The Treasury chef speaks out
Above: Steven Moysey
What triggered you to go into cooking?
My first job after leaving school was as a catering assistant in a self-service restaurant. After washing many dishes and serving hot drinks I was asked to help out in the kitchen. I enjoyed it so much that I decided to go to college to study catering.
Who was the overriding influence in your life, in terms of food?
The manager at my first job who persuaded me to work in the kitchen. She set up my catering college course, was really encouraging and helped me decide what I wanted to do with my career.
What’s your training and background?
I studied catering at Plymouth College of Further Education. I worked for a company called Massarella for three years before starting my current job at The Treasury. I started as a commis chef and worked my way up to head chef in the last four years.
What do you cook for yourself?
Something quick like seafood linguini.
What qualities must a head chef have?
Good communication and interpersonal skills, creativity, imagination and the ability to multi-task under pressure. Above all, you need to be passionate about your work.
Do you have a favourite local producer?
AM Bence butchers, because all their meat is locally sourced, always excellent quality, reasonably priced and they provide an excellent delivery service.
Do you have a signature dish?
Not really, but I do enjoy being creative with desserts.
Who are your cooking heroes?
No particular favourite famous chef, but my cooking heroine is my Mum because she makes the best roast dinners and can make a great meal from whatever’s in the fridge!
Some restaurants offer vegetarian food as a second-best option. How do you avoid that?
By making vegetarian dishes that are exciting and different so that they appeal to everyone – not just vegetarians.
What’s the most important culinary lesson you ever learned?
Good knife skills, without which I wouldn’t have gone very far. Also, learning how to organise, as without it I wouldn’t be able to run my kitchen efficiently.
What’s your top tip for novice chefs?
Stay as enthusiastic as possible and never stop asking questions.
What advice would you offer a student chef who wants to make it big in the restaurant world?
I still feel like a student myself because working in a kitchen means you are always learning. My advice would probably be the same as above, you can never ask too many questions.
What three foods should no kitchen ever be without?
Sea salt, good quality olive oil and... chocolate.
Do you have a favourite gadget?
My homemade smoker. Having smoked meats constantly to hand gives the menu a dynamic touch.
What was your most memorable meal?
I had the biggest T-bone steak in the world when I was in Turkey on holiday. It tasted amazing and cost next to nothing!
What sort of place do you choose to eat out in when you are on holiday?
I like to search for restaurants that are tucked away, and where all the locals go.
Have you got any food phobias?
I can’t stand Marmite!
If you were stranded on a desert island and could take just one food with you, what would it be?
Chocolate!
Where do you get your ideas from?
No one particular source. I tend to revamp current dishes using ideas I’ve always wanted to try out but not had the chance.
Why should people go to The Treasury?
All our produce is locally sourced and delivered fresh every day. The menu is dynamic and caters for all tastes and is excellent value for money. The staff are friendly, the atmosphere is great and best of all it’s set in a beautiful building with stunning architecture.
What job would you be doing if you weren’t a chef?
Something hands-on but with less hours!
The Treasury
Catherine Street, Royal Parade,
Plymouth, PL1 2AD
01752 672121
www.thetreasurybar.co.uk