Welcome back to the dark side!

Monday was the start of a new, but somewhat familiar journey. I joined the Great Cornish Food Store (my opinions are my OWN and do not reflect or represent that of the store)

I have joined the team to do butchery and fishmongery as well as some fresh food, deli counter stuff and kitchen. Which is awesome! I do 3 days a week of learning. I love learning! Working with the best local produce and honing my knife skills! Turns out, I am not as good at filleting fish as I thought!! 🤦🏼

I will keep you updated and introduce you first hand to some great suppliers along the way!

Jade

Blogger, Lover of Food.

How much money do I need, to be a professional food blogger?

I think the outcome of this blog is pretty obvious.

Have a full time job, travelling around the country, eating food, making food and reviewing food places..

Basically being paid to eat.

However, there are obstacles in the way.. Like being poor.

So I genuinely want to know.. How or who do I need to connect with to make the step up? You move onto the next level.

If anyone more accomplished than me has any tips, hints and advice then PLEASE send it my way!!

 Jade 
Blogger, Lover of Food.

Let’s talk about sex..ism, baby!

Successful, female chef.

It’s not dirty talk. It’s real talk coming up right now.

I spent my three or four years or however long it was in kitchens being called things like darling, love, dear, babe and even sugar tits.

Being called naggy or bossy if I had an opinion on something. Working doubly hard for half the amount of respect..

I’m not a raging feminist I don’t understand why feminists need men to burn for what they’ve done, that’s kinda crazy. I just want people to be seen as equal, I don’t think it’s fair that because women are seen as more likely to have family or develop other distractions that get in the way of work. But it’s true.. I support my family, as you all may know and i would opt to do fewer, longer days to accommodate for that. I would work 3/4 14 hour days – that’s up to 59 hours! In three days! But I was looked at as a part timer, a little girl who couldn’t hack doing “real chef hours”

When I first started training, I met and fell for a chef in a higher position than me. If I had known that it is acceptable for people to make the ludicrous comments they made about me in that time.. I would never have done it! I was a younger less experienced chef, dating an more experience higher positioned chef. I was also being recognised for my abilities at the same time. Unconnected. No one else saw it that way.. “extra practise at home? Did (no name) Teach you how to handle meat” “we all know what you did for that mark”

Guess who was called a slut. Not him. Me. I was 20..and it knocked my confidence, it made me doubt myself and my ability as a chef, it haltered my progression!

I look around my profession and there is a very small amount of women. That’s no shock.. I see female head chefs and I wonder how much they had to sacrifice to get there… How much extra they gave, how hard they had to work to get to where they are now! I have known women who have had to move all around the country, working harder to get more information to be taught things that people don’t want to teach anymore. (but that’s a point for another day)

The first time I moved up in a kitchen, some one made a joke about who I had given a blowjob to, to get this step up.

Now don’t get me wrong, not all male chefs are like that.. Some of the men I have worked with have been inspirational. Some have them have helped me grow and learn and progress without prejudice.

I guess the moral of this story is to be more like them. Be a good guy! If your in a kitchen with a woman, be the guy who jokes with her not at her expense.

If a woman’s place is in the kitchen.. Than let us be in the kitchen!!

Hey if you have any kitchen related stories, get in touch! I’d love to hear them!

 Jade 
Blogger, Lover of Food.

Tis the season

No.. Not Christmas..ITS STILL OCTOBER PEOPLE CALM DOWN.

no, I’m talking about something more more exciting. Game season!

You may have noticed, if you go to any shop who supply according to season, that game is back. Rabbits, partridges, pheasants and venison or deer should start popping back up onto your butchers radar!

You may have seen in my previous post that I recently sampled a wild venison dish with potatoes and truffler camembert. This is a great way to start your journey with game. It’s basically a glorified cornbeef hash!

If your thinking of pushing the boat out further, I suggest a pheasant to try.

They are tiny and rich and not too expensive. This tiny birds give off a lot of flavour so you don’t need too many fancy accompaniments.

I will share my favourite game recipes with you over the course of winter so let me know if you have anything you want to try, but are not sure where to start!!

Jx

Don’t forget to follow me on Facebook, Twitter and Instagram!

A Shucking Good Time!

