PROFILE
Thierry Daugeron: Chef Harjit Gammon catches up with the little dynamo of culinary expertise that is Thierry Daugeron at his new venture (amongst others) Stamford Cookery School, with local businesswoman Denise Taylor
Christophe and Thierry
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any of you will recall Thierry from the now demised TD’s Salon de The and French Patisserie, a little corner of 18th century France in Stamford; all white metal tables and chairs mixed with pink Toile de Jouy curtains and a striking black and white chequered floor. All perfectly formed, all very French, like the exquisite patisseries and chocolates that were the trademarks of this small French enclave in Stamford. If you pine for these creations you will be pleased to know that Thierry will now not only make these and many other exquisite food stuffs besides for your delectation, but will also teach you how to make them for yourself if you are so inclined. Stamford Cookery School opened its doors around six months ago, initially with just Thierry as chef, but has grown to accommodate the skills of many others, each expert in their own fields; including Sarah Lyon, Linda Hewitt, Matt Gregory, Yuko Swindells and Sean Hope to name but a few. Catering for everything from ‘Hen do’ cookery sessions to birthday parties and team building sessions - one of which was in full swing making exquisite chocolate lollipops and chocolate ganache when I visited. The premises are a newly fitted, compact building conveniently located near the centre of Stamford in Brownlow Street. From this unassuming base the School is a fabulous teaching and learning facility, as well as ambassador for around 20 food partners whose ingredients form the core of the food at the heart of the School. To this bow Thierry has many other strings. Firstly there is the Outside Kitchen, which provides outside catering for everything from weddings, to private parties and cocktail parties. Now nearly seven years old, the business has gone from strength to strength Thierry tells me. Well known for his attention to detail, “Everything is made from scratch,” including the butter for small parties, Thierry’s creativity and flair extends beyond the food to the visual presentation of an entire event. Priding himself on ensuring that each occasion, irrespective of whether it is dinner for six or a party for 300, is highly personalised to the occasion and individuals concerned. No standard menus to select wholesale here. Instead he relates tales of a 50th birthday party with a crooner, fire-eaters, disco, and a marquee with a clear roof and pink carpet, for which he created 15 different canapés, all individually presented on a variety of platters and followed later in the evening, in accordance with the client’s wishes, by a cheese board and pies. On another occasion a client requested 25 different canapés, all vegetarian.
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A challenge he acknowledges, but preferable to the drudgery of simply preparing the same dishes time and again. Then there is the teaching, two days a week at Peterborough Regional College, taking in not only teaching the youngsters in his charge how to cook, but also the trials and tribulations of service in the college’s restaurant. The new news however concerns a joint venture with his partner Christophe Baudouin, Thierry’s At Home. Previously a joint owner of TD’s, Christophe too has a culinary background; his father was a chef and Christophe himself has cooked from a young age. Launched last November, Thierry’s At Home sell jams, chutney, dressings and sauces, alongside ready meals prepared by the pair. In addition there is what Thierry calls Pre-Ready Meals, in essence the pre-weighed, pre-marinated ingredients for a meal to be freshly assembled at home. In this vein there is also a range of ready to assemble canapés. The products are available from local shops, a website, through Stamford Cookery School as well as at food markets and food fairs. At home in Essendine the couple’s kitchen is principally the domain of Christophe. On the rare occasions Thierry cooks, it is to make something very quick and very simple, he admits. “When I’m at home I don’t like to spend hours cooking. Just something quick, simple and tasty, with good ingredients.” This is in marked contrast to the sophistication and finesse of the French cuisine that characterises his professional life. “At home we like very traditional cooking,” he says. “Christophe loves winter cooking; rich foods like fish casserole, Beef bourguignon, chicken stew. Although, ironically neither of them are big eaters. Neither has breakfast or lunch he admits ruefully. But in the evening they like nothing better than to settle down with a Gin and Tonic and nibbles, before savouring Christophe’s efforts. Unused to cooking in small quantities, they will frequently eat a casserole over several days. Luckily for us however, Thierry’s At Home means we can eat something different every night. Stamford Cookery School, Unit 3C, Brownlow Street, Stamford, PE9 2EL Tel: 01780 752172 www.stamfordcookeryschool.co.uk Thierry Daugeron Catering Ltd www.thierrydaugeron.co.uk Tel: 07773 800804
STAMFORD Living JANUARY 2012
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