Top independent chef Simon Smith talks to CookersAndOvens about his recent trip to NEFF HQ. The purpose of his visit was to complete his advanced NEFF training course in preparation for his Christmas Cookery Demonstration at our Lichfield branch at the end of this month. Keep reading for the inside scoop on NEFF’s latest ranges!
As a private chef I do cookery demonstrations for CookersAndOvens and Tippers using the NEFF range of cooking equipment.
As a brand I find their products represent real value for money and an outstanding quality. Every possible cooking method is covered within their range of cooking appliances.
I have been on two of their training courses now and used many appliances. Dependant upon your needs and budget there is a cooking appliance to suit every situation. I have to say that following a recipe and using a NEFF appliance would guarantee a perfect result every time. During the course yesterday we cooked bread, rack of lamb with a honey and herb crust, ratatouille, Duchesse potatoes, steamed coriander rice and steamed pudding. The results were fabulous and I feel it would be hard to fail at cooking with this range of ovens, steamers and warming drawers.
After a brief introduction to the equipment it becomes apparent that it is there to take away the stress of cooking. The ovens (as used on The Great British Bake Off) are perfect for bread baking and pastry work. There is an ‘intense’ function that takes away the need to blind bake, an aqua-assist oven that introduces moisture to the oven to retain succulence and brown bread for a perfect crust. The warming drawer I feel is greatly underused as it can also be used for cooking with a maximum temperature of 80ºC. Ideal for drying fruit, making yoghurt, cooking duck confit, holding a prime cut steak to perfection and of course warming plates.
NEFF Stainless Steel Warming Drawer
NEFF are an extremely innovative company with a team of development chefs and home economists working constantly to test recipes and cooking techniques.
The design department go to great lengths to ensure their products can all be aligned both side by side and one above another. The look is sleek and elegant and the operation is very simple after a fairly quick familiarisation.
The training days at NEFF are very well run by a team of chefs and home economists. Beginning with a technical overview and explanation of functions everybody then goes to the kitchen to cook lunch. During this period every piece of equipment is used to produce a wide variety of dishes and the attendees are encouraged to ask questions and get a really good feel for the range.
From a personal level I feel that in a short period of time many more households will be using an induction hob. The benefits are:
- Safety – The heat is only under the pan and turns off when the pan is lifted
- Cleaning – As there is no heat anywhere but under the pan nothing bakes on
- Economy – Induction boils an equal quantity of water quicker than a kettle
- The look – Sleek built in lines and no trivets
Click here to see my Guide to Induction Cooking video I presented for CookersAndOvens.
Simon will be doing a cookery demonstration at Tippers, Lichfield on Saturday 30th November cooking Christmas entertaining dishes using the NEFF range. Best of all it is a completely free event! Keep your eyes peeled for more information following soon!
About Our Expert Contributor
Simon Smith has had a varied worldwide culinary career. He has worked at the British embassies in both Paris and Vienna, a wedding in New York for 4,000 and worked as a private chef aboard super yachts for the 2012 Monaco Grand Prix. During the summer of 2013 he spent two months working in luxury villas and chateaux in St Tropez as private chef.
Catering now from his production kitchen in Lichfield, he provides dinner parties, wedding catering, cookery demonstrations and cookery skills days for between one and four people.
Visit Simon’s website: www.simonsmith-chef.com