Last weekend I spent some time down in Falmouth watching chef demo’s and tasting fantastic street food! I also did some sample tasting and spoke to some of the local suppliers who had gathered to the tent situated in event square.

Demo’s included Arty William’s from The cove and Michelin star chef Chris Eden from Driftwood.

Granted.. I was only there on the Sunday (damn responsibilities) but I had a great time. St Michael’s Hotel and Spa were definitely the starts of the show, with there Oyster Bar, Champagne Bar and Fresh Seafood Kitchen in the corner of the main marquee area.

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There was one down side for me though.. I hate Oysters!

cof
Oysters.. ew. – But beautifully prepared and served by the St Michael’s Staff.

So lunch for me was a wild Cornish venison tartiflette – potato, venison, and cheese.  (find out more about the Cornish Venison Co. and follow them on twitter here) Honestly what more could you need!

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Venison Tartiflette and Apple Slayer cider. YUM.

Music was provided by Suzi Mac (wow what a voice!) and fun was had by all!!

Another great year for the  Falmouth Oyster Festival – Check them out for next year!

Don’t forget to follow me on Twitter, Instagram and Facebook to keep up to date on all my latest foodie Posts.

Kick Cancer’s Ass!

Last week, with the help of my awesome colleges at CSA Architects, I prepped and pulled off  my first ever #MacmillanCoffeeMorning!

I spend most of the week convincing and nagging others to bring cake. I spend most of the night baking. I spend most of the morning running around like a headless chicken.

 

But it paid off. We raised a awesome £161.36p!!

thank you

 

Thank you to everyone who came and supported Macmillan so that people like my mum who are suffering everyday with Cancer, get the support they need! Plus, i got to do a mass amount of baking and relieve my stress! Big shout out to M.H.G for baking some awesome unicorn cupcakes! you can find them on my Instagram!

http://www.instagram.com/foodforthoughtonline

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Cornish Food Festival – Day 2

Monday. 

Back to the real world! 

The foodie blogger weekend is over but I still need to recap on day 2 -Sunday! Great fun. We started off by watching a little gluten free baking with Made Marion! Very interesting considering my recent attemp at being gluten free. Read about that in my previous posts 😘

We then went over to See the legend that is Jack Stein work his magic on the main Theatre stage. He made a beautiful Cod dish with chard and sweet corn, which you can see on my Instagram. 

Next, playing the sample game, which isn’t very fun with a fussy child so I just took it upon myself to eat double the amount of food to compensate (my waist line hates me) I was so inspired by all the incrediable produce around! Cake, cheese, chillis, gin, beer biscuits – you name it, they had it there!! If I had the money, I would have bought one of everything! 

I wondered around the outside farmers market and street food stand and settled on Strawberries and cream and Nutella topped churro – not the most nutritious lunch I know… but damn tasty!! 

We returned to the main stage for my amazing friend and inspirational pastry chef/junior sous chef of Fifteen Cornwall GRANT GOODSON(imagine that name in sparkling lights) he did some interesting and pretty incredible tasting gastronomy – homemade goats whey sorbet and candied fennel and a bunch of other things I didn’t understand but still wanted to eat! 

After being amazed, inspired and genuinely the happiest I have been in ages… my weekend came to an end. I loved it and going back to my normal day job seemed like the worst thing in the world to me this morning (no offence) I realised that I really have to kick my ass into gear and push this blog thing to the next level. Networking, making connections and generally talking to like minded people has been awesome! 
Thanks to all the The Great Cornish Food Festival.

 looking forward to the Christmas markets and Festivals! I’ll be there! Forcing my opinions on you all once more!! 😘💁🏼🔪

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Great Cornish Food Festival – Day 1

Or more like everyone else’s day two but i was ill on the Friday!! BOO!!

However, I started off the day feeling much better and realised nothing was stopping me from getting involved in the biggest foodie event in Truro!

It is worth saying that Pretty much all of Truro was packed into the tent and getting to see much of anything for more than a glance was hard! I’m hoping it will be slightly calmer tomorrow! However, I still loved the immediate impact from walking in. The smell of food and the sound of talking, selling and of course the demos on each end.

