As private chefs, nothing fills us with more excitement than figuring out a way to adapt ourselves to your home kitchen and amaze you with the quality of food that can be produced from seemingly simple, household surroundings.
As restaurant chefs we are used to working with some of the world's best catering equipment and kitchen gadgetry, but adapting to situations on the fly and overcoming challenges is in our nature, it’s what we thrive on.
As private chefs, nothing fills us with more excitement than figuring out a way to adapt ourselves to your home kitchen and amaze you with the quality of food that can be produced from seemingly simple, household surroundings.
For me, the beauty of being an Intertain private chef comes from working with fresh ingredients, preparing and cooking them simply, skillfully and without gimmickry. Designing my menus and service based around the capabilities of your kitchen really gets the creative juices flowing, boundaries are there to be pushed after all. If I can't grill, can I roast? If I can't simmer, can I saute? What is the best way to utilize this space? Just how far can I push this menu? What can I do to create a smooth, flowing service?
I catered a housewarming party recently, the menu had been discussed and finalised, but a couple of days before I received a phone call telling me parts of the kitchen had yet to be delivered and the oven was still to be installed.
Eton mess, a classic British dessert of whipped cream, baked meringue & fresh berries, was supposed to be the dessert for the evening, but without a way to bake our mini swiss meringues we had to think fast and adapt to the new circumstances. Italian meringue, a more stable cousin to Swiss, came to the rescue.
Boiling sugar syrup is slowly poured into egg whites, cooking them as they are whisked together. Negating the need for them to be baked, so no oven needed. Piped on top of fresh fruit, we then blow torched the meringue to create a golden crust just before serving.
It was a surprise hit and turned out to be everyone's favourite dish of the night, with many requests for the recipe. Being forced to think outside the box and work with limited equipment helped create a great new recipe.
My biggest realisation about how little equipment, space and kitchen gadgetry can matter happened whilst catering a raw vegan event. Our tools where knives, graters, peelers and an old mandolin, but no heat was allowed. No roasting, frying or baking, even toasting nuts wasn't allowed. It was an eye opening experience. Grated heirloom carrots with flaked almonds, zingy citrus and fresh coriander. A carpaccio of candy beetroots, yellow courgettes and bulbs of fat radish finished with dressed local watercress. Tender donut peaches with edible flowers and foraged elderflower. The food was fresh, local and tasted out of this world. It was all prepared with no cooking equipment whatsoever. It reminded me that simple is sometimes best, and has influenced how I work in people's home kitchens every day since.
As professional Intertain chefs, we are here to create a worry-free dining experience in your home with minimal kitchen requirements. Our menus are designed around you and your kitchen, leaving you to concentrate on savouring incredible food, great company and enjoying an unforgettable evening.
Yours truly,
Your Intertain Private Chef
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