Cyrus Todiwala was joined earlier this week by Rosie Boycott at a training event in which public sector chefs were encouraged to ‘cook smart' and improve food standards.
The chef-patron of Café Spice Namaste and the chair of London Food came together for a hands-on demonstration at Westminster Kingsway College to prove that great cooking with high quality food can be done on a budget.
Todiwala said it is a myth that good quality food needs to cost a fortune.
"Successful chefs know that running a great kitchen also means running a tight ship in economic terms, producing little waste and using clever cooking to make quality ingredients go far," he explained.
The event was designed to help inspire chefs working in the sector to use local, seasonal food, including meat sourced from animals raised to higher welfare standards, at no increased cost.
Boycott added: "Public sector chefs do a tough job, helping to keep the city's key workers fuelled up by feeding our police officers, bus drivers, nurses and teachers.
"These cooks are also feeding our children by preparing school meals and some of our most vulnerable people such as hospital patients and residents in care homes."
The training session was attended by around 40 public sector employed chefs from organisations such as City Hall, Transport for London and the Metropolitan Police along with some of the capital's borough councils, universities and hospitals.
Todiwala cooked up some of his award-winning recipes, such as shredded chicken with vegetables in black bean/oyster sauce; chicken jhalfraezi; chicken kofta curry; diced beef with ginger onion cabbage and chilli.
The training event was funded via the London Food Board as part of the Good Food on the Public Plate initiative. The project aims to increase the amount of sustainable food used by the public sector in London by providing free advice and support to catering and procurement staff. It has trained more than 1,700 people.
By Gemma Rowbotham
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