On one end, the deck – a much more relaxed atmosphere, very small and opened out so people walking past outside can get involved, we saw Nick Evans from Rick Steins Seafood Restuarant preparing a beautiful and simple stuffed Mackeral recipe.

We later returned to the deck to watch James Strawbridge make a super cool (pun intended) ice cream cake! 

But before that, we pushed our way over to the theatre stage to watch Tom Hunter from the Scarlett hotel and Nick Hemming from the Heron Inn (a personal favourite with a view to die for in malpus) both doing perfectly crafted plates for their demos. And yes I loved every minute, but perhaps more importantly.. I saw a face, a few in fact. Blasts from the past.

I saw Karl Jones, my chief, the head of the apprentice programme at Fifteen Cornwall. The guy who makes it happen. The guy who allowed me to learn and experience everything I did. He made me feel like I was still relevent, still important. Still loved! Although the years of fifteen are behind me, I have not been forgotten and seeing the apprentices out there today helping, made me remember the glory days. 

I wish I could relive them. 

But I can’t. So instead I used this time, to feel inspired and to connect and grab as many contacts as I can. I have created a new dream, I pine for the chef life but let’s be honest. It ain’t gonna happen! 9-5s don’t exist in catering, but for the first time in ages I felt the urge to take a step back to it. To be involved. To create and produce. 

I will find away to be more involved in cooking, writing and everything I have passion for. Because damn it I loved it. And I have friends in high places that I intend to ask for help from. 

Plus, when you get asked to come in and inspire the new fifteen cornwall apprentices, it kinda throws you into a mini power trip! 😂😂💁🏼

Everything I do from now on is gonna be aimed towards my goal. Cook or write about cooking. Full time. 

Anyway, ill post pictures of things and be less profound tomorrow sorry! 

However you can catch up with all my foodie pictures from today on instagram! Follow me: http://www.instgram.com/foodforthoughtonline

Or simply click on the side bar for Facebook, twitter and instagram. 

Me, 4 years ago doing a demo at the great Cornish food festival with fifteen head chef Andy Appleton. Yeah bitches!!

Is Chicken Shasimi the latest in food trends?

In case you haven’t heard (do you live under a rock) there is a new delicacy in town. Chicken Shasimi – Thinly sliced chicken breast blanched or boiled for 10 seconds and served. yes. RAW CHICKEN!

It started in Japan, In the coolest hubs of Osaka, Kyoto and Tokyo but has now spread its way around California and New York.. are we next?

Chicken Sashimi
Chicken Shasimi

I can hear it now – “Did people not think the same thing when Sushi appeared

Perhaps, who knows! Im open minded about food and I love trying new things.. BUT.. i like those things to be safe. Is it? Can we actually buy, sell and eat raw chicken? What about Salmonella? and Camplyobacter?

Do we not remember that creepy christmas advert with the turkey that beat everyone up with food poisoning? Pretty sure that applies to all raw poultry…

I wanna know if anyone has tried it? Or would try it?

Get in touch!

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Taste Of The West Awards

Its that time of the year again. Best of the west –  a time when hundreds of southwest based companies compete to receive gold, silver and highly commended. 100 hundred judges and voters filtered their way through 1000’s of products. Below are the winners. a couple of personal favorites to note are Cornish Duck Co. LTD Cornwall – I visited their farm when i was part of Fifteen Cornwall and they really do love and care for their animals. They look after every process from looking after eggs, to rearing the ducks, to on site slaughter and processing. – Their ethos is great and their quality shows in the products.

Another noted winner was the Cornish Edible Insects company – I saw these guys at the Cornwall food and Drink Festival in Truro last year (here’s a link– check it out, a foodie must in Cornwall) Such a brave and great set of products from the brain of Fred McVittie! I tried meal worms for the first time! surprisingly lovely.

Congratulations to all the winners and good luck to everyone for next year!

