Q&A with Nout Schram our Battle Chef winner @nout_schram

As we introduce Nout Schram to all of you, we would also like to congratulate Nout for recently winning our last battle chef competition.

Nout Schram is a an incredible young chef working on the pastry section at Huis Vermeer Boutique Hotel in Deventer, Netherlands. Nout has worked there for 8 months and its clear to see that he is learning so much, gaining a lot of experience and that he really enjoys working for Huis Vermeer Hotel.

We at ChefsEye caught up with Nout to ask him some questions:

ChefsEye: Why do you enjoy being a chef?

Nout: Every day is different, new challenges, new people. That keeps it fun and exciting.

ChefsEye: What is your favourite dinning experience have you had?

Nout: De Kromme Watergang Restaurant, Netherlands, 2 star by chef Edwin Vinke.

ChefsEye: Who is your biggest inspiration?

Nout: Jonnie Boer from Restaurant De librije, Zwolle, Netherlands.

ChefsEye: What do you inspire to be?

Nout: I want to be like Sergio Herman, the best chef, cookbook maker, product promoter and tv chef.

ChefsEye: What’s the worst attribute to have in a kitchen?

Nout: Always late and swearing is the worst.

ChefsEye: Tell me some Ingredients you don’t like?

Nout: Cheese! As im Lactose Intolerance but i try all my desserts.

ChefsEye: Whats your favourite thing to eat?

Nout: I love Langoustines.

ChefsEye: Who is the best chef (alive) in your eyes?

Nout: Sergio Herman for The Jane in Antwerpen.

And Finally.

ChefsEye: Do you have any advice to any young chefs who are reading this?

Nout: Stay cool and calm, don’t be afraid to ask for help its important.

We can not thank you enough for your great answers and a small insight to who you are. We look forward to seeing, what you do in the future and we will be watching.

If you want to follow Nout on Instagram, Head over to @nout_schram also make sure to follow us @chefs_eye for daily inspiration and much more.


Mango Cake By Chef Rory Lovie. @chefrorylovie

When we first seen this dessert, we thought wow this looks incredible.

So we asked Chef Rory straight up Can we use this recipe and Can we share this on our blog.

And here we are.

Chef Rory Lovie works at Bridge View Restaurant in Dundee, Scotland so make sure to go visit them.

Also Scotland has been voted at number 1 for the most beautiful country in the world, So there is two reasons to visit them now.

Follow them both on Instagram for more stunning dishes.

@chefrorylovie & @bridgeview.


  • Plain Flour x 160g
  • Baking Powder x 1 Tsp
  • BiCarb Soda x 1 Tsp
  • Butter x 75g
  • Mango Puree x 265g
  • Condensed Milk x 1 Tin


  • Melt the butter and mix all Ing* together till smooth
  • cook at 180’c for about 40mins till a nice colour is formed
  • Once cooked let it rest for a few hours.

Make sure to follow us on Instagram @chefs_eye for daily uploads

Confit potato tuile with chef Kareem Atef Ibrahaim. @karem_atef


I seen this amazing confit potato tuile post on Karem instagram page @karem_atef and thought i would love to share this.

Go follow Karem on Instagram @karem_atef for more stunning uploads.

Potato Tuile Recipe


  • Confit the potatoes in rapeseed oil till soft and cooked
  • Strain the potatoes and blend them till smooth discarding the oil to one side
  • Spread between two silicon silpat or baking paper on a tray.
  • 180’c for 30-45mins

Make sure to follow us on Instagram @chefs_eye for daily uploads.


Q&A with our winner Grainne Mullins. @grainnemullins.

We are here to introduce a very talented pastry chef who has won our first ever ChefsEye Battle Chef competition. Grainne Mullins has been a pastry chef for over 8 years now working at a very beautiful hotel in a small coastal village in Ireland, Ardmore called The Cliff House Hotel.

It’s clear to see how talented she is with her stunning creations and determination to learn new things, not only just in the kitchen but in life aswel.

The Cliff House Hotel is a five-star boutique hotel and spa perched on top of a cliff overlooking the stunning views over Ardmore Bay, With a Michelin star restaurant and bar on site this is a place you must visit. (@cliffhousehotel)


We did catch up with Grainne and had the pleasure in asking her some questions. 

ChefsEye: Did you always know you wanted to be a chef?

Grainne: No. It was a path that I just fell into. After a work experience in Transition Year I was offered a part-time position and I kept that up until I left school. I realised that making everything fresh and from fresh ingredients was s something that I enjoyed doing. Then my part time job became a full-time job and here I am today.

ChefsEye: What is your favourite style of cuisine to cook?

Grainne: I love to cook any style of cuisine. I get most enjoyment out of mixing both classical and modern cooking styles.

ChefsEye: What is you greatest achievement?

Grainne: My greatest achievement is really getting to where I am today. I have had fantastic opportunities and I have worked hard to get to the level I am at now. Having been featured in the French professional cooking magazine, Thuries, and accomplishing the French language are 2 things that I am glad that I have achieved.

ChefsEye: Who is your favourite chef?

Grainne: I wouldn’t say I have a favourite chef. There are so many I look up to and admire.

ChefsEye: What are your strengths?

Grainne: I am quite patient and willing to learn. This skills are necessary in a kitchen environment as I have a team to inspire and teach and I must be able to do it in a manner that they can remember and appreciate why I ask them to do it in a certain way. I also know that I do not know everything so I am open to new ideas and I am constantly on the look out for new techniques to try out.

ChefsEye: What trends are you noticing in food?

Grainne: Trends come and go. Styles of cooking and ways of plating change so much over time. Sometimes we haven’t even noticed a trends before it has changed again but I see a lot of fruit shaped desserts similar to Cedric Grolet.

ChefsEye: What was your worst kitchen disaster?

