We are so lucky to have so many superstars working for our business. We recently sat down with the current Head Chef of our Brasserie Blanc in Bournemouth- ZhiQin Goh.
Qin recently created a bespoke 3 course menu for the Bournemouth Airshow and it was a huge hit. He soon will be leaving Bournemouth and going only a short distance up the road to open The Britannia, Parkstone. Although Bournemouth are sad to see him leave, they are excited to see him be a crucial part of the opening of The Britannia.
We love to understand our people more and see where their passion comes from, and this was exactly what happened when we sat down with Qin…
Where did your inspiration come from when creating the Airshow menu?
This would come from my area chef Ismael because he is trying very hard to push me to reach another level of myself, and also pushing me out of my comfort zone which I very much appreciate about him.
What is important to you when creating a dish?
Passion and most importantly the love for food.
Can you tell us a little bit about yourself including where you are today, professionally, and what got you here?
I am a very picky person, especially when it comes to food. One day I decided why not learn how to cook myself, to meet my own needs and so I can actually eat whatever and however I want. I started my profession as a chef 11 years ago with Brasserie Blanc.
I have to thank two people for who I became today and they are Susheel Gorka and Somu Amaladass. They took me into their kitchen team even though I had zero experience in the kitchen. Since then, I have learned so much from them, how to become a professional chef from only peeling potatoes, to how to run a kitchen as a head chef.
Their warm hospitality and every detail of training that they gave to me just makes me feel like I want to be responsible for whatever I am doing in my life. Also, I cannot miss out thanking Brasserie Bar Co for all the support and opportunities they have given me throughout the years.
What or who inspired you to be a chef?
My Mum inspired me to become a chef because for me she is the best cook in the world. I still remember when I was young, she sometimes felt guilty when ordering take away for my dinner because she didn’t have time to cook (also because I am very picky with my food and only she knows my taste).
From then I said to myself I will learn how to cook and pay her back with all the knowledge I have learnt from cooking.
What’s your signature dish?
My signature dish is ‘Chef’s Supper Stir Fry Noodle’. I would always cook some supper for my chefs during the night when they are closing down to appreciate their hard work for the day.
How would you describe your cooking style?
Very Fusion, every day you are learning new cuisine, new food and it is very interesting to mix and match the food from all over the world.
What is your favourite ingredient to cook with?
Sesame Oil, I named it as Oil from Heaven.
How do you go about menu planning? What is the process from picking the ingredients to getting them into the kitchen and into dishes?
Menu planning is very complex because whatever you are planning, sometimes it will turn out with a very different result, so we always have to trial the menu beforehand to make it heavenly tasty!
Picking ingredients is the key. We always have to choose the right ingredients according to the season so that we will be able to get the freshest ingredients possible to make a complete dish.
What is your favourite takeout or comfort food?
Mums food no doubt.
When you’re not in the kitchen, where can you be found?
Out hunting for food.
If you were to host a dinner party, what three people would you choose?
Mum, my wife and my sister.