This week we have the pleasure of being joined by Gary Hunter – The Head of Culinary Arts, Hospitality and Food and Beverage service at London’s Westminster Kingsway College. Gary also writes professionally and is Chocolate Ambassador for the United Kingdom. Here’s what he had to share..
You can follow Gary on Twitter
Check out London’s Westminster Colleges websites here and the link above.
What do you consider your biggest achievement so far? Any plans for the future?
My biggest professional achievement so far is the building of the Westminster Kingsway College Culinary and Hospitality School to being a leading education and training centre for the hospitality industry. The size and diversity of the team has doubled since I have been Head of Department and the specialism that each teacher brings to this team is truly inspiring, current and relevant. Seeing our students graduate each year, with the skills and experience they have attained at the college, and going on to become great chefs and ambassadors for hospitality is a great achievement.We have lots of future plans at the college, such as the new refurbishment project which will transform the Vincent Square site in approximately three years. This means that we have to have a team capable of delivering up to date skills for hospitality to match our location and environment. There are so many strategies associated with this to develop Westminster Kingsway College’s true potential and live up to our heritage. It’s an exciting time to be here!
What’s the most important tip or bit of advice to give someone wanting to enrol at Westminster and embark on a life in the food & beverage industry?
To do their very best at school, even though they may not be particularly academic or enjoy the school environment. But also to research the industry and the college so that they are fully aware of the standards we operate to and expect from our students. They are second to none! Finally, go online as quickly as possible to download and complete the application form, even if you are not too sure which course you want to apply for, because we can explore this at interview so that you can select your best option.
Favourite local restaurant and meal?
I guess London is local to me so I’ll go for The Wolseley for a brasserie style that has service with a smile and a ‘can do’ attitude. The food is very good too and I can start with breakfast, have elevenses, then lunch, afternoon tea and a nice supper without leaving the table!
Last enjoyable restaurant experience – where, what and meal?
Taking my wife and two daughters to Le Manoir aux Quat’ Saisons for lunch earlier in the year. The setting, service and food is unbeatable and I wanted my daughters to really experience this first hand. I also love taking my wife there for a weekend, just as a little treat for the both us once a year or so. All the stresses of life seem to melt away as soon as I drive into the grounds!
Favourite thing to cook and who would you like to cook for? Favourite things to eat if someone else cooks and who would you have cook?
I love to cook with good local ingredients such as a Label Anglaise Chicken (derived from the old Cornish Red) from Temple Farm in Essex, Salt Marsh Lamb from Woodbridge or Walton-on the Naze, North Norfolk Samphire and Cromer Crabs and Lobsters, plus a really good single origin chocolate. I would love to cook for Paolo Di Canio, Sir Geoff Hurst, Sir Trevor Brooking and Julian Dicks! I love my wife’s cooking – she really is a great cook – so it would have to be her cooking everything I’ve just mentioned and of course a great chocolate pudding or dessert.
Most admired chefs growing up, most respected now and who to look out for in the future?
Growing up it would have to be the Roux Brothers, because they opened the world of cuisine and possibilities to me. Marco is another great influence and is still so very underrated even today.
For the immediate future; look out for Ollie Dabbous, who opened Dabbous in Fitzrovia and his head chef Ross Gibbens, also for Mark Froydenlund – head chef at Restaurant Marcus Wareing and alumni of the college.
For the medium term future; Ben Murphy an ex- Professional Chef Diploma student of Westminster Kingsway College – he will go very far!
Where would you like to go locally to eat in the future that you haven’t tried yet? What food, if any, would you really like to try but haven’t got around to yet?
There are many restaurants opening around London that I need to try but Viajante is high on my list. Last year I travelled to Japan, Shanghai and South Korea and lovely the food out there. But I know that I only skimmed the surface of what these countries have to offer and want to try more – especially in Japan.
What’s your favourite chocolate?
There are many types of chocolate which I adore, from different producers too – but Madagascan chocolate produced from the cacao plantations in the Sambirano region and within the Ambanja district.
The chocolate from Original Beans who also look at conservation as well as farming is beautiful and some of the best I have eaten.
What’s inspires you to keep writing books? Anything in the pipeline?
I love writing and when people tell me that they were informed or inspired by a book that I have written, all the pain and heartache of that process is so very worthwhile. We have the second edition of the Professional Chef Level 3 being published in March and we are very excited about that because it really covers a wide ranging set of topics that no other educational culinary book at the level covers. There is an on-line book that accompanies it too, which is interactive and balances out the book really positively. I have other books that publishers have asked me to write, so I guess I’m going to be a very busy chef over the next couple of years!
Great Thanks Gary!
Just another WordPress site