Callum has loved cooking for as long as he can remember, following a childhood spent baking with his grandmother. His professional journey started in a local pub kitchen where he completed a two-year apprenticeship. His potential was soon spotted at age 16 by Adam Bateman, after he took part in an apprenticeship competition.
The Power of Mentorship
Adam became a mentor to Callum, encouraging him and opening the door for him to gain valuable experience staging at some of London’s top five-star hotels. He says this experience changed the trajectory of his career, ultimately leading him to his current position as junior sous chef at The Georgian in Harrods.
Callum singles out Adam as the chef who has had the biggest impact on him, expressing his gratitude for the opportunities and Adam’s belief in him at an early stage in his career. He says that Adam saw his potential before he saw it himself.
Showcasing Signature Style at the Final
Calum likes clean, precise plating where every element has a purpose. He doesn’t believe in overcrowding a plate, preferring to focus on letting quality ingredients and well executed techniques speak for themselves. This is set to be his approach in the final, where in his starter he plans to showcase the versatility of salmon by taking the judges through a progression of flavours and textures.
He says he has huge respect for exceptional produce and as such, the venison of his main course will be ‘perfectly roasted’ with a rich venison sauce and a butter basted fondant potato, balanced with woodland flavours including cep mushrooms, burnt apple and toasted hazelnuts. He describes this dish as reflecting the style of cooking he enjoys most, with classical foundations at the heart of the dish and contemporary refinement bringing everything together.
Sticking to his ethos of not overcomplicating, for his custard tart dessert he plans to focus on ‘perfect execution’, allowing the silky custard and crisp pastry to be the hero of the plate.
Competitions, Creativity and Staying Calm
A previous winner of the Royal Academy of Culinary Arts Young Chef of the Year, Callum feels every competition teaches him something new and that he always comes away determined to become a better chef. He says that competing in YNCOTY has reignited his creativity and reminded him why he loves cooking.
Callum hopes his ability to stay calm under pressure, together with his preparation, resilience and attention to detail will serve him well in the final.