Page 18 - VSF_magazine

VIN SULLIVAN
Chef’s Notes
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James
Sommerin
We caught up with renowned chef James Sommerin
to get his take on the key ingredients to success in the catering industry.
Where does your love of food come from?
My Gran. I’d visit her every week when I was a young
lad to help her cook. From baking bread to cooking roast dinners with all the trimmings, I learnt so much in her kitchen. My Gran was a fantastic cook and I loved spending time with her. I think her passion for food definitely inspired me to pursue a career as a chef.
What’s the best piece of advice you’ve received?
Don’t be blinkered in your approach to food. Every type of cuisine has something different to offer, so it’s really important to focus on quality and variety.There is no right or wrong in cooking, we’re only limited by our imagination.That’s what makes this job so exciting.
Do you have a career highlight?
Being awarded a Michelin Star. Absolutely. That’s definitely a moment in my life I’ll always treasure. Amazingly, my supplier told me that I’d got it. I’d totally forgotten about it, and still don’t know what exactly I did to earn it. They don’t give anything away when they make the announcement, so you never rest on your laurels. The next service is just as important as the last.
What’s your favourite dish?
I absolutely adore scrambled eggs. Really well made, mind. Never with ketchup or brown sauce. It’s a very simple dish but it’s food that makes me smile. Every time.
What does life outside the kitchen involve?
I really enjoy fishing. I guess that’s still related to food in a way, but I just love the peace and quiet that comes with the sport. It’s a great way to relax from the stresses of the kitchen.
You’ve just opened a beautiful new restaurant. How are things going?
We worked really hard to develop a tempting tasting menu for the restaurant’s opening. It went down very well, and recently we decided to push things further and make our tasting menu a complete surprise for guests. So now we create bespoke dishes for individual tables. People seem to really enjoy the excitement of the unknown and the fact that it’s an entirely unique experience.
If you were going to dine at your restaurant, what would you order?
I’m developing an interesting quail dish at the moment, so I’d probably pick that. And to finish, we have a delicious dessert that uses the calamansi fruit. Fantastically sharp and definitely a winner.
Finally, what’s the key to good food?
Keep it simple. Less is definitely more, in my opinion.
If you can start off with a fantastic product and treat it with respect, and actually let it shine, then you’re on the right way to creating something very special.