ABOUT THE PROJECT.
Four chefs. Four courses.
Chefs of Tomorrow was where the TMRW project began. It is about encouraging young chefs, it is about creating a space for young chefs learn, connect with others in the industry and to test thier skills. It began as an idea of Dan Doherty as a way to broaden his chef's horizons, when enlisting the help of Anna Sulan Masing, it grew further.
Chefs of Tomorrow is a series of dinners, each with four chefs at Chef de Partie level or below, who cook a course each. Each dinner is at a different restaurant with a differen group of chefs and with a supportive group of guests. It can be seen as three sides of a triangle made up of the chefs, the restaurants and the guests.
Traditionally, mentoring involves a mentor and a mentee, which is a valuable dynamic but is a ridged structure. Chefs of Tomorrow hopes to create supportive networks, which can work in tangent with other styles of mentoring.
The chefs work with each other, with Dan, with the restaurant's head chef and front of house to create an exciting culinary experience. The young chefs get a chance to meet guests, get feedback, receive reviews and hopefully build up a relationship with diners and colleagues that will last the rest of their careers. For the young chefs this project is very much about expanding knowledge, networks and being in new environments.
Dan feels it is important to allow chefs to make mistakes, take risks and learn. But working in a restaurant environment can sometimes inhibit that as there is a business to be run. Through this project Dan and Anna hopes that these young chefs will not only be in the limelight, but also take the credit and criticism they deserve, and to learn how to run the whole thing – from ordering to meeting guests.
Chefs of Tomorrow launched in February 2015. People involved in the first two series have been: Jose Pizarro at Pizarro, Damian Clisby and Petersham Nurseries, Ollie Couillaud, Oliver Lesnik and L'Escargot, Natalia Ribbe of Eighty Six Lis,t Jackson Boxer at Brunswick House and Clive Watson’s vodka distillery Our/London. We're looking forward to 2017 and Series Three!
"With this project I wanted to create an opportunity for young chefs to expand their networks, showcase their talent and learn to take direct responsibility for their cooking.
I was lucky enough to have a great mentor in Herbert Berger. It wasn’t all roses, but I don’t regret it - it was essential. This is a project where many people can be involved both supporting and nurturing the chefs of tomorrow. " -
- Dan Doherty
Photograph: Ming Tang-Evans