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If you care about offering your guests the best experience, then should it make a difference if you receive an accolade or not? Pressure only exists if you care more about the guides than your guests. Q: How important is a Michelin star? a growing number of chefs and restaurants have recently asked that they are removed, because of the pressure – your thoughtsĪ: If you cook for the recognition of any guide, you are not cooking for the right reason, which is for your guests. The downside, that I feel some chefs fall into, is that it takes you away from the kitchen, and ultimately that is where you need to spend your time making sure that your guests receive the best experience possible.
Masterchef the professionals 2010 winner tv#
As a marketing vehicle, TV is an excellent way to get noticed and improve business. Q Have you been featured or would you like to be featured on any TV food programmes, are these types of shows a good thing for the restaurant industry and chefs?Ī: I’ve been fortunate enough to host a semi-final of Masterchef Professionals in the kitchen here at Gravetye, filmed over 2 days. People expect good value for money, but that doesn’t necessarily mean they want to spend less. No matter how many places are moving towards more casual dining concepts, this is as much to do with companies trying to improve profits/costs as it is a shift in public need. Q: If you could change any misconceptions about restaurants/restaurant food, what would they be?Ī: That fine dining, or whatever you would like to call it, is not dying. Gravetye was awarded a Michelin Star which has been retained for the past four years. Then following a very successful tenure as executive chef at Hotel TerraVina in Hampshire George moved to the AA Hotel of the Year England 2013-14, Gravetye Manor in June 2014. Each playing a part in forming his chef’s style and they instilled many of the benefits around his use of locally sourced and foraged produce. George has also completed stages at Le Manoir aux Quat’Saisons in Oxfordshire, The Ledbury in Notting Hill and Noma in Copenhagen. His résumé makes for impressive reading with time spent at two Michelin-starred restaurants: Philip Howard’s The Square in Mayfair and David Everitt-Matthias’ Le Champignon Sauvage in Cheltenham.
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In his early twenties, the then geology graduate gave up the Earth Science’s to follow a full-time gastronomy career. So what started as a means of paying for his studies evolved into a vocation. Washing up led to Veg prep and then to junior chef roles. Originally studying to be a Geologist, when his mother had to turn down a few shifts at the local Italian restaurant she put George forward to cover. However, his route into restaurant kitchens came about by chance. Meals at home more often than not had vegetables or fruit from the family allotment with George helping his mother to prepare dinners evenings and weekends.
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Growing up in Dorset the young George Blogg was fortunate enough to be introduced to meals containing fresh produce, rather than the prepacked food prevalent at that time.