Chef Jay Geddes

Chef Jay Geddes

Chef Jay Geddes

 Name : Jay Geddes

Age : 36

What is your current role :

Business owner and private chef to the stars and professional athletes

Where are you from? Southampton

Qualifications and Certificates :

NVQ 2 and 3 in hospitality and catering Sports nutritionist diploma

Social Media and Web Links :

  • Jay Geddes
  • Chef jay geddes
  • Chef jay geddes
  • Chef jay Geddes

 

  • ww.jaygeddes.com

What is your earliest memory of cooking? What did you cook and for who?

It was a cooked breakfast for my mum ( who’d had a bit of a cold ) and I wanted to make her better, I was about 10 years old ( I mean she was there to help! ) but I remember seeing it on a plate and thinking have I cracked the culinary world ?!

Have you always been a chef? Or did have a change of direction in your career?

I was really into my football as a kid, and played for the Southampton youth team . Unfortunately I never made it any further in football, but as a teenager I was obsessed with cooking. I remember watching the TV series “Chef” with Lenny Henry.. and I new from that day that’s what I wanted to do.

If you could cook with ingredients from any country, where would it be and why?

Ahhh such a hard question , but I have to say Asian! One of the key aspects of Thai cuisine is its artful blending of the five major tastes: sweet, sour, salty, bitter and hot. Most cuisines of the world do not employ the bitter taste, but in Thailand it is a flavor well-loved and appreciated. And I can see why!

 If you could invite any 2 people for dinner, who would it be and what would you talk about?

Ahhh man! Well I’ve been very lucky to cook for a lot of ‘A’ list celebrities and cool people and they’ve often popped in the kitchen for a brief chat . I mean there’s so many people I’d love to have a real sit down with and break out the good wine and cheese.

Nevermind 2 people! Get me in a room with all the world leaders and let me sort this shenegans out!

There’s nothing that good food and wine can’t fix.

But if I could have David Attenborough and Morgan Freeman by my side that would be great!

What was the last culinary course / qualification you took and what would you choose next?

I’ve been cooking for 17 years. You never stop learning and to me, you’re always a commis! No names on jackets, no big hats, so I’m forever doing new courses and learning because really,  deep down, we’re all and always will be commis chefs.

My last course was a Sports Nutrition Diploma, and am spending more time working on even more nutritional qualifications.

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

When I was in my early twenties I asked the commis chef to drain the stock. He came back with all the bones and peelings. ( he threw the stock away!) I can laugh about it now!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

Yeah, I mean as a chef you don’t need recipes (not really). However if you’re trying to create consistency it’s important to have recipes for the rest of the team. Chefs like to do everything themselves because they don’t trust the younger chefs, but my motto has always been “don’t belittle …….. educate”.

All of my chefs have mastered the recipes over time. Again it’s that word …. CONSISTENCY! If that’s what you want, then recipes are what you need.

What does your typical day with a client involve?

Creating bespoke menus, calorie and macro counting, planning, cooking

How do you spend your time off? What do you enjoy doing?

I love my football… born in Southampton so am a huge fan of the club. I’m lucky to have some of the athletes as clients. I love walks in the forest, weekend breaks away (see much of the world as you can ) and understanding how others live. I like a bit of golf but it’s more stressful than cooking!

What advice would you give to a young person entering the industry today?

Most chefs will tell you don’t do it, but that’s nonsense. What I will say is don’t be hard on yourself. Listen, take notes, come in to work sometimes on a day off and spend some time with a chef on a different section. The more you learn, the bigger the opportunities you’ll be presented with later on in life.

What inspired you choose the food and drink / chef industry?

Self defence from my mum’s cooking! I’m playing!

Again this was all Lenny Henry in ‘Chef’. If you haven’t seen it take a seat and watch.

Do you have a favourite cooking or chef quote to share?

“Don’t belittle …… Educate”.

Chefs are so short tempered and expect perfection, when the chef may not have much experience in that specific dish or technique etc.

So, instead of shouting ….. show them. It’s a tough industry ,so it’s important to laugh a lot. Your kitchen, the staff you work with, end up becoming like a family. Enjoy the Moments, take the good with the bad and always be kind.

We ask questions suggested by the wonderful community of Chefs and Food / Drink Professionals in the High End Chefs private group on Facebook. The purpose and mission behind ‘Chef Stories’  is to inspire and encourage other Chefs and those with a passion for culinary, to continue confidently into the industry as Private Chefs, Yacht Chefs, Chalet Chef, Restaurant Chefs / Chef’s Table, Catering Businesses and Cooking Schools!

