The project aims to bring together leading chefs in the area, getting them to participate in various activities whilst networking and sharing local and professional developments. The first meeting included Clive Wright, Lysees House Hotel; Paul Playford, The Beach Hotel Southsea; Lawrence Murphy, Fat Olives Restaurant Emsworth; Stuart Armstrong, The Beach Hotel Southsea and the organiser, Paul Mansfield from South Downs College.
The ‘Club’, which is open to any local senior chef, was launched on the 16th January with a visit to the military Food Services Wing based at Worthy Down which is responsible for all Army and RAF Catering training. The centre trains Army and Royal Air Force chefs prior to their deployment to a range of destinations, Afgahnistan.
The Chefs arrived on a crisp morning with very litte idea of what lay ahead of them. The challenge for the day was set - ‘improvised cookery skills’. The team of five were tasked with building a kitchen by digging a hole in the ground and creating a heat source to include a dustbin oven with open fire underneath. The Army chef explained the types of scrap metal and dustbins and old ammo boxes that could be used to build an improvised kitchen. This was followed by a demonstration and the first task to prepare freshly shot rabbits. The rabbits were to be skinned, gutted and cut ready for use by each individual, without the use of a table or board and the meat not allowed to touch the ground.
Whilst some members of the team created a cooker in the field area, the remaining members got involved in deciding the menu and preparing the food. A delicious three course meal was devised and executed by the chefs, including rabbit with spicy rice and bread & butter pudding with crème Anglaise.
Despite being used to creating food masterpieces in their own state of the art kitchens, all of the chefs enjoyed the challenge and were able to work together to produce a good meal for a group of hungry soldiers.
Paul Mansfield, Lecturer in Professional cookery at South Downs College, who is coordinating the group, stated “we are pleased to be instrumental in starting this unique local network. Through our activities it is obvious that our members will benefit from the opportunity to socialise, share, network and establish a professional camaraderie whilst enjoying a range of different activities. We also hope that this relationship will help to benefit the College’s links with local employers. “
The next meeting has been arranged, and will take place in the experimental kitchens of one of the country’s major catering food suppliers. To join or find out more about the ‘Chef’s Club’, please contact Paul Mansfield: pmansfield@southdowns.ac.uk or Tel: 02392 797979 ext 406.