NICK BARNETT
Head Chef and founder of Crisp Catering

The Ushuaïa Magazine July 2016 LIFESTYLE Read in PDF format N10/2016
NICK BARNETT Tel. 622.833.228. crispcateringibiza.com

FOOD IS AN ESSENTIAL INGREDIENT WHEN THROWING A VILLA PARTY FOOD AND IN IBIZA THERE IS A HUGE VARIETY OF CHEFS AND CATERINGS, FROM BUFFETS, TAPAS AND BBQS TO FORMAL DINNERS THEMED AROUND NATIONAL AND INTERNATIONAL CUISINES. ÏUMAG LOVES THE YOUNG TALENTED CHEF NICK BARNETT FROM CRISP CATERING.

How did you get into cooking?

“Growing up as a child I was introduced to good food at a very early age. Family meals on Sunday were the focal point of the week. We would gather round either of my grandmothers’ houses and I would stand at their ankles fully in awe at what they were preparing for the family to eat. Before long, I was helping with the monotonous tasks of peeling carrots and potatoes, pulling beans and helping to whisk the Yorkshire pudding batter. The connection of how food brings people together is the reason I became a chef.”

Where did you train?

“I never attended catering college. My time in the kitchen started as a kitchen porter in a hotel and I worked my way up with an unquestionable passion for food. I have since been mentored by some truly inspiring individuals in London who I hope will have the opportunity to read this.”

What brought you to Ibiza?

“Funnily enough... a break from the kitchen. In 2011 I decided I wanted to take six months out and come here for an extended holiday. During that time I had the opportunity to meet with a variety of people working in the industry who encouraged me to come back the following year. And so began Crisp Catering Ibiza.”

Who are your idols?

“People I admire include Massimo Bottura, David Kinch, Daniel Humm, Thomas Keller... the list goes on. However, my ‘idol’ would have to be my first head chef. I have learnt and am still learning from him to this day.”

Who would you like to cook for?

“Tyrion Lannister [from ‘Game Of Thrones’]. That would be one wonderfully eventful evening!”

What is your signature dish?

“It’s constantly changing. I love making anything Asian inspired, particularly using ingredients from Japan. However, one of my star dishes is Presa de Iberia – one of three hidden cuts of Spanish pork – left in a flavoured brine overnight, marinaded in miso then finished on the barbecue with a ponzu glaze.”

 

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