The list isn’t exhaustive… but we’re sure you get the picture! 

Chef Arran Forgham

Chef Arran Forgham

Chef Arran Forgham

 Name : Arran Forgham

Age : 38

What is your current role : Private Chef

Where are you from? Wales

Qualifications and Certificates :

All basic courses through my training when I was younger…. plus advanced courses / experience through the years. Table service / silver service, Bar and cellar management. Ship’s cooks certificate needed for working on yachts

Social Media and Web Links :

Facebook Page : https://www.facebook.com/forghamscuisine

 What is your earliest memory of cooking? What did you cook and for who?

I was cooking a Sunday roast for some friends and family. I knew that I was destined to provide a good level of service from a very young age, and always had that great feeling of satisfaction to see people enjoying my food and service so much. The rest is history and it’s still only the beginning!

Have you always been a chef? Or did have a change of direction in your career?

I have always cooked from a very young age. I have also worked in a factory, I have been a labourer and done some on site building work, felling trees, washing cars and at the age of 13 years old I was peeling potatoes for the local chip shop at 5am before school every day!

If you could cook with ingredients from any country, where would it be and why?

It would have to be with ingredients from Asia. I have fallen in love with the culture and the diversity of the food. It’s a place I will be returning to as soon as we can resume travel.

 If you could invite any 2 people for dinner, who would it be and what would you talk about?

Antony Bourdain, and we would talk about food and travel for sure! Marco Pierre White – food, food, FOOD! Also all about ‘Harvey’s’ from back in the day! Old school is the best school!

What was the last culinary course / qualification you took and what would you choose next?

The last was my Ship’s cook certificate. My next adventure will take me to Asia where I will take some time to really enhance my skills in that field. Exciting times!

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

Something funny! Whilst cooking for a American rapper … he came into to the galley at 4am after a night out at the club asking “Where’s my ******** breakfast!” Myself and my colleague who has since become a very good friend, didn’t know where to look! It was a very funny AND successful experience!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

For me, cooking is mainly instinctive. You have to feel what you cook, taste constantly and know when to add certain ingredients. That’s the true love in cookery.

What does your typical day with a client involve?

A lot of interaction to determine what they would like / what I recommend for their dietary needs. I try to keep everything well balanced for the duration of their stay, rather than them feeling too full and overindulged after only 3 days with me. I would prefer to cook light and fresh to avoid there being too much every day. 

How do you spend your time off? What do you enjoy doing?

I enjoy a variety of sports and hobbies including skiing / snowboard / skateboard / football / reading / socialising and researching new places to visit for the culture, people and of course the food!

What advice would you give to a young person entering the industry today?

Travel as much as you can. I didn’t stay in the same job for years on end, as I felt this would limit my growth. As a chef, my eyes were constantly being opened to everything I saw.. and that meant moving around a lot. I wouldn’t change any of it, and I now feel more grounded and have a lot of great experience and ideas from all around the world. Keep learning and don’t ever be afraid to leave a job, if it’s not right. Don’t be unhappy, that is really important. You need to be happy and healthy!

What inspired you choose the food and drink / chef industry?

A family full of food lovers!

Do you have a favourite cooking or chef quote to share?

For sure! This is from Marco: “Once you accept and understand yourself, you do things for the right reasons, not the wrong ones, rather than being fuelled by your insecurities.” Marco Pierre White

“Always know your worth, stand proud and don’t accept anything less” Arran Forgham

 

We ask questions suggested by the wonderful community of Chefs and Food / Drink Professionals in the High End Chefs private group on Facebook. The purpose and mission behind ‘Chef Stories’  is to inspire and encourage other Chefs and those with a passion for culinary, to continue confidently into the industry as Private Chefs, Yacht Chefs, Chalet Chef, Restaurant Chefs / Chef’s Table, Catering Businesses and Cooking Schools!

The list isn’t exhaustive… but we’re sure you get the picture! 

Chef Christian Ørner

Chef Christian Ørner

Chef Christian Ørner

Name : Christian Ørner

Age : 37

What is your current role : Business owner: SALT Cø. Private Chef and Chocolatier

Where are you from? I am half Norwegian and half English

Qualifications and Certificates : NVQ 1, 2, and 3 Diploma in Professional Catering; Bournemouth and Poole College 2008.

Awards and Accolades : 

GOLD: Destination Awards; Best Night Time Experience 2020.

SILVER: New Forest Chef of the Year 2013.

BRONZE: BH Star Awards Best Chef and Best New Business 2019.

