch Simon Rimmer will be at The Tesco Extra Store in Streatham Gtr London on Saturday 7th December 2013 performing a day of free to watch cookery demonstrations on the hour from 11.00am start to 3.00pm last demo

    Tesco Extra Store
    384 Streatham High Road
    Streatham
    London
    SW16

    If you are in the area on Saturday 7th Please do come and say helo to Simon Rimmer and myself.

    chef radio http://www.chefradio.co.uk/listen-now

    Andy Richards - A.S.L. Celebrity Chefs & Chef Radio
    E-Mail: andychefs@hotmail.co.uk
    Tel: +44 (0)800 28 000 12

    Book or Hire a Celebrity Chefs
    http://www.chefjobsnw.co.uk
    http://www.bookacelebritychefuk.com
    http://www.celebritychefsasl.co.uk

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    http://www.celebritychefs-online.com

    Chef Radio
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    Smartphone Radio App Download Here:

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  • Asian Curry Awards 2013 Announces Winners at Gala Dinner

    Yawar Khan

    Above: Asian Curry Awards Chairman Yawar Khan

    Over 1000 leading Asian restaurateurs, VIPs and embassy dignitaries gathered for a glittering gala dinner at the Grosvenor House Hotel in London to honour the winners of Asian Curry Awards 2013 on Sunday 17th November. The awards are a joint venture organised by the Federation of Bangladeshi Caterers and the Asian Catering Federation.

    The evening was hosted by Sky TV’s Lukwesa Burak with Prime Minister David Cameron and Deputy PM Nick Clegg both delivering messages of support by video link to the nation’s 35,000 Asian caterers.

    Her Majesty The Queen also sent a message of support. Awards were presented by high profile guests including the Rt Hon Eric Pickles, MP Secretary of State for Communities and Local Government.

    Dignitaries who attended the event included
    the Rt Hon Tom Brake, Deputy Leader of the House of Commons,
    the Rt Hon Sadiq Khan, Shadow Secretary of State for Justice, Rushanara Ali, Shadow Minister for International Development,
    the Ambassador of Indonesia, Teuku Mohammed Hamzah Thayeb
    and other diplomats.

    In his keynote speech, Asian Curry Awards Chairman Yawar Khan said, “These awards are very close to my heart and I have been overwhelmed with the number and quality of entrants,” and paid tribute to the Queen and Prime Minister for acknowledging the contribution by all the Asian communities living in Britain.

    Guests were treated to an exquisite menu from the award-winning event caterers, Madhu’s. Entertainment was provided by China UK, Taal Torongo and Absolute Bollywood: colourful dance troupes, and songs from the powerful 18 year old classical crossover singer and composer Maisie Tooley with an eclectic mix of haunting ballads and orchestra crescendos.

    Pat Chapman, editor of the Cobra Good Curry Guide chaired a team of judges, which included Dev Biswal, owner of the Michelin-listed Ambrette Restaurants, Geraldine Higgins, Chef Lecturer EWHL college and Annette Allmark, Head of Professional Standards, People 1st.

    At the event, 4 very special honorary awards were presented, along with the awards for 14 Regional categories, newcomers to the industry, the Chef competition awards and the International category.

    Special Honorary awards were presented to - The Rt Hon Tom Brake MP for Carshalton and Wallington and Deputy Leader of the House of Commons, Neil Jameson, CEO of Citizens UK, John Walker, the immediate past National Chairman, Federation of Small Businesses (FSB) and Lutfur Rahman, Mayor of the London Borough of Tower Hamlets

    Shamim Syed of Durbar Tandoori in Bayswater was named ‘Chef of the Year’ and Sabbir Karim of Bloombury’s Salaam Namaste, London WC1 won ‘Best Innovative Chef’. The Cinnamon Club’s Jai V Kadam was revealed as ‘Young Chef of The Year’ and Hesan Choudhury of The Purple Rooms in Birmingham is ‘Young Restaurateur of the Year’.

    ‘Best Restaurant’ went to Tops Buffet, Manchester (Chinese), Oishii Japanese Eatery, London (Japanese), Stay House London , (Malaysian), Everest Inn, Hythe, Kent (Nepalese) ‘Best Thai’ was shared between Mai Thai in Peterborough and Thai Lounge, Lingfield in Surrey.

    Regional awards for ‘Best South Asian Restaurant and Takeaway’ went to: London - Anokha, EC3 (Overall Winner) Salaam Namaste (WC2) ‘Newcomer of The Year’, Dewaniam, SE23, ‘Best Take Away’; London Suburbs - Coriander, Hatch End, Stoneleigh Brassiere, Epsom ‘Newcomer of The Year’, Mahan, Bexley (Best Take-Away), Swad, New Malden (Newcomer/Take Away of The Year), South Coast - Memories of India (Bosham) and Cosham Balti ‘Best Take Away’; South East - Shakil's, Bicester (Overall), Desi Indian Dining Club, Grays (Newcomer of The Year) and Mahan Indian Take Away, Bexley (Best Take Away); South - Indi's, Bournemouth; Devon & Cornwall - Maha Bharat, Kingsbridge; East of England - Zafran, Westcliff-on-Sea and Riverside Spice, Earls Colne (shared); East Midlands - Royal Tandoori, Corby; West Midlands - Agra Palace, Nuneaton; North East - Days Of the Raj, Gosforth (Overall), Jewel in the Crown, Birtley (Best Take Away); Yorkshire & Humber -The Original Dil Raj, Barnsley; Wales - Sheesh Mahal, Llanelli; Scotland – Nawaabs Tandoori, Aberdeen.

