Seasoned welcome a whole host of different chefs through it’s doors, including professional chefs from the local area.
Our local chefs teach a range of the cookery courses at Seasoned, so we thought it was about time you got to know what they get up to when they aren’t at Seasoned.
Read on to find out more behind the scenes with Ian Boden.
How long have you been at Seasoned and what do you do?
Alongside working at Seasoned, do you have any other career paths or opportunities?
I run my own business, Flourish Food Solutions, we specialise in delivering fit for purpose infractstructure to multi site food service operators, this can be anything from complete concept design, to openings, to supplying the products.
What is your favourite cook book and why?
Larousse Gastronomique, I try to keep unto date with what is ‘new’ and ‘trendy’ but truth is most are re-works of classics and the Larousse is THE classic.
What is your favourite Seasoned memory?
I really enjoyed running an event for British elite swimmers, most were complete legends in the pool and to be fair, great fun in the kitchen. It was a pleasure to teach them.
What was your favourite thing to cook as a child?
As a child, I loved classics like the Victoria sponge cake. They were such a go to cake to make.
What is your favourite cuisine?
French, but don’t tell them!
What is your favourite course to teach?
Men in the kitchen, I always seem to get a good bunch who start off a little nervous, get excited when the cook some great food and they generally like a laugh
And finally… What is your favourite tea and treat?
Favourite tea must be ham, egg and chips and my favourite treat is a cinnamon bun, just love um!
If you fancy getting to know a little more about Ian, then why not take a look at some of the courses he teaches: