GROWING UP, DID YOU ALWAYS WANT TO BE A CHEF?
I always did. I was talking to my cousin about getting the apprenticeship and she can always remember from being the age of 5 being in my Nana’s kitchen playing chefs. My mam always made home cooked meals for the family and she inspired my love of cooking, One day I hope to be able to cook better than her!
HOW DID YOU START WORKING AT HOLIDAY INN WASHINGTON?
I found about the apprenticeship on the government website and was really interested in the programme and applied for the Kew Green Hotel Apprenticeship programme. I am really excited to be part of the refreshed Kew Green Hotel Chef School that is happening all across the UK. I’ve already been down on Stoke-on-trent for the welcome day and got to meet lots of new apprentices in the starting with me.
HOW WOULD YOU DESCRIBE YOUR APPROACH TO COOKING?
I have a calm approach to cooking as I enjoy it so much and it gives me great pleasure to create new dishes. I think I handle stress in the kitchen well and enjoy the busy atmosphere. WHAT INSPIRES YOUR DISHES? I have travelled to Dubai and Turkey and always found the fascinating food and cooking styles really inspiring as their use of herbs, spices and simplicity of cooking is something to be admired.
WHAT’S YOUR FAVOURITE DISH TO PREPARE?
One of the dishes I have recently learned to do is a Slow Cooked Lamb Shank. I am sure as my career progresses and blossoms I will be able to laugh at the simplicity of the dish.
HOW OFTEN DOES THE MENU CHANGE?
Our menu changes with the seasons for the A La Carte and the specials weekly menu is as it says, weekly, but we also have daily specials which I am allowed to create. So there is always something to get stuck into.
WHAT’S THE BEST MEAL YOU’VE EVER HAD?
It was a steak I had in Dubai. It was cooked perfectly a beautiful pink colour but still warm and delicious. The dish came with spiced rice the overall flavour of the dish was something I will never forget. I hope to be able to create these memorable moments for guests with my own food.
WHAT ARE YOUR THOUGHTS ON CURRENT TRENDS IN THE INDUSTRY?
Current trends that I like are cooking with low salt, healthy meals but still big flavours. Though I do think the trend Vegan eating is going to continue.
WHO ARE YOUR CULINARY HEROES?
Gordon Ramsey. He is so passionate about what he does and the food he serves. His standards are extremely high which I hope to follow by setting the bar high. His temper however is something I don’t wish to follow
unless I am on TV with my own show!
I’M EATING AT HOLIDAY INN WASHINGTON, WHAT SHOULD I ORDER FROM THE MENU?
(Starter/Main Course/Dessert) For a starter I would defiantly go for the Hoisin Duck Wings, Asian style slaw with a BBQ dipping sauce. Followed by a delicious 10oz Rib Eye Steak, sourced from UK farms and aged for 21 days cooked medium rare at the most! To finish I would suggest the Vanilla Panna Cotta to round off your dining experience.