Here at The Staff Canteen, we felt it would be a great idea to show our appreciation to our loyal users, so to honour this we will be featuring a different member every month who we think deserves to be celebrated - this month’s winner is Chris Jeffery.
Current place of work, position and a brief overview of where you have worked before.
I am currently working at Chalet Vorlaz, Morzine - an amazing skiing village in the Alps. I cook from a domestic, open planned kitchen with a few bits and pieces I bought along the way. A 20 quid vac pac, a cheap old stick blender, and a dehydrator that’s sounds like an old man snoring! But I do have a decent ice cream machine, sous vide, several Roche spoons and a bloody decent German chopping board my missus bought me for Christmas.
I am a seasonal chef and I like to travel. I started 2017 in St Kilda in Melbourne, working on the beach doing roughly 1000 covers a day. Then I returned to England for the summer where I worked with the very talented Daniel Watkins at The Anchor in Hullbridge. I met some great young chefs there and made some mates for life.
What is your cooking style and what can people expect from the food on your menu?
Pffft... I would say modern European - from the heart! I have a love for Italian food and Mediterranean flavours. On my menus, you will find food that you understand and that you as a customer can relate to. I prepare classic flavour combos but with a few modern techniques to aid texture and keep it interesting.
Fillet, truffle, thyme, morel
What do you like about The Staff Canteen app and website?
The Staff Canteen is a fantastic community! It’s the best place for inspiration when you get a bit of writers block. It’s also a good way to keep in touch with old friends and it keeps you up to date with new up and coming restaurants.
What is your favourite dish to cook?
Favourite dish to cook is a bit of lamb! I like leg or chump, marinade with garlic, chilli, lemon, thyme, rosemary and load of olive oil, pan roasted with a ton of butter. I have it with roast Roosevelt’s, salsa verde and wilted spinach.
Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat
Beer, barbeque, gin... time in the sun! I love to eat a good antipasti, cheese and some crusty bread.
What are your plans for the future?
I’m planning on returning to Melbourne. The food scene is incredible and some great chefs have set up shop there... I just need to get the visa sorted!
Do you want to be the next Member of the Month? Download the app now for free and start sharing your images, videos and recipes and interacting with other members to be in with a chance of winning!
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