Chef – February 2018

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JSL4153 Chef Mag Sept 215x285mm AW.pdf 1 14/09/2017 14:

hearts,

Chocolates

and Flowers.

It feels like Spring might be there, somewhere, maybe around this corner, or the

next. Nights are getting shorter, temperatures a bit milder and soon we will be

celebrating the arrival of Spring garden produce after what feels like an eternity of

things that mostly grow underground, or just above it. I see the early arrival of Wild

Garlic making its way into kitchens, a clear indicator that Winter is firmly on its way

out.

St Valentines, Easter and Mothers’ day all fall in quick succession this year.

Traditional times when hotels, pubs and restaurants are all buzzing with expectant

diners. For me, the least enjoyable day to be in hospitality was always St Valentines

• it is hard to create an ambience in a dining room full of tables of two (though
  once, curiously a three!) all whispering sweet nothings to each other. It is especially
  hard when somebody gets down on bended knee and proposes whilst I am
  topping up their champagne glasses. It is then excruciating when the answer to
  that proposal was a big fat “No” and I shuffle away awkwardly whilst the rest of
  the dining room starts making innate conversation about anything, anything at all.
  Trying to un-witness what they had just witnessed, the ending of a relationship. But
  that’s hospitality for you - never a dull moment.

Hotelympia is almost upon us, and this year falls between the 5th and 8th March.

An exhibition that has taken place since 1935 and has grown into one of the most

important hospitality events of the year. Although sometimes difficult to get away

from work, it really is a worthwhile visit. An opportunity to network, to take place

in competition work, to meet new suppliers and manufacturers and to celebrate

everything hospitality. We hope to see some familiar faces this year, if you see us

wandering about, do please say Hello and let us know of your plans for this coming

year!

A moment passed last weekend that seemed to freeze time, briefly. To the outside

world of those not affected by our industry, a famous French chef passed away. To

the inside world, we lost one of our greatest allies. Paul Bocuse loved, and lived,

this industry, and supported whether directly, or indirectly each and every one of

us. There have been many published pieces on Paul Bocuse’s career, his incredible

cuisine and legendary kitchens since his passing, in almost every language. By

the time this reaches you, his funeral will have passed and one can only begin to

imagine the turnout to show love and respect for this man, and then to celebrate his

life amongst peers, family and friends. Our thoughts and best wishes go out to the

family and friends of Paul Bocuse.

Terry Pratchett once wrote “No one is actually dead until the ripples they caused in

this world die away”. Generations of chefs will continue to be inspired by the work

and life of Paul Bocuse for years upon years to come.

Claire Bosi

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Claire Bosi
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Writers
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