Michelin-Starred Chef Daniel Galmiche to Cook With Futurechef Alumni To Serve Norwegian Fjord Trout at FutureChef Banquet On Bateaux

Michelin-Starred Chef Daniel Galmiche to Cook With Futurechef Alumni To Serve Norwegian Fjord Trout at FutureChef Banquet On Bateaux

Teaming up with Springboard and Sodexo, The Norwegian Seafood Council and Michelin-Starred Chef Daniel Galmiche are proud to support this year’s fundraising event, ‘FutureChef Banquet On Bateau’ by cooking the Fjord Trout fish course with FutureChef alumni, in aid of the Springboard initiative which helps young students find careers in the kitchen.  

Springboard’s FutureChef, is a nationwide culinary initiative delivered across schools nationwide. The main goal of FutureChef is to help young people aged 12-16 to learn the vital life skills of cooking and understanding nutrition, as well as insight into building a career within hospitality. The initiative now annually attracts over 8,000 participants and over 700 schools participated in the 2016 competition heats.

On 8th June, the FutureChef Bateaux will set sail to raise funds for the nationwide culinary competition. The evening will see the cruise ship meander down the River Thames for an evening of fine dining, entertainment and hospitality networking, sponsored by Sodexo Prestige Venues & Events.

Celebrated chefs, Daniel Galmiche (Fjord Trout Ambassador and ex Vineyard), Allan Pickett (Piquet), Steve Munkley (Royal Garden Hotel) and Graham Hornigold (Hakkasan Group) will be teaming up with FutureChef Alumni and cooking the evening’s four course meal.

New product to the UK, Norwegian Fjord Trout, is gracing the menu for the evening’s fish course: a delicately pan-fried Fjord Trout with crushed fresh seasonal peas and served with a twist on a classic beurre blanc with the addition of fresh mint. Chef Galmiche recently developed this recipe to pay homage to summer and showcase ‘delicate and nutty’ Fjord Trout with elegant simplicity.

The funds raised from the FutureChef On Bateaux will help address the hospitality industry skills shortage and continue to encourage young students towards careers in the kitchen.

Jack-Robert Møller, UK Director Norwegian Seafood Council comments: “We are really proud to be part of this event. Springboard’s work within the hospitality industry is admirable and we know it is making a big difference, so we are only too pleased to support this. Daniel will be a fantastic mentor to the FutureChef alumni and will be cooking one of the Fjord Trout dishes he recently developed for NSC – the guests are in for a treat!”  

Conor McClean - FutureChef Runner up 2009, Apprentice at The Savoy; Commis Chef at Le Manoir Aux Quat’Saisons on the value of FutureChef : The best thing about Springboard is that it inspires young people – like me - to become Chefs who might not otherwise have known they could cook.”

at The Savoy; Commis Chef at Le Manoir Aux Quat’SaisonsKatie Cooper, Regional Finalist 2016 talks about her time in the competition: "I competed in FutureChef 2015 and 2016 where I made it to the Regional Final. I enjoy all types of cooking and love to try new combinations of flavours and learn new skills. I really enjoyed working with my mentor Jack (ISS Food and Hospitality), he was extremely helpful and gave me tips that I’m sure I’ll never forget. One day I would like to have my own restaurant.”