Creating a Sustainable Food Future

 

Ashridge’s Head Chef Erick Moboti shares his cooking ethos. Cooking is my passion and when I’m not at work in the kitchen I’m constantly thinking about new foodie ideas. Being Head Chef at Ashridge Business School has allowed me to put those brainwaves into action while creating high-quality dishes at the same time.

Added on 21 January 2014 by Kelly Ashton

Ashridge’s Head Chef Erick Moboti shares his cooking ethos.

Cooking is my passion and when I’m not at work in the kitchen I’m constantly thinking about new foodie ideas. Being Head Chef at Ashridge Business School has allowed me to put those brainwaves into action while creating high-quality dishes at the same time.

We start preparations at 8am on a typical day in the Ashridge kitchen. That means waking up early with a nutritious bowl of cereal and Bob Marley’s ‘Redemption Song’ playing – all I need to set me up for the day.

Locality locality locality

A day in the kitchen starts with checking the food deliveries to make sure everything is accounted for and of the highest quality. We work closely with local suppliers to ensure that wherever possible our products are sourced either from the surrounding areas or at worst further afield in the UK.

It’s a sustainable way of sourcing ingredients because it supports home-grown produce and reduces air miles. It also shows that wonderful dishes can be made from the ingredients people grow in their own gardens.

Being part of a hectic kitchen means planning is key to success. I create menu plans at least one week in advance so I can research which foods are in season.

Ashridge’s tasting menu events require a little more planning.

Click here to read more Lovefood meets… a responsible chef by Lovefood Team.