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The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to Bobby Singer, Head Chef at The Duck & Waffle, who shared his inspiration for becoming a chef, most defining moment of his career and his favourite ingredient of the moment.

What would you say are the most defining moments in your career to date?

There are a couple of moments I would say that are defining to my career so far. Firstly, I would have to say being a private chef for the late George Michael. Secondly, I would have to say being part of the catering team at the Olympics in both Rio and South Korea. 

What inspired you to become a chef?

At the age of 16 I realised I wanted to find a career that would be hands on. From reading books to watching chefs on TV, I got inspired to become a pastry chef.  I researched the top catering colleges in London and found a course at Westminster Kingsway College. 

What piece of golden advice would you give to anyone in the industry who wants to be successful?

Work hard, keep your head down, listen to your senior chef and write as many notes as possible. You are never too experienced to learn. Even now as a Head Chef in one of London’s most iconic restaurants, Duck and Waffle, I am still learning every day. 

Any favourite ingredients at the moment or menu trends you are really enjoying?

Stand out ingredient at the moment is the Valrhona Araguani 72% chocolate. This has a wonderful, spicy and woody aroma that flavours our chocolate fondant recipe which we pair with crème fraiche sorbet and fresh raspberries. 

Favourite dish on the menu that uses ingredients from Woods?

Currently my favourite dish we have on our menu at Duck and Waffle is the Chocolate and Cherry Black Forest Waffle. For this dish we use the black cherry puree and the beautiful Amarena cherries from Woods.