Cooking to the future
BaxterStorey joint managing director Mike Smith chose Northcote Manor's prestigious Festival of Food & Wine to hold the first planning meeting for the company's 2005 chef development programme. With Eric Chavot's cooking to inspire them, executive development chefs Adam Nossek and Rik Razza shared their ideas.
BaxterStorey attracts quality: John Campbell of The Vineyard at Stock
cross advises the company on fine dining and Madalene Bonvini-Hamel (ex-Ramsey) is an executive chef at Slaughter and May. Adam Nossek and Rik Razza have built reputations for creativity and enthusiasm; both are committed to a development programme that will encourage and enthuse company chefs. They in turn will excel in their cooking for clients and give their careers within BaxterStorey real impetus.
Razza comments on the BaxterStorey food ethos: "We love good food and we know our clients do too. Everyone in our company has a passion for food and cares about providing the best. "Taste is paramount.
The food that we produce offers an intensity of flavours delivered in a contemporary style. We believe less is more and reflect this in the simplicity and functionality of our different dining concepts. We offer flexibility and creativity to meet all catering requirements in today's demanding business environments."
Hallmark Kitchens' new development kitchen was the venue in February for the second meeting of the two chefs. Here Nossek and Razza worked together, creating a menu for a client tasting and forum on hospitality sector issues. They also took the opportunity to finalise details of the chef development programme.
Adam Nossek comments on the programme structure: "It is extremely important that all our chefs understand the foundation of a good dish - the flavours and textures of various key ingredients working together. The programme encourages them to develop an inquisitive culinary mind, questioning why and how ingredients taste, react and combine together. "We encourage constant awareness of the changing market place so they can apply the latest culinary techniques. This inspires them to develop and deliver their food to the highest standards."
BAXTERSTOREY CHEF DEVELOPMENT PROGRAMME
The members of the programme are chosen from across the business by operations
managers. Current plans include:
- one week in the kitchens of The Vineyard working closely with John Campbell
- two days each with a butcher and fishmonger - focusing on practical skills and product potential
- two days at a Paris market studying product quality and viability
- two days at a bakery, rediscovering the quality of good bread making
- a kitchen management course
- various half-days looking at specialist ingredients
- five masterclasses including visiting external chefs
- a number of chefs' workshops