Chef Fred Berkmiller’s culinary entente cordiale aka Scottish Budding Chefs are preparing to embark on their autumn trip to France. Judging by the pictures posted by @BuddingChefs on twitter, they have been trying out recipes for the Native Shetland Lamb that they will take with them.
This one is a bit pink for my taste but probably just how the like their lamb accross The Channel.
This one is a bit pink for my taste but probably just how the like their lamb accross The Channel.
The autumn 2014 Brigade is composed of: Emma Mills from Carina and Victor Contini’s new restaurant Cannonball; Lucy Evans from Le Bon Vivant; Miquel Salom Guasp who works at Ondine; Tom Kitchin’s young chef Kacper Krawczyk at Scran & Scallie; and Rafal Neda and James Hendry, both part of Tom Lewis’ team at Monachyle Mhor Hotel. Tasty and succulent
I am just home from one of the world's biggest and most international conference on food issues Slow Food Terra Madre in Turin where some of the problems caused by bypassing seasonality were raised in several sessions. One was the use of scarce water resources in arid countries to provide out of season veg for the far side of the world. Another was the dilution, to the detriment of the traditional producers, of the terrior and the associated quality, of in-demand traditional products so that they can be made both out of season and in more volume.
Giving trainee chefs the opportunity to experience the qualities that seasonality and terrior bring to the kitchen is one of the reasons I support the Scottish Budding Chefs initiative.
Giving trainee chefs the opportunity to experience the qualities that seasonality and terrior bring to the kitchen is one of the reasons I support the Scottish Budding Chefs initiative.
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