Chefs on the Pass (Phil Street)

Welcome to Chefs On The Pass, the brand new podcast from the Craft Guild of Chefs.

Over the Coming months we’ll be delving into all the incredible work the Craft Guild of Chefs gets up to, the marquee stuff you’ll have heard of down to the small unsung hero work.  We’ll also get some time with some of our industry's finest, the recognisable names and indeed the ones you might not have heard of that are still doing something worth talking about.

We’ll be leaving no corner of the industry uncovered in our pursuit to bring you the very best guests every month.

So, whether you're a culinary pro, an aspiring chef, or quite simply a lover of all things food and hospitality join me, Phil street for your monthly fix of 'Chefs on the Pass' so you can sharpen up your knowledge, gain some inspiration or just enjoy a good old culinary tale and a damn good laugh.

Available on your podcast app of choice and don’t forget to hit that subscribe button.

This month, we welcomed the dynamic Louise Wagstaffe to the Chefs on the Pass Podcast. In this engaging episode, Louise shares her fascinating journey from the bustling kitchens of fine dining restaurants to the strategic halls of food manufacturing, and eventually establishing her own successful business, Delicious by Design.

Explore the delightful intersection of creativity and science in cooking, and discover the importance of allergen awareness, food education, and evolving culinary careers.

In This Episode, You’ll Discover:

1. Family Dynamics: Louise opens up about starting a business whilst starting a family, with one very much helping the other in progression.
2. From Professional Kitchens to Personal Business: Listen to Louise’s journey from topping her class at college, through notable stints within a fine dining caterer in Birmingham, to a ground-breaking 14-year career at Vandenberg (Unilever). Hear how she leveraged her chef skills to launch and grow her business, Delicious by Design, with her family’s priceless support.
3. The Allergen-Free Revolution: Louise passionately discusses her work in creating gluten-free and allergen-free recipes. Learn about the growing importance of allergen awareness in the food industry and the market opportunities it brings, underpinned by her personal experiences and collaborations with organisations the Craft Guild of Chefs.

Key Takeaways:

1. Cooking Skills Matter: Highlighting the gap in food education, Phil and Louise underline the critical importance of cooking skills for nourishment and reducing food waste. Whether you’re a layperson or a professional, understanding the basics of cooking can transform your dietary habits and the environment.
2. Navigating Career Changes: Louise’s career trajectory—from fresh food kitchens to food manufacturing, and ultimately to owning a business—offers valuable insights on flexibility, seizing opportunities, and leveraging past experiences to carve out a fulfilling career path.
3. Allergen Management: Dive into the evolving landscape of allergen-free cooking. Louise emphasises the importance of creating appealing allergen-free foods and managing allergens in kitchen operations, not just from a compliance standpoint but also to enhance the dining experience and build customer loyalty.

Join us in this flavourful conversation filled with stories of bold career moves, family support, and the passionate pursuit of safe, delicious food. Don't miss this chance to gain a broader perspective on the culinary world with Louise Wagstaffe on Chefs on the Pass.

Don't forget to subscribe, rate, and leave a review!

Contact Us:

• Phil Streat (Host) - Reach out on LinkedIn
• Louise Wagstaffe (Guest) - Connect with Louise on LinkedIn or visit Delicious by Design's website for more information - https://deliciousbydesign.co.uk/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Guest

Orry Shand, Executive Chef at Ontier, National Chef of the Year 2024, and mentor to young chefs.

Episode Overview

In this inspiring episode of Chefs on the Pass, Phil dives deep into the culinary world with the distinguished Executive Chef Orry Shand, the 2024 National Chef of the Year. Discover the rich tapestry of Orry's journey, from his early culinary inspirations to the triumphant moment of winning the National Chef of the Year. Orry shares his wisdom on competition, the importance of organisation, and the camaraderie that thrives within the culinary community.

Key Topics Covered:

Orry Shand’s Journey to Culinary Excellence:

• Early influences in cooking, spurred by TV chef Gary Rhodes.
• Initial kitchen experiences at the age of 14.
• Rigorous culinary training and prestigious placements, including the Michelin-starred number one at the Balmoral Hotel in Edinburgh.

The Road to Winning National Chef of the Year:

• Insights into competition strategy and Orry’s meticulous preparation for each round.
• Detailed breakdown of his award-winning dishes: from the elegant starter of Turbot with smoked scallop mousse to the decadent chocolate dessert with Asian flavours.
• The emotional rollercoaster of the final results and the elation of victory.
• Celebrating success with a magnum of champagne.

