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Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our sixth and final episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Kelvin Cheung under the Grilled Spotlight.  In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry.  Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality.  Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests. ChefJKP and Kelvin discuss: The Demands of the Hospitality IndustryAdvice for Young ChefsTransition to a More Positive Management ApproachKelvin's Growth and Changes in Management PhilosophyUnique Disciplinary Methods in the KitchenDiscussing Mental Health and Wellness in KitchensYou can follow Kelvin on HERE You can follow The Chef JKP Podcast on HERE This podcast is bought to you by Twentyone06, for more information on who they are, head over to www.twentyone06.com  Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fifth episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Giovanni Papi under the Grilled Spotlight.  Giovanni's passion for his craft is palpable. In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul.  With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.  ChefJKP and Giovanni discuss: Guest's Impact on UAE Food Scene and Michelin RecognitionChallenges and Growth in Shanghai's Culinary SceneLearning Through Language Barriers and Kitchen DynamicsSeasonal Work Patterns and Exploring New CuisinesTransition to Dubai and Joining Armani RistoranteHumility and Growth: Stepping into Sous-Chef Role in DubaiYou follow Giovanni on HERE You can follow The Chef JKP Podcast on HERE This podcast is bought to you by TwentyOne06, for more information head over to www.twentyone06.com    Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fourth episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Kelvin Kelly under the Grilled Spotlight.  In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai.  The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen.  The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue.  The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.  ChefJKP and Kelvin discuss: South African family braais influence on culinary journeyCulinary school veers from becoming a doctorCatering reveals challenges of large-scale eventsRapid progression from school to executive chefDubai's multicultural culinary scene and gastronomic offeringsYou can follow Kelvin on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our third episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Alex Stumpf under the Grilled Spotlight.  Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai.  This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited. The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients.  The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma, to then opening an award winning restaurant. This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge.   ChefJKP and Alex discuss: ·       Early culinary beginnings ·       Asian cuisine infatuation ·       Challenges in kitchen management ·       Decision to leave Zuma ·       Alex’s entrepreneurial ventures ·       Being the owner of the famed BBs Social Dining You can follow Alex on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our second episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Award Winning Interior Designer Govind Shepley under the Grilled Spotlight.  Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients. In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience.  By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners.   ChefJKP and Govind discuss: Designing with Chefs for Kitchen and InteriorsJoining F&B Leaders and Designing for Jamie Oliver’s EstablishmentsPressure and Challenges in Design IndustryDesign Industry Differences: London vs DubaiConfidence and Client Relationships in Design ProjectsYou can follow Govind on HERE You can follow The Chef JKP Podcast on HERE This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com Support the show

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our first episode in collaboration with The Chef JKP Podcast. James Knight-Paccheco is putting his spin on Grilled, putting his first guest Chef Tom Allen under the Grilled Spotlight.  This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences.  Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices.  Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal.  Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food.   ChefJKP and Tom discuss: Childhood connection to food and natureEarly exposure to farm-to-table practicesCulinary journey starting in a hometown restaurantMemories of impactful dishesWorking alongside Heston Blumenthal Follow Tom on HERE Follow the Chef JKP Podcast on HERE This podcast is bought to you by Twentyone06, for information on who they head over to www.twentyone06.com  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final  co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His final guest is Gary Maclean, Former MasterChef: The Professionals winner, a world class educator and the first National Chef of Scotland. In this episode, we find out what Anton thinks of tweezers, why Gary entered MasterChef three times and their advice for anyone thinking about entering the competition.  Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final  co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His third guests are head chef of Michelin-starred, Marcus and owner and judge on MasterChef: The Professionals, Marcus Wareing.  In this episode, we find out what Marcus' nickname is, what skills test Craig would choose to add to the programme and what they both really thinking about closing Marcus in December this year.  Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final  co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His second guest is Nikita Pathakji who is the current MasterChef: The Professionals champion. In this episode, we find out what one thing she wouldn't do for love, why she entered MasterChef and we she would set making an omelette as a skills test. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final  co-host of the series Anton Piotrowski, former MasterChef: The Professionals winner and owner of Roski restaurant in Liverpool. This episode is part of MasterChef special and Anton has picked previous winners and judges to join him for each of his episodes. His first guest is Keri Moss who he was crowned joint winner of MasterChef: The Professionals with, ten years ago. In this episode, we find out what it's like to share the title, which judges over the years have been their favourites and their guilty pleasure movie! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our final episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his final guest is thsi year's Roux Scholarship winner, April Lily Partridge, also sous chef at The Ledbury. In this episode, we fiind out why Simon spent the Roux Scholarship trip hiding toothbrushes, why April couldn't eat the butterfly snack at Alchemist and also her advice when it comes to set backs in your career.  Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show

Welcome to Grilled by The Staff Canteen, this is series 5 and it's our third episode with co-host Simon Hulstone from Michelin-starred The Elephant. It was the first restaurant in Torquay to be awarded a Michelin star and the only one to retain it. Which it has maintained Since 2006. He has won a number of prestigious competitions including The Roux Scholarship and National Chef of the Year. Simon has picked four guests from the hospitality industry and celebs with an interest in food, to chat to and put under the Grilled spotlight, and his third guest is actor and director, Prasanna Puwanarajah. In this episode, Prasanna tells us about leaving his former career as a doctor to become an actor, his superstition on climbing stairs and why he is jealous of his cat.... among more serious chat about his career! Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don’t miss out on the latest episode and rate us so more people can find us. If you are not already, become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute  Support the show