Head Chefs’ and General Managers’ from Bistrot Pierre gathered in Birmingham this week to share their skills, experiences and talents, and run though the new spring/summer bistrot menu, due to launch March 31st 2015.
Patricia Diez Sanchez, Head Chef from Bistrot Pierre Cardiff joined 25 other chefs’ and general managers’ at the one day event in Birmingham led by the independently owned bistrot group’s Director of Food Development, Ajay Barak, in preparation for a local ‘cook-off’ event.
“We’ve been busy creating some new lighter, seasonal dishes for our spring/summer menu. It is vital that our Head Chefs’ master each element of the new dishes to perfection, so they can teach their chef teams in the bistrots the skills required to ensure we maintain the food consistency our customers expect.” said Ajay.
Patricia Diez Sanchez comments, “It was fantastic to have all the chefs from our bistrot family come together to prepare the new dishes on the spring/summer menu under the watchful eye of our development chef. I’m really excited to return to my bistrot in Cardiff to teach and inspire my team about the dishes in our local ‘cook-off’ event.
It’s great to interact with all the other chefs too and share ideas and tips on how to deliver great quality freshly cooked dishes to our customers every day. We all have different culinary backgrounds and there is always a real sense of sharing knowledge and experience. It is vitally important to constantly evolve and learn new skills in order to stay at the top of our game.”
Head Chef Steve Robinson from Plymouth Bistrot Pierre said: “the ‘cook-off’ has been the perfect opportunity to get to know the new dishes and to ensure we continue to deliver great value dishes. Everyone’s passion for delicious, fresh, French food has really shone through today and I’m delighted to start serving this lighter summer menu on March 31st.”
While the chefs’ prepared the new dishes, the general managers’ were able to assist their chefs and discover the new ingredients which they will be serving up to their customers.
Andrew Hepworth, General Manager, from Cardiff said: “This cook-off was the first that I had attended and it was an excellent opportunity for me to learn about the intricacies of the new dishes so we can talk knowledgeably to our customers. One ingredient that really stood out for me, and I know will be a favourite with my customers, is the Morteau sausage, from the Morteau region of France. It will be used in our new Saucisse de Morteau en salade”, it has an intense smoky flavour that complements the salad really well; I already have a few regular customers in mind that I know will love this dish! ”
Bistrot Pierre has been growing and evolving for 21 years and strives to continually seek out new, fresh, traditional French ingredients and recipes. The food team regularly visit small artisan French producers and markets to ensure Bistrot Pierre can serve new and interesting dishes to it’s customers.
