chef bio
well i started out on a very different road originally starting as a hairdresser you could say it is a million miles away from being a chef, but great family memories surrounding food and the passion to always eat and cook good food made me take a drastic change ,i started as a commis chef and luckly worked under a highley talented head chef at the Noel At Whitwell in Rutland, after learning many great skills and winning best pub of the year i was very exited to get a position at the highly respected Stapleford Park, where providing fine dining food in a luxury enviroment is what there the best at doing. i was lucky enough to work under another highly skilled head chef who has many years experience in fine establishents. And taught me a great deal. I took all my skills i had learnt over the years and put them all together and teamed up with a local pub owner and set up a thriving fresh food service which beat expectations of all involved. I now believe its time to get great food into the houses of people in the uk and show them its not so hard to be a good chef , time and passion is key and hey you cant beat a good bit of steak can you ! ?!
Do you think it’s a good time for people to hire home chefs , given the current economic climate?
I think it is an amazing time for having a quality chef for home events; despite the recession I think people are more aware than ever of food and beverage which also makes them much more assertive in their likes and dislikes. Consumers are willing to spend money if they feel they receive value for it, that value is very relative and must be understood by the chef in order to succeed.
If you could give a word of advice to an aspiring chef, what
would you say?
Jordan: Have patience, expect to work hard,
taste everything, listen and get as much experience as possible.
Where do you get inspiration for the design of your dishes and plating?
Jordan:Seasons, farmer’s markets, past experience, art galleries, books and magazines
What do you predict as the next big trend in cooking and/or the restaurant industry?
Lighter, fresher foods more good old english dishes full of flavour supporting local people
Which season do you look forward to the most for its ingredients?
Summer – tomatoes, corn, onions, squash, and GREAT BRITISH BERRIES!!!!!
In your opinion, what innovation has recently influenced the restaurant
industry in a significant way?
Jordan: Availability of farm fresh produce & meats – farm to table is big. The economy has also been a
significant influence. with soaring food prices and different sized portions for the diners - smaller entrees allowing them to have a
first course or dessert along with their main meal. and offering dishes that you wouldnt normally find on regular menus
I’ve had to search for proteins that are unusual or lower priced which we can use to create dishes at a lower price point and still work
for our food costs, the customers tastes and vale for money. With our local fruit and vegetables, we try to keep waste to a minimum by using the tops to the beets and turnips for braised greens, carrot peels & onion skins for stocks.
Do you think it’s a good time for people to hire home chefs , given the current economic climate?
I think it is an amazing time for having a quality chef for home events; despite the recession I think people are more aware than ever of food and beverage which also makes them much more assertive in their likes and dislikes. Consumers are willing to spend money if they feel they receive value for it, that value is very relative and must be understood by the chef in order to succeed.
If you could give a word of advice to an aspiring chef, what
would you say?
Jordan: Have patience, expect to work hard,
taste everything, listen and get as much experience as possible.
Where do you get inspiration for the design of your dishes and plating?
Jordan:Seasons, farmer’s markets, past experience, art galleries, books and magazines
What do you predict as the next big trend in cooking and/or the restaurant industry?
Lighter, fresher foods more good old english dishes full of flavour supporting local people
Which season do you look forward to the most for its ingredients?
Summer – tomatoes, corn, onions, squash, and GREAT BRITISH BERRIES!!!!!
In your opinion, what innovation has recently influenced the restaurant
industry in a significant way?
Jordan: Availability of farm fresh produce & meats – farm to table is big. The economy has also been a
significant influence. with soaring food prices and different sized portions for the diners - smaller entrees allowing them to have a
first course or dessert along with their main meal. and offering dishes that you wouldnt normally find on regular menus
I’ve had to search for proteins that are unusual or lower priced which we can use to create dishes at a lower price point and still work
for our food costs, the customers tastes and vale for money. With our local fruit and vegetables, we try to keep waste to a minimum by using the tops to the beets and turnips for braised greens, carrot peels & onion skins for stocks.