Sunday, 17 April 2016

Get To Know The Chef - Perry Nadin.

Welcome to the first installment of a mini-series that I'm going to be running over the next few weeks to get to know the people behind the food.

Many of us eat in restaurants on a regular basis and although it's nice to speak with the front of house staff, you never actually see who has created the amazing dish that you just devoured. 

I've interviewed different local chefs using the same 8 typical questions to see how their answers compare. So, let's get started!

Who? Perry Nadin - Head Chef & Owner, Nourish at No. 44 , Belper.


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

"As a very young boy around the age of 6 or 7 years old my Grandmother, Winnie would look after me while my parents worked. She was a great cook and always baking and cooking something from scratch. Probably to keep me from causing havoc and to keep her eyes on me! She would get me involved. My love of food, and the kitchen began right there."

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

"At 16 I started full time college to gain City & Guilds and worked part time in a local kitchen to gain experience, and earn a little while studying. Once qualified at 18 I moved to London to gain valuable experience, and started on my career path. Not being able to afford to rent a house or flat in London, I lived on a narrow boat just off the Kings road and cycled to work at the Criterion every day."

3) What's your favourite dish to cook?

"This changes all the time, but currently Its the Sea bass we serve from our evening menu at Nourish at No44 . I also like to experiment with techniques like Sous Vide and Molecular.
We have just built a brand new kitchen and I'm looking forward to using these techniques in our next menu change."

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

"I love the changes in seasons and what produce each season brings.
My real passion is high quality ingredients sourced locally. We are very fortunate to live in Derbyshire and have some of the best producers, and growers in the country. Quality meat from a professional catering butcher like Pig Tales from Alderwasley not only supply some of the best meat around they understand the 'professional chef’s' requirements. I also use local allotments in the summer, where local people supply me with hand nurtured fruit and vegetables. You cant beat the home grown taste.”

5) What's your perfect comfort meal?

"The wife’s Sunday Roast of course!!"

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

"Keep your head down, ears open, and do not lose focus of the fact that you're working to learn a craft that takes a lifetime to master.”

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

"The combi-oven is arguably the most versatile piece of kit in today's commercial kitchen. During the last 30 years it has evolved from simple manual models offering three cooking modes - convection, steam and a combination of the two - to multi-programme ovens using cutting edge technology.
The benefits of a combi-oven are indisputable. It can perform various cooking processes including roasting, poaching, grilling and baking with outstanding results, and there is reduced shrinkage with raw meat products. "Combi-ovens provide huge benefits because of their sheer versatility: they can be used in a variety of roles from baking bread to roasting chickens and every type of food in between. They can help a chef cope with the need for multi-tasking."

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

"As many young boys I was football crazy. I played for the school, and various Sunday leagues. Leicester and Leicestershire boys, and Leicester city youth team. England school boys, and Enderby town. Unfortunately I was not as disciplined as a footballer as I am a chef, and as my wife constantly reminds me she would of made a good “Wag” so she is entitled to be a “nag” to keep me focused."

Thanks Perry for answering my Q&A - Looking forward to coming back to Nourish soon to see the new upstairs restaurant!


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