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12th April 2013

Summer 2011: High flyer

Written by: Admin
Young chef Jack Allibone’s diary gives a taste of his study tour in the south of France with McCormick UK, his prize for achieving the highest marks in the 2010 Graduate Award exams.
Jack Allibone’s first job at the age of 13 may have been an assistant in a magic shop but some of that magic must have rubbed off on him as he’s quickly proven himself to be a very talented and dedicated young chef.

Life has certainly changed for the 22 year old since being named as the highest achiever in the 2010 Graduate Awards. “My first job in hospitality three years ago was as commis chef at the House of Commons working with chefs such as Nick Munting and my mentor David Bush,” he says. “I wanted to enter the Graduate Awards as it’s highly respected in our industry and I like to push myself. At the awards lunch I was shocked and elated to be named the highest achiever as I was up against chefs from Michelin starred kitchens.

“Since then my profile has been raised in the industry and it’s added to my determination to learn more. Part of my prize as an invitation from Chris Galvin to lunch at La Chapelle. I went on to do a week’s work experience there and came away with a job – I’m now its demi chef de partie. Another element of my highest achiever prize was a study tour to the south of France with McCormick, Schwartz for Chef’s parent company, to see its operation in Carpentras. This is a snapshot of my diary.”

Tuesday, May 10 It’s really early, 4.45am, and I’m meeting Steve Love, McCormick’s development chef, at Gatwick Airport for the start of my study tour.

Just outside Carpentras we stopped for our first French meal at the Hôtel La Margelle, Pernes-les-Fontaines – foie gras torchon followed by salmon with a mille-feuille de legumes and the chef’s speciality, sweet and spiced nut and ice cream loaf with honey syrup. Loved the simplicity of it all – good ingredients and an appreciation of flavours.

At the McCormick factory I’d no idea the number of processes that go into producing the spices and herbs we use daily. From the steaming to the hourly quality control checks, the grand scale of the operation blew me away. I learnt about the NPD side of McCormick and the global flavour diversities it has to take into consideration; even different blends of the same product to meet different countries’ flavour preferences.

Wednesday, May 11 Just got back from Château de la Gardine, Châteauneuf du Pape. Stunning views of the vineyards and an interesting tour of the cellars and bottling process. Our host was owner Marie-Odile Brunel, who gave us an insight into matching wine with food. My favourite red was the Gaston Philippe, which I now know would be perfect with strong red meat and milder game and I was so pleased to be given a bottle to take home.

Dinner at Restaurant Christian Etienne overlooking the square in Avignon didn’t disappoint. We opted for the confidence menu – a menu which isn’t written but instead the chef sends you in-season food. It was incredible. Highlights were asparagus gazpacho with garlic foam, and foie gras with pickled asparagus and lemon – a lovely, delicate balance of flavours, and a chocolate brûlée with coffee cream and raspberries. The sommelier chose perfect wine to accompany it all such as a sweet white to go with the foie gras. Chef Christian Etienne was friendly and charismatic and showed me around the kitchen after our meal; the pastry section was as big as the main kitchen.

Thursday, May 12 Last day and a visit to the market in the heart of Avignon that was full of regional specialities. It was like a step back in time. I wish we had more markets like this in England. My time as the highest achiever is almost over and I’ve had an incredible year. I’ve met the most interesting people, experienced extraordinary things and learnt a lot. What’s next for me? Well, I’m going to continue to gain knowledge through my work, from my peers, by eating out and reading as much as I can.