Chefs 2013

Ramon Morato

Ramon-Morato
He was born in Manlleu, (Barcelona), to a family that did not have any connection with confectionery. After finishing his studies, he started his training in a number of establishments. He combined his practical training with all the courses given at tho School of the Provincial Association of Confectioners of Barcelona. He obtained a scholarship to visit tho National High School of Pastry, Confectionery, lce cream and Chocolate Makers of Franco In Ysslngeaux, where he discovered High Confectionery. - During his stage time in several of tho best Spanish Confectioner's shops, ho also visited some important centres of chocolate technology such as the ZDS, In Solingen, Germany and Richard Conseil, In Lyon, France.

His entrepreneur spirit has led him to take part in numerous confectionery contests. Among them we should highlight the title M.M.A.P.E for the Best Artisan Confectioner Master of Spain In 1997, which is the highest distinction in Spanish confectionery, and sixth place in the Confectioner's World Championship in Stuttgart, Germany.

He is currently running Aula Chocovic, the first school in Spain which specialises in chocolate making as well as offering all types of courses for professional people connected to general gastronomy. This possibility of interacting with a groat number of professional people from different fields has given him extensive knowledge as to the needs of the sector, and has allowed him to discover his passion for teaching, investigating, and creating products related to the sweet world. As a result over recent years he has led courses and given seminars and lectures all over the world: in the USA, Australia, Japan, Ctiina, Sweden, France, Italy and other countries.

He drew on his many years of work, his long experience and his unquenchable thirst for innovation to publish his first book, "RAMON MORATO chocolate", which won the prize for the World’s Best Book about Chocolate 2007, awarded by the prestigious Gourmand World Cookbook Awards.

He is currently Director of the Chocolate Academy in Vic (Barcelona) and chef for Cacao Barry. He also teaches courses and gives talks all over the world.

Passionate about research and technology, he manages to make his courses extremely educational.



http://www.ramonmorato.com/index.php?lng=en





 

Geoffrey Smeddle

GeoffreySmeddleGeoffrey Smeddle is the chef proprietor of The Peat Inn restaurant with rooms, by St Andrews, but his route into the hospitality industry had unorthodox beginnings, starting when he discovered a fascination for cooking while studying history at university. Upon completing his degree,  he took his first kitchen position as a commis chef, working for a summer season in the famous wine village of Sauternes, France, in a small hotel then owned and run by his uncle and aunt. This experience confirmed his determination to become a chef.

Returning to London, he began training at Westminster college while also working in the hectic bustle of The Oriel Brasserie (now Colbert, operated by Chris Corbin and Jeremy King) and the five star surroundings of The Lanesborough Hotel. The experience taught him early on that his preference was for fine dining. He spent a further two years under Herbert Berger in the very classical surroundings of The Grill Room at The Café Royal while also cooking for the Forte family. There were contemporary influences later, under Chris Galvin at The Orrery, where Geoffrey was part of the team that won a first Michelin star for Conran Restaurants.

Geoffrey then joined Four Seasons Hotels and Resorts, working in London, Prague, Berlin and Chicago, as one of the company’s youngest Executive Sous Chefs. He left in order to re-join Conran restaurants,  opening Etain in Glasgow, the company’s first restaurant outside London. It went on to be awarded The  AA Restaurant of the year 2005

In June 2006, Geoffrey and his wife Katherine took over The Peat Inn. His classically based cooking, presented in an uncomplicated, contemporary fashion, has seen The Peat Inn gain a Michelin star and 7 out of 10 in The Good Food Guide. It is ranked number 32 in the Good Food Guide’s Top 50 UK restaurants and was named AA restaurant of the year 2011  . Geoffrey also continues to write the weekly cookery recipe column for The Sunday Herald newspaper, which he has done since 2004.
 

   

Gary MacLean & Zak Miller

ZakGary250Gary McLean

Currently Chef lecturer at the City of Glasgow College.

Previously Gary was Group executive chef of two of the largest hospitality companies in Scotland, The G1 Group and The Buzzworks Group.

Past Executive Chef of Glasgow museums.

City of Glasgow College Culinary team captain, winner of Brakes Students Challenge 2013 

Winner of Future Talent Restaurant 2013 finalist in Nestle Toque d’Or 2013



    Member of Master Chefs of Great Britain.

   

Daniel Clifford

Danielclifford250Daniel Clifford is the well renowned and highly talented chef patron of the excellent two Michelin starred restaurant Midsummer House, Cambridge. 

Prior to taking on Midsummer house in 1998, Daniel had the privilege of working in some of the best restaurants in the UK and France gaining experience and knowledge from chefs such as Marco Pierre White and Jean Bardet, working in restaurants such as The Bell Inn, Box Tree and Howfield Manor. He also regularly travelled throughout Europe visiting various restaurants to find inspiration and after a trip to France where he sampled Michel Bras' cooking, he returned to England feeling truly inspired to push the boundaries with his cooking skills. 

Daniel started experimenting with low temperature cooking, jellies, foams and unexpected contrasts of taste, texture and technique. By this point Daniel was running Midsummer house, the restaurant began to get busier and more critics were venturing up to Cambridge. Then, to Daniel and his teams absolute delight, in 2001 they received their first Michelin star. They then went on to receive their second Michelin star in 2005 and were awarded two Egon Ronay stars. Midsummer House also has 4 AA rosettes.

Daniel is featured regularly on Saturday kitchen and has competed in four series of Great British Menu, proving extremely popular on the programme and creating some brilliant dishes, In 2012, the seventh series of Great British Menu Daniel won both his heat and the Main course winner at the Final banquet, and again this year taking part in Great British Menu's comic relief themed series Daniel won his heat and was the desert winner at the final banquet.

   

Jeremy Medley

JeremyMedlesPots, Pans & Infusions4chefs.co.uk

When I was nine years old in my mum’s kitchen cooking fairy cakes, holding the mixing spoon aloft like Excalibur, I announced to the world (well my mum and nan!) cooking was the game for me. So my path was set and at 17 I won a scholarship to finish my education at a hotel school in Alsace. This allowed me the luck to work at L’Auberge de L’lll (3 stars) and Au Crocodile (2 stars). At 18 on my return home I started my journey, 5 star hotels, Red star country houses and award winning restaurants. I have been lucky to work in some truly great places and share my journey along the way with some dear friends, passionate people and collect few stars and rosettes too. 28 years after starting my career I am still as passionate about what I do as I ever was. My greatest pleasure is sharing my experience and knowledge, introducing cutting edge techniques and helping others grow. I love igniting enthusiasm in others, after all, isn’t that the spirit that makes our profession so great. My role as development chef and one of the brand ambassadors for Infusions4chefs.co.uk allows me such opportunities. We are a family owned and run business. Our people care, our products are amazing and our customer service is second to none, but we’re so much more than that. Infusions4chefs.co.uk is where you go when you know the difference.

Infusions4chefs is style, flair, commitment, knowledge, passion, dedication, drive, ideas, love and cutting edge products delivered with a professional precision and standard that we set, others copy but can’t quite achieve.

A company staffed by go getters that continually say we’re good but if we could be better then we’re not good enough, let’s keep pushing.

Trusted for over 10 years by restaurant elBulli, restaurant Mugaritz, Joselito Iberican ham and Castillo de Canena Extra Virgin Olive Oil to represent their reputations in the U.K.

At Infusions4chefs.co.uk our aim is redefining the standards you expect. Pots,

   

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