In 5 Things, a new That's weekly series, we ask a Beijing-based somebody to provide some snippets of insight into life in the capital. This week, newly arrived British chef Kevin B. Thomson tells us what it’s like planning and overseeing the operations of both The Ritz-Carlton, Beijing and JW Marriott Hotel Beijing dining outlets and banquets. We caught up with him to talk guilty pleasures, cooking for royalty and what it’s like keeping a chief-chef balance.
1. “If there is something new, then I will cook it.”
Managing is a huge part of my position, but I still cook! If I want a dish a certain way, I will cook it; if there is something new, then I will cook it – and set the standard. When I first got into the industry it was for a love of food and cooking. Of course I miss the adrenalin rush of a busy service. But I wouldn’t say that management distracts me from the joy of cooking, I still jump in and get involved. The way I see it, management teaches you different skills, which brings a different level of knowledge to your chosen career, which I believe makes it all the more fulfilling.
2. “My ultimate comfort food would be my mother’s steak and kidney pudding with a suet pastry”
I love pork cooked anyway, anyhow, and of course I’ve eaten caviar, lobster, oysters, beef from Japan, Iberico pork, and all the rest, but my ultimate comfort food would be my mother’s steak and kidney pudding, made with a suet pastry. My mouth is watering just thinking about it! I also love pickled cockles which bring back so many memories.
3. “The produce available is fantastic in Australia and Thailand”
To say my favorite place to have worked is a close call between Melbourne, Australia and Bangkok, Thailand. The produce available is fantastic in both countries, the people, the cultures, the general living, but my wife is Thai so that has to swing it!
4. “The reputation of British food is judged very unfairly”
I believe the reputation of British food is judged very unfairly, we have great products available from John O’Groats to Land’s End, with passionate chefs highlighting what we have to offer; the farmers who continue to breed rare beautiful beasts for our table; and we’re surrounded by a sea, that offers a bounty of produce – lobsters and salmon from Scotland to name a few. London is a melting pot of culinary ideas, traditional foods, and further afield fantastic clotted cream from the west country heaped on your warm scones!
5. “I cooked for Bill Clinton”
I have been very fortunate to have cooked for Sean Connery, Michael Caine, HRH Queen Elizabeth II and the royal family while at Dukes Hotel in London...sheiks, royalty, movie stars, sports persons, but in turn, when I was in Davos at the world economic forum, I cooked for Bill Clinton plus 1,500 other VIPs. But perhaps I was most nervous when cooking for Monsieur Paul Bocuse when he visited Australia, he’s an absolute icon in the culinary world.
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