So, here’s the thing. A few weeks ago, I sent off a menu to the Suffolk Food and Drink Awards for the Suffolk chef of the Year Category. Fuelled by a few Gin & Tonics, I constructed a menu inspired by dishes from my years as a chef. The initial entry round involved submitting this menu for a three course meal for two using local produce where possible.
I filled in the forms, a brief curriculum vitae and submitted my menu. The competition has a history of winners coming from The Angel Hotel in Bury. Four out of the past 5 years in fact. This doesn’t bother me. I am fully aware that the competition hosts lean on the side of rural Suffolk life over town living. I just want an opportunity to show what I can do. Hopefully gaining a platform to stand up on and inspire young people to enter this industry which has given me so much.
I used to enter competitive cookery competitions as a student. Winning a Silver medal at Salon Culinaire in 1993 which I take great pleasure in telling my kids about (and anyone who’ll listen). This gave my the confidence to go on and be a chef. It secured the desire for me. “Next year I’d do better” The competition never returned.
Once I knew about this competition, I made sure that I entered a category. This is my third attempt. Although I did help my junior chef Georgina Blake get through to the cook off final of the Junior Chef of the year competition last year (2017).
Anyway. To my surprise, I got through! Next week (5th April) I have to head off to West Suffolk College for a cook off against lord knows who! I’ll be totally out of my comfort zone, but after making Georgina go through this last year, I could not back down.
My plans to launch my cookery classes have had to take the back seat for the moment too understandably. So my apologies to those who have been waiting for details.
My menu for the event? You’ll have to head over to www.instagram.com/knifeofbrian to see my dishes.
It would be nice to win. My plan would be, like I said, to use it as a platform. Maybe I can promote the junior competition for 2019 (No junior competition this year) The industry is crying out for new talent. But this challenging career is not for everyone. At 43 years old, I already struggle with the busy day and long night. A few more years and I’ll be off to cook in retirement homes or school canteens…maybe?
If you want to see how I get on, check back on my website and follow me on www.twitter.com/knifeofbrian
I filled in the forms, a brief curriculum vitae and submitted my menu. The competition has a history of winners coming from The Angel Hotel in Bury. Four out of the past 5 years in fact. This doesn’t bother me. I am fully aware that the competition hosts lean on the side of rural Suffolk life over town living. I just want an opportunity to show what I can do. Hopefully gaining a platform to stand up on and inspire young people to enter this industry which has given me so much.
I used to enter competitive cookery competitions as a student. Winning a Silver medal at Salon Culinaire in 1993 which I take great pleasure in telling my kids about (and anyone who’ll listen). This gave my the confidence to go on and be a chef. It secured the desire for me. “Next year I’d do better” The competition never returned.
Once I knew about this competition, I made sure that I entered a category. This is my third attempt. Although I did help my junior chef Georgina Blake get through to the cook off final of the Junior Chef of the year competition last year (2017).
Anyway. To my surprise, I got through! Next week (5th April) I have to head off to West Suffolk College for a cook off against lord knows who! I’ll be totally out of my comfort zone, but after making Georgina go through this last year, I could not back down.
My plans to launch my cookery classes have had to take the back seat for the moment too understandably. So my apologies to those who have been waiting for details.
My menu for the event? You’ll have to head over to www.instagram.com/knifeofbrian to see my dishes.
It would be nice to win. My plan would be, like I said, to use it as a platform. Maybe I can promote the junior competition for 2019 (No junior competition this year) The industry is crying out for new talent. But this challenging career is not for everyone. At 43 years old, I already struggle with the busy day and long night. A few more years and I’ll be off to cook in retirement homes or school canteens…maybe?
If you want to see how I get on, check back on my website and follow me on www.twitter.com/knifeofbrian