Camaraderie and Competition:

• The supportive and collaborative spirit among competitors.
• Mentorship and the invaluable learning experiences facilitated by these events.
• Recognising the high standards and global recognition of the UK's hospitality industry.

Professional Growth and Development:

• Orry's current role at Ontier and the diverse responsibilities it entails, from onshore production to private dining and small corporate events.
• The impactful apprenticeship program designed to nurture future culinary talents with hands-on training.
• The importance of detailed organisation and maintaining clean, well-prepared cooking environments.

Advice for Aspiring Chefs:

• Encouragement to participate in competitions for personal and professional growth.
• Emphasising self-belief, organisation, and the importance of learning from each experience.
• Orry's thoughts on innovation, practical menu design, and balancing creativity with service and cost efficiency.

Quotes Highlights:

• "Staying focused and single-minded on your goals, even when judged by renowned industry figures, is crucial in competitions."
• "The camaraderie among competitors is something special; we help each other rather than trying to undermine."

Interesting Fact: Orry started working in kitchens directly as a junior chef instead of the typical route through kitchen porter duties, which set the stage for his early and intense exposure to the culinary world.

Connect with Orry: Stay updated with Orry's culinary endeavours by following his professional journey in instagram - https://www.instagram.com/oshand/

About Chefs on the Pass: Hosted by Phil Streat, this podcast is the Official podcast of the Craft Guild of Chefs and brings forth enriching conversations with leaders and innovators in the hospitality industry.

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In this delightful episode of "Chefs on the Pass," Phil had the pleasure of chatting with the culinary legend himself, Steve Munkley. Our delightful conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career.

Here are some of the key takeaways:

Tales from Christmas Past:

Steve shares the heart warming tradition of being the chef for his large family on Christmas Day, despite often having worked earlier in the day. Phil and Steve both agree there's something magical about cooking for loved ones during the festive season.

Career Chronicles:

We journey through Steve’s diverse experiences in the culinary world, touching on his time at the Royal Garden Hotel, his adventurous year in Switzerland, and even a stint on the QE2. Steve’s career highlights the joy of variety, growth, and learning in the kitchen.

Learning from Mistakes:

Steve talks candidly about the importance of making mistakes and learning from them. From miscounting consommés to managing large teams, his stories reinforce that growth often comes from overcoming challenges.

Managing the Kitchen:

Steve shares insightful tips on the balance between being a great chef and an effective manager. He emphasizes the importance of delegating, mentoring, and creating a positive kitchen environment.

Passion for Young Talent:

Steve’s dedication to nurturing young chefs’ shines through as he discusses his involvement with the Graduate Awards. Encouraging the next generation is clearly close to his heart.

HRC Competitions:

We get a sneak peek into the world of culinary competitions at Hotel, Restaurant & Catering (HRC), including live cooking events and a focus on skills testing for students. It’s clear that these competitions are a beacon for emerging talent.

Craft Guild of Chefs:

Steve’s long-standing relationship with the Craft Guild of Chefs is evident, having been involved since the early days. He talks about the evolving nature of the Guild and how it continues to support and inspire chefs through various initiatives.

Throughout, Steve’s anecdotes—from mop bucket mishaps to culinary triumphs—highlight his love for the industry and dedication to nurturing the next generation of chefs. An enlightening and fun chat that's sure to inspire newbies and professionals alike!

Don't forget to subscribe, rate, and leave a review!

Contact Us:

Phil Streat (Host) - Reach out on LinkedIn

Steve Munkley (Guest) - LinkedIn – https://www.linkedin.com/in/steve-munkley-2830a71ba/

Craft Guild of Chefs Website - https://www.craftguildofchefs.org/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Episode Overview:

In this insightful episode, Phil sits down with the inspiring Jess Latchford, a force for good in the world of sustainability. Jess, the mastermind behind Fresh Engage and Waste Knot, shares her incredible journey and the impact of her initiatives on creating a greener planet.

