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!