Woman Behind the Chef: Kim Woodward
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites - next up is Kim Woodward, former MasterChef: The Professionals and Great British Menu contestant and executive chef of Skylon.
Kim started her career like most chefs, studying. Given the chance to head to America Kim lept at the chance earning her chef whites in restaurants such as Top of The Rock in Missouri. In 2007 she returned to the UK joining the Gordon Ramsay group as a junior sous chef at Boxwood Café where she worked her way up to become senior sous chef.
In 2010 she made history by becoming the Savoy Grill’s first female head chef in the restaurant’s 126-year history where she remained until February of this year when she became executive chef of Skylon.
Kim was a semi-finalist of the 2011 MasterChef: the Professionals and also represented the North West in the eleventh series of the Great British Menu.
What item of food do you hate cooking?
Nothing! I’m a chef so I love it all and especially if I have never cooked it, it’s more interesting!
What food, if any, are you allergic to?
Zero!
>>> Read more in The Behind The Chef series here
What’s your favourite ingredient to work with?
I love lamb and asparagus… amazing seasonal produce
What’s your guilty pleasure food?
Chocolate, peanut butter and cheese, together.
What three ingredients would you take with you to a desert island and why?
Salt, because I freak out without salt, I love to season everything. Tomatoes, they’re so fresh in flavour, juicy and delicious and I can put salt on them! Chocolate, I love the taste and I have a sweet tooth.
If you weren’t a chef what would you be?
A food photographer or a doctor.
What radio station do you listen to in the kitchen?
There’s no radio in my kitchen.
What other kitchen would you most like to work in?
I recently visited Ann Sophie Pic’s opening in London La Dame de Pic. It is fantastic to see such an inspiring woman with a fantastic level of cooking.
Traditional cooking methods or modern techniques?
Both, I enjoy seeing and trying new things but traditional ways are sometimes the best.
Why did you choose to get involved with TSC Live?
The Staff Canteen Live is a great way to network with all of the chefs! Attending a live demo opens up opportunities to all of us hungry chefs out there.
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