Perfect Provenance at North Kent College

The Gallery Restaurant at North Kent College was the latest venue to host a The Chefs’ Forum (Kent & Sussex Chapter).  The assembled chefs and industry experts had the chance to network with their peers and students at the college as well as sample some fantastic products and produce from leading industry suppliers.

The event was held on Monday, November 12th, at North Kent College in Gravesend at The Gallery Restaurant on campus. Chefs’ Forum events give the hospitality industry’s future leaders the opportunity to work alongside highly-skilled professional staff while receiving the technical training on their course.  Today’s industry expert was Bobby Brown, Head Chef at the renowned Kentish Hare in Tunbridge Wells.

The Chefs’ Forum event gave hospitality students at the college the opportunity to meet some of the best chefs in the county and an impressive number of North Kent College alumni were present, showing their support for the college and The Chefs’ Forum Educational Foundation.

Guests were able to meet some top suppliers including Walter Rose & Son, AHDB, Santa Maria, Synergy Grill, Foie Royale, Major International, Bragard and Prowrap as a canapé and drinks reception was served by the students.

The day began with North Kent College Principle David Gleed welcoming the hospitality professionals to the college

David said

“We are delighted to have The Chefs’ Forum here at the college. We, as a college have supported the forum at several events in Kent, having so many industry professionals here at college gives us the opportunity to showcase the talent and professionalism of our teaching team, our students and our outstanding facility in The Gallery Restaurant.  

As a college we continue to work closely with industry bodies and employers to develop our curriculum offer, and be proactive with industry needs working to keep North Kent College a world class and unique training provider. Our students’ professional development is enhanced by working in our college restaurant, through partnering activities, local industry events, achieving great results and outstanding feedback from employers and restaurant guests alike.”

Mike Logut of Foie Royale then introduced his new culinary sensation to replace traditional Foie Gras.  Chefs and students listened intently to Mike and University of West London Chef Lecturer Jonathon Bowers as they presented a delicious ham hock terrine set with a jus gras with pan roasted Foie Royale and paired with Hungary’s Royal Tokaji wine, its intense sweetness perfectly balanced by a high acidity – Royale perfect partners!  Both the goose and duck liver versions of Foie Royale went down very well indeed with the chefs and the students.

Bobby Brown Concluded

“It’s great to cook with the next generation of young chefs coming through.  It was also brilliant to work with my butchers Jack Cook and Alex Byrne from Walter Rose & Son to showcase the importance of a strong relationship between butcher and chef. Professional chefs and students alike learnt a great deal today.  I will forever thank my lecturers for giving me the best possible start in my career and look forward to helping nurture the next generation.”

Highlights of the day included a fantastic pork and beef butchery demo by Jack Cook of Walter Rose and a chicken supreme butchery competition for the students.

Bobby Brown then cooked the pork and duck breasts as Jack talked about the provenance of Walter Rose meat.

Sam Guarino of Santa Maria UK then gave a talk on herbs, spices and seasoning.  Sam explained Santa Maria’s market-leading police on reducing plastics and prolonging shelf life of top-quality ingredients.  He also offered to visit the chefs in their kitchens to challenge them to replace their existing products with his and that he would give them his products free of charge if they could show him that they use better!

The student who created the perfect chicken supreme in the student skills showcase was level 3 professional cookery student Phoebe Rimell.  Phoebe has won a day in the cutting plant at Walter Rose & Son where she will do a day of butchery.

Phoebe said

“I am delighted to have won the butchery competition.  It will be a great experience to spend a day with the Walter Rose butchers in Devizes.  I view meat as one of my weaker competencies, so this will be a great chance to improve – I have very much enjoyed The Chefs’ Forum event today!”

Founder of The Chefs’ Forum Catherine Farinha said

“The Chefs’ Forum was created with the aim of making a positive change in the hospitality industry. It aims to connect chefs with education, suppliers with chefs and education with suppliers to help the industry unite and work towards the shared goal of showcasing the incredible talent we have here in industry whilst raising money for young chefs via The Chefs’ Forum Educational Foundation.

“Today’s event has proved just how much can be achieved to inspire and nurture when chefs, suppliers and students all work together, and I hope that everyone who attended would agree that it is very encouraging to see.”

We are looking forward to staging four more events in 2018, supporting North Kent College and cementing its employer relations with local restaurants and hotels in Kent.