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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FAQs
Steaming: I steamed whole sweet potatoes in a bamboo steamer until they were fork-tender at the core. Microwave: I microwaved whole sweet potatoes in a covered bowl until they were fork-tender at the core. Sous Vide: I vacuum-sealed whole sweet potatoes and cooked them in a 150°F water bath for three hours.
At what temperature is a sweet potato fully cooked? ›
If you'd like a more precise indicator, insert an instant-read thermometer into the thickest part of the sweet potato. The internal temperature of a cooked sweet potato should read between 205- and 212-degrees Fahrenheit.
What is the best tasting sweet potato? ›
The most versatile and sweetest variation of sweet potatoes is the Beauregard. Throughout the United States, you will see this species stacked high in the grocery stores during the holiday season. Beauregard's have a bit of a stringy texture, but they stay soft: this is what makes them so popular.
How to cook sweet potatoes Martha Stewart? ›
Scrub and pat potatoes dry. Pierce potatoes all over with the tines of a fork and bake in oven, directly on rack, until soft and caramelizing, 1 1/2 hours. Slash the tops of potatoes open with the tip of a sharp knife and push ends of each potato toward each other to open.
How long to sous vide potatoes at 135 degrees? ›
Make sure that the potatoes are submerged in the water so that they will heat evenly. Set the circulator to no more than 135 degrees and warm the food for no longer than 6 hours. We found that potatoes heated beyond that point or for longer turned dry.
Can I sous vide potatoes at 150? ›
Sous Vide Mashed Potatoes
In my tests, I found that the potatoes can be held at 150°F (66°C) for up to one day with no loss in quality.
What is the minimum temperature for sweet potatoes? ›
Sweet potatoes are extremely sensitive to cold - both as roots and as young plants. At temperatures below 55 deg. F, fungi grow on the sugars in the root and they quickly rot. It is fruitless to start the bed in cold soil.
Can you overcook a sweet potato? ›
Mushy Texture: Sweet potatoes contain a lot of moisture, and overcooking can cause them to become mushy and overly soft. Instead of a firm and slightly tender texture, they may turn into a puree-like consistency. Loss of Flavor: Overcooking can lead to a loss of flavor in sweet potatoes.
What happens if you forget to poke holes in sweet potatoes? ›
Typically holes are poked into a sweet potato to prevent a potato exploding in your oven. However, the chance of that happening is low, and according to Lifehacker, sweet potatoes will retain more flavor if you don't poke them. I tested this theory right away and found that flavorwise it didn't make a huge difference.
Which country has the best sweet potato? ›
China currently accounts for more than half of the total global sweet potato output at 70,963,630 metric tons annually. This is due to the rich production yield of up to 30 tons per hectare. It is also treated as a catch crop.
There are five main types of sweet potato that are commonly consumed today—Garnet, Hannah, Japanese, Jewel, and Purple Stoke. While all are delicious, each variety has its own distinct flavor and texture that lends itself to a variety of cooking applications.
What state has the best sweet potatoes? ›
North Carolina leads the nation
The Tarheel State is the leading producer of sweet potatoes in the United States.
What is the most nutritious way to cook sweet potatoes? ›
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
How do you make Ina Garten mashed sweet potatoes? ›
Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.
Why are my roasted sweet potatoes soggy? ›
Don't Overcrowd Your Baking Sheet
The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries.
Can you sous vide potatoes at a lower temperature? ›
Setting your sous vide water bath to 185-190°F for 1 hour should be enough to break down the vegetable cell walls to get them tender. It is possible to cook potatoes at a lower temperature such as 175°F, however, this will require a longer cook time of about 2 hours.
Can you peel and cook sweet potatoes? ›
There is not much difference between boiling sweet potatoes with the skins on versus peeling them, but you will get a boost of fiber and potassium if you keep the skin on. The skin also adds a subtle texture to each bite. If you're looking for a smoother mash, peel the potatoes first before boiling.
Can you sous vide potatoes at 183? ›
While 190°F is the best temperature, they can also be cooked at 183°F but may not come out as creamy and soft. Can you overcook potatoes in the sous vide? Potatoes can really be overcooked too much.
