Interview with Fitzwilliam College’s Head Chef Gavin Flack - November 2018
I started working at Fitzwilliam College when I left school in 1993. I helped in the kitchens and watched the chefs. This inspired me to want to become a chef. I worked hard, trained on the job and progressed within the brigade. It was a proud moment when I achieved the position of Head Chef. I’ve been here 25 years now and still love it.
I really enjoy working in the collegiate environment. It provides an opportunity to cater for such a variety of events and people. The dishes I get to create are varied from daily meals for our students to large College feasts for 250. This keeps it interesting and allows me to be creative with our dishes. I’m also really lucky to work with such a great team.
The chefs who were popular when I was training were the likes of Raymond Blanc, the Roux brothers, Anton Mossimann and Marco Pierre White. They all had such a passion for cooking which peaked my interest and really inspired me.
You cannot beat a good roast dinner! Mine would be a roast rib of beef with goose fat roast potatoes, homemade Yorkshire puddings, gravy and horseradish sauce. Yum!
Lamb Dhansak, a sweet and sour lentil curry with lamb. Cooked low and slow for 2 hours this spicy meat will melt in the mouth.
I cooked for the Duke of Edinburgh when he was Chancellor of the University of Cambridge. The College has lots of interesting visitors who are a privilege to cook for such as Sir Kenneth Olisa (Lord Lieutenant of London), Dame Helena Morrissey, DBE (British financier and campaigner) and Dr David Starkey, CBE (English historian and television presenter) to name just a few.