Grainne: I can’t think of one in particular but mistakes happen. We aim for perfection in our career but we cannot be all perfect all of the time. Every mistake is an opportunity to learn and adapt. I wouldn’t be where I am today without being able to over come mistakes that have happened.

ChefsEye: Who is your biggest inspiration?

Grainne: My parents. They are both fantastic home cooks who use fresh and good quality ingredients. I was brought up to respect and appreciate food and this has definitely always inspired me to respect a foods natural taste we are here to enhance not to cover up.

ChefsEye: What is your favourite dinning experience have you had?

Grainne: I enjoy eating out and do it at any spare moment. I had an amazing meal last summer in La Villa Madie which was unforgettable, but I also enjoy eating in smaller restaurants such as Kai in Galway or Miyazaki in Cork.

ChefsEye: What do you love most about your job?

Grainne: I love the creative side. As chefs we get an opportunity to be artists with everything we put on our plates. I also love the satisfaction of pleasing guests. It’s not always easy but when I received a compliment it makes it all worth while.

ChefsEye: What do you think of social media?

Grainne: I think it’s a great tool for chefs to showcase their work and also to interact with other chefs and get inspiration.

ChefsEye: Do you have any advice to any young chefs who are reading this?

Grainne: Keep pushing yourself. This industry is not an easy one but if you stay positive and keep pushing forward it gets easier. We all have tough days and we all make mistakes we just have to know how to dust ourselves off and come back fighting.

We can not thank you enough for your amazing answers and a small insight to who you are. We look forward to see what the future holds for you and we will be watching.

If you want to follow Grainne on Instagram, head over to @grainnemullins.

Also why not check us out on Instagram @chefs_eye and @chef_jason_shaw.



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Welcome to our brand new ChefsEye Newsletter.

This is where we will send you Tips, Competition’s, Giveaway’s, Chefs, Reviews, Recipes and much more.

We love to inspire people and by doing this we have gained a good solid following online.
At ChefsEye we sleep food, dream about food, dribble over food and occasionally eat food.
We are chefs and that is what makes the difference.

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#ChefsEyeChefsTable winner Luca Rosati @Luca.rosati

We at ChefsEye had great pleasure speaking to the winner of our March competition Luca Rosati who is currently a private chef in Tuscany, Italy.

We all love Luca’s passion for food. His self-confidence and flamboyance is inspiring many chefs all over the world, Lucas philosophy reminds us of the great man himself Massimo Bottura.

Not only is Luca a great chef he is also a professional sommelier with a great eye for a bottle of wine.

We asked Luca some questions.

ChefsEye: Why do you enjoy being a chef?

Luca: I’d like to know my cuisine and my skill to my customers. My cuisine sometimes is simple and sometimes complex. I love to mix flavours.

ChefsEye: Give one piece of good advice?

Luca: Be curious, curiosity leads to great things.

ChefsEye: Where do you work?

Luca: I’m working like a private chef, doing cooking classes in San Gimignano, Tuscany in Italy.

ChefsEye: Who is the best chef alive in your eyes?

Luca: The best chef alive is Daniel Humm and Massimo Bottura.

ChefsEye: Who inspires you?

Luca: My Grandmas inspire me.

ChefsEye: Whats your favourite dinning experience?

Luca: Its not simple, A little restaurant on the sea close to my house. Its not famous but i find the food to always be very good.

ChefsEye: Whats the worst attribute a chef can have in a kitchen?

Luca: Maybe being stupid or you can not do anything.

ChefsEye: How long do you see yourself being a chef for?

Luca: I don’t know, till my fantasy and curiosity stops.

ChefsEye: What do you inspire to be?

Luca: Just myself and telling my cuisine through my dishes.

Make sure to follow Luca on Instagram at @luca.rosati.

Also follow my personal account @chef_jason_shaw and @chefs_eye, @ce_plus and @ce_sweettooth for much more.

Hard work only pays off when it meets the right plan of action.

Personally I have been a chef for almost 12 years, when I was starting out i was quickly told what it takes to be a chef,  long hours, hard work and little pay. I accepted that and knew my time will eventually come as did you.

It saddens me to see all these chefs today who are complaining about our industry, to many hours, little pay etc if you want better pay then go study something, if you want to have better hours then go work in a place that can give you 9-5 or study something! But if you want to produce good fresh food then you have to work hard for it.

Yes we are not in a high paid job and have to pay our bills but our training does not cost as much as it does to be a lawyer or an engineer. We are in a sector where we are busiest at the evening times and we relay on recommendations and nothing is certain, 1 bad review or bad practise can damage or close the restaurant down. We helped the industry the way it is today, 10-15 years ago not everyone could be a chef but today anyone can be a chef, good or bad.

The biggest thing what annoys me is that we have chefs who think they can consult and run kitchens but can’t run their own bloody kitchen at home, we have chefs who want to be famous before they can cook, we have chefs who don’t want to peel potatoes because it’s not cooking. How about you respect the process of preparation of a dish it teaches more than just peeling a potato, it teaches you time management, respect of the ingredients and also not to bloody over cook the potatoes. Some of these chefs are poisoning our future chefs and our trade. These chefs are the ones complaining about our trade, fallen out of love with the trade or simply stuck in a rut looking for a way out.

If you love what you do it’s not a job!

The next generation of chefs are all forgetting these fundamental skills to be a chef, a high volume of young chefs want to be head chef before they can manage themselves never mind a brigade. Yes everyone wants a dish on the menu its human nature and yes everyone wants to be paid what they deserve. If you turn up to work everyday changed and ready to start at your scheduled time, hard-working, honest and passionate then you are in the right direction because talent you can teach but you can not teach passion.

Don’t run before you can walk.

Hard work only pays off when it meets the right plan of action.