We take a quick look into the life of Kikkoman Masters 2017 finalist Matei Baran.
Name: Matei Baran
Age: 39
Current Restaurant: Maxine’s by Bannatyne Hotel Darlington
Previous Restaurants: Jury’s Inn Hotel Newcastle
Hometown: Newcastle upon Tyne
Favourite Hobbies: Fishing
Favourite Cookbook: The Square and all Michel Roux Jr books
Favourite Kitchen Gadget: frying pan
Kikkoman Masters Dishes -
Starter: soy and ginger glazed beef carpaccio, tempura oyster, pickled garden vegetables and wasabi emulsion
Main: soy cured trout, aromatic fish broth, lobster, crab dumpling
What is your first food memory: When i cooked 6 different types of food for my families dinner.
Did you grow up in a cooking family: yes all my family was passionate about nice lovely home cooking
Who has influenced your cooking the most: probably just me, wanted to improve my knowledge every day, I pushed my self and learn things every day
Why did you become a chef? This is in my blood.really passionate about it
Where did you train? I trained here in UK , when I arrived from Romania. I started from the bottom and I learned and develop every day. I graduated from Newcastle College as a professional in cookery and patisserie
What did you want to be when you grew up? A Business man
Who are your favourite chefs? One is my ex head chef Paul Clarkson, and from the celebrities Simon Hulstone, Michel Roux jr
Other than your restaurant, what is your favourite restaurant? Le gavroche
What music do you enjoy cooking to: Depends on my mood, I like trance, rock, and rap
What was the last book you read? Just only cooking books
What do you think is the next food trend? I would love to believe we will be back to nice home made rustic cooking
What food is your guilty pleasure? Ice cream
Is there one food you really don’t like? I am not a very keen on very spicy food
Worst kitchen nightmare? When chefs call in sick and all your plans are over
Most memorable meal? My grand mother meals will be always in my heart
Last meal on earth? Same, my grandmothers apple pie
