EXAMPLE PAGE - MAGAZINE - LOVE NOSH - Flipbook - Sida 6
LN: And what’s the first job of the day ?
JS: “It all depends on whether I’m running
KITCHEN
CONFIDENTIAL
a section or not. I tend to cover everybody’s
section in the kitchen, unless someone is off,
then I cover that section. Today for instance
I could be doing larder, tomorrow it might be
garnish or pastry, or running sauce.
If everyone’s in, then I’ll run the pass. I’m very
much an organised person so I’ll check my lists
then prepare all my equipment well in advance
for the lunchtime service.”
LN: What’s your least favourite part of a
service preparation ?
Quite recently we were lucky
enough to catch up with the mega
talented chef James Sommerin at
his busy restaurant in Penarth to
ask him a few questions about
what it’s like to run an award
winning business, and what
exactly goes on during a typical
working day for him.
Here’s what he had to say...
LN: Hello James, and thanks for finding the
time for us to interview you. So, how does a
typical working day start for you ?
JS: “It’s usually straight to the restaurant for
between 8:30-9:00am as the working day
starts at 9am. I don’t really do breakfast - for
me it’s strong tea, milk, no sugar.”
Born in Caerleon, James baked with his
grandmother on Saturdays as a child.
Determined to become a chef, his father
secured the 12 year old's first Saturday job
in an Italian restaurant in the hope of
dissuading his son from getting into the
industry, but the job only served to
convince Sommerin of his vocation.
After school he undertook formal cookery
training. Jame's first full-time job cooking
was as a commis chef at the Cwrt Bleddyn
Hotel, Llangybi. Aged 16, he then headed
to the Farleyer House Hotel in Aberfeldy,
Scotland, where he trained further under
Richard Lyth, who helped him refine his
under-stated French style.
Returning to Wales to be closer to
his family, he joined The Crown at
Whitebrook, Monmouthshire in 2000 as
Sous Chef. In December 2003 he became
Executive Chef. Under his control,
The Crown gained a Michelin star in
2007, which it retained for seven years.
Photography courtesy of: A Way With Media
Page 6
JS: “I love every part of it really. I usually give
everybody an 11:30 call in the kitchen to make
sure everyone’s setting up, and if I notice
anybody that’s not quite ready for service then
that’s my worst nightmare - I become quite
anxious.”
LN: And what do you enjoy the most during
a service prep ?
JS: “I really enjoy the ‘banter’ in the kitchen,
and we play music that helps keep me relaxed.”
LN: What sort of music do you play ?
JS: “We play all sorts, usually anything that’s
chilled and laid back - I’m a massive David
Bowie fan in particular.”
LN: We’d like to ask you a little about your
preferred clothing and equipment now ?
JS: “I wear chef’s whites all the time. I now
have a tailor who lives locally in Penarth that
makes bespoke whites for me. They’re made
from cotton silk which means they are very
soft and have a ‘lot of give’. They look more
like a shirt than a chef’s jacket. Then the other
important items for me are a good pair of soft
trousers and my Birkenstock’s. I’m in my
‘Birkie’s’ all day !”
