University chefs visit Michelin star restaurant
Wednesday, 27 February 2013
Chef Manager Darren Edwards and Pastry Chef Clare Ringrose
The day was in preparation for the University taking part in The Universities Catering Organisation Competition (TUCO) in March
Two University of Reading chefs have spent a day at Simpsons, a Michelin starred restaurant in the Midlands.
Chef Manager Darren Edwards and Pastry Chef Clare Ringrose spent a day at Simpsons learning about the ways that food travels from gate to plate, and the artistry of plating up food in a Michelin star restaurant. Simpsons cooks food at an international level, with their Executive Chef Director coming fourth in the Bocuse d'Or competition, which is essentially the Olympics of the culinary world.
The day was in many ways preparation for the University taking part in The Universities Catering Organisation Competition (TUCO) in March. Joined by Executive Head Chef Julie Frost, the team will produce a meal for four consisting of a starter, main-course, pre-dessert and dessert in two hours. The starter will consist of red gurnard with textures of artichoke and sherry vinegar jelly. Main course will be Mediterranean-inspired pan-roasted guinea fowl, cracked wheat and a feta, pomegranate, saffron and cumin glaze, accompanied by pastilla. The pre-dessert will be an apple, ginger and earl-grey infused pannacotta, and dessert will be a chocolate delice with a lemon and mandarin sorbet.
Both chefs have learned a great deal from the experience, and plan to use it in their work at the University, mainly during private functions hosted by the Vice-Chancellor and in the new Meadow Suite.
Darren, who is also a sergeant in the RAF reserves, said: "There is no more love than the love of food! Spending a day at Simpsons was a great experience as it's given us some fantastic inspiration and ideas for our dishes. We hope to be able to return the favour soon as some of the chefs there were keen to see how we cater for thousands of people compared to their 40 or so covers per day, with the same amount of chefs!"
Claire spoke of the experience: "As a chef, having the opportunity to experience a different style of cooking really gets your gastric juices flowing and offers a change from doing the same job every day. There was a great team spirit amongst the Simpsons' staff and they were very welcoming and friendly. Their help will be invaluable when it comes to presenting our food at TUCO."