You will find the beginning of this interview in the ProChef360 Weekly Wrap e-letter- if you would like to receive your personal copy of the e-letter please contact Chef Matthew J.G. matthew@prochef360.com.
I began by asking Chef Graham;
ProChef360- What inspires you?
Chef Graham- Many years ago, it was chasing accolades and awards. Now, it is all about keeping 130 men and women well fed and fed on time. I still get a buzz from eating out in nice restaurants or seeing a new recipe in a book or magazine.
ProChef360- What is your favorite music to play in the kitchen?
Chef Graham- Nothing too funky, or else I start dancing around the galley and become a safety hazard!
I like something easy to listen to now I am older….Steely Dan, Journey, that sort thing.
ProChef360- What has been the greatest influence on your career thus far?
Chef Graham- Becoming a development chef certainly knocks any inflated ego from a chef. You very quickly learn that it is NOT about what YOU want – but what the CUSTOMER wants. If the customer wants a plain bread and butter pudding, then give it to them; don’t mess around adding apricots and Grand Marnier.
Certainly there is a lesson to be learnt for all when writing menus.
ProChef360- Do you enjoy cooking at home when the opportunity presents itself?
Chef Graham- Absolutely – this is when I get to cook what I want to eat. Besides – working offshore is a 100% alcohol free zone.
When I am at home cooking for my wife, Karen, there is no pressure and I can relax with a nice glass of red.
Chef Graham- I work offshore on an oil rig in the North Sea for Universal Sodexho. I work 14 x 12 hour shifts, then have 14 days off.
I am employed as a night cook/ baker. Typically, this involves preparing a midnight meal, consisting of salads, 4 hot choices and hot and cold desserts. The rest of my shift is spent baking the bread, hot and cold desserts. A typical rig would have about 130 persons on board, with about 30 of them on night shift. All bread, cakes and pastries are baked fresh daily.
It is true, the guys (and girls) do like the old favourites like chicken curry, meat pie and roast beef. However we do offer more contemporary and healthy choices as well.
Not working with luxury ingredients is not a hurdle, but a challenge. You can still achieve high standards.
You will certainly be told, in no uncertain terms, if the food isn’t up to scratch. They are a discerning bunch offshore!
ProChef360- Can you offer a few words of advice for the chefs of tomorrow?
Chef Graham-
When you are starting out – don’t be shy – ask as many questions as possible and write it all down, in a book, in your pocket – NOW. Trying to remember it all a week later on your days off, will be too late
It is not about the money (that will come later) it is about gaining knowledge and experience.
Finally piss people off on the way up, you never know who you may meet on the way down!
The parting words- why don’t you leave the audience
With a sentence or two to ponder over?
Chef Graham- Good food cooked and presented well, will always be well received. One thing I have learnt since working in the contract business is that you don’t need fillet steak and foie gras to produce a good meal.
ProChef360- Thank you for sharing your views and opinions with the readers Graham.
Chef Graham- Thank you for giving me the opportunity Matthew.
Blueberry Cheesecake
Makes 12 large cheesecakes
Recipe by- Graham Ash- Baker, Universal Sodexho (Remote Sites)
Ingredients
Make a standard cheesecake base using Digestive or Ginger biscuits and butter.
600g pasteurized eggs
560g sugar
1400g cream cheese
1 fresh vanilla pod
3 lemons- in juice and zest
20 gelatin leaves
1700ml Cream
Blueberries
Method
Whisk eggs and sugar together over a bain marie to a thick sabayon.
Dissolve soaked gelatin in cold water
Add to eggs
Cool mixture
Add softened cream cheese, seeds from the vanilla pod, lemon juice and zest,
Fold in semi-whipped cream
Fold in blueberries
Set into moulds and chill for a couple of hours.
Serve and garnish as required.
Sweet Round Bun
Recipe by- Graham Ash- Baker, Universal Sodexho (Remote Sites)
Ingredients
4000g doughnut or bun dough
500g sultanas
500g softened unsalted butter
575g granulated sugar
1:1 sugar syrup
Method
Mix together the sultanas, lemon juice, and sugar.
Roll out the dough to 1.5 cm thick.
Spread the softened butter over and sprinkle with the sultanas and sugar. (see picture)
Starting from the end furtherest away from you, roll the dough towards you to form a ’sausage’ shape. (see picture)
Cut into units 4.5 cm long and arrange around the inside of the greased ring
Prove at 40*c with little steam.
Bake at 180*c for 14-16 minutes.
Allow to cool slightly and brush with the sugar syrup and lots of granulated sugar.
