The Chefs’ Knowledge

This brand new section of the website is designed to inspire, educate and encourage the next generation of culinary superstars.
Chefs’ Knowledge will showcase the skills and specialisms of the best in the business to both chefs in industry and trainee chefs. Top chefs and suppliers will impart their know-how and expertise through regular features including step-by-step guides and videos.
From patisserie to poaching, butchery to baking and filleting to flambee-ing, Chefs’ Knowledge will give you all the tools you need to know to hone your skills, learn new techniques and pick up top tips from some of this country’s greatest chefs.
If there is something you’ve always wanted to know then get in touch and we’ll do our very best to get an answer for you and feature it here. Email your questions to catherine@redcherry.uk.com

  • Mark Hyde Catton photo 350
    Cheflife: It’s not a job, it’s a way of life!
    Posted on August 24, 2016

    Work hard and with passion and you’ll find catering a rewarding career. That’s what Mark Hyde-Catton, senior lecturer in the Catering department at Gloucestershire College, tells his students. But he […]

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    Choosing the Right Olive Oil for Your Dishes
    Posted on July 2, 2015

    There’s more to olive oil than you might think. While many might take a “one size fits all” approach to drizzling it, olive oil actually has complex flavour profiles which […]

  • Ross Clark Art of plating 1
    Perfect Plating with Ross Clarke
    Posted on July 1, 2015

    Of course it’s important that a plate of food tastes delicious. But it also needs to look the part too. Diners are becoming more and more discerning, and demanding, when […]

  • Massimo Dessert 1
    So You Want to be a Pastry Chef?
    Posted on May 7, 2015

    Patissier extraordinaire Massimo Bishop-Scotti, who heads up Zucchero Patisserie in South Wales, shares some words of wisdom. No matter how mind blowing the flavours might be in a main course, […]