Paul Taylor

Father - Husband - Chef lecturer at Trafford College - runs a bit. cycles a bit too. drinks beer.

[Paul Taylor @Paultaylorchef]

Could not be more proud of the students today. Dedication, creativity & passion in the @NestleToquedor heats submission.

[Paul Taylor @Paultaylorchef]

@eldiningroomi Is that your old AGSB tie from school ? 😂

[Sale Sharks Foundation @SaleSharksFdn]

ʀᴜɢʙʏ ᴄᴀᴍᴘꜱ

Excited to be back with our ever popular Camps, many happy faces and skills developed last week at @ValeofLuneRUFC and @WirralRUFC

Today we’re at @AltrinchamRFC and @RUFCChester

[Paul Taylor @Paultaylorchef]

@MarcCorbishley Still do & my kids do too. Basic manners.

[Paul Taylor @Paultaylorchef]

3 entries through to the @NestleToquedor heats. !!!

So pleased for them all & now the hard work begins.

#sustainablefutures #gnocchichallenge

[Trafford & Stockport College Group @TSCG_CollegeGrp]

These look DELICIOUS 🤤

[Keri Hannigan @keri_hannigan]

A super #ganaché #lesson tonight with one of our #level3 patisserie groups
#proudlearners #proudlecturer
@TraffordCollege

[Aspire Restaurant @traffordaspire]

All sorts of goodies going on in patisserie this week including these beautifully hand crafted Easter eggs developed by level 3 students.

😍

[Paul Taylor @Paultaylorchef]

Guinea fowl traditional, madeira sauce, stuffed leg, sous vide breast, celeriac fondant & greens. L3’s nearly completed their poultry journey for this year.

[Paul Taylor @Paultaylorchef]

Level 3’s working with lamb today. Roast rack & red wine poached rump, asparagus & mature cheddar risotto, saffron tuile & jus gras

[Paul Taylor @Paultaylorchef]

@DeannaThomas bottom left looks like oscar the grouch.

[Paul Taylor @Paultaylorchef]

Bit of a classics day today.

lemon sole Paupiette, prawn butter sauce & gotta love those pomme Dauphine. 😍

[Nestlé Toque d'Or @NestleToquedor]

Thanks to everyone who’s registered for #toquedor2021. We’re looking forward to seeing your selfie style videos and good luck with the assessment, live today until midnight.

We’ll be announcing who’s through to the heats on 26th March - watch this space!

#CulinaryCompetition

[Aspire Restaurant @traffordaspire]

3 of our Students entered into the @NestleToquedor yesterday. Fantastic learning opportunity for them.

Good luck to everyone that studied & entered. !!

[Paul Taylor @Paultaylorchef]

Some recipe development with L3’s today using chicken.

Mushroom powder, sauce from the bones, stuffed thigh, charred leeks, shimeji mushrooms & pomme purée.

[Paul Taylor @Paultaylorchef]

Level 3 chefs back in today working on different cuts of pork.

looking at sous vide & producing these beautiful pork cheeks with sweet soy & Szechuan peppercorns.

[Paul Taylor @Paultaylorchef]

@mattprice1287 yep. A very cheeky one with confit leg & black pudding.

[Paul Taylor @Paultaylorchef]

fantastic first week back.

This kind of passion & enthusiasm from students makes me feel hopeful for the future of the industry.

[Blindingly Good Food @BlindinglyGF]

I just love the different textures in this very tasty #Recipe 😋 Proof that #Vegetarian food can still be exciting and satisfying.

Cauliflower, Radish & Egg Salad – Blindingly Good Food https://t.co/XSfaihcq6s

[Paul Taylor @Paultaylorchef]

More level 3 work. Focussing today on Duck. produced 3 ways with Pan roasted breast, stuffed cabbage with slow cooked leg & confit French trimmed drumstick.