Star Chef Joins Women Talking
Daniel Galmiche's experience and flair are certain to appeal to anyone interested in food and the culinary arts.
He first came to the UK as a young man in the 1970s and worked with the legendary Roux brothers as he slowly climbed the competitive ladder of fine dining.
“ Britain and the English language have always held a great appeal for me. After a spell away I returned to the UK in 1986 and went to Scotland for 8 years, during which time I earned my first Michelin Star. “After that I moved to Bristol and worked in a restaurant called Harveys . I love everything about Britain : I like the way people talk about restaurants and how – once they find a favourite eatery – they remain generally loyal to it”.
Following on from Harveys , Daniel’s next stop was the prestigious Cliveden where he worked for four years and gave Waldo’s restaurant its first Michelin Star. His successes here led to him being headhunted for his current position, running the kitchens at the world renowned Clermont Club.
“Because it is a private members’ club, The Clermont cannot have a Michelin Star but as a Michelin Star Chef I will still maintain the highest standards to ensure our members enjoy the finest food my staff and I can deliver. There are 15 of us in total, looking to cater for around 100 covers per day, so it will be a slight departure from the frenetic pace of a standard kitchen where orders can be several times that figure but no less dedicated in its service or innovative with its creations. “This is one of the most beautiful clubs in London , with a history and tradition that demands excellence and my discipline as a chef will ensure that expectations are – if anything – exceeded. The members who come here to eat have travelled the world from New York to New Delhi and they will be cultured and very aware of their food.
“Consequently, every ingredient I put into my dishes can be traced to a source and there is no compromise on quality. In truth there would be no point in doing it any other way: after all, you wouldn’t buy a Ferrari and then run it on cooking oil”.
Daniel’s interest in equality for women and the need to showcase the female talents still not fully appreciated in the UK on the restaurant scene was another reason for his desire to become part of Women Talking.“I am a big supporter of women in my field. In fact, there are not enough of them given the media recognition they deserve. There are some really great female chefs out there who are doing wonderful things but just need a little more exposure to move them into the mainstream.
“Hopefully, something like Women Talking can help address the balance.”Exciting times ahead, then - for both Daniel and Women Talking. We look forward to his first feature article in the next few days.
With Daniel’s writing ability matching his culinary skills, I believe we are all in for a very entertaining read.
George R Vaughan
Tue, 04/08/2008 - 10:59 — George Vaughan