We are delighted to announce that Chef Toby Sharman, Group Development & Support Chef, HQ Theatres & Hospitality will be joining the judging panel at Open Kitchen Live 24 November.
Chef Toby Sharman, Group Development & Support Chef, HQ Theatres & HospitalityToby is perfectly qualified for the job as he was one of the chef contenders in June with his Leek, pea, baby spinach and Cheddar cheese Arancini with a roasted red pepper dip.
On being asked to come back and judge Toby said ‘Open Kitchen offers a great opportunity for chefs to come together and share best practises, ideas and creativity. Getting chefs out of the kitchen for a day to spend time talking food with fellow chefs is a not only a benefit to the chefs but also for the business and should be encouraged by employees where possible’.
Leek, pea, baby spinach and Cheddar cheese Arancini with a roasted red pepper dipToby will join Judges Mridula Baljekar author of Great Indian Feasts, awarded Best Asian Cookbook in the world at the Gourmand World Media, and Chef Ashwani Kumar, Executive Chef, Mango Lounge Windsor and a previous winner of Open Kitchen Live.
Three chefs are cooking live and their three dishes are as follows…
3 Chefs + 3 Dishes + 3 Judges = 1 WinnerChef Matt Byne, Director of Food, Just Hospitality – Za’atar spiced mackerel, ancient grains, hass yoghurt, flaxseed and fennel crisps.
Chef Paul Mason, Head of Culinary Excellence, Alpha LSG Sky Chefs – Charred Cobia, Shichimi pepper, Black Yuzu and Iced Cucumber.
The dish from Chef Damian Wawrzyniak, Chef Consultant, Chef Director at London Academy of Hospitality Management will be Venison Noisette with Purple Sprouting Broccoli, Salsify, Jerusalem Artichoke, Cauliflower Textures & Umami Jus. We are looking forward to receiving a picture of the dish as well trying it on the day.
If you would like to join us and taste all the dishes as well as much more menu experimentation and collaboration with your peers on the day Register Here.