This month’s Featured Chef…
Ray Lorimer
Classically trained as a chef and caterer in the Army Catering Corp over a 25 year period.
Ray is responsible for all Culinary Development, which includes: new products, both in UK and Europe, sales force training, hygiene and HACCP training, food photography and general industry interface and support. Ray was classically trained as a chef and caterer in the Army Catering Corp, over a 25 year period, starting with a two and a half year chef apprenticeship in 1967. Ray was head hunted by Caterplan/Bestfoods in 1992 on leaving the Army, and set up the original Unilever Food solutions Culinary Services team. Seven years later Ray was head hunted back to the Army, as a Supply Logistician to set up a new Logistic Food and General Supply Operation for the United Nations Peace Keeping Force in Cyprus. Ray keeps himself fit by regular running which has included four London Marathons, one Great Northern Half marathon, five Three Peaks 24 hour challenge, seven other mountain marathons, and a 26 mile charity marathon, across Hadrian’s Wall. Ray has recently completed an International Culinary Arts degree at Thames Valley University, where he was awarded a first-class honour.
Ray, first and foremost thank you very much for taking the time to talk to us today.
“Delighted.”
It’s fantastic to be here. I don’t really know what I was expecting, but what I have seen today has just been unbelievable. Fantastic facilities. State-of-the art kitchens. As I said when we were walking around, I know a number of chefs who would love your working environment. So maybe we can start by you telling us a little bit about your role here.
“OK, I am Executive Chef of Unilever Food solutions. I also have another title, which I don’t use externally, as it’s more for internal purposes. I am the Culinary Controller, which means I control culinary services, which is slightly larger than my actual team. I have a team of 5 chefs and those chefs have varying backgrounds, ages and experience. Also there is a sales force of about 50-60 guys, mainly chefs with chef backgrounds, and 5 chef-coaches who have more than just a sales role – they have good chef backgrounds so I can ask them, on occasions to give me support if I need it.”
