Hidden Chefs is a celebration of chefs in contract catering whom the general public might otherwise overlook. Chefs range from Michel Roux JR to Jeremy Ford; Ana Paula, Jason Atherton and David Nelson. Contributors include chefs at some of Restaurant Associates most high profile clients.
Jeremy Ford, culinary director for Restaurant Associates said: “The London food scene includes some incredible chefs, restaurants, hotels and food markets – but this book is about the creative and talented chefs that often go unnoticed, it’s about the hidden chefs! We’re celebrating the skill our chefs have and sharing that with people at home.”
Albert Roux said: “I have been personally and closely involved with the development of many of the chefs featuring in this book, it is a celebration of their skill, talent and dedication to the craft of cooking. It has been no secret to me that the chefs who work within this ‘hidden’ side of our industry are very talented individuals, developing and cooking food that would attain Michelin star status in the restaurant world. It is a credit to them that they remain where they do, and continue to deliver consistently great food to their clients.”
Contract caterers Restaurant Associates is part of Compass Group PLC with annual revenues of £17.6 billion. They operate across several sectors including, healthcare, education and defence.