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Gary's Experience at the Chef of the Year Final 2021!
29th October 2021
Congratulations on reaching the BCF final, how did you find the day?
I really enjoyed the day, it was nice to be back in whites and feel the buzz of competing again. I didn’t realise how much I missed that feeling until then. I’ve cooked at the University College Birmingham a few times in competitions over the years so I felt comfortable in the kitchen and it was really good to see old friends from the British Culinary Federation and wider industry again.
I was lucky that an old friend and colleague Adam Bateman, Culinary Director at the Grand Hotel Birmingham allowed me to use his kitchen the day before and got me a room at the hotel so I was relaxed and all ready to go.
What dishes did you cook?
My menu consisted of a Wild Mushroom Panna Cotta with compressed Celery, Pears, Raisins and a Grain Mustard Tuille.
For the main course, we were given a flat iron sirloin courtesy of Bord Bia of Ireland and Aubery Allen which I spiced in persian spices and did a play on steak & kidney with a Kidney Bon Bon.
Dessert was a Ginger and Apple Cake with White Chocolate Clotted Cream.
Reflecting on the day, what did you do well and what could you have done better?
I’m my worst critic when it comes to questions like this as I always think I could have done better.
I thought I did well organising my section, since my brain injury my memory and my ability to process information has struggled so I knew in order to get the processes done to finish and get the plates up I had to change the way I work in the kitchen from 15/20 years ago. I found this mentally tough and did struggle at times. I was happy with my starter, although the Panna Cotta didn’t set enough to turn out as neatly as I wanted it from the mould.
Regarding the main, a couple of the elements could have been improved. The dessert was my strongest dish, quite ironic as I don’t really enjoy pastry work! But that is the ups and downs of live cookery comps.
It’s brilliant that you compete in competitions just like this one, what gives you the drive?
I was first introduced to competition cookery in 1998 and have competed in over 50 competitions both in the UK and aboard since. From the very first one I’ve really enjoyed and loved the buzz of competing and pushing myself, I’ve always wanted to learn new skills and techniques. Hearing from judges on what they like, didn’t like and how I could improve a dish or certain elements has always inspired me to develop and not stand still.
Also as part of my job I get to work with chefs from all sectors across the industry and by competing and always learning, when I’m helping to teach and inspire the next generation of chefs, I’m current and relevant in what I say and do. That’s always been important to me.
Did you learn any new skills from the experience?
I certainly learnt a lot about where I am in terms of my recovery and the limitations my injury has on me as a chef.
As part of my preparations I spent the day with Samantha Rain from Henley Bridge who taught me a few modern techniques with ingredients I have not had too much chance to play around with before which was really fun and helped my menu on the day.
A message to this years winner, Leo Kattou?
Just to say a massive congratulations and well done to Leo, his dishes looked and sounded amazing.
I would like to take this opportunity to say a massive thank you to
Sally Russum from Russum’s, Craig Martin from RAK Porcelain, Samantha Rain & Tracey Hughes from Henley Bridge Ingredients, Tony Quick & Tom Browning-Young from Forest Produce, Adam Stocker & Ben Cartwright from The Westbourne Grocer, Ryan Hopper from ESS, Ian Gibbs from The Smugglers Run, Adam Bateman and his team at the Grand Hotel Birmingham who all helped & supported and sponsored me in various ways. All my friends and colleagues from Essential Cuisine who have given me the encouragement all the way particularly my manager Howard Beasley and Jonathan Harvey-Barnes for supporting on the day and most importantly my family for putting up with me every step of the way.
Also a thank you to all the people who sent me messages of good luck. Really appreciate all them - thank you.
