03-26-2010, 06:58 AM
Kitchen One Day – Film Stardom The Next: Award-Winning Whitby Chef Stars In New Dvd ... WHEN you’re officially the best seafood chef in the country, everyone wants to know the secrets of your kitchen.
Film stardom, on the other hand, is less expected – but even that is now all in a day’s work for National Seafood Chef of the Year, Rob Green.
Rob, chef/owner of Green’s Restaurant & Bistro in Whitby, North Yorkshire, has just played host to a visiting film crew making a DVD aimed at aspiring chefs.
And while Rob’s new-found film stardom may not quite have him Hollywood-bound, being asked to star in the new film is the latest in a string of high-profile endorsements for the award-winning chef, who is also a regular on Tyne Tees TV and BBC Radio York.
“I’ve done quite a bit of telly work in the past, so it wasn’t that unusual having the crew here,†said Rob, who recently appeared on Countrywise with Paul Heiney and also hosted a film crew for five days for a TV series called Raw Chefs.
“I like to do cooking demonstrations, and we’ve had the cameras here a lot, so it was quite fun doing the new film,†said Rob. “In fact, I’d like to do more TV work; though I don’t know how many people would want to watch me!â€
The new film, made for Seafish and the Food Standards Agency in Scotland, is an update on a previous version which now takes account of recent research. The DVD shows chefs how to safely and correctly handle seafood and includes Rob demonstrating skills such as shucking scallops.
Rob also demonstrates two recipes on the video - steamed Scottish hand-dived scallops with sesame oil and garlic, and grilled hand-dived scallops with parmesan, pesto and cured ham.
Rob, who runs Green’s along with his wife Emma – an award-winning artist specialising in willow sculpture - is renowned as one of the best seafood chefs in the UK, and his dishes at Green’s in Whitby use produce landed at Whitby.
“I go to the fish quay here in Whitby each morning and buy the best of the catch of the day,†said Rob, 39, who was first inspired to start cooking fish and seafood as a boy when he saw celebrity chef Rick Stein’s TV programmes.
“Freshness and provenance are key ingredients on our menus, which feature locally sourced fish. Our menus are dictated by what’s landed each day. You can’t get more local than that.
“It was great to be asked to do the film and help to educate young and up-and-coming chefs in seafood. It’s a specialism in itself and I’m happy to pass on the skills I’ve learned over 15 years in the kitchen.â€
Rob’s renowned menus at Green’s mix the classic and the innovative, with dishes including Whitby turbot with langoustines, fennel bahji and curried hollandaise, and Whitby sea bass with smoked mashed potato, steamed mussels and queens and broccoli tempura.
Rob is also happy to cater for the more carnivorous palate with locally reared meat starring in dishes such as Yorkshire beef with braised and pressed shin, potato fondant, roasted shallots, foie gras beignet, baby carrots and sauce diable, or Wood pigeon wellington with chipolatas, black pudding and smoked bacon faggot, turnip fondant, creamed potato, game chips and rich game sauce.
The educational DVD in which he now stars, will be released in Scotland in April this year, and is aimed at dive clubs, established chefs in hotels and restaurants throughout Scotland, and trainee chefs in Scottish catering and training colleges. It will also be used as part of Seafish’s in house company training programme.
Lee Cooper, Seafish Training Development Team Leader, said: “Rob’s contribution to this DVD Training programme, as National Seafood Chef of the Year, is invaluable and much appreciated. There is only one seafood chef 2009/10 and we are very lucky to have his contribution to this project.â€
Film stardom, on the other hand, is less expected – but even that is now all in a day’s work for National Seafood Chef of the Year, Rob Green.
Rob, chef/owner of Green’s Restaurant & Bistro in Whitby, North Yorkshire, has just played host to a visiting film crew making a DVD aimed at aspiring chefs.
And while Rob’s new-found film stardom may not quite have him Hollywood-bound, being asked to star in the new film is the latest in a string of high-profile endorsements for the award-winning chef, who is also a regular on Tyne Tees TV and BBC Radio York.
“I’ve done quite a bit of telly work in the past, so it wasn’t that unusual having the crew here,†said Rob, who recently appeared on Countrywise with Paul Heiney and also hosted a film crew for five days for a TV series called Raw Chefs.
“I like to do cooking demonstrations, and we’ve had the cameras here a lot, so it was quite fun doing the new film,†said Rob. “In fact, I’d like to do more TV work; though I don’t know how many people would want to watch me!â€
The new film, made for Seafish and the Food Standards Agency in Scotland, is an update on a previous version which now takes account of recent research. The DVD shows chefs how to safely and correctly handle seafood and includes Rob demonstrating skills such as shucking scallops.
Rob also demonstrates two recipes on the video - steamed Scottish hand-dived scallops with sesame oil and garlic, and grilled hand-dived scallops with parmesan, pesto and cured ham.
Rob, who runs Green’s along with his wife Emma – an award-winning artist specialising in willow sculpture - is renowned as one of the best seafood chefs in the UK, and his dishes at Green’s in Whitby use produce landed at Whitby.
“I go to the fish quay here in Whitby each morning and buy the best of the catch of the day,†said Rob, 39, who was first inspired to start cooking fish and seafood as a boy when he saw celebrity chef Rick Stein’s TV programmes.
“Freshness and provenance are key ingredients on our menus, which feature locally sourced fish. Our menus are dictated by what’s landed each day. You can’t get more local than that.
“It was great to be asked to do the film and help to educate young and up-and-coming chefs in seafood. It’s a specialism in itself and I’m happy to pass on the skills I’ve learned over 15 years in the kitchen.â€
Rob’s renowned menus at Green’s mix the classic and the innovative, with dishes including Whitby turbot with langoustines, fennel bahji and curried hollandaise, and Whitby sea bass with smoked mashed potato, steamed mussels and queens and broccoli tempura.
Rob is also happy to cater for the more carnivorous palate with locally reared meat starring in dishes such as Yorkshire beef with braised and pressed shin, potato fondant, roasted shallots, foie gras beignet, baby carrots and sauce diable, or Wood pigeon wellington with chipolatas, black pudding and smoked bacon faggot, turnip fondant, creamed potato, game chips and rich game sauce.
The educational DVD in which he now stars, will be released in Scotland in April this year, and is aimed at dive clubs, established chefs in hotels and restaurants throughout Scotland, and trainee chefs in Scottish catering and training colleges. It will also be used as part of Seafish’s in house company training programme.
Lee Cooper, Seafish Training Development Team Leader, said: “Rob’s contribution to this DVD Training programme, as National Seafood Chef of the Year, is invaluable and much appreciated. There is only one seafood chef 2009/10 and we are very lucky to have his contribution to this project.â€