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From WLC to Worldwide in Ten Years

Sexy Fish Group Executive Pastry Chef Mohan Boddula left West London College in 2013 after completing a postgraduate course in pastry. Ten years later he’s travelling the world teaching pastry at Sexy Fish restaurants as well as designing all the desserts on the various menus. On top of that Mohan is joining the judging panel for this year’s Student Pastry Chef of the Year competition to be held at West London College.

Sexy Fish

Earlier this month, Catherine Farinha, founder and CEO of The Chefs’ Forum, visited Sexy Fish in Mayfair to meet Chefs Mohan and Mattia Ricci (Head Chef) and sample the wonderful menu.

Catherine said: “Mohan is such a great example of a chef who has come through the college system. He applied himself and reached the top of the tree. We couldn’t be happier for him. It just goes to show what a college education can do. At The Chefs’ Forum our academies work with restaurant groups and hotels to showcase the best careers and job opportunities for young chefs.”

Mohan Boddula
Sea Shell Tart dessert

Head of Curriculum at West London College, Denise Charles, was also present for the lunch at Sexy Fish.

Denise said: “Mohan’s pastry lecturer, Yvan Cahour, is still teaching with us today. It’s a great course and we’re so proud of Mohan.”

Catherine concluded: “All his desserts were amazing! It was also exciting to meet Mattia and invite him to join our wonderful brigade of guest chef lecturers who regularly teach at West London College as part of The Chefs’ Forum Academy.”

The Chefs’ Forum Academy, now in its fifth year, is designed to bridge the gap between education and industry and introduce students to high-profile employers

Mattia’s dishes included:

  • Eringi Mushroom Tempura with truffle sour cream
  • ⁠Kombu cured Tuna Belly (Ham) with squid ink cracker and mustard
  • ⁠Gillardeau Oysters with smoked chili sauce
  • Lobster tempura, smoked Maryrose and green tea salt
  • Wagyu beef and foie gras gyoza, ume, wafu dressing and black truffle
  • Scallop Carpaccio with Caviar and gold leaves
  • Sushi platter (o toro sashimi, uni gunkan, wagyu gunkan and truffle, scallop roll with caviar)
  • Chilean sea bass with ramson miso, pickled cauliflower and truffle
  • Grilled asparagus with smoked creamy dashi and bonito flakes
  • Wagyu sirloin, smoked kimchi and Nikka whiskey hollandaise
  • King crab, bone marrow and truffle

The Sexy Fish desserts that were on display included:

  • Sea Shell Tart (yuzu curd, yogurt sorbet, lemon drizzle cake and Sobacha crumble, sea shell made from Opalys Valrhona)
  • Vanilla Cheesecake (strawberry calamansi sorbet, cream cheese ice cream, milk crumb and red rose petals dusted with cold)
  • Selection of ice cream and sorbet (coconut lemongrass, bubblegum, jasmine and honey)
  • Cinnamon doughnuts (exotic fruit curd & chocolate sauce)
  • Sexy Chocolate Pot (vegan and gluten-free, contains chocolate mousse made from Amatika 46% vegan chocolate, pecan praline, banana bread crisps, banana sorbet and coconut caramel served on the side in sea shell)
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