Liam Tomlin Discusses His Upcoming Projects (Plus: Excerpt and Recipe)
Liam Tomlim was interviewed by Crush Magazine about his plans for this year, which include work on a new cookbook which teaches the basics of Asian cooking. When asked about what advice he would have for young chefs, he said they should be getting hands-on experience in a professional kitchen and that he doesn’t believe that catering colleges are adequate preparation for the real world.
You are the first chef to have featured twice in the Crush chef profile Q&A – this must mean that either we are getting old or that you are continuing to achieve and do amazing things. What’s happening in 2013?
I think we must both be getting old.
2013 for us I think will be a big year. We are looking at expanding the Chef’s Warehouse concept and hopefully moving into bigger premises in the next few months.
The Mercury shared an excerpt from Lessons with Liam in which Tomlin gives tips on cooking fish, including cooking techniques and filleting a salmon. The excerpt also includes a recipe for Marinated Salmon with Crab and Lime Crème Fraîche.
Fish is exceptionally versatile and diverse, with each species having its own particular texture and flavour. People are often unsure of what to do with fish or, more importantly, uncertain of what to look for when buying it. Although it can be difficult to obtain fresh fish and shellfish, the first lesson is to find a reputable fishmonger or outlet that sells fresh, whole fish. Fish are seasonal and you should be guided by your fishmonger –he or she is the expert.