Ever wondered which piece of kitchen equipment chefs just can’t do without? What they cook themselves for supper? Or what’s their worst kitchen disaster?
A new Sheffield Telegraph web feature reveals just that, along with other behind-the scenes secrets and tricks of the trade from some of the area’s top chefs.
The new feature was launched this week, with two Q&A sessions already available. Others will be added each week.
The Maynard’s head chef, Mark Vernon, recalls how he had to conjure up a wedding feast for 120 after burglars put the kitchen out of action.
And Carl Riley, executive chef at the Peak Edge hotel, Stonedge, reveals how, as a trainee, he learned the hard way to listen to instructions – when the head chef cracked him over the head with a wooden spoon.
The Peak Edge team are celebrating this week after gaining a 4-star rating and their first AA rosette for food.
“It’s a great achievement,” says Carl. “But the hard work starts again today to push for our second rosette.”
* See the interviews at Shef’s #cookbook