Key Highlights:

• Inclusive Sustainability: Phil and Jess emphasize that real change comes from inclusivity. They delve into how effective communication and involving all stakeholders are critical in driving sustainability initiatives that everyone can get behind.
• Procurement Power: Learn how the right procurement practices can revolutionize landscapes and significantly promote sustainable behaviors in businesses.
• Increasing Scrutiny: With regulatory bodies keeping a closer eye on environmental impacts, Jess and Phil discuss the importance of showcasing genuine, demonstrable efforts.
• Tailored Messaging: Jess sheds light on her experience in dealing with different stakeholders and the importance of customizing messages to resonate across various departments.
• Radical Responsibility: Phil introduces the concept of taking personal accountability for our environmental actions, a theme that resonates deeply with Jess’s experiences.
• Community Spirit & Responsibility: Jess touches on the hierarchy of needs and the privilege involved in being able to contribute to environmental causes while addressing immediate survival concerns.
• Role of Hospitality: Discover the multifaceted role the hospitality industry can play beyond just food service—it can be a hub for bigger conversations about social issues and community building.
• Mental Health and Nature: From the Waste Not People initiative to the benefits of connecting with nature, Jess shares compelling stories about improving mental health and well-being through nature.
• Overcoming Food Waste: Dive into Waste Knot's mission to combat food waste by efficiently redistributing surplus produce to those in need.
• Regenerative Practices: Jess talks about the importance of mindset changes in land management, spotlighting the benefits of regenerative agriculture.
• Educational Outreach: The conversation extends into schools where Jess works on teaching young minds about sustainability and food acceptance.

Memorable Quotes:

• “If you can, you should.” - Phil
• “It's a privilege to be able to help the environment and others.” - Jess

Closing Thoughts:

Phil wraps up this enriching episode by acknowledging Jess's passionate alignment with her mission and encouraging listeners to reach out to her for guidance. Jess extends her willingness to help anyone seeking direction in their sustainability journey.

Join us on this incredible ride to learn, share, and grow into more responsible stewards of our planet. Don’t miss out on this enlightening conversation!

Don't forget to subscribe, rate, and leave a review!

Contact Us:

• Phil Streat (Host)
• : Reach out on LinkedIn
• Jess Latchford (Guest)
• : Connect with Jess on LinkedIn or visit Waste Knot’s website for more information - https://www.wasteknot.org.uk/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment -

In this enlightening episode of "Chefs on the Pass," Phil sits down with the esteemed Andy Aston, a wellness and nutrition expert who transitioned from a 30-year career as a chef to become a beacon of positivity and well-being in the hospitality industry. Andy shares invaluable insights on the significance of consistency in messaging, creating a positive work environment, and the indispensable role of open, authentic communication.

#### Key Takeaways:

- **Consistency in Communication:**

Andy emphasises the necessity of consistent messaging and behaviour both in professional and personal spaces. This consistency is crucial for creating a positive culture and enhancing mental health and wellness.

- **Staying Connected:**

The episode delves into the importance of staying connected and fostering genuine relationships. Andy and Phil underline how vital it is to ask for help and maintain strong interpersonal connections.

- **Investing in People:**

Andy brings attention to the long-term benefits of investing in employees' happiness. A positive work environment not only enhances productivity but also fosters loyalty and personal growth.

- **Creating a Positive Culture:**

Andy and Phil discuss practical steps for fostering a mindful and inclusive workplace. Suggestions include early shift chats and ensuring proper hydration to make employees feel comfortable and valued.

- **Dealing with Difficult Conversations:**

Both Andy and Phil highlight the importance of addressing tough topics like mental health, cancer, and other personal struggles openly. They inspire leaders to facilitate conversations that allow team members to express vulnerabilities without fear.

- **Andy’s Inspirational Journey:**

Andy shares his personal story, including his transition from being a chef to focusing on wellness and nutrition. He recounts his own experiences with trauma and loss, emphasizing the power of focusing on positive memories and creating supportive environments.

- **Wellness Initiatives:**

As a wellness ambassador for the Craft Guild of Chefs, Andy discusses his role in leading wellness experiences and important discussions on topics like ADHD, cancer, and suicide within the industry.

#### Memorable Quotes:

1. "Creating a culture that allows freedom of speech and encourages authenticity and empathy is vital."

2. "Investing in people’s happiness is not just beneficial; it’s essential for long-term success in hospitality."

#### Call to Action:

Tune in to this thought-provoking episode to discover how you can contribute to a positive, inclusive, and supportive work environment. Learn from Andy's experiences and get inspired to implement small but significant changes in your workplace for the well-being of your team.

**Listen now and be part of the change in the hospitality industry!**

**Subscribe, Share, and Leave a Review:**

Enjoyed this episode? Don't forget to subscribe to Chefs on the Pass, share it with your network, and leave us a review. Your feedback helps us bring more insightful content to you!

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!

Welcome, culinary enthusiasts and food industry aficionados, to the very first episode of "Chefs on the Pass," the official podcast of the Craft Guild of Chefs, hosted by Phil Street and brought to you in partnership with Ramsden Recruitment.

