Continuing with our series to find out more about the people who make our food. What makes them tick.
Here are Jordan Senior, Head Chef at Victors in Hale, answers:-
9 Years
Each Head Chef I worked under when I was younger taught me something new whether it was good or bad. I learnt a lot from them.
Not to panic. It gets you nowhere to flap and kitchen productivity tends to drop the more you go at them.
I think Tom Kerridge is great. His persona seems like he’s a genuinely nice guy and he’s taken a pub and turned it into something truly special
It’s fairly simple in terms of flavour profiles but they’re executed well. A lot of time and effort goes into each element. I’m embracing the Japanese flavours a lot more then I used to aswell.
I think good chef de parties tend to be underpaid for the actual skill level and effort they show but it’s not a restaurants fault, bottom line margins are so slim already. People need to accept that we need to pay more for what we eat. No-shows are a massive gripe aswell.
I prefer to cook for other people. I’ll eat whatever, I’m really not fussy!
Front of House would tell you it’s coffee because I drink a lot! At home I like a nice red wine or a Jack Daniels.
Mercedes C-Class
I like to go on random days out. I love theme parks. And a spot of golf is also appreciated.
I’ve got a better half I live with. No children yet.
Newcastle United! Shearer!
Let’s go down and visit Tom Kerridge at the Hand and Flowers.
Japanese flavours are big at the moment. There’s some retro throwbacks popping up aswell.
I’d like to think we’re on the verge of starting something special.
I’d like to work in the industry for as long as I can really.
The only thing I’d say is it’s got to be consistently replicated to the same standard.
Restaurant workers that clearly don’t care. I want a smile at the very least.
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