INTRODUCTION

Welcome to “KITCHEN SECRETS OF DB”, Chris & I are thrilled to be able to share this e-book of some of our Chefs favourite recipes with you all.

Lockdown 3.0 obviously means that our Chefs are furloughed once again, rather than being in the Kitchen alongside their colleagues doing what they love, producing great food with fantastic, locally sourced ingredients for our wonderful customers and clients.

We wanted to find a way to re-engage with everyone outside of our own bubbles and the team have relished the opportunity to work together on this project, to showcase some great recipes which we hope you will enjoy trying yourselves at home. We think there’s something for everyone – whether you need a quick and easy dinner, something to make with the kids, or you fancy trying your hand at a more challenging dish.

We have also added a Chef’s Essentials section to assist with the basics such as sweet pastry, bread, hollandaise sauce etc.

Louise Herridge Account Director - WSH

LOUISE HERRIDGE – ACCOUNT DIRECTOR FOR WSH @DEUTSCHE BANK

I have been in the Hospitality Industry for 20 years, firstly working in the Leisure sector in Events mainly Horse Racing, and Football venues, but also Rugby, F1 and Golf. I joined BaxterStorey 7 years ago and moved into Business & Industry Operations.

I have been lucky enough to work with some extremely talented individuals for fantastic clients on some great projects, including Restaurant refurbishments, and project managing new builds.

I now look after the WSH team at Deutsche Bank, we provide all the Catering and Front of House services on site. I love my job, and I miss the engagement and interaction we experience working on site with the team every day, so I am very much looking forward to getting back to DB as soon as possible!

CHRIS TERRY – EXECUTIVE HEAD CHEF FOR BAXTERSTOREY @DEUTSCHE BANK

Where to start, Well I guess it really started for me many years ago when I studied at Westminster Kingsway College where I passed my 3 year chef diploma, which then set my on my journey to become the Chef I am today.

I have worked under some truly great chefs and craftsmen of our industry - too many to mention them all, but I will name just a few, Richard Corrigan, Gordon Ramsey, The roux Family and the list goes on. I worked in some of the best restaurants this country has to offer, and some of the most iconic venues as well such as running the restaurant @ST Pauls Cathedral. This has driven me on and given me so much passion and dedication to be a truly successful chef.

Whilst I have been a chef working in what is said to be a super tuff industry (not for me I love it) I have also competed in culinary competitions.

How to describe my cooking approach? Well, I love to use one ingredient and showcase different cooking techniques to maximise its flavour. I firmly believe that this country has some of the best produce and ingredients to lay your hands on and as a chef what more can you ask for.

I have worked @DB for almost 5 years and what a journey I have had, I have been given the opportunity that most chefs dream of and I am truly grateful. The way I show my gratitude is to be the best I can be every day for my clients and continue to push the boundaries every day.

YOUR CHEFS AT DB

MAEGAN QUINTO – HEAD CHEF – GARDEN HOUSE & APPOLD STREET

I have been in the Hospitality Industry for 20 years, firstly working in the I have been with BaxterStorey for 14 years.

I started my career at the age of 16 as a Kitchen assistant with BaxterStorey with the help of the team, the Head Chef, and my mentor I have enhanced my knowledge and skills through BaxterStorey’s Chef Academy.

I have really “grown up” as a Chef in the BaxterStorey family, and been given some wonderful opportunities in recognition of this.

Hard work, dedication and perseverance are the keys to success as far as I am concerned!.

My goal is to operate one of the best sites that BaxterStorey have. To also bring the best out of my team and to see them be successful along with the site.

MARK OWEN – HEAD CHEF – 5 BRINDLEY PLACE

I began my career almost 20 years ago after graduating from the Birmingham College of Food in 2003.

I have worked as Head Chef at Deutsche Bank Birmingham for nearly seven years. I always wanted to be a Chef, it’s something that comes naturally to me. And now I love cooking at home with the kids and getting them involved. I enjoy the whole process of sourcing, preparing, cooking, and serving the food. I love getting creative in the kitchen experimenting with food trends.

RAYMOND YEUNG – SOUS CHEF – CLIENT DINING & HOSPITALITY

Hi, my name is Ray, I’m a sous chef for the client dining brigade at Deutsche Bank 23GWS.

I’ve been cooking professionally for 15 years. I’m a firm believer in seasonality and sustainability through food,

In my spare time I like to run my own pop up business where I go into client’s houses and cook for them - this is a great way of showcasing my skills to wider areas.

I’ve worked alongside Chris Terry for over 8 years and he has been instrumental in coaching me to succeed. From Deloitte to HSBC Hong Kong now Deutsche bank London,

I am looking forward to the next stages of my career which hopefully in time will be moving up the ranks or running my own kitchen.

JOY ESHATOT– SOUS CHEF – APPOLD STREET I have been with the BaxterStorey now for 11 years and I love every minute of it.

I started working at BaxterStorey Cisco System as a front of house team member. The opportunity to work in the kitchen came to my door and I grabbed it in an instant.

I have been trained from basics to advance cooking techniques starting out as a Commis Chef and have now worked my way up to sous chef, responsible for running the kitchen at Appold Street on a daily basis.

ISHMAEL CLARKE – CHEF DE PARTIE – CLIENT DINING & HOSPITALITY I have been a chef for 7 years and have worked for BaxterStorey at Deutsche Bank for just 2 years.

I have worked in various positions in the kitchen and am currently Chef De Partie in Client Dining at DB.

Learning and growth has always been a huge part of my craft and under the wing of established Chef, Christopher Terry, striving to master our craft is our philosophy. It has been an unreal journey so far and I’m excited to see what the future holds.

ADAM COPPENDALE – CHEF DE PARTIE – APPOLD STREET

I have been a chef at Deutsche Bank in the Retail team for just over a year now, I work in Garden House restaurant and also at Appold street. I really enjoy working at Deutsche Bank we have a great team spirt and everyone has made me feel very welcome.

When I was 16, I started at catering college Westminster king’s way college at Vincent square and studied for 4 years doing one day a week as I got accepted to do an apprenticeship at Harrods I worked there for 5 years working everywhere from production kitchen to the Georgian restaurant after I finished college and my apprenticeship, I was made 1st commis.

I left Harrods after 5 years and got a demi chef de partie position at Benugo bar and kitchen in the British film institute and worked there for 5 years learning all the different sections in the kitchen.

After 5 years I got a chef de party position in guildhall, city of London. cooking for the Lord Mayor of London and corporation of the city of London, doing state banquets was a privilege and an amazing opportunity.

I was at the guildhall for 7 years and I needed a new challenge and that why I wanted to join Deutsche Bank.

My interests away from work include spending with my wife and our little girl and I enjoy watching football and boxing

ATTILA CSILLAG – CHEF DE PARTIE – GARDEN HOUSE

Hi, my name is Attila and I am originally from Hungary. I started working for BaxterStorey 6 years ago and I have enjoyed every moment of it.

In the beginning I was a kitchen porter and 2years ago I got promoted to become a chef and this was a great achievement for me and made me feel super proud.

I love to cook, and I have a real passion for baking it gives me great satisfaction when I get feedback from the customers who enjoy my food. I am proud to be part of the team, I enjoy it and we work together really well. I want to keep progressing through the ranks of the brigade, and I will continue to work hard for that.