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A veritable feast of tables and plates

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CATERING/KITCHEN MANAGEMENT

Concord Institute

Head Chef/Sous Chef for wholefood/vegan lunches or dinners (for 30–50 people) on weekend workshops at the Institute and residential retreats, from 2007 onwards. Responsibilities included meal planning, food ordering, Kitchen Team management (4–6 of varying cooking skill levels) and responsibility for Meal presentation and delivery. Worked as both production and Kitchen assistant for numerous weekend workshops and residential events. Served as Production Manager for the Concord School of Culinary Arts from 2003-2005.

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EVENT CATERING

Chi Gong Retreat, Springhead

Head Chef responsible for vegetarian/vegan catering for 3 day Chi Gong retreat led by Tew Bunnang in Springhead, Dorset. Meal planning, budgeting, food ordering, kitchen team management (2 cooks) and primary responsibility for Meal Production for 30 participants.

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COOKING CLASSES

Soup Kitchen at the Happy Kitchen

I taught a series of evening cooking classes at Happy Kitchen Canteen, London Fields from 2011-2012. The 'Soup Kitchen' classes built on the theme of creating soups from scratch using freshly made stock and utilising locally sourced, seasonal, organic ingredients. Hands-on cooking classes for groups of 6 – 9 participants with a small teams of volunteer assistants.

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EVENT CATERING

Pablo’s Birthday Paella

Head Chef and coordinator of a collaborative Saturday night feast for 40+ guests celebrating the birthday of Paul Webb (aka Pablo) at a secret campground near Firle, in East Sussex. The feast consisted of a no-holds-barred Paella, prepared from scratch by the whole crew. Blessed with a fully kitted-out outdoor kitchen, complete with a mammoth cast-iron paella pan with compartments allowing for equal parts Chicken & Chorizo; Chicken, Chorizo and Seafood; and Seafood only variations. In the words of one guest, simply the best Paella they'd ever tasted!

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EVENT CATERING

A-List Celeb Thanksgiving Banquet

I joined forces with Cate Darlison of La Petite Boo, together with David Rosberg and Mark, Jamie and Ben from Jamie Oliver’s Fifteen restaurant, to create a Thanksgiving dinner for a private client and a party of 40 guests. We pulled out all the stops, and created a remarkable banquet comprising traditional dishes (including the requisite Turkey impeccably prepared by Mark; Pecan, Pumpkin & Chocolate Mud pies crafted by David) and some wonderful twists on some festive classics conjured up by Cate. Guesses as to the identity of the client on the back of a postcard. Clue: Charlie Chaplin.

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