Iain Steele, the man responsible for training the next generation of chefs at Blackburn College

Your restaurant/title

Head of catering, Blackburn College and Scholars Restaurant there.

The essential ingredient (s) in any kitchen ....

Use from the best locally sourced fresh ingredients. When it comes to staff and students its always attitude, attitude, attitude. Because that is what will get them a job in this industry. You can be the best chef in the world but if you have a poor attitude towards others you won’t last. Team spirit and sense of urgency are what employers are looking for.

The first kitchen I worked in ....

While at Manchester Hollings College training I worked every weekend waiting on at the Hydro Cliff Hotel Warrington. I would finish on the Friday at college catch the train and be ready in the restaurant at 6pm until midnight. Get up at 6am to do three shifts breakfast, lunch and evening meal until midnight then do Sunday breakfast and lunch again head home and be in college ready to be inspired Monday morning. Hard work but I loved it.

My first professional job

My first full time job was on the fish corner at the Savoy in London. There were 100 chefs in 1972, 12 just on the fish corner. Every order was called out in French and was silver served. Nothing went out on a plate. I chopped the parsley and wiped the tables down and stoked the coal fired ovens until the tops glowed red for four days before I got to cook my first sole meuniere.

The first dish I prepared for service

Sole meuniere, after watching other chefs cook them for four days it was my big moment. I was well prepared and at the point of turning it over thought I had done well, beamed to look at the chef de partie who said “I have seen worse, but can’t remember when!” The next 100 were fine.

The signature dish associated with me ....

I obviously like cooking fish, but particularly like some pastry dishes. The one I use on the Scholars menu is a pineapple tartin with fudge sauce, coconut ice cream with a pineapple wafer topped with cinnamon cream and a sugar decoration. I run commercial courses in sugar pulling and blowing so I am known as the sugar man. I even answer to sweetie Ha !

My food philosophy....

Always get the best flavour and taste possible and present your food well even if its mediocre. Being in teaching, when it comes to students I always say “enjoy it first, if you learn something it’s a bonus. I want the students to want to be inspired and to demonstrate great attitude to their chosen career.

When a student presents an amazing dish I will stop the kitchen and praise them. The look on their faces is magic. They work and try harder than before. Praise is more motivating than screaming and swearing.

My biggest kitchen disaster ....

When I was the buffet chef at the Midland Hotel, Manchester. I made the pate and put it to cook in the pastry ovens but forgot to tell the pastry chef and went home.

When I arrived back the next morning all the burnt pate was waiting on my section, along with Monsieur le Fevre, the head chef. Ugh! I never forgot it again.

My favourite chefs/biggest influences are ...

Gary Rhodes and Delia Smith were always an influence as their recipes from their books worked and the ingredients readily available.

I have an ex-student Steven Smith who owns the Freemasons Arms in the Ribble Valley. He has gone on to another level and now helps and supports us at the college in competitions with advice.

He has given demonstrations and is extremely food motivated.

Away from the restaurant my favourite meal is ..

Very basic really a medium to rare fillet steak grilled with béarnaise sauce, tossed green salad leaves, chips cooked in dripping, crusty bread and a bottle of rioja. Frank Sinatra playing. Heaven