Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Demetri Nikolaidis.
As thanks for being a regular contributor to The Staff Canteen, Demetri will receive an item of TSC merch of their 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.
Current Place Of Work/Position?
I currently work at The Hope and Anchor in South Ferriby and I’m a Sous Chef.
What is your cooking style and what should people expect from the food on your menu?
We do a wide selection of classic pub foods such as Mac n Cheese, Pate and Burgers, but also do seasonal foods with fresh, local fish and meat - for example, mussels, oysters, lobsters, prawns, fillets and ribeyes.
In addition, we butcher our own meats, for instance over the past two weeks we have had whole pigs and veals in, which means we use every part of the animal from portions for dishes to bones for stocks. Any trim from animals gets used as well for croquettes, terrines and other dishes.
What is your favourite dish to cook and why?
I love to cook our meat sharing dishes, such as wagyu ribeye, cote de beoufs, chateaubriand and rack of lamb. The quality of meat is exceptional and seeing customers faces when their food arrives and hearing their reviews when they have tried it is amazing.
The meat is often service sliced and does look really tasty. We also show them the cooking stages so when it reaches temperature - and before we rest - we’ll present it on board and explain the cooking and resting times to demonstrate the steps that go into making it great.
Name a food item/dish/ingredient that isn't considered "cheffy" but you love to eat?
I wouldn’t say it’s particularly “cheffy” but working at The Hope and Anchor we do a lot off pickling and fermenting, which I love to do and try as we get to experiment and try new things. It helps gives some dishes the different flavours and tastes that it needs to turn from a good dish to an exceptional dish.
What do you like about The Staff Canteen app and website?
The Staff Canteen has helped me see what other chefs are doing and I can take inspiration from people all over the world. It has such a wide range of talented people, from chefs just starting out to some of the most highly rated chefs in the industry.
It helps me share the types of food and types of cooking that I do, and enjoy, to show people that thinking outside the box can create some incredible dishes.
What are your plans for the future?
My plans for future include travelling to different countries and restaurants around the world to learn more and experience different cultures and their food.
I also want to show people what I’ve learnt and how we do things, which is different and not used in everyday kitchens.
What tips would you give to young chefs getting started in the industry?
I would say one of the most important things for younger chefs that would like to get into the industry is to not give up! It is really easy to give up after a busy, stressful day/service but the best thing you can do is keep pushing.
I was only 16 when I first started in the industry and there were some times that I really struggled and had some really bad days/weeks but I didn’t let it get too me and I kept pushing, learning and being dedicated to be where I am know. The highs definitely outweigh the lows!
Being so young in such a fast-paced environment can be tricky, and it is extremely important to find a good balance that allows you to look after your physical and mental health, but if it is something you are passionate about you really have to just keep going.
If you want to feature in November's Instagram Top Ten, keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and we'll share the best!
