![]() I've always had a passion for fine dining, but I'd also love to enter more competitions. I plan to continue developing my skill-set at Lincoln's Inn and also perhaps even share some of my knowledge, whether that's in workshops or masterclasses. What do you hope to achieve in your career in the future? The prize is described as a once-in-a-lifetime opportunity, and it really is! I would encourage others to enter the Wing Yip Oriental Cookery Young Chef of the Year competition as, for me, it opened the door to a wealth of opportunities. Would you recommend entering competitions to others? My mentor also received a Wing Yip voucher, which I know he's using to stock up on kitchen equipment and specialist ingredients! It really inspired me in my cooking and it was definitely an experience I will never forget. I had culinary experience in some of the most well-known restaurants there, such as the three-Michelin-starred Bo Innovation. The main thing I would say is don't give up and that determination will see you through the tough times.Ī trip to Hong Kong, which I recently returned from - it really was incredible. What skills have you gained from winning? It has truly been an amazing experience and I'm so grateful to everyone who has supported me, not to mention the opportunities that the competition has given me. I was the runner-up last year, so this year I gave it everything I had to prove to myself that I could do it. My dishes were well rehearsed, which helped me deal with the little problems that always crop up, like misplacing a piece of equipment. I'm a firm believer that practice makes perfect and I left nothing to chance. Timings are always my biggest challenge, because the smallest hiccup can have massive implications on the quality of the food, as well as ensuring everything is plated and delivered to the judges on time. To be given the chance to cook for such a highly respected panel of judges was particularly nerve-wracking, but very exciting too.Ī starter of octopus rice roll, moilee sauce, and sesame and seaweed crisp, followed by a main of Creedy Carver duck leg terrine, Asian greens, blood orange gel, duck breast skin and heart crisp, with duck broth. I've always had a keen interest in the diversity of Oriental cuisine, so this was a great challenge and an opportunity to learn. It was David who suggested that I enter the Wing Yip Oriental Cookery Young Chef of the Year competition, so I have a lot to thank him for. I can always turn to him for advice, especially with new recipe ideas. That took me to where I am now, Lincoln's Inn.ĭavid Powell, sous chef at Lincoln's Inn, has really guided me and supported me. After two years, I worked at the London Marriott Hotel Park Lane for two-and-a-half years. That was my first real experience of working in fine dining and catering for large-scale events, from weddings to banquets. I found that I thrive when working in a fast-paced environment and I met people who really influenced my career path. It was my first real insight into the hospitality sector. I was there for two years and worked my way up to demi chef de partie. I was still studying at college, but I was keen to broaden my knowledge and learn as much as I could from my peers. It was at the Blue Boar in Abridge, Essex. What was your first job in the hospitality industry? He talks to Katie Pathiaki about competition wins and Michelin-starred training in Hong Kong Previous guests have rated The Blue Boar 8.1 out of 10 from 99 fully verified guest reviews.Aaron Jay McLaughlin is a chef at Lincoln's Inn, one of the four Inns of Court in London. Theydon Bois is 1.8 miles from the property, with Hainault Forest Zoo Ilford located 2.6 miles away. In addition, the five well-appointed rooms include an en-suite bathroom and have a flat-screen TV.Įvening entertainment features live music at The Blue Boar. Most rooms at The Blue Boar come complete with quality toiletries, tea and coffee-making facilities and plus a well-stocked hospitality tray. A friendly and welcoming bar serves a wide selection of drinks, snacks and refreshments, plus the hotel also boasts a restaurant offering an à la carte menu. Hotel facilities at the property include a sun terrace, BBQ facilities, free car parking, plus free Wi-Fi in all the rooms. The stylish hotel is offering 3 deals up to 35% OFF on selected nights in May & June. The reception team at The Blue Boar, Theydon Bois, offer you a very warm welcome and provide superb value boutique hotel accommodation with five generously appointed, en-suite rooms. ![]()
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