Chef of the Week – Graham Ash
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July 25th, 2008
I caught up with Chef Graham Ash in between his commitments on the oil rig.
Chef Graham Ash began his career in a small bakery in rural Devon, England. From there he worked his way to Michelin star level, through various pastry kitchens around the world- including Bermuda, the Caribbean, UK and Spain.
Eight years ago, he took a career change and moved into bakery product development, working with the likes of Marks and Spencer and Waitrose.
After a spell as a bakery consultant and running two high volume bakeries in Kazakhstan, I am now a baker on oil rigs in the North Sea.
I began by asking Chef Graham;
chef 21- What inspires you?
Chef Graham- Many years ago, it was chasing accolades and awards. Now, it is all about keeping 130 men and women well fed and fed on time. I still get a buzz from eating out in nice restaurants or seeing a new recipe in a book or magazine.
chef 21- What is your favorite music to play in the kitchen?
Chef Graham- Nothing too funky, or else I start dancing around the galley and become a safety hazard!
I like something easy to listen to now I am older….Steely Dan, Journey, that sort thing.
chef 21- What has been the greatest influence on your career thus far?
Chef Graham- Becoming a development chef certainly knocks any inflated ego from a chef. You very quickly learn that it is NOT about what YOU want – but what the CUSTOMER wants. If the customer wants a plain bread and butter pudding, then give it to them; don’t mess around adding apricots and Grand Marnier.
Certainly there is a lesson to be learnt for all when writing menus.
chef 21- Do you enjoy cooking at home when the opportunity presents itself?
Chef Graham- Absolutely – this is when I get to cook what I want to eat. Besides – working offshore is a 100% alcohol free zone.
When I am at home cooking for my wife, Karen, there is no pressure and I can relax with a nice glass of red.
Chef Graham- I work offshore on an oil rig in the North Sea for Universal Sodexho. I work 14 x 12 hour shifts, then have 14 days off.
I am employed as a night cook/ baker. Typically, this involves preparing a midnight meal, consisting of salads, 4 hot choices and hot and cold desserts. The rest of my shift is spent baking the bread, hot and cold desserts. A typical rig would have about 130 persons on board, with about 30 of them on night shift. All bread, cakes and pastries are baked fresh daily.
It is true, the guys (and girls) do like the old favourites like chicken curry, meat pie and roast beef. However we do offer more contemporary and healthy choices as well.
Not working with luxury ingredients is not a hurdle, but a challenge. You can still achieve high standards.
You will certainly be told, in no uncertain terms, if the food isn’t up to scratch. They are a discerning bunch offshore!
chef 21- Can you offer a few words of advice for the chefs of tomorrow?
Chef Graham-
- When you are starting out – don’t be shy – ask as many questions as possible and write it all down, in a book, in your pocket – NOW. Trying to remember it all a week later on your days off, will be too late
- It is not about the money (that will come later) it is about gaining knowledge and experience.
- Finally piss people off on the way up, you never know who you may meet on the way down!
The parting words- why don’t you leave the audience
With a sentence or two to ponder over?
Chef Graham- Good food cooked and presented well, will always be well received. One thing I have learnt since working in the contract business is that you don’t need fillet steak and foie gras to produce a good meal.
chef 21- Thank you for sharing your views and opinions with the readers Graham.
Chef Graham- Thank you for giving me the opportunity Matthew.
You can find two of Chef Graham’s recipes in the Recipe Vault, namely;
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.
This is a message for the Chef Graham Ash, I’ve just read your interview and I would like to congratulate you for your success. I don’t know if you remember me, my name is Sandra and I worked as an au pair in Georgeham meanwhile you worked at the Saunton Sands Hotel. Regards,
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