chef of the month...

I was born in Chelmsford, Essex, England. I have been in the chefs industry for 13 years. Before coming to Bermuda nearly 5 years ago, I worked in Greece and France.

I have always wanted to be a chef. I can’t see myself doing any thing else, sitting behind a desk isn’t for me as I am a hands on person. I strive for perfection. During service I get a good buzz on, from that first order, to the last, the long hours, I love it. I get a great deal of satisfaction when I see a dish come together and tastes as good as it looks.

Scallops

Cauliflower puree
¼ head cauliflower
2 bay leaves
½ quart milk
Butter
Salt
Pepper

Roughly chop the cauliflower, place in pan, add bay leaves milk, salt, simmer for 4 minutes, Separate cauliflower from the milk, Place cauliflower into blender; slowly add milk back to the cauliflower until smooth, Finish with butter.

100 grams peas
Butter Pepper
Salt

In robocoupe add frozen peas, pulse for about 15 seconds. In pan add butter, add peas and cook for about 2 minutes

Pancetta sauce

250 grams good quality Pancetta
1 shallot diced
3 cloves of garlic sliced
1 cup of white wine
1 cup chicken stock
½ quart of cream
1 tbsp olive oil

In a pan add olive oil, garlic, shallots, cook until tender, Add Pancetta and cook for about 2-4 minutes. Add wine and reduce by half Add chicken stock reduce by half. Add cream; simmer until reduced by half, season to taste Pass sauce through chinoix.

3 U10 Scallops
Olive oil Butter
Salt pepper

In a very hot pan add oil, season scallops and place in pan, cook for about 1 minute then turn over and cook for a further 1 minute.
Add butter to pan and base scallops until golden brown.

Butter poached lobster, ricotta salata gnocchi, scallions, lobster cream, Parma ham crisp

For the lobster
1 ½ lb lobster
Boiling water
Salt
Dash of vinegar
Clarified butter

Take tail from the lobster, and claws, Blanch tails in boiling water with the salt and vinegar for 2 minutes. Put aside.
Place claws in water for 3 minutes. Place both claws and tail into fridge until chilled, Once chilled, take all the meat from the claws and tail,
Half the tail and de vain. Keep carcass. Warm the clarified butter in a pan on a very low heat. Add lobster and poach for about 4 min until tender, place on to paper towel to rest.