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.

Bohns! The Best Burgers and Spiced Rubs in the East Midlands.




Once Again the team at @Chefs_eye have been very lucky, not only did we get to try the burgers they also let us taste the homemade rubs they make and sell online at http://www.bohnsrubs.co.uk for a ridiculously low price 65g for £3.25 and 125g for £4.45. So the more grams you buy the more flavour you can use, think about that when you are enhancing your chicken breasts or massaging that pig.

As you can see the spiced rubs come with not only an incredible flavour and packaging  but also a quirky name that you will always remember and even make your GranDad laugh at the same time.

When we spoke to Tom and Jeff it was made very clear how passionate these guys are, about “rubbing their meats” with the Bohns spices, on the website you will find recipes and videos on exactly how to use the Bohns products.

The burgers on the other hand are something else, something you read about, something you hear about but never really get to try that burger of your dreams. Bohns burgers are something you will never forget, and yes for all the right reason. The flavour made you want to have another bite, the appearance made you want to stare and take a picture, the juices made you want to lick your fingers and go again and then you wash this all down with a side of spiced fries. We loved it.

You can find Bohns Burgers at the Post House venue, Victoria street, Derby, England, DE1 1EQ.

ChefsEye really thinks everyone should support there locals a lot more. You can go to FiveGuys, Burger King, Byron etc and sure you will probably eat but that’s about it. Where as places like Bohns Burgers who make their burgers fresh every day, cook the burgers to order and serve with the freshest ingredients that will ensure you a better dining experience. Many of these big chains have all forgotten the passion behind every burger, every flip counts.

Make sure to visit Bohns on Instagram @bohnsfinest, also joins us @chefs-eye, @ce_plus and @ce_sweettooth for much more.




#ChefsEyeChefsTable winner Jason Brown @chefjasonbrown


We at ChefsEye had the great pleasure to catch up with the winner of our competition for September Jason Brown who currently is the Executive pastry chef at Nel Restaurant in Surry Hills in Sydney.

Everyone at ChefsEye agree that Jason Brown is definitely a chef to watch, with his flair, panache and attention to detail he has a great future ahead of him.

Nel Restaurant currently do 1 sitting Tuesday-Thursday with a maximum 44 guest and Friday and Saturday with 2 sittings with a maximum 91 guest. Jason did say it all depends on the table layout which means it could be slightly less or slightly more seats available on the day. For no disappointment make sure to book in advance as seats do sell very quickly.

We did ask Jason some questions.

ChefsEye: What do you inspire to be?

Jason: I inspire to hopefully have my own restaurant, dessert restaurant and be recognized for what I do and serve. Not through tv or anything like that but through industry and clientele respect.

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

Jason: Worst attribute in the kitchen is to be a robot. Too many chefs I have come across are great at doing the job but cant think outside the box.

ChefsEye: Who inspires you?

Jason: Inspiration comes from many people and places, in the industry I love what Francisco Migoya is doing at Modernist Cuisine but I also find inspiration through everything in life that surrounds you on a daily basis.

ChefsEye: Why do you, enjoy being a chef?

Jason: I enjoy being a chef because of the satisfaction and passion that comes with the industry. You are constantly learning every day not just from people you work with but your surroundings. Its a very rewarding industry.

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

Jason: Best chef alive would be a hard one as those that have changed the world such as Ferran & Albert Adria and also Heston Blumenthal, Grant Achatz, Rene Redzepi, but again each one has there strong points and have changed the direction for the better in certain ways. Pastry is still Francisco Migoya for the knowledge that he is impairing through Modernist Cuisine.

ChefsEye: Whats your favourite dinning experience?

Jason: Favourite dinning experience…..I’ve dined at many and to be honest each one of the top 3 has been good for each style. The Fat Duck in Melbourne was incredible, service, technical ability and story telling. Noma in Sydney was amazing for the produce and service. Sepia in Sydney was where my favourite dishes come from still.

ChefsEye: Give one piece off good advice?

Jason: Good advice would be to always question, never be satisfied with anything as there is always better and this gives you the drive to improve and learn.

Make sure to follow Jason Brown on Instagram @chefjasonbrown and Nel Restaurant @nelrestaurant.

Join us @chefs_eye & @ce_plus and @ce_sweettooth for chefs, restaurants and much more.

Derrick Reed & Jaqueline Mearman the chefs behind 4TenFoods private dining experience in Baltimore


Apple pecan sorbet, micro bacon sponge cake, orange bubbles, candied pecans, shaved coffee beans, chilli dust and chocolate ganache.


Preparation time.
Derrick Reed and Jaqueline Mearman.

ChefsEye had the pleasure to speak to Derrick Reed from the new private dining company called 4TenFoods in Baltimore, U.S.A. He works along side his girlfriend Jaqueline Mearman who shares his passion and knowledge for food and culinary experiences.

ChefsEye came up with a few questions to ask Derrick on behalf of 4TenFoods.


ChefsEye: Why do you enjoy being a chef?

Derrick: Love for the never ending artistic and creative side as well as the impact food has on our day to day lives.

ChefsEye: what do you inspire to be?

Derrick: Inspire to be someone who in 10-20 years people can say they really helped push Baltimore forward in all aspects.

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

Derrick: Masaharu Morimoto.

ChefsEye: Who inspires you?

Derrick: Bryan and Micheal Voltaggio.

ChefsEye: How did you start your private dining company?

Derrick: Company started from doing little private dinners of 4 at my studio for my neighbors and friends. Meanwhile Jaqueline (old pastry sous at the time) was also doing little dinner parties. Then we talked all night and realized we both wanted the same things in life, from then on we became partners in life and business.

ChefsEye: What challenges do you have?

Derrick: The biggest challenge i see us having would have to be just gaining more a solid following while my partner.

ChefsEye: Give one piece off good advice?

Derrick: Never stop learning, go home and read some books and constantly seek to create the next.


We wish Derrick, Jaqueline and 4TenFoods all the best in a great adventure. Make sure to follow @4TenFoods on Instagram for more amazing creations. Also make sure to subscribe to the blog and follows us @Chefs_Eye for much more.


Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)


  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)


  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

#ChefsEyeChefsTable winner Sean Kelly from @stationroadlochness.


We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.


ChefsEye:  Give one piece of good advice?

Sean:   Work with good people in good places.

ChefsEye:  Who inspires you?

Sean:  Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.

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

Sean:   A bad temper.

ChefsEye:  What’s your favourite dining experience?

Sean:  Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.

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

Sean:  Until i retire or win the lottery, whichever comes first.

Featured chefs week 8 Friday’s edition chosen by @rogersbros.

@chef_akis, @phils_kitchen_nz, @chef_rufino, @chefjackbradley.

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.