Elite Chef Recruitment

Platinum Recruitment – Feature of the Month Each month the team at Platinum Elite Chefs bring you an industry specific feature from one of the UK’s finest establishments. This Month’s feature: Damian Allsop - Owner, Damian Allsop Chocolates Ltd Damian Allsop has been Head Pastry Chef for over 20 years working in Michelin starred restaurants nearly all his life including 3 Michelin Star El Celler de Can Roca, The Aubergine with Gordon Ramsay and Locanda Locatelli with Giorgio Locatelli. It was whilst working with Giorgio in 2002 that Damian created his unique Water Ganache, below is more information about his unique product. What is a water ganache? A Ganache is a French word that is applied to a mixture made of chocolate and cream, often enriched with butter. By removing the cream and butter from the classic ganache recipe and replacing it with locally sourced spring water you can now taste the exact flavour of the chocolate used, the flavour delivery is more exciting and intense; the mouth feel is smooth and leaves a clean, fresh sensation. The big difference here is that everyone uses cream as their liquid, I use spring water, Hence the name Water Ganache. Why? For flavour, so you can taste the chocolate we choose, to respect all the work involved. When chocolate is made well, the flavour is beautifully complex and individual like a fine wine or a great single malt whisky, these delicate characteristic flavours are lost when you use cream. The result? A more intense, pure chocolate experience yet light and clean on the palette. How? We first must achieve an emulsion; this follows the same process as a classical emulsion, after this it’s all about a balance, choosing the right ingredients to deliver the right balance of flavour where each flavour has a voice and reason to be there, each chocolate is different, each flavour needs balancing to get harmony. Find out about Damian in our 60 seconds on the clock feature......... Damian where in the world are you from? I was born in a small village near Grimsby. What is your role at what would happen on a typical day? Every day is different, It's just Anna and I running the business with Terri on main production, so I could be helping in production, out meeting new clients, answering emails or developing new recipes for one our Michelin starred clients. Which chef influenced you the most? Joan Roca - El Celler de Can Roca What/where was your best ever meal? El Celler de Can Roca 3 years ago - the tasting menu What’s your favourite cookbook? Maricel Pressilla's A new Taste of Cacao What is the next restaurant you want to visit? Angela Hartnett’s Murano What’s your favourite produce to work with? Chocolate, of course!! Where would you go on a stage? Alinea looks very, very interesting! If you weren’t in Pastry Chef what would you be? Mechanical engineer or sculptor What would be your advice to anyone looking to get into the industry? What you put in, you get out. It takes time, be tenacious. For more information on Damian Allsop take a look at the following sites; • Website • Twitter • Facebook Damian thank you very much for taking the time out of your busy day to take part in our recipe feature and good luck for the future. Why not try and recreate Damian’s Award winning flavour changing bar Enjoy, See you next month Andy Damian Allsop’s Award-winning flavour changing bar Ingredients • Valrhona Manjari Dark Chocolate 64% • Raspberry puree • Basil leaves • Unrefined Golden Caster sugar Method • Blend your raspberry puree with 25% of its weight in sugar. • Spread this on a silpat and dry at 40`c. • Place equal amount of basil leaves and sugar in a blender and puree to a paste. • Spread on a silpat and dry at 40`c • For each 100g of chocolate use 20g raspberry crisp and 5-10g of basil crisp. • Temper the chocolate, add the crisps and pour into moulds If you’re interested in working alongside top quality chefs such as Damian Allsop send your CV to andy.sinclair@p-r-c.co.uk or call 01202 203150.

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