Member of the Month October 2018: Pierre Schaeffer

The Staff Canteen

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Pierre Schaeffer.

As a member who regularly contributes to our site via the app Chef+, Pierre will win a copy of  Bo Bech's new book 'In My Blood' and The Staff Canteen 10th Anniversary mug.

Trio of houmous, lamb cannon, roasted aubergine, goat cheese and carrots.

Trio of houmous, lamb cannon, roasted

aubergine, goat cheese and carrots

Current place of work, position and a brief overview of where you have worked before.

I work as Executive Head Chef for CH&CO Workplaces at a bank in the City of London, managing 12 chefs who serve 1800 staff daily. The offer comprises of an employee restaurant, coffee bars, hospitality, events and fine dining.
I trained (both as a chef and waiter) in 2 and 3 Michelin-Star establishments in France, before moving to the UK.

After spending 9 months in Ludlow, I headed to London where I worked for John Burton Race (under Tim Allen). I then worked for Pascal Aussignac at Club Gascon and Cellar Gascon, before entering the world of contract catering alongside talented chefs including Ana Paula Oliver.

What is your cooking style and what can people expect from the food on your menu?

I specialise in classic French cuisine with some modern fusion. I like to use seasonal ingredients without over complicating things, and to offer variety to all diets. There are always vegan and vegetarian options on my menus.

What do you like to do in your downtime?

My downtime is spent travelling the world and tasting local foods, I recently had the chance to try Julien Dugourd’s amazing desserts in the South of France and enjoy the cuisine of Tuscany. 

Hot smoked mackerel, butternut squash and courgettes.

Hot smoked mackerel, butternut

squash and courgettes.

What do you like about The Staff Canteen app and website? 

I see The Staff Canteen as a great platform to connect, showcase my work and get inspiration from my fellow chefs. To me it is also the one place to get all the news from the industry.

What is your favourite dish to cook?

The macarons (with one “o” - the almond based ones) that I learnt to make trying to re-create an ephemeral recipe by Pierre Hermé. As with most pastries, macarons require precision – they allow some creativity too with the choice of flavours that can be combined to make them.

Guilty pleasure: list food item / dish / ingredient that aren’t considered ‘cheffy’ but you love to eat

Spaghetti Carbonara – it reminds me of childhood memories. I must admit to another guilty pleasure: burgers.

What are your plans for the future?

I want to keep doing what I love, discover new cuisines (especially in Asia) and hopefully share my experience at work and on my Instagram, to inspire others chefs like I was and still am.

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!

>>> For Apple: Click here to redirect to the App Store

>>> For Android: Click here to redirect to Google Play


In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 1st November 2018

Member of the Month October 2018: Pierre Schaeffer