SousVideTools appoints Chef Chris Holland to new Chef Director Role | The Tool Shed

SousVideTools appoints Chef Chris Holland to new Chef Director Role

We are delighted to announce the appointment of Chris Holland, Great British Menu 2013 contestant and head chef at 3AA Rosette Alderley Edge Hotel, as our full-time Chef Director.

Chris’ new position, starting in January 2015, comes after three years as our part-time development chef, during which time he developed and co-wrote the UK’s first sous vide cook book, Sous Vide: art of precision cooking.

Having cooked using the sous vide technique for over 10 years, Chris’ sous vide knowledge is second to none. He will now play a central role in offering first hand advice and training to our customers, largely food service professionals, looking to truly understand this clever cooking technique and how best to implement it into their business.

His role will also include product testing, recipe development, teaching videos, delivering professional training sessions and providing one-to-one specialist consultancy and menu development.

Chris first heard of sous vide cooking whilst abroad 12 years ago. He went on to integrate this flavour-enhancing technique, favoured by chefs from around the globe, in his daily dishes and menu at the acclaimed Alderley Edge Hotel in Cheshire. Chris joined Alderley as a junior sous chef in 1996 and on becoming head chef in 2004 he won the restaurant its three rosettes and ‘Best Cheshire Restaurant’ title, as well as winning himself the prestigious North West Chef of the Year title in 2012.

Commenting on his new role Chris said: “Sous vide cooking has been an important part of almost everything I have achieved in my working career.

“I really enjoy the developmental part of my work; it gives me great pleasure to pass on my knowledge and expertise whilst working with such a forward thinking company as Sous Vide Tools. There are so many exciting developments in the pipeline – watch this space.”

Commenting on the appointment, Alex Shannon, managing director at Sous Vide Tools, said: “We sell an extensive range of high quality sous vide products and provide excellent expert advice, training and technical support but now want to take this to the next level.

“After nearly three years as our part time development chef we made the decision to bring Chris on as a full-time member of our team. We’ll now be able to give even more advice and support to chefs and businesses, and further develop our online advice, recipes and tips as well as offering more consultancy and specialist training.”

Alex added: “Sous vide cooking, although used by many chefs ‘in-the-know’, is in fact still very much in its infancy in terms of wider food service and consumer knowledge, and as the leading sous vide experts in the UK it is only natural we take the next steps to widen people’s understanding as much as we can.”

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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