Another amazing dish created by the very talented & imaginative chef Jamie Moir.
You can find all his latest dishes, and plenty of chatter over at his Twitter page – @MoirJamie
Jamie works & creates his phenomenal dishes, over at the PwC offices, based in More London. His team is made up of 4 very talented & experienced chef’s.
His A-team consists of: Sous chef Fabio Tassari, Pastry Chef Moss Akoube, Senior chef de partie Calum Duncan, Chef de partie
(Mackerel, Parsley mousse, Root, Blood Orange, Shisho & olive)
Head porter Luc Kouame, Porter David Kouadio, Porter Siaka Traore
Jamie started his culinary journey at the Westminster Kingsway College.
Here he was awarded The International Culinary Diploma, International Patisserie Diploma and International Hospitality Diploma. He studied the Culinary Arts, Patisserie, Hospitality and the classical skills required to work in the top professional kitchens, restaurants and hotels of the world.
Jamie powered on to be awarded the Gold, Silver & Bronze medals in Salon Culinaire Major Cooking competitions. Including Hotel Olympia and Roux competitions, where he was awarded the Silver medal for Chef of the year.
He was then awarded the WSET (Wine & Spirit Education Trust) Intermediate wines & spirits award.
- Inspirations include: Ainsley Harriott, Jamie Oliver, Brian Turner, Gordon Ramsay, Paul Rankin, Gary Rhodes, James Martin, Peter Gordon, & his Step-fathers work ethic
- When Jamie is not planning his next dish, he can be found enjoying his favourite football team – Crystal Palace F.C. at Selhurst Park, playing tennis, snooker, reading and food research
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