Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.
As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.
School was somewhat of a drag for me as I was itching to learn to become a chef.
I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!
During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .
After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel.This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.
I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.
After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.
After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.
The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .
Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.
I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.
TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .
The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.
The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...
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FAQs
Cut turnips into 1-inch chunks or wedges or the size you prefer. Place the turnips in a single layer on the prepared pan and drizzle with oil and sprinkle with salt. Step three: Roast. Roast the turnips, stirring them every 10 minutes, until tender and just browned, 30 to 40 minutes.
What water temperature for sous vide? ›
The sous vide cooking process starts with sealing raw or partially cooked foods in a food-safe plastic bag. The bag is placed in a water bath that's heated between 65 to 95 degrees Celsius (149 to 203 degrees Fahrenheit). As the water is constantly circulating in the water bath, there are no cold or hot spots.
Can you overcook turnips? ›
Add a couple of turnips, cubed to stews and soups to add some sweetness to the dish. They take about as long to cook as carrots but do not overcook. Unlike carrots which become sweeter with cooking, turnips lose their sweetness when overcooked.
Do you have to peel turnips before cooking? ›
It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.
What is the best way to cook and eat turnips? ›
Top 10 Ways To Enjoy Turnips
- Roast 'em!
- Switch Your Greens! ...
- Sow Some Seeds. ...
- Eat 'em Raw. ...
- Julienne Them. ...
- A New Kind of Coleslaw. ...
- Mash 'em! And you thought you could only mash potatoes! ...
- Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. ...
The water should always be preheated before placing any food into the bath, especially when cooking meat; if the bath is not properly preheated, it can hold food at an unsafe temperature, resulting in the growth of harmful bacteria.
Is 2 hours enough for sous vide? ›
So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.
Is it safe to sous vide at 135? ›
The US FDA model Food Code specifies that cooking vegetables to ≥ 135°F, intact meat to ≥ 145°F, ground meats to ≥ 155°F and poultry to ≥ 165°F is considered “fully cooked” and safe. Therefore any sous vide process that achieves those food temperatures is safe.
What makes turnips taste better? ›
Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.
What takes the bitterness out of turnips? ›
Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.
Turnips are frost hardy but extended temperatures below 30°F may cause damage.
How to tell if a turnip is bad? ›
You can tell if turnips have gone bad if any part of them is soft or has dark patches. If the color changes from what it was when you purchased the turnip, they have likely gone bad, and you should discard them.
Is it OK to eat raw turnips? ›
Turnips are a vegetable that people can consume raw or cooked. They are a good source of vitamin C, folate, iron, and calcium.
What to eat with turnips? ›
Get the recipe for Green Salad with Turnips, Strawberries, and Pepitas.
- Honey-Glazed Radishes and Turnips. Con Poulos. ...
- Roasted Chicken with Winter Vegetables. ...
- Root Vegetable Gratin. ...
- Pan-Fried Turnips. ...
- Brown Butter Mashed Turnip with Roasted Garlic. ...
- Turnip Fried Rice. ...
- Braised Turnip Rice Bowl. ...
- Parmesan Crusted Roasted Turnips.
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables. Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
How do you get the bitterness out of turnips? ›
Turnips, however, are absolutely delicious when cooked properly. This recipe mashes turnips with butter and a little bit of sugar for a rich side dish with an unexpected sweetness. The sugar helps counteract the bitterness, and this recipe is enough to convert any turnip skeptics in your family.
Why are my turnips tough? ›
Any root crop (potatoes, carrots, radishes, parsnips, turnips) needs a fine- textured, well-drained soil to grow properly. If the soil is too heavy, the crop will rot. If the soil is too lumpy or rocky, the roots will be tough, fibrous and misshapen.
How do you soften a turnip to cut? ›
Cooking rutabagas in the microwave
All you need to do is start by poking a few holes in the surface of the rutabaga with a fork or the tip of a knife. Then, simply place it in the microwave and cook on high for two to three minutes. This step will soften the rutabaga, making it infinitely easier to peel and cut.
