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SUMMARY:Forty years of food - Ray Palmer\, Executive Chef\, Wolfson Colleg
 e
DTSTART:20140604T120000Z
DTEND:20140604T130000Z
UID:TALK52523@talks.cam.ac.uk
CONTACT:DJ Goode
DESCRIPTION:Wolfson's Executive Chef\, Ray Palmer\, who retires in July\, 
 takes a look back at his long and illustrious career in food.\n\nIt’s 19
 65 and The Beatles are in the Hit Parade with “We can work it out”\, 
 “Ticket to ride” and “Help”. Six graduate students have been accep
 ted at the newly opened University College\, Cambridge. I have enrolled on
  a professional catering course at Croydon Technical College. Are these ev
 ents connected? Not yet but they will be (well maybe not The Beatles).\n\n
 It’s 1973 and The Beatles split up three years earlier\, University Coll
 ege has been renamed Wolfson College and has 160 students and I move to Ca
 mbridge as Pastry Chef at The Garden House Hotel.\nCooking in Britain (as 
 opposed to British cookery) has become fashionable and popular and now boa
 sts to be among the best in the world if the number of restaurants (and TV
  cookery programmes) is a gauge of its strength. But\, perversely\, its me
 teoric rise has had consequences on British cookery which has almost disap
 peared from the menu and at home\, particularly puddings\, cakes and biscu
 its which are unique to this country whilst often contradictory advice on 
 “healthy” and “ethical” choices in eating has made us a nation afr
 aid to cook and eat.\n\nIn parallel with this rise and fall\, I am not una
 ware of my own immanent disappearance from the professional kitchen to eke
  out a living on a pension. Hear more and try some samples of the cooking 
 I’m talking about.
LOCATION:Combination Room\, Wolfson College
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