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HOW WAS IT FOR YOU? RICOH WOMEN’S BRITISH OPEN<br />
“No<br />
cooking – getting as much flavour out of<br />
something as possible. I would always go for the<br />
chicken leg rather than the breast for this every<br />
reason. It may not look as nice, but the taste is<br />
superior, in my view. Sometimes the cheaper<br />
cuts of meat may not look as good but<br />
they can taste amazing.<br />
What’s been the most popular dish at<br />
the Ricoh Women’s British Open?<br />
Poussin with baby vegetables and potatoes has<br />
been a huge hit. We really enjoyed creating this<br />
dish and it’s great to see the guests enjoying it.<br />
We relish pushing ourselves to try something<br />
different. This can be as simple as fish and chips<br />
– we will serve 1,000 portions in four days, so<br />
how can we make it better? So we make our own<br />
batter, individually put this on the best fish and<br />
make the finest chips. Receiving<br />
good feedback tells us we’re<br />
creating delicious dishes.<br />
What do you find the<br />
most enjoyable and most<br />
difficult during events?<br />
I really enjoy pressure and<br />
work better with it. I thrive<br />
“We relish pushing ourselves to try something<br />
different. This can be as simple as fish and<br />
chips – we will serve 1,000 portions in four<br />
days, so how can we make it better”<br />
“No day is the same for me. I can<br />
be working on a wedding, organising<br />
the food for a golf event, arranging<br />
menus for a 300-person function in<br />
under the not knowing. You can plan everything<br />
but once you’re out there, you can’t just pop<br />
next door or down the road for something. If<br />
you forget a ladle, you need to find something<br />
that will do the job, so you have to make sure you<br />
have every piece of equipment. It involves a lot<br />
of thinking outside the box, and I mean properly<br />
outside the box. It will take you far beyond your<br />
comfort zone, and I love that.<br />
The most different aspect can be the<br />
suppliers – and I don’t mean the people! You<br />
have to plan so much in advance<br />
and make sure you have what<br />
you need so that you, firstly,<br />
don’t run out and, secondly,<br />
you don’t have any waste. Some<br />
sites are difficult to access and<br />
you don’t want to be waiting<br />
around for the key to arrive. Our<br />
experience plays a huge part<br />
here – we’ve been doing this for so long now we<br />
feel we can deal with most situations.<br />
Any words of wisdom for would-be<br />
chefs out there?<br />
Stick at it. When you first start it isn’t great<br />
money. I was a Commis Chef for a few years and<br />
earned very little, but if you work hard it’s worth<br />
it. I believe it’s the best job you can do. I’ve<br />
always wanted to be a chef. I see people come<br />
into the job and then leave because they can get<br />
better money doing something else, but they<br />
don’t think about the long term. If you work<br />
hard as a chef you can climb the ladder and<br />
eventually earn really good money. Go into some<br />
other jobs, yes you are on good money initially,<br />
but there is no scope for growth. As a Chef, you<br />
can go for Michelin stars, rosettes or awards.<br />
The limits are only what you put into the job<br />
and whatever you put in, you will get back.<br />
Event branding<br />
Bespoke menu design<br />
Live illustration at events and venues<br />
Wall murals for events and venues<br />
Hand painted and decal window designs<br />
Editorial illustrations<br />
www.missmagpiefashionspy.com +44 (0)7730 876017 info@missmagpiefashionspy.com<br />
@miss_magpie_spy<br />
40 GLORIOUS
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