Events
Here’s a selection of Events and experiences
The Wholefood Kitchen has been engaged in over the years, in various kitchens, both indoor and outdoor.
Velskov Outdoor BBQ
Parau, NZ
I partnered up with Mamakan of Velskov to deliver a unique ‘Bush Boardroom’ experience for a group of APEC visitors in February 2024. I was responsible for managing the outdoor cooking space, producing a meal of unpretentious, high-quality cuisine, and supervising guests as they engaged in the food preparation.
Concord Institute
Catering/Kitchen Management
London, UK
Head Chef/Sous Chef for wholefood/vegan lunches or dinners for 30–50 people on weekend workshops and residential retreats, from 2007 onwards. Responsibilities included meal planning, food ordering, Kitchen Team management (4–6 of varying cooking skill levels) and responsibility for Meal presentation and delivery. Worked as both production and Kitchen assistant for numerous weekend workshops and residential events. Served as Production Manager for the Concord School of Culinary Arts from 2003-2005.
Pablo’s Birthday Paella
East Sussex, UK
Head Chef and coordinator of a collaborative Saturday night feast for 40+ guests celebrating the birthday of Paul Webb (aka Pablo) at a secret campground near Firle, in East Sussex. The feast consisted of a no-holds-barred Paella, prepared from scratch by the whole crew. Blessed with a fully kitted-out outdoor kitchen, complete with a mammoth cast-iron paella pan with compartments allowing for equal parts Chicken & Chorizo; Chicken, Chorizo and Seafood; and Seafood only variations. In the words of one guest, it was quite simply the best Paella they'd ever tasted!
Chi Gong Retreat
Springhead, UK
Head Chef responsible for vegetarian/vegan catering for 3 day Chi Gong retreat led by Tew Bunnang in Springhead, Dorset. Meal planning, budgeting, food ordering, kitchen team management (2 cooks) and primary responsibility for Meal Production for 30 participants.
‘Soup Kitchen’
at the Happy Kitchen
London, UK
I taught a series of evening cooking classes at Happy Kitchen Canteen, London Fields from 2011-2012. The 'Soup Kitchen' classes built on the theme of creating soups from scratch using freshly made stock and utilising locally sourced, seasonal, organic ingredients. Hands-on cooking classes for groups of 6 – 9 participants with a small teams of volunteer assistants.
A-List Celebrity
Thanksgiving Banquet
I joined forces with Cate Darlison of La Petite Boo, together with David Rosberg and Mark, Jamie and Ben from Jamie Oliver’s Fifteen restaurant, to create a Thanksgiving dinner for a private client and a party of 40 guests. We pulled out all the stops, creating a remarkable Thanksgiving banquet comprising traditional dishes including Roast Turkey and all the trimmings; Pecan, Pumpkin & Chocolate Mud pies; and some wonderful twists on some festive classics conjured up by Cate and created by the team. Can you guess who the host was? Here’s a clue: He has just picked up a Best Supporting Actor Oscar.