FEATURED SPECIAL

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I've had a great career and have been fortunate enough to work with some of the best chefs in the country - all that. I'
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FEATURED SPECIAL

The Quarterly Magazine by Continental Chef Supplies / ISSUE SEVEN

Russell Bateman is the 2014 National Chef of the Year winner. Past winners include Gordon Ramsay, Simon Hulstone and of course, Hayden Groves – all fantastic chefs that have gone on to make a name for themselves outside the confines of a professional kitchen. We caught up with Russell, Head Chef at Collete’s, to learn more about how the award has affected him and what he aspires to do in the future.

to share my passion for food and cooking with people. Of course, there are a lot more invites to events and your whole network is expanded massively. I’m constantly getting the chance to meet new people who I never would’ve had the opportunity to speak to before. Entry into NCOTY 2015 is now open. Is there any advice you can give to someone thinking of entering for the first time? RB: Do it! It’s a huge challenge and your ability will be tested but the rewards are huge. How often can you say you get your food critiqued by the best chefs in the country? To cook for them and receive feedback is a massive benefit to any chef. All the comments that were aimed at my food I viewed as a positive. When the judges speak, you listen.

It’s been four months since you were crowned NCOTY - what's changed in the life of Russell Bateman since the final at The Restaurant Show in October? RB: I think the main thing that’s changed is that I have more confidence in my food. I feel I’ve learned so much on this journey, and I had to really dig deep to find out who I was in a food sense. I’ve had a great career and have been fortunate enough to work with some of the best chefs in the country - all that I’d learned from those chefs was put into practice during the competition.

Pictured above: Russell Bateman

There’s been a lot more interest in me and what we’re doing at Colette’s, lots of magazine articles and interviews - all of which are great for the restaurants business and the team. I’ve been invited to do demos for the first time, which I absolutely love doing. It’s a great chance

Are there any disciplines or approaches that you use in competition cooking that you use in the kitchen in a normal service? RB: NCOTY is the only competition I’ve ever entered, so I can’t say that I’ve done the circuit and hugely experienced in competition cooking. I still think of Nico Ladenis’ adage: precision, simplicity and restraint. I’ve added a few to create my own list though: respect, produce, flavour, seasonality, consistency and teamwork. I try to concentrate on the ingredients/ produce first, how to keep it simple yet flavoursome. I believe that ingredients are at their best when they’re in season and when not messed about with too much. I try to cook as honestly as I can. Also in competition you need to be super organised and ready to adapt. If something goes wrong you’ve got to be able to adapt and overcome, not fall to pieces. For me, that starts with being clean and wellpracticed. What's next for you? What do you hope to achieve in the future?

What better opportunity is there to test yourself? Cooking side-by-side with your peers in a pressurised environment, it’s amazing to see all the different styles of cooking and how chefs interpret the brief so differently. As for advice I would say; cook simply with an emphasis on flavour, work professionally and smart, be clean and organised, do not over complicate and complexity does not mean elaborate.

RB: I’d love to have my own restaurant. A place I am whole heartedly responsible for and has my mark on it, a restaurant that I can call home. Maybe one day I will get that, but I am very happy at Colette’s and enjoying my life and cooking at the moment.

The Quarterly would like to thank Russell Bateman for his participation and time.