Established in 1885, the Craft Guild of Chefs has been a cornerstone of the UK's culinary scene, fostering a global network of talented chefs. Today, we are thrilled to kick off our podcast journey by diving deep into the Guild's fascinating history, exciting projects, and future ambitions.

Joining us for this special debut is none other than the National Chairman of the Craft Guild of Chefs, Mark Reynolds. Mark oversees various stadia across London for Levy UK and passionately drives the Guild forward with a vision for inclusivity and sustainability in the culinary world. During our conversation, Mark shares his journey with the Guild, his goals as chairman, and exciting initiatives like the upcoming chairman’s charity ball and a new app to better connect members.

Get ready for an engaging episode filled with insights into the Guild’s vibrant community, its dedication to uplifting the culinary industry, and Mark's inspiring perspective on leadership and collaboration. So, grab your aprons and tune in as we explore the rich tapestry of the Craft Guild of Chefs with Mark Reynolds!

In this episode of "Chefs on the Pass," Phil delves into the multifaceted career and experiences of chef legend Ashley Palmer-Watts. We cover Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges.

Here are the key topics discussed:

Early Career and Influences:

• Ashley's initiation into the culinary world in the early 1990s in Dorset.
• Initial inspirations from working in a multicultural restaurant environment and exposure to international cuisines.
• His early career choices, including apprenticeships and self-teaching in pastry.

Fat Duck Experience:

• Persistent efforts to join Heston Blumenthal at the Fat Duck and starting as one of the original team members in 1999.
• Development of the restaurant, including significant changes and achievements like earning Michelin stars and global recognition.
• Involvement in innovative cooking techniques and multi-sensory dining experiences.

Career Evolution and Challenges:

• Transitioning to head chef and achieving three Michelin stars.
• Further ventures like Dinner by Heston at the Mandarin Oriental, focusing on historical British cuisine and operational challenges.
• Emphasis on quality and consistency over chasing accolades.

Entrepreneurial Ventures:

• Pivot to developing Artisan Coffee during the COVID-19 pandemic and working on the Surrey project.
• Collaboration with Oisin Rogers and Charlie from Flat Iron restaurants on a British pub project, The Devonshire, emphasising high-quality meat dishes and crafting the perfect pint of Guinness.
• Creation of a butchery and in-house production to maintain quality at the Devonshire.

Design and Innovation:

• Integration of kitchen design with front-of-house efficiency and functionality.
• Involvement in projects that include pre-batched cocktails and sustainable spirits, emphasizing environmental consciousness.

Resilience and Networking:

• Importance of persistence, networking, and making opportunities happen.
• Reflections on sacrifices made for career advancement and the value of genuine passion.

Personal Touches and Insights:

• Enjoyment in working with colleagues described humorously and affectionately.
• Personal values like energy, methodical approach, and focus on innovation in both culinary and business endeavours.

Phil and Ashley conclude with reflections on motivation, resilience in the culinary industry, and the significance of maintaining authenticity and dedication to one's craft. This episode offers a comprehensive look at Ashley's impressive career, combining personal insights with professional achievements and future aspirations.

Don't forget to subscribe, rate, and leave a review!

Contact Us:

• Phil Streat (Host) - Reach out on LinkedIn
• Ashley Palmer-Watts (Guest) - Instagram - https://www.instagram.com/ashleypalmerwatts/
• The Devonshire Instagram - https://www.instagram.com/devonshiresoho/

**Support Our Sponsors:**

This episode is brought to you by Ramsden Recruitment -

Welcome to another episode of Chefs on the Pass. Today, we are joined by the incredibly talented Ruth Hansom, a star in the UK hospitality industry. Ruth shares the thrilling journey of her career, including an unexpected call that led to her TV debut and the behind-the-scenes challenges of working on popular cooking shows.

In this episode, Ruth provides an inside look at the teamwork and logistics involved in a high-stakes banquet episode, and how her TV exposure has connected her with patrons far and wide. Ruth's story takes us from her early days winning the Future Chef competition to becoming a head chef during lockdown, and ultimately, opening her own restaurant in a grade two listed building in Yorkshire.

Phil and Ruth also dive into their shared experiences in hospitality, discussing everything from the gruelling physical demands to the creative satisfaction of developing a restaurant. Ruth's commitment to sustainability, innovative use of ingredients, and efforts to involve the local community are truly inspiring.

Whether you're a budding chef, a hospitality veteran, or someone who loves a good success story, this episode has something for everyone. Stay tuned as we explore Ruth's remarkable career, her unique approach to fine dining, and the exciting future of her new restaurant.