Readers' lives

NAME: Rich Kendrick

JOB TITLE: Hospitality Consultant

PLACE OF WORK: Headstart Hospitality Solutions - Nationwide

HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY? Just over 25 years.

PASSIONS OUTSIDE OF THE KITCHEN? I enjoy travelling and always book a local cookery class while I’m away.

WHICH CHEF DO YOU RESPECT THE MOST AND WHY? My first head chef - he was a huge character and gave me a real passion for the industry. I still use some of his tricks today.

WHAT IS YOUR MUST-HAVE KITCHEN GADGET? A calculator! Easily the most important item.

WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND WHY? I like to work with basic ingredients and make something from scratch - flour and sugar.

WHAT’S YOUR TIP TO CUT WASTAGE IN THE KITCHEN? Portion control, measuring and stock rotation.

WHAT IS YOUR TOP TIP FOR SOMEONE STARTING OUT IN THE CATERING INDUSTRY?

Be enthusiastic! It’s the only thing your employer can’t teach you.

WHAT’S THE WORST JOB YOU HAVE EVER DONE? After school I had a job bailing wood shavings all day.

WHEN DID YOU KNOW YOU WERE GOING TO BE A COOK/CHEF? After I read Kitchen Confidential by Anthony Bourdain.

WHAT INGREDIENTS DO YOU MOST LOOK FORWARD TO WORKING WITH IN EARLY SUMMER? Asparagus, fennel & beetroots.

RICE PUDDING

It’s all about the toppings when it comes to this comforting bowl of carbs. Seasonal fruits and flavours can help to change it up throughout the year.

CHOCOLATE CONCRETE Do you remember this school dinner dessert? This nostalgic pudding is proving popular again, complete with pink custard.

ARCTIC ROLL Perfect for the summer months, this memorable ice cream cake has many variations these days, including chocolate and black forest flavours.

TRIFLE Restaurants are tending to serve their trifle as single serve with all the layers visible through glass walls. Try seasonal fruits such as rhubarb, apples and berries.

PASTRY When it comes to tarts and pies, how can we forget the classic apple pie, which has also been given the trendy deep-fried treatment. Alongside this, treacle tarts and custard tarts are making a comeback.

JELLY & ICE CREAM This mastery of texture and temperature is being taken to a new level by using freshly churned ice cream and real fruit jelly.