Social Media and Web Links :

Facebook Page : www.facebook.com/salt.co.chef
Instagram Page : www.instagram.com/salt_co_chef
Website : www.salt-co.co.uk

 What is your earliest memory of cooking? What did you cook and for who?

One of the first dishes my mum showed me how to make, was a dish we had as a family as my brother and I were growing up; Tomato Pasta we called it. A simple tomato sauce with tagliatelle pasta. I now, after over 15 years of cooking professionally, feel I can make a technically ‘better’ tomato sauce, however mine never tastes like my mum’s one.

Have you always been a chef? Or did have a change of direction in your career?

I was a late bloomer in realising what I wanted to do. I was 23 when I decided I wanted to be a chef. I wanted to be a fireman, then I wanted to go into the Norwegian Navy as a career (which changed soon after starting my national service in the Norwegian Navy). After national service I had a couple of years out, then stumbled upon wanting to be a chef. I now love it!

If you could cook with ingredients from any country, where would it be and why?

Two versions to this answer! I don’t really know that much about Far Eastern cuisine, so I’d like to learn to cook with Malaysian, Chinese and Japanese ingredients. I like cooking most with Scandinavian and French ingredients, loads of butter, loads of cream. Delicious!

 If you could invite any 2 people for dinner, who would it be and what would you talk about?

My best friends. We would talk about food, cooking, travelling and music whilst eating amazing food and drinking amazing wine.

What was the last culinary course / qualification you took and what would you choose next?

My NVQ Level 3 was possibly the last course I did. I teach my own classes so don’t really go to any myself. I also watch a lot of YouTube tutorials if I am looking to learn something. The latest ones have been on pulled sugar.

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

I am not sure there’s enough room for all my stories!

Off the top of my head:

  • Turning up to a dinner where they had recently upgraded to an induction stove from gas. They were super pleased with it, and excited that they were going to have a chef use it to cook them a tasting menu in their own home! I got there only to realise they hadn’t upgraded their pans, so none of their old pans worked on the new stove. I quickly drove back to my kitchen to get my pans which were induction ones.

  • I once did a dinner in a kitchen, where the hob was on an island unit and the extraction fan was next to the hob. When we turned it on we felt a tapping on our legs. The extraction unit was sucking the air in and pushing it out into the cupboard underneath, opening the doors of the cupboard below!

 

  • We turned up to do a dinner for 18 guests somewhere. When we got there we were told they were going through a kitchen refit. There was a tiny 4 ring electric hob and double oven, but the bottom oven didn’t work. We were assured though that the top “oven” worked. It turns out it was a grill! This was something we only found out when we put two trays of food in to cook, but only the top one was cooking!

 

  • My Sous Chef Nico’s ‘favourite’ story: We turned up together to do a New Year’s Eve celebration. The only available cooking equipment was an AGA oven, which when we turned up, was off. For those that don’t know about AGA ovens, they ideally need to be preheated for about 24 hours!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

Savoury cooking is all about technique. There is a technique to cooking a steak/ a fillet of fish/ a piece of broccoli etc. Timings wise, each bit will be different as they aren’t usually the same size. For desserts and pastry, you must follow a recipe, one that is trusted and that we know works. If we don’t put enough eggs in something, it may not rise. If we don’t put enough gelatine in something, it won’t set. Put too much sugar in something it will be too sweet.

What does your typical day with a client involve?

For a Private Dinner I wake up about 9am, go across the road to my butcher and get the meat for the day. I then hop in my car and go to the fish mongers. I normally get the veg and dry ingredients the day before. I then get back to my kitchen to do the prep for the evening’s dinner. When prep is done I have a shower, then put a clean chef jacket on, and hop in my car to go to where the dinner is taking place. I am there to cook, serve and do the washing up. Once everyone has eaten, is happy, we have all had a good laugh and the kitchen is clean, then I head back home with a smile on my face, ready to do it all again the next day. I love my job! In between prep I am answering emails, calls, messages about dinners and chatting to my friends (if I have time), and sending invoices.

How do you spend your time off? What do you enjoy doing?

Music and cooking are my two main hobbies. I’m always cooking and always listening to music. I don’t play any instruments but I love live music. I go to concerts when I can. I love spending time with my friends with a nice drink in my hand. Sailing is my sport, I love the sea. I have sailed since I was 11 and love it. I want to travel more. I have travelled a fair bit already, but there is always more to see.

What advice would you give to a young person entering the industry today?

1) Always work at the best places you can. That way, later in your career you can choose to work anywhere. You will also learn the best way to do things.

2) When you are getting shouted at (not if, when), let it go in one ear, take the productive point out of it and act upon it, then let all the anger part leave out of the other ear. I was told, this is why we all have two ears.

