“I am seriously overwhelmed to get to the final, the competition is physically and mentally strenuous.”ĭarren Comish was inspired to start cooking by his granddad, who was a chef in the merchant navy. ”I decided to enter the competition as a platform to try and show that there isn't just good food in the south! I also wanted friends and family to see why I have made sacrifices for my career, I think it's nice to give something back to them,” he said. He entered the show to raise awareness about the great food on offer in the north of England, and although it hasn’t all been smooth sailing so far he has proven himself to be a more than capable chef. Parker is currently head chef at Kenny Atkinson’s House of Tides restaurant on Newcastle’s Quayside, and has ambitions to earn the restaurant a Michelin star before moving on to open his own business. “I was trained firstly at Darlington Technology College and then on the job at The Talbot, a small gastro pub in Bishopton, then later at Wynyard Hall under the guidance of the exec chef Alan Okane,” he said. Northern chef Danny Parker says he fell into cooking ‘by accident’ after working as a kitchen porter and realising how much freedom chefs have to express themselves. Region: Newcastle-upon-Tyne (grew up in Stockton) It's one thing cooking for a living, but it's great to be recognised for my own style and be in control of my own future.” “My biggest ambition is to have my name over the door of my own restaurant. Like most of the finalists, McLeish dreams of one day opening his own business. I also think I earned it, a lot of hard work and practice got me here.” I was up against extremely talented chefs from the start so I feel very lucky and proud to get this far. “I feel completely honoured to have made it to the finals in the competition. “I don't have a head chef to push me anymore so this was a way for me to better myself and pit myself against some great chefs,” he explained. He entered MasterChef: The Professionals to challenge himself and says the competition has helped him focus on what he wants from cooking. McLeish is a fan of ‘good honest food’ and his cooking is all about big natural flavours and enjoyment. Most notably Paul Hart of the Scotsman in Edinburgh, and Paul Flynn of the Tannery in Ireland.” “All the chefs I have worked with over the years have influenced me. Each new job was picked to challenge and improve me as a chef. “I have no formal training or qualifications regarding cooking, I've just developed over the years in all the different places I've worked. “My interest in food grew from there as I progressed and moved to bigger and better kitchens,” he said. Region: Aberdeen (Born West Lothian, Scotland)īrian McLeish, head chef at Moonfish Café in Aberdeen, began his career as an apprentice at his uncle’s hotel.
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