Why I do What I do… Connexions Cuisine
At Blue Patch we are really looking forward to Connexions Cuisine running a cafe at the pop up Department Store event on the 1st October so we can sample their fabulous cooking first hand. Connexions Cuisine have also generously offered a prize of a handmade Vintage Afternoon Tea for four people.
Why I do what I do:
I do what I do because I love it!! I cannot think of a better way to spend a working day than to cook with the team in our kitchens. I have always been a big foodie, my mum taught catering and my granddad was a chef at the Savoy so food has always been an integral part of the family. As I grew up holidays were spent in the south of France, enjoying the local food and produce markets and sampling fine cuisine. The team at Connexions Cuisine all share a passion for food and service and we work closely together to create an exceptional service.
Where I do it:
I started as most caterers do from home back in 1990. Back then caterers were serving up the same sandwiches and cheese and pineapple on cocktail sticks! I wanted to serve guests what I would like to be served. We grew rapidly and had a wonderful few years running our food oasis, Le Traiteur, a specialist food shop on the High Street in Beckenham. However after securing a contract for the London Olympics we had to find larger premises where we are now in Sydenham. We have a large catering kitchen, offices and a tasting suite – a far cry from my kitchen at home all those years ago!
What drives me on:
Creating something from nothing is what drives me on! I qualified as an architect, so I am used to being given a brief from a client, producing some initial sketches, then some plans and then …a building. At Connexions Cuisine the process is very similar though it is usually much quicker! A client has an idea, some initial thoughts and it is our responsibility at Connexions Cuisine to put together ideas for not only the food, but also for the theme and style of the event and to create the clients’ dream event.
What I’m working on:
Food trends change just like fashion does. Ingredients are not only seasonal but also fashionable and pig’s cheeks might be so popular one minute and so yesterday a few months later! I like to keep up to date with what is going on in the industry….what restaurants are opening, what the local producer’s new flavours and fillings are and what are the latest styles of china and glassware . We always buy the best ingredients that we can from the excellent range of suppliers that we have locally.
See more about the fantastic Free Prize Draw #BStore16