Seat at the table Galvin la chapelle
The Seat at The Table lunch events bring together guests of the Royal Academy of Culinary Arts and our headline educational partner UWL to discuss various educational topics relating to hospitality.
Michael Coaker Culinary Ambassador University of West London
Russell Bateman Head Chef The Falcon Castle Ashby
Jeff Glavin MCA Chef Patron Galvin La Chapelle
Chris Galvin Chef Patron Galvin La Chapelle
Adam Bateman Executive Chef Pan Pacific London
Adam Byatt Chef Patron / RACA Chairman Trinity
Jeremy Ford MCA Chef Director CH&Co
Sabrina Gidda Chef Consultant Chef Consultant
Ruth Hansom Chef Patron Hansom Restaurant & Wine Bar
Iona Duncan Senior Chef de Partie Aulis London
Daniel Moriss-Jeffery General Manager Royal Academy of Culinary Arts
The theme of the July lunch was "The New World of Cooking: Techniques and Technology" and the participants shared their experiences on how they use new and old methods to create dishes that delight their customers and showcase their creativity.
The conversation began with a broad question - are there any new cooking techniques or are the chefs still relying on the classic skills? The answer was not straightforward, as the chefs agreed that there are always new techniques to learn and explore, but they also valued the foundational knowledge and skills they had acquired at culinary school.
One example mentioned was Kimchi, a traditional Korean fermented vegetable dish that has become popular in recent years. One of the chefs admitted that he had never used Kimchi before, but he was interested in learning how to make it and incorporate it into his menu. He pointed out that Kimchi is not a new technique, but rather an ancient one that he was not familiar with. This illustrates how the culinary world is constantly expanding and evolving, and how chefs can always discover new flavours and methods from different cultures and cuisines.
Pyrenées Free Range Chicken, Charred Escarole, Australian Truffle, Vin Jaune
Another topic that the chefs discussed was how technology and innovation are influencing their work in the kitchen and how important technology is for keeping up with the changing tastes and expectations of their customers. They also stressed that technology and innovation are not the end goal, but rather the means to achieving an objective - to create dishes that use the best ingredients and bring out their essence and flavour. They said that they do not use technology and innovation for the sake of novelty, but rather to enhance their craft and express their vision.
One of the aspects of technology and innovation that the chefs touched upon was artificial intelligence (AI), which is likely to revolutionise many industries soon. They agreed that AI would not have a significant impact on their work in the kitchen, as cooking requires human skills, intuition, and creativity that cannot be easily replicated by machines. They also expressed their preference for working with their hands and senses, rather than relying on automated devices or algorithms.
Our guests did acknowledge that technology and innovation could be useful for other aspects of their business, such as the front of house operations, the marketing strategies, and the inventory management. For example, they mentioned how booking reservation systems could help them attract more customers and optimize their table occupancy, but also noted the high cost and competition involved in using such platforms.
Signature Apple Tarte Tatin, Rosemary Caramel, Frozen Yogurt
They also shared some of the ways they use social media, such as Instagram reels, to showcase their cooking techniques and dishes, and how this has increased their first-time booking rates. They said that having an online presence and engaging with their audience was essential for building their brand and reputation, as well as driving new and repeat business.
Another area where technology could help improve efficiencies and sustainability was in the management of food supply and waste. Having a better understanding of the number and preferences of their bookings could help them plan their menus and portions more accurately and avoid overstocking or throwing away food. They also praised the use of screens in their kitchen to display the orders and checklists, as this helped them coordinate their work and communicate more effectively. They said that this was a clear improvement over the printed reel systems, which were prone to malfunctioning or running out of paper or ink during service.
The Seat at The Table lunch was a lively and engaging discussion that highlighted the diverse and dynamic nature of the culinary world. The chefs shared their perspectives and experiences on how they use new and old techniques and technologies to create dishes that reflect their passion and creativity. They also acknowledged the importance of having a solid foundation of skills and knowledge that they learned at RACA, which enables them to adapt and innovate in their field.
The lunch was a valuable opportunity for the participants to exchange ideas and learn from each other, at the same time as enjoying a delicious meal prepared by head chef Arturo Granato.
