Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Alex Standen
As thanks for being a regular contributor to The Staff Canteen, Alex will receive an item of TSC merch of his choosing and will be entered in our Member of the Year 2022 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major, who will also be sending Alex a goodie bag.
1) Current place of work, position
I'm currently head chef for Baxterstorey's "The Concorde Room" within British Airways at Terminal 5, Heathrow Airport.
2) What is your cooking style and what should people expect from your food?
My cooking style I would say is modern British, I like to try and take influence from those around me and also looking back at what we have done before and try to take a new approach to those whether that be through serviceware or by playing with temperature & texture within the dishes.
Seabass, Cauliflower Cassoulet,
Parsley Emulsion & Parsely Oil
3) What is your favourite dish to cook and why?
At work I love our maple-glazed bacon chop & egg, it's super simple but it ticks every box for me. We also always have a smoked salmon starter on the menu and I love playing around with the garnish for that dish to keep it interesting. At home I'm a huge fan of Japanesse food so love making ramen. I love the freedom ramen gives you to change up the broth, add different vegetables and protiens.
4) Name a food item/dish/ingredient that isn't considered "cheffy" but that you love to eat
KFC - love it, can't help it, but going on a weight loss journey has put that treat on hold for a while.
5) What do you like about The Staff Canteen app and website?
The ability to connect to others within the industry and also for chefs to get their food out there if they want less judgement than say Instagram. The old website with the forums was brilliant for asking questions and meeting people. A group of us that met on The Staff Canteen had a wicked day with lunch at Purnell's a good few years ago and I think all are still chatting online despite being all over the country.
John Ross Smoked Salmon, Pickled Beetroot Puree,
Sour Cream, Keta & Radish
6) What are your plans for the future?
This year I've been involved in FutureChef with Springboard which is something I hope to do more of in the future. I'm currently in the process of applying to be a Burnt Chef Ambassador. Work wise, I just hope to continue to improve the food offered within The Concorde Room and we shall see what else comes along. I feel the most settled I have for a few years now and it's nice to be really enjoying my role.
7) Did you have any new years' resolutions for 2022, and have you broken any of them yet?
No resolutions for 2022, as I said I started a weight loss journey in the summer and am about 70% towards where I want to be so shall keep working at that and by the start of 2023 I should be there or there abouts.
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