3) You get out of this industry what you put in. To be a success you have to work hard, believe in yourself, put the hours in and then you can reap the benefits. It is all worth it.

What inspired you choose the food and drink / chef industry?

Anthony Bourdain’s book, Kitchen Confidential. It’s my favourite book, out of all the books I have ever read. I have his chef design from their jackets tattooed on my right shoulder. Read the book and it will become clear!

Do you have a favourite cooking or chef quote to share?

“Venez tout ceux qui ont des problemes d’estomac et je vous restaurai la sante“

It was written above the door of the first ever restaurant in Paris. I have it tattooed on my arm as I use it in my Private Cheffing.

It translates to:

“Come to me all of those who have problems with their stomachs and I will restore your health”.

 

We ask questions suggested by the wonderful community of Chefs and Food / Drink Professionals in the High End Chefs private group on Facebook. The purpose and mission behind ‘Chef Stories’  is to inspire and encourage other Chefs and those with a passion for culinary, to continue confidently into the industry as Private Chefs, Yacht Chefs, Chalet Chef, Restaurant Chefs / Chef’s Table, Catering Businesses and Cooking Schools!

The list isn’t exhaustive… but we’re sure you get the picture! 

Chef Jackie Goudie

Chef Jackie Goudie

Chef Jackie Goudie

Name : Jackie Goudie

Age : 36

What is your current role : Head Chef on Yachts

Where are you from?  New Zealand.

Qualifications and Certificates : New Zealand culinary qualifications

Social Media and Web Links :

Instagram Page : www.instagram.com/cupcakeatsea
Website : www.cupcakeatsea.com

 What is your earliest memory of cooking? What did you cook and for who?

Since I was 10 years old I would ask mum relentlessly to buy me cookbooks, and I remember the absolute joy of getting one in a school book order, rushing home and making the roasted pumpkin dish that night for dinner.

Have you always been a chef? Or did have a change of direction in your career?

I have always been a chef, started by doing an apprenticeship with the vision to head to London and work from there. I ended up on a sailing yacht off the east coast of the USA instead and the rest is history as they say.

If you could cook with ingredients from any country, where would it be and why?

I absolutely love the fresh produce markets in France, Spain and Italy. I know that’s more than one, but any of those places and fresh market produce is my dream.

 If you could invite any 2 people for dinner, who would it be and what would you talk about?

Anthony Bourdain, Ben Bayley – we would talk about food and travel.

What was the last culinary course / qualification you took and what would you choose next?

I recently graduated as a Holistic Health coach from IIN. Prior to that it would have been a Galley Gang workshop with like minded chefs in Antibes.

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

I was working for a client that would always throw a party after the club closed, those 3am wake ups for canapés etc. One night we got the call this was happening. As it was normal for us we were up ready prepping snacks and everything, only to later find out the boss had walked on the boat and said “raise the gangway I’m going to bed”. We had to laugh at how a wake up call like that seemed normal and we pulled it off, this time for no reason!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

Probably 80%. I follow recipes for baked goods but a lot of my savory dishes are a ‘throw it together and hope for the best’.

What does your typical day with a client involve?

I’ve been working as a sole chef, so cooking for crew and guests. My day would start with breads for the day then the guests’ desserts, followed by the crew meals prepped and on the way. Then moving onto guest lunch and dinner, after that it hopefully all flows well from one meal to the next between guest and crew..however it doesn’t always go that way!

How do you spend your time off? What do you enjoy doing?

I am heavily into Yoga these days, eating out to see what’s new and trending and getting new inspiration.

What advice would you give to a young person entering the industry today?

Work hard, stay hungry for inspiration, everyone you meet will teach you something.

What inspired you choose the food and drink / chef industry?

My parents said I was a hungry baby, so maybe due to being hungry from a young age, I decided I was never going to be that way again! I’ve always loved food and helping people enjoy life, and my way of doing that is through food.

Do you have a favourite cooking or chef quote to share?

“Your body is not a temple it’s an amusement park, enjoy the ride”. Anthony Bourdain.

 

We ask questions suggested by the wonderful community of Chefs and Food / Drink Professionals in the High End Chefs private group on Facebook. The purpose and mission behind ‘Chef Stories’  is to inspire and encourage other Chefs and those with a passion for culinary, to continue confidently into the industry as Private Chefs, Yacht Chefs, Chalet Chef, Restaurant Chefs / Chef’s Table, Catering Businesses and Cooking Schools!

The list isn’t exhaustive… but we’re sure you get the picture!