#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.

ChefsEye eating out at Numan Restaurant in Kaunas, Lithuania.

ChefsEye has heard many great things about Numan Restaurant in Kaunas, Lithuania so we decided to book a long weekend away.

When we arrived on a busy Friday night at Numan Restaurant we were very excited and intrigued to see what they can do. As soon as we opened the door we were greeted with big warming smiles from all the waitresses and a very modern interior inside, simple but unique.

You can choose between a 3 course, 6 course and a 10 course tasting menu. We all went for the 6 course tasting menu in which one of our guest was a vegetarian, when we sat down we reminded our waitress that we had a vegetarian and we also stated it when we did the online booking, She told us that the 6 course tasting menu is mainly fish and vegetables. But bizarrely you have no idea what you are going to eat on the night because there is no menu presented till you leave. This caused us a lot of confusion and our vegetarian guest kept getting a fish dish after fish dish, she did her best eating what she could and then gave the fish away. She doesn’t like the taste of fish and that’s why she said she is a Vegetarian and the only meat dish was substituted for a fish dish. So do they know what a vegetarian is? Whilst we waited an average 30mins for every course of food to come out we grew very impatient.

We started of with a crispy potato string ball, dill mayo and cisco roe and vinegar & koji powder, this was very nice and light and a good start to the evening.

Second course we received was a beetroot dish which was dehydrated and then rehydrate again clever idea but a pointless dish it was supposed to be smoked and the burning of pine on the table was pointless as the beetroot was no bigger than an inch was gone in seconds.

The bread was cooked in a modern way, light like a microwave sponge but lacked so much flavour, I cant even remember what the taste was suppose to be. It was accompanied with a burnt butter mixed with kefir and scallop roe powder on top again this wasn’t to nice, Very sweet and grainy.

The oyster was a nice dish, full of flavour and fresh with a pear ponzu and pickled dill.

Cured scallop was a beautiful looking dish, great technique with a fresh compressed cucumber and an elderflower & grilled cucumber vinegar, the cucumber vinegar was the star ingredient, we could not taste elderflower anywhere and the scallops was blitz till smooth and manipulate to set like a jelly to form long strips. Why do this to a sweet beautiful scallop it didn’t enhanced any flavour what so ever.

Squid dish was amazing, tarragon was there, fermented cabbage was beautiful, and the mussle foam was lovely, the couple of pieces of seeweed is not needed. This dish split opinions but we all agreed that the squid was treated with respect and cooked perfectly.

The beef entrecote was a great dish. Loved the blueberry leather and the beetroot, black garlic teriyaki sauce was nice.

The dessert was the best dish of the night!!! Even though you could not taste the plum seed cream, the white chocolate & yoghurt “ganache” was more like a frozen parfait than a melt in the mouth ganache it was very tasty and fresh worked perfectly with the pickled cucumber. Good job the waitress asked if we enjoyed our last dish and only then we knew we had finished the meal.

So all in all it took 5 of us 4 and half hours to eat 6courses, average 30min wait for every dish, vegetarian had fish dishes all night but the bread. Even the butter came with scallop powder. The chef kept coming out to one of the tables (special guest maybe) all night, we like to see the chef now and then but when your busy and every table is waiting for food to come out at least respect your other guests and lead your brigade in the kitchen.

Unfortunately we will not recommend Numan Restaurant to anybody and sadly it maybe the worst experience ChefsEye has ever had.

Food 3/5

Service 3/5

Atmosphere 2/5

Price 2/5

You can follow Numan Restaurant on instagram @numan.restaurant.

#ChefsEyeChefsTable winner Jason Brown @chefjasonbrown

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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.

 

#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.