Latest news with #privatechef
Times
6 days ago
- General
- Times
Tomás Gormley's cod en papillote recipe
Cooking fish en papillote — wrapping it up and steaming it gently — sounds more technical than it is. While parchment paper or tin foil is the modern go-to, people have been cooking this way for ever, from banana-leaf steaming in South America to clay-pot cooking in Asia. Here, sweet, slow-cooked leeks and wild garlic create a mellow, allium-rich base that makes everything taste better, while romesco — a smoky, nutty sauce born from Spanish fishermen making the most of what they had — brings contrast. Traditionally, romesco was about stretching ingredients, thickened with stale bread and ground nuts rather than just olive oil. This version keeps that spirit alive, with a touch of dark chocolate for extra depth. I first came across romesco while cooking in Catalonia during the summer months as a private chef early in my career. I was pretty out of my depth — or at least it felt that way at the time — so I stuck to recipes I knew I could get the ingredients for. Most of them came from the outstanding cookbook Catalan Cuisine by Colman Andrews, a deeply researched and practical guide filled with recipes, stories, and anecdotes about the region's rich history, language, and culture. It became an essential resource, not just for its insightful recipes, but for helping me to understand the context behind the food — which, in Catalonia, means everything. Serves 2For the cod en papillote • 2 fillets of cod (about 150g each)• 1 medium leek, thinly sliced• 1 small handful wild garlic, roughly chopped• 1 tbsp olive oil• 1 tbsp white wine• ½ Amalfi lemon, zest and juice• Salt and black pepper• Tin foil sheets For the romesco • 30g blanched almonds• 1 small slice stale bread, torn into pieces• 2 roasted red peppers (jarred or freshly roasted)• 1 garlic clove, peeled• 1 tsp smoked paprika• ½ tsp sherry vinegar• 3 tbsp olive oil• 10g dark chocolate (85 per cent cocoa or higher), finely chopped• Salt and black pepper 1. To make the romesco, toast the almonds in a dry pan over medium heat until golden, then set aside. Toast the bread in the same pan with a drizzle of olive oil until crisp. 2. Blend together the roasted red peppers, toasted bread, almonds, garlic, smoked paprika and sherry vinegar until mostly smooth. With the blender running, drizzle in the olive oil to emulsify. Stir in the dark chocolate while the sauce is still slightly warm, letting it melt into the mixture. Season to taste with salt and black pepper. Set aside. 3. Now prepare the cod. Preheat the oven to 180C fan/gas 6, lay out two sheets of parchment paper and divide the sliced leeks and wild garlic between them. Drizzle with olive oil and season with salt. Place a cod fillet on top of each pile of leeks. Drizzle with white wine, lemon juice and a little olive oil. Season with salt, pepper and lemon zest. Fold the parchment over the fish and crimp the edges tightly to form a sealed parcel. Place on a baking tray and bake for 12-15 min, until the fish is opaque and flakes easily. • Read more restaurant reviews and recipes from our food experts 4. To assemble, open the cod parcels carefully and transfer the fish with its leeks to a plate. Spoon the stale bread romesco over or alongside the fish. Drizzle with extra virgin olive oil and scatter with a few wild garlic leaves for freshness. Tomás Gormley is owner and head chef at Cardinal in Edinburgh's Eyre Place (
Wall Street Journal
13-07-2025
- Business
- Wall Street Journal
Airbnb Lets You Add a Private Chef to Your Rental. Your Host Might Not Like It.
Airbnb ABNB -1.20%decrease; red down pointing triangle not only wants to rent you a vacation home this summer—it wants to help you add a private chef or massage session. The hosts who own the condos, cottages and houses aren't so sure.
Daily Mail
12-07-2025
- General
- Daily Mail
My brother is a chef who cooks steak and sweet potato chips for my 7-month-old because my pre-packaged baby food was ‘c**p': Flora Gill
As a big sister there's nothing worse than your little brother being right. But the one subject he can't be an expert on is parenting. I had my baby Jesse seven months ago, so I can comfortably say that I know more on the subject than he does. Which is why, despite his job as a private chef, when he told me my pre-packaged baby food was c**p I initially ignored him. After all, it was the expensive, high-end stuff with packaging covered in nice graphics of healthy-looking veggies.
CNA
09-07-2025
- Entertainment
- CNA
In Search Of Heat - From Sambal To Nam Prik
22:57 Min It is all about the sambal. Kevin treks through the lush Perak rainforests to hunt for the next unique sambal, before taking a trip to Isan to learn more about its 3 main flavour components. In Search Of Heat About the show: In Search Of Heat is back for a second serving with Fiji-born Singaporean private chef and photographer, Kevin Lee. In Season 1, Kevin was just starting to plant his roots here after living overseas for decades - becoming Singaporean while embracing his Fijian upbringing. These days, he continues to run his private dining supper club and has a small farm where he plants and harvests his own fresh ingredients. In this second season, Kevin goes on a wild road trip up north to Malaysia and Thailand on a journey beyond incorporating chilli and heat as part of his culinary identity. This time, he is looking outward as he travels to gather inspiration from our spice-loving neighbours to unearth some of the hottest dishes in the Southeast Asian region. He also rediscovers centuries-old cooking techniques that have almost disappeared, and even uncovers some of the most unsuspecting ingredients that go into mind-blowingly spicy concoctions worthy of ancient royalty.
Yahoo
09-07-2025
- Entertainment
- Yahoo
Wishbone Kitchen: TIME100 Creators 2025
Credit - Charles Sykes—Bravo/Getty Images After being laid off from her day job in the pandemic, Meredith Hayden became a full-time private chef for a family in New York. In 2022, she went viral for social media posts documenting her aspirationally cheery daily routine in the Hamptons—plucking herbs from the garden, grocery shopping, and preparing vibrant, elegant meals—under the name Wishbone Kitchen. Since then, the brand has flourished, drawing more than 2.7 million followers across TikTok and Instagram. Hayden's joyful, accessible approach to cooking has earned her comparisons to industry greats like Ina Garten and Martha Stewart—praise she doesn't take lightly, especially given her early struggles to be taken seriously. 'Femininity isn't always embraced in professional kitchens,' Hayden tells TIME. 'I had a lot of people in the industry tell me that I was only really good for bachelorette parties and ladies' lunches.' Staying true to her vision has paid off: this year, the 29-year-old released The Wishbone Kitchen Cookbook, which features recipes inspired by summers in the Hamptons and her childhood on Nantucket. The title became a New York Times best seller. 'I'm just glad to have found my people,' she says. Data and insights powered by #paid Write to Annabel Gutterman at
