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.

 

Sign up to our brand new, newsletter for chance to win a ChefsEye t-shirt.

 

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.

Thank you.

You can find us on Instagram at:

@Chefs_eye
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FOLLOW THE LINK BELOW AND GOOD LUCK.

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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.

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)

Ingredients:

  • 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)

Method:

  • 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.

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.

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

@pastrybydaniel, @chefdanielwatkins, @michal_stanke, @vidal31

 

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the competition, 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.