Name: Nate Brewster
Job Title: Executive Chef
Company: AlchemyLive

1. How long have you been a chef and where did you train?
I have been working in kitchens for 19 years and did my formal training at Chelmsford college.

2. Catering is a high pressure career. Do you have any advice for anyone looking to enter the industry?
My advice has always been to go straight into Michelin starred restaurants or to work at that level as soon as you can. You are going to work long hours, not get remunerated very well and probably want to cry yourself to sleep most nights, but you will learn from the best in the industry, and that kind of education is gold.

Also, be positive, persevere and care about your product, customer and colleagues.

3.What is the most challenging aspect of your job?
I would have to say transforming members of staff. Taking individuals from their very first days in the kitchen to organised and detailed chefs who pride themselves on consistency.

4.What is the most rewarding aspect of your job?
Investing time and energy into a young chefs and seeing them grow and develop, and then pass that knowledge on.

I maintain to my team that they have the opportunity to shine, I really do love it when they take that and run.

5. What do you love about creating a Christmas menu?
I constantly push my menus and dish development, so I like seeing what else we can do.. How can we make this or that classic dish a bit more interesting? How can we bring restaurant standard food to our events at our busiest time of year? It’s very satisfying seeing new ideas delight guests, and likewise improving on others.

6. What is the most unusual Christmas dish you have created?
A frozen lake dessert, which was a white chocolate ganache, covered with a lemon & fennel panna cotta. Then a round of mint ‘ice’ was placed on top, some fennel meringue, mint snow and fennel cress was put on top.

It wasn’t the most popular dessert around the kitchen!

7. What are the main challenges of catering a Christmas event compared to another seasons of the year?
I would say the produce. I like pretty food, and winter is about robust, hearty dishes. It takes a lot more effort to get across the variety of colours and flavours compared to spring and autumn.

8. What is your favourite Christmas dish?
It’s a dish I have done a few times in different guises, game sausage roll, chestnut pomme puree, toasted chestnuts, caramelised parsnips, braised Brussel sprouts, redcurrant jus, fresh redcurrant

9. We are lucky enough to have you catering the London Christmas Party Show in May. Are you able to give us a sneak peek at one of the dishes you will be creating for the event?
I can give you one!

Wild boar tortellini with celeriac puree, shaved apple celery pea shoot salad, with hazelnut dressing.

You will have the opportunity to taste the delicious creations of Nate and his team at AlchemyLive at the next london Christmas Party Show. Register here for your free ticket.