HEMS’s Max Alexander was placed this week as one of the top 8 young chefs in London, out of around 2,000 young chefs. Max, who has done culinary demonstrations at HEMS, trained with the executive chef of the Royal Lancaster Hotel, in their 2 AA rosette restaurant. He attained this, after approximately 100 hours of training, along with 16 hour working days, practising for his attached dishes. Some of his dishes were selected to be placed on the “specials menu” at the Royal Lancaster. Max said “This experi
ence has enhanced my passion for fine dining catering and I hope to become a top chef in the future”. Max’s recipes were: Roast Suffolk spring chicken breast, served with a chicken leg stuffed with mushrooms on a bed of spinach, accompanied by roasted butternut squash, roasted shallots, butternut squash puree and a chicken jus. The dessert was Jasmine poached pears served with a chocolate cremoux and a raspberry coulis.
