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Henderson, Fergus (2 of 9). Food: From Source to Salespoint

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  • Title:
    Henderson, Fergus (2 of 9). Food: From Source to Salespoint
  • Subjects: British cuisine ; Chefs ; Food ; Restaurateurs
  • Description: Provider: - Institution: - Data provided by Europeana Collections- Part 2: Describes where the recording is taking place in St. John restaurant. Briefly describes the pictures on the wall of their meeting room. [00:04] His feelings about seeing images of himself. [00:05] Describes his first ever paying job for Blagdons fishmongers in London. [00:07] Mentions how he got the job. [00:09] Explains why they were an upmarket fishmongers. [00:14] His next job working in a warehouse for Christina Smith mentions her nephew who became a film stylist. [00:16] Mentions working during his year out in New York - mentions the architects house style. [00:21] FH mentions working for an architect in Denmark. [00:23] Discusses why he chose to spend a year out in New York. [00:25] Anecdote about his father taking to Brooks Brothers shop to buy a grey suit. [00:28] Talks about where he lived in New York his flatmate being obsessed by restaurants. [00:31] Describes working for the Vignellis design studio. [00:36] Talks about a favourite hamburger restaurant and briefly describes the interior. Mentions the New York restaurant scene anecdote about Woody Allen. [00:44] The significance of the right table in a restaurant. [00:45] FH socialising New York anecdote about seeing Wilson Pickett performing in New York. [00:48] Gives a sense of being at clubs in New York mentions the advantage of being English. [00:51] Returning to London to do an Art Foundation course at Chelsea College of Art talks about his decision to go to art college. [00:56] Talks about friendship during different stages of his life. [00:56] Working at Smiths restaurant in London mentions a painting of Christina Smith, [01:02] how he got a job as a commis chef at Smiths. Mentions the atmosphere in the kitchen at Smiths designing restaurant accommodation at the Architectural Association (AA) continues with atmosphere in Smiths kitchen waiters who went on to work in other London restaurants. [01:07] Describes the head chef. [01:08] Mentions launch of tofu cookbook at Smiths. [01:08] Food cooked at Smiths [01.08] Explains why he asked for the job as a commis chef the training at catering college. [01:16] Talks about eating out regularly in London FH spending money anecdote about his bank manager. [01:20] FH awareness of the chefs cooking in London restaurants at the time. [01:25] FH reading cookbooks: Marcella Hazan, Taste of France by Robert Fresson, discusses other influential cookbooks, Roast Chicken and Other Stories by Simon Hopkinson. [01:32] FH talks about when he was cooking for himself and friends, lunches which had technical hitches. [01:38] Mentions the decision to put on temporary lunches with Orlando Campbell and Piers Thompson at Smiths restaurant. [01:40] Anecdote about Orlando and wedding. [01:42] FH briefly describes Orlando Campbell. [01:45] The lunch club in Soho that FH ran where he had his first kitchen. The man who introduced FH to his wife Margot. Describes his first kitchen at 17 Mercers Street and how they first put it all together. [01:52] Mentions complaints about the noise from neighbours and being closed down by the Environmental Health Officer. How they let people know of their existence the graphics and images used. [01:59] Mentions the economic climate at the time. [02:00] Shopping for provisions in Soho: Randall and Aubin and Berwick Street market. FH mentons his budget attitude to cost control at the time. How the gross profit is an important consideration at St. John. Talks about running the dinner club at the same time as studying at the Architectural Association mentions an architectural project that travelled around the circle line. [02:13] Explains why he chose to study at the Architectural Association. [02:17] Explains who was teaching at the AA at the time, explains how they were taught in units. [02:22] The make up of the AA mentions how the fees were paid. [02:26] Anecdote about an architectural trip to Prague talks about how he viewed his career as an architect how all his project around food. [02:29] Briefly describes a project on the circle line. Architects who were influential: Le Corbusier, Adolf Loos, Arne Jacobsen, Hans Asplund. Discusses his feelings about architecture.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
  • Creation Date: 2009
  • Language: English
  • Source: Europeana Collections
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