    The Swedish city of Stockholm was chosen as the representative in the International category with accolades going to  Waipo Stockholm (Best Chinese Restaurant), Pong Buffet, (Buffet) and Shanti Touch of Bengal( Best Bangladeshi Restaurant).

    The winners of the Young Chef of the Year and Chef of the Year were decided by a series of hotly sponsored cook offs at Hospitality House, the Hospitality Guild’s flagship training and meeting facility in East Finchley, North London at The Asian & Oriental Chef and Young Chef (under 25) on 23rd October, hosted by People 1st.
     
    Commenting on the standard, chairman of the judges, Pat Chapman said; “These awards bring forward some extremely talented cooks – youth category excelled itself with innovation, whilst recognising the traditions which make Asian cuisines so distinctive.”

    Pat Chapman was pleased to see many young female entries, especially Muslims, many of who had previously been absent from many commercial kitchens.

    Fellow judge Dev Biswal was most impressed with the skills and creativity of student chefs, and said the finalist would be more welcome to undertake work experience in his kitchens.

    The Asian Curry Awards 2013 were sponsored by Booker Wholesale, Kingfisher Beer (Europe), People 1st and the Hospitality Guild,
    Mohammed Shah & Co, MATRADE, Malaysian Kitchen, Card Connect and Square Mile Insurance.

    At the end of the evening Yawar Khan presented the Asian Curry Awards’ charity partner the Royal Marsden Cancer Trust with a cheque for £1,500.

    For more details of the event and a complete list of winners
    visit www.asiancurryawards.co.uk

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  • MORE THAN 14 MILLION BRITS HAVE NEVER COOKED A TRADITIONAL CHRISTMAS DINNER

    port salut cheese

    A fifth of Brits don't cook their first Christmas dinner until their 30th birthday.

    One in five confess to lying about their culinary knowledge to impress dinner guests.

    Over the festive period, the nation will gorge on enough cheese to reach the Earth's core.

    Proving that we are a nation still clutching on to our mother's apron strings, almost one in three adults (29 per cent) in the UK admit they have never cooked a Christmas dinner in their lifetime, according to a nationwide study by cheese brand Port Salut. It's not just men who shun cooking a Christmas dinner - 22 per cent of women have not attempted to cook the traditional Christmas meal with all the trimmings.

    With twenty-somethings delaying marriage, home ownership and their career, Christmas is another one to add to the list with almost a fifth of Brits (18 percent) not cooking their first Christmas dinner until after their 30th birthday.

    The One Poll survey of 2,000 Brits revealed whilst we may be a nation of cookery show lovers, one in four (25 per cent) Brits spend less than half an hour planning their Christmas meals over the festive period1, racking up just six minutes each of preparation despite endless advice and tips from celebrity TV chefs. What's more, one in five even confess to lying about their culinary knowledge (22 per cent) to impress dinner guests or swotting up on cheese and wine pairings before entertaining guests.

    More than a third (34 per cent) of festive cooks will cheat on Christmas Day by using ready-made stuffing, 12 per cent will make their job easier by using frozen roast potatoes, 19 per cent will use packet sauce, 37 per cent will resort to instant gravy and 25 per cent will cook frozen vegetables.

    The economic downturn has prompted more people to scrimp and save, even when it comes to Christmas dinner. Almost one in three people (31 per cent) only buy discounted food for their festive meals, while 57 per cent admit to spending more than normal on Christmas food.

    To round off the festive treats almost one in five households ( 19 per cent) indulge in a cheese board only at Christmas voting it the most impressive end to a Christmas dinner party; while among those that do nearly one in four (23 per cent) will serve a ready-made cheese selection. Other foods eaten only at Christmas include mince pies, turkey, pigs in blankets, Brussels sprouts, parsnips and chestnuts.

    But loosen your belts as, on average, each of us will consume over six portions (30g per portion) of cheese during the Christmas break; the equivalent of a whole Port Salut wedge (180g), or as a UK population enough to reach the Earth's core!

    Aude Romelly, Brand Manager at Port Salut said: "The number of adults who have never attempted to cook Christmas dinner is certainly surprising but there are a number of social trends changing the way the family tradition is upheld. Brits cooking less from scratch or preferring to let someone else take the strain are both factors along with the growing availability of ready-made meal ingredients are changing the way Christmas meals are prepared and the rituals around it. Cheeseboards are the ultimate family treat and people can very easily create a great cheeseboard without spending hours preparing or spending much money."

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    Andy Richards
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  • Chef Radio Support Hospitality Action

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    Chef Radio
    & A.S.L. Celebrity Chefs are proud supporters of Hospitality Action with Events, News, & Whats-On

    Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry.

    Whether we’re approached by a chef, chambermaid, school cook or bar staff, Hospitality Action will endeavour to support, whatever the difficulty.

    Sometimes all it takes is a very small change in circumstances to turn a manageable situation into an unmanageable one.

    An extended illness such as cancer can lead to a drop in pay, a relationship breakdown, bereavement or redundancy can also put a strain on the household budget.

    For more information please visit
    www.hospitalityaction.org.uk
    or call 020 3004 5500.

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