Chef Ross shares small bites of culinary inspirationJoin Our Newsletter
You don’t attend a Calçotada for the leeks alone. You go for the ritual of gathering. It is an act of anticipation for the coming of spring, a collective exhale as we embrace a messy, joyous, communal meal. It is exactly how I believe food should be: simple, honest, and the thread that ties everything together.
Recently, a group challenged me to create a vegetable-forward winter menu. It was their mother’s birthday and it needed to be special. I asked them a few questions about what their mother’s favorite foods were and then off I went to create something unique and bespoke to them.
It was a joy to lean into the earthier side of the season and focus the dishes around vegetables…meat and fish become smaller elements —from a Dry-Roasted Mushroom Agnolotti with truffle cream to a Roasted Beet Whipped Feta and Citrus Salad and a modern, table-side Winter Vegetable Pot-au-Feu.
Every year in Mallorca there are new agencies popping up around the island and I always wonder how it would feel to be in my prospective guests’ shoes. What do they think about when trying to find a Private Chef? Whether you wish to book a Private Chef directly with the chef or go through an agency depends on a few criteria and it usually comes down to trust. Some agencies are very large and will not give you a very personal experience. Other agencies are small and have a few chefs that they can connect you with for a fee. And the most personal and value-conscious of all is going directly to the chef. I’ll break it down for you here.
The cost of a Private Chef service depends on many factors such as the chef's popularity or demand, the number of guests, and the specific services provided. The Private Chef industry in Mallorca used to be very niche and easy to navigate. Yet in the last few years, there has been an explosion in the number of chefs offering these services leading to a confusingly wide-range of prices. Cheaper isn’t always better in this case so here are some guidelines to help you make that important decision.
There are more and more people on Mallorca offering catering and even private chef services. The quality of the food served as well as the overall service can vary greatly. Usually you get what you pay for. But to avoid spending a lot of money on a mediocre service, we put together some crucial factors to look out for when selecting a private chef.
I was extremely happy to be invited by Hannes Hennche to his Private Chef Podcast. It’s my first ever podcast as a guest, so I was a bit nervous at times and rambled, but couldn’t help myself from giving a real in depth look at what it means to be in this industry. Taking a leap across the pond to another country changed my life, and I hope you enjoy listening about it!
Episode Outline:
«In this episode of The Private Chef Podcast, I am delighted to be joined by the esteemed Chef Ross Hutchison. The founder of Private Chef Mallorca and the Chef's Table, Chef Ross unfolds his remarkable journey as a private chef based in Mallorca, Spain. From crafting culinary masterpieces for luminaries such as Catherine Zeta-Jones, Nelson Mandela, and Martha Stewart, to earning recognition as one of the 50 most fascinating individuals in Mallorca. Not only that, but Chef Ross has also taken on the role of a mentor, guiding yacht chefs to elevate their careers. Join us for an inspiring conversation as Chef Ross shares his story, offering valuable insights into the path of becoming a successful Private Chef.»
Listen to this brand new episode of The Private Chef Podcast on:
Apple Podcast - https://podcasts.apple.com/us/podcast...
Spotify - https://open.spotify.com/episode/3TMC...
Youtube - @hanneshennche
“I always recommend the chefs that come work for me or other chefs that I talk to, to try to do new things, new menus, travel, obviously travel, get inspired, but just step out of your comfort zone and you can take some risks. You know, you can do this.”
Banner Image “Microphone” by Jonathan Velasquez via Unsplash
A very beautiful article about what’s currently happening on the horizon at our Kitchen Space in Palma.
Thank you to The Islander Magazine for featuring our Business with such eloquent words by Jane Catchpole and illustrated with Photos by Nathalie Kraft, capturing our work and smiles.
Flick through the Magazine below and find the whole article on Page 88 or view the PDF of the Magazine directly here.
Every year, I am asked many times by my clients who are renting a day chartered yacht, what food is appropriate to bring along with them. Well the specifics are always up to the guests, but my advice for yacht-food is to keep it light, fresh and snacky! Its going to be hot on the water, most likely, so you want cool items with lots of freshness and variety. Most importantly you want something that’s easy to eat such as petite sandwiches, fruit on skewers, finger foods and already portioned items such as desserts. Don’t mess with hot food that needs to be eaten with a fork and knife…where will you cut a giant piece of meat? No hot pasta, no red sauces, no beetroots! Nothing that will stain a boat’s gorgeous and expensive interior. Cool pasta salads are ok provided they are easy to eat. Ditch the roast chicken, side salad and potatoes for more manageable items like a gourmet chicken Caesar wrap bite.
“Your Chef’s Table Will Be the Ultimate Gastronomic Experience.”
A Chef's Table is a dining experience where guests sit in close proximity to or within a restaurant's kitchen, allowing them to observe and interact with the chef and kitchen staff. The concept provides a more intimate and immersive dining experience, often featuring a specially designed menu or a chef's choice of dishes known in Japanese dining as Omakase.
The experience at The Kitchen Space Palma is reserved for a small group of 10 diners who are interested in a unique and personalized culinary journey. We allow guests to witness the cooking process, learn about the ingredients, and gain insights into our creative process. At our Chef's Table you are meters away from the kitchen and part of the show itself.
This is an exclusive opportunity, and I love interacting with you and possibly putting you to work while you sip a welcome cocktail! It’s a dining adventure and a closer connection to the menu which I will create at the moment using the seasons and my ingredient love affairs at any given time.
First option is to create a group of your favourite people to share in the dining extravagance.
Second option is to join a public event where you join the Chef’s Table of like minded adventurers and share moments that may blossom into more.
We have cooked for about 15 Chefs Table Experiences in 3 years so you can see how exclusive and rare they are so have a look at all of our pictures in the Gallery and imagine yourself as our guest, at our Chef’s Table!
