Chef in the Spotlight…..Dave Moss

Dave started by helping with bike deliveries and then moved into the ETNA kitchen supporting the cooking team with food preparation. After TRJFP opened in the Cambrian Centre, Dave joined the team as chef in Nov 2023, and that’s where you’ll find him cooking up a storm every Wednesday.

As well as being a keen snowboarder and an Extra for TV and film (something to ask him about!), Dave is passionate about TRJFP and its mission to reduce and redistribute food waste. He remembers when he first started volunteering being staggered by the amount of supermarket produce that would come through the ENTA centre doors every week. Now Dave loves working as part of the Cambrian Centre cooking team turning surplus food into nutritious meals for guests. Dave also loves the positive social impact of the Project. He’s got to know many of the regular guests at the Centre and feels the genuine appreciation they have for TRJFP and the role it plays in helping to reduce the sense of loneliness that many of them experience. Providing a warm welcome, a delicious meal and an opportunity for easy conversation helps to foster a genuine sense of community and friendship.

One of Dave’s favourite recipes is Chicken Pot Pie, an easy-to-make tasty meal which he shares with us below.

Chicken Pot Pie

Ingredients:

1 white onion (diced)

1 leek (finely sliced)

2 carrots (diced)

2 sticks celery (sliced)

1 clove garlic (crushed)

1 knob of butter

300g cooked chicken leftover from a roast

2 tbsp flour

100ml double cream

400ml chicken stock

1 pack pre-rolled puff pastry

Method:

1. In a medium pan soften the shallots, celery and leeks in butter then add the carrots and the garlic.  Fry until the leeks are soft and the onion is translucent

2. Pull apart the cooked chicken and add to the veg along with the flour, stirring to ensure everything is coated.  Cook for a few minutes until the flour forms a paste

3. Add stock and double cream and heat through

4. Season to taste with salt and pepper