2015 – amba chefs had a ball!

As we near the end of 2015 I thought it appropriate to review our year. It really has been a busy time. I cannot believe that this time last year we were contemplating our return to Leiths for the intermediate term and now we are all working to create new dishes and menus for our clients.

In May, during a break from a presentation, one of us made a throw away remark that perhaps, just perhaps, we could start a business together. Amazingly the other three jumped on the idea. After all, we had spent the last 8 months working together 8 hours a day, 5 days a week so we knew that we worked well together. And so amba chefs was born.

By the end of the summer we had found our Battersea kitchen (and made friends with the other resident chefs) and were starting to build a client list. We held our successful launch, closely followed by our first supper club (watch this space for our 2016 supper clubs). We catered for fine dining and canapés events and (who could forget?) we baked, decorated and packed 2000 gingerbread cookies!

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Our first supper club – buzzing!

We have thoroughly enjoyed each and every event we have catered for not least because we have worked for some lovely clients – discerning and, without exception, complimentary about our food and the presentation of our dishes. Most recent feedback was ‘the canapés were amazing, they looked fabulous and, more importantly, tasted delicious‘. Praise indeed! 

And so to 2016. We are already planning for jobs booked during January, we are creating new dishes and menus to be published on our website and we are writing recipes to share with you via our blog. We are continually updating our professional skills by working freelance – Angela did a stint with Theo Randall (yes, the Theo Randall), I’m working with and teaching at the wonderful The Cookery, Monica jumps at every opportunity, including working as a private chef over Christmas (this is the girl who has never before cooked a Christmas lunch – steep learning curve), and Beth continues to keep us in check with regard to marketing and finance and reigns us in if we become too excited.

All-in-all much to look forward to. Please keep reading our blog – we promise to supply you with regular updates and lots of exciting recipes and reviews along with some amba chefs anecdotes.

See  you in the New Year.

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