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The Hidden Kitchen- A Real Cook’s Cook Book
Modus were commissioned by the NEC Group to produce, design and publish Group Executive Head Chef, Paul Gould’s collection of dishes that have graced the likes of HRH’s table on NEC visits. Paul is a banquet caterer extraordinaire and looks after a total of 42 restaurants and 80 staff. He has cooked for celebrities such as Tony Blair, Tiger Woods, and the Queen and to boot has picked up the gold medal at the culinary Olympics, the Grand Prix’s Honneur and has been named UK Banqueting Chef of the year. In short, the man can cook.
Modus recreated Paul’s banqueting dishes and working with his team of chefs and Worcester food stylists Tina Boughey and Modus’ food photographer Andy Davies, cooked up a creative delight. The Hidden Kitchen a 224 page, case bound cookbook was designed, printed and is published by Worcester based design Agency Modus Creative.
The Caterer and Hotelkeeper magazine described the book as a return to a simply laid out, well presented cookbooks, brimming with expertise and enthusiasm. A must for caterers of any ilk
The NEC Group owns and operates convention centres in Birmingham. It owns the National Exhibition Centre, from which it gets its name, but also the International Convention Centre, including Symphony Hall, and the National Indoor Arena. The company is owned by Birmingham City Council and the Birmingham Chamber of Commerce.
We also design and print directories for the NEC covering topics such as events, what’s on and Trade Fairs.
The Hidden Chef
Above: NEC Group Executive Head Chef Paul Gould
If Paul Gould were a sportsman he would be as famous as Lord Sebastian Coe and Dame Kelly Holmes. Winner of over 25 British and International medals including 23 gold, four silver and one Olympic medal (at the World Culinary Olympics, held every four years in Franfurt), Paul’s skill and talent is demonstrated not on the track or field, but in the hot and often stressful atmosphere of the kitchen.
Paul Gould is Group Executive Head Chef for The NEC Group, (The National Exhibition Centre, The International Convention Centre, LG Arena, The National Indoor Arena and a premium external catering company – Amadeus). In addition to winning culinary accolades, he is responsible for 42 restaurants operated by a team of 80 permanent chefs, feeding over five million visitors a year. He has catered at events attended by everyone from The Queen to Diana Ross, the Prime Minister to Take That and has a memory of every single one of them. “Princess Diana captured my heart” Paul explains. “She arrived a few minutes before all the other guests and chatted so freely I couldn’t quite believe it! She was such a genuine person and she knew precisely what she wanted for lunch!”;
A highly successful career spanning 34 years naturally offers up moments of privilege but it’s not all about rubbing shoulders with the rich and famous. Paul has dedicated his life to his art, earned the respect of his contemporaries – which includes local restaurateur Andreas Antona, chef patron of Michelin starred venue Simpsons’ made a significant contribution to the reputation of The NEC Group’s Catering department, unrivalled in the events industry, and is now launching his first cookery book, The Hidden Kitchen. Not bad for a man who in 1976 only intended to work for The NEC Group for a year.
Paul explains: “Robert Smith the first Executive Chef of The NEC and founder of the Midland’s Association of Chefs walked me to a muddy field in Bickenhill over 30 years ago and said “that’s your new kitchen” The NEC was a building site and I was planning to move to Australia. I never got there.”p>
On any given day across the group, Paul can be co-ordinating and planning a finger buffet for 1,500, a four-course banquet for 2,000 people, a contemporary hot buffet for 600 together with sandwiches, salads and hot food for thousands that are freshly made on site.
Sally Davis, Managing Director of Group Catering at The NEC Group comments: “Paul is the driving force behind much of what we deliver. Kitchens are a tough environment to work in. Not under Paul’s leadership; he strives to lead his team to improve and innovate at every turn and has earned tremendous respect both within the company and the industry. That does not come easily; it comes out of hard work and through personal and professional commitment and achievement.”
Paul’s drive and passion for cooking and food are evident the moment you meet him. In his trademark chef’s hat, which he wears whatever he is doing at work, he certainly leaves an impression. “I am so very lucky to do a job like this and I constantly set myself and my team high targets, that way I am always striving for the very best. I can honestly say that I have never finished an event that I’ve been entirely satisfied with. There is always more to be achieved. In a fast moving industry that is now consistently of public interest, I am constantly pushing the team to look for new ways to do things; to keep current and be creative.”
Paul continues:”Cooking is a performance and you can have an audience of thousands depending on the event that you are preparing food for. I like the thought that sharing great food with friends or colleagues can stimulate conversations between people. I also love eating; appreciating the flavours, colours and textures of food is just wonderful.”
On his travels, Paul is always open to collecting ideas and inspirations from around the world. Just last year on a Caribbean cruise he was invited down to the kitchens. “Im constantly evaluating whether a particular sauce goes with a dish or what combinations of flavours work well together,” he notes.
Ideas and inspiration is what Paul’s latest venture – his new cookery book, The Hidden Kitchen – is all about. The book was conceived by him to celebrate the fantastic quality and choice of catering at The NEC Group’s venues, which many may not have had the opportunity to experience. He says: “Cooking at home should be a pleasure and cooking for friends even more so. There is nothing worse than time-consuming recipes that take you away from your guests. I have put together a selection of some of my favourite dishes, designed for people who want to try something new but don’t want the stress of having to spend hours slaving over the proverbial hot stove.
“Entertaining with food is one of life’s treats – simple food, beautifully cooked is all you need.”
Wise words from a man who knows. Now where did I put that apron?