The winnersImage result for taste of the west

CHAMPION BACON Roam & Relish Organic Honey Smoked Streaky Bacon, Eversfield Organic, Devon

CHAMPION BEER Kingsdown, Arkell’s Brewery, Wiltshire

CHAMPION BURGERS, FAGGOTS & MEATBALLS Gluten Free Cornish Duck Burger, Cornish Duck Co. Ltd, Cornwall

CHAMPION CHEESE Sharpham Cremet, Sharpham Partnership, Devon

CHAMPION CHOCOLATE Champagne Truffle, Lick the Spoon, Wiltshire

CHAMPION CIDER Red Hen, Worley’s Cider, Somerset

CHAMPION CONFECTIONERY Salted Maple & Pecan Fudge, Roly’s Fudge, Devon

CHAMPION CURED MEAT Smoked Mutton Capreolus, Fine Foods, Dorset

CHAMPION DAIRY PRODUCT Happy Butter Turmeric Ghee ‘Golden Ghee’, Happy Butter, Devon

CHAMPION DESSERT Devon Bakewell Tart, Just Like Mumma’s Ltd, Devon

CHAMPION FISH IOS ‘Tegen Mor’ Crab Cakes, Tanglewood Kitchen Company, Isles of Scilly

CHAMPION ICE CREAM Mango Yogurt Gelato, Taste of Sidmouth Ltd, Devon

CHAMPION MEAT & POULTRY Organic Rib Eye Steak, Coombe Farm Organic, Somerset

CHAMPION NON-ALCOHOLIC COLD DRINK Rhubarb & Apple Cordial, Cornish Country Cordials, Cornwall

CHAMPION NON-ALCOHOLIC HOT DRINK Chaider’ (Chai-Spiced Apple Juice), Herby4, Somerset

CHAMPION READY MEALS, SOUPS & LIGHT EATS Classic Chicken Curry Bini, Fine Foods Ltd, Somerset

CHAMPION SAUCES & ACCOMPANIMENTS Pickled Lemon Spread, Yossi Foods Ltd, Bristol

CHAMPION SAUSAGE Traditional Pork Sausages, Sausage Shed, Somerset

CHAMPION SAVOURY BAKERY Chicken & Mushroom Sausage Roll, Little Jack Horner’s Ltd, Somerset

CHAMPION SAVOURY PRESERVE Caramelised Fig Chutney, Hillside Foods, Devon

CHAMPION SWEET BAKERY Lemon Drizzle Cake, Angel Cake Company, Dorset

CHAMPION SWEET PRESERVE Blaisdon Red Plum Jam, Artisan Kitchen, Gloucestershire

CHAMPION WINES, SPIRITS & LIQUEURS Sharpham Barrel Fermented 2014, Sharpham Partnership, Devon

BEST SOUTH WEST BUTCHER Greendale Butchers, Exeter

BEST SOUTH WEST FARM SHOP Greendale Farm Shop, Exeter

BEST SOUTH WEST FARMERS’ MARKET St Ives Farmers’ Market, Cornwall

BEST SOUTH WEST ONLINE RETAILER Riverford Organic Farmers Ltd, Devon

BEST SOUTH WEST SPECIALIST RETAILER/DELICATESSEN The Cheese Press, Torquay

BEST SOUTH WEST BED & BREAKFAST (joint winner) Dorset House, Lyme Regis

BEST SOUTH WEST BED & BREAKFAST (joint winner) Swan Hill House, Colyford, Devon

BEST SOUTH WEST CAFÉ/TEA ROOM Tea & Tittle Tattle, Budleigh Salterton

BEST SOUTH WEST CASUAL DINER Riverford Field Kitchen, Buckfastleigh

BEST SOUTH WEST DINING PUB Victoria Inn, Salcombe

BEST SOUTH WEST HOTEL Tudor Farmhouse Hotel, Clearwell, Royal Forest of Dean

BEST SOUTH WEST LOCAL FOOD TO GO Titley Green, Colaton Raleigh, Devon

BEST SOUTH WEST RESTAURANT Talland Bay Hotel, Porthallow, Cornwall

SOUTH WEST FOOD & DRINK INNOVATION AWARD Cornish Edible Insects, Cornwall

BEST NEWCOMER AWARD Happy Butter Turmeric Ghee ‘Golden Ghee’, Happy Butter

SOUTH WEST PRODUCER OF THE YEAR AWARD The Traditional Free Range Egg Company, Somerset

NO 1 PLACE TO GO 2017 Victoria Inn, Salcombe

SUPREME CHAMPION PRODUCT 2017 Sharpham Cremet, Sharpham Partnership, Devon