Sunday, 24 April 2016

Get To Know The Chef - Ashlea Buckley.

Who? Ashlea Buckley - Sous Chef, The Denby Lodge
(Yes, my boyfriend).

1) When did you first realise that you had an interest in cooking?

"I'd say I was around six years old. I used to bake cakes with my grandma and it all went from there"

2) When did you first start working in a professional kitchen?

"When I was seventeen. I got my first job in a kitchen at The Dog at Pentrich as an apprentice chef which was part of my NVQ in professional cookery at The University of Derby, Buxton."

3) What's your favourite dish to cook?

"That's a tough one. I really enjoy cooking Seabass. When I worked in The Dovecote Restaurant at Morley Hayes (2 AA), we used to serve it Pan-Fried with Curried Diced Potatoes, Mango Salad and Thai Green Curry Sauce."

4) Are there any particular ingredients that you like to use and why?

"Garlic & Thyme. To me, nothing beats a crisp roasted potato with these and some Rock Salt."

5) What's your perfect comfort meal?

"Without a doubt, that would be: Chicken Korma with Pilau Rice, a Chilli Naan Bread and a pint of good Ale."

6) What's the best piece of advice that you've been given by a fellow chef?

"Never sacrifice quality for speed, never sacrifice speed for quality - be prepared for both"

7) What do you consider to be the most important piece of equipment to have in the kitchen?

"A good quality sharp knife. My particular favourites are Wusthof."

8) If you hadn't become a chef, what would you like to have been doing as a career?

"I've had in interest in Photography after taking it at GCSE and College, so I'd probably guess at a Photographer."

Thanks for taking part in the interview Ashlea!


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