4 December 2019
‘MasterChef: The Professionals’ 2017 finalist Louisa Ellis took time out of her busy schedule as a private chef to revisit hospitality and catering students at Nottingham College; this time sharing her recent experiences of working as a chef in Normandy.
Inspired by the rich array of ingredients and fantastic local dishes she discovered during her time in France, Louisa created an impressive five-course gourmet tasting menu which she cooked alongside trainee chefs at the College’s Adams Restaurant on 20th November.
The French-inspired menu included: chicken chasseur, truffle pomme purée and savoy cabbage, followed by salted caramel and chocolate dacquoise.
Louisa commented: "During my time in France I got to cook with the most amazing ingredients which I picked up daily from the local markets. Whilst I was there I was inspired by the local cuisine which encouraged me to practice making certain French dishes, but with my own flair.
“I'm very excited to be able to bring this inspiration back to the UK and pass on my knowledge to Nottingham College students who I have worked with on a few occasions now."
Kallum Adlington, 17, from Wollaton, worked in the kitchen when Louisa visited the College earlier this year, and this time was part of the front of house team. He said: “It was great to have Louisa back and it’s been good to get a different perspective this time round.
Having someone like her come in to teach us is really inspiring and it gives you a boost. It motivates you to work hard and strive to be the best.”
Louisa, 24, has been working professionally as a chef for the past eight years, working in Michelin star kitchens, including Birmingham’s Adams Restaurant and more recently Nottingham’s Restaurant Sat Bains. Louisa is now based in Nottingham and is busy following her dream of becoming a Private Chef – offering dining experiences in clients’ homes.
Thank you to Nicola Finney from Nottingham College for submitting this news story. If you would like to share a news story from your organisation, we’d love to hear from you. Email us at email@example.com
25 February 2021