Commi Chef Evelyn cooks at Chefs of Tomorrow

Posted on July 26, 2016 by admin

On Monday the 4 July one of our chefs, Evelyn Ragui took part in an event for young, talented chefs called Chefs of Tomorrow, which is part of the TMRW project, a project that looks to support up and coming talent in the hospitality industry.

This event was a dinner, held at Our/London vodka distillery, where three young chefs were challenged to cook a meal entirely over coal and using vodka as an ingredient. Evelyn, along with Evan O’Ceallaigh (of Koffman’s) and Marco Roselli (of Bernadi’s) cooked a dish each, and then collaborated to come up with a dessert. They were mentored by chefs Dan Doherty (Duck & Waffle) and Elizabeth Allen (Pidgin). Elizabeth’s specialty is cooking over coal, hence the added, interesting twist to the event! Bar manager Richard Woods (SUSHISAMBA) worked with the chefs to create two cocktails that worked with the dishes.

Our Executive Chef Dale and Head Chef Pip helped Evelyn create with the dish, mentoring and supporting her. Evelyn chose to cook goat’s shoulder, marinated in vodka, and inspired by her Kenyan heritage – this meant testing and brainstorming with her bosses. Both Dale and Pip came to the event and were immensely proud of what she had achieved, not mention how delicious her dish was!

Evelyn prepping, assisted by Marco. It was truly a team effort.

The chef’s created a pass in the dinning room. This meant they were able to talk with the guests about their dishes.

The full menu for the evening was:

Evan O’Ceallaigh, at Koffmann’s
Courgette, fennel, ricotta
*
Marco Roselli, at Bernadis
Cuttlefish cappelletti, charred squid & octopus
*
Breakfast Fizz cocktail
*
Evelyn Ragui, at aqua shard
Nyama Choma (goat), ugali (maize) & kachumbari (salsa)
*
Charred Tomato Bloody Mary Martini
*
Created by all three chefs
Grilled peaches & Our/London Vodka

The chef’s in service – plating up the dessert course, under the watchful eyes of Dan and Elizabeth.

We spoke to Evelyn about being a chef and what inspires her.

What is your position in your restaurant? 

Commis chef at Aqua Shard

When did you start cooking? 

I’ve always loved cooking, but I’ve only just started pursing it as a career. I went university for two years to study nursing, however I didn’t enjoy it so I dropped out and followed my heart and did what I loved!

What is your favourite ingredient? 

I don’t have one specific favourite, however I love Italian food. With pasta the creations and flavours are endless, and at the moment I have this obsession with Italian antipasti cured meat.

What cooking utensil can you not live without? 

My chef’s knife. I can’t imagine not having it.

What is your first food memory? 

Every time I used to go to my Grandma’s she used to cook all types of different foods from the Kenyan cuisine. I love my mum’s cooking, however grandma’s is better. She’d cook chappati, chicken stew, rice, beef stew and so many other different dishes which would make me feel homely and warm inside.

Who is your hero? 

My hero/role model has to be my Mum. Don’t think anyone will ever top that!

Who do you find inspiring in the industry, and why? 

I respect hard work and amazing creations, and even though she’s new to the industry, I do admire Nadyia Hussain. I love her personality and character, she was an underdog and no one expected her to win the GBBO. I’d like to think of myself as an underdog in all of this, but with a surprise – just like when you eat a chocolate mousse with popping candy in the middle which you would never expect!

Congratulations Evelyn from all of us at aqua shard, we’re very proud of you and look forward to more things to come.

The last few photos are of Evelyn plating her dish, and Dan posting it on social media.

Headshot, photo of dish, and the last two photos credit: Ming Tang-Evans.