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Interview with Christopher Sutherland (Catering and Information Assistant)

We chat to Chris Sutherland, Catering and Information Assistant at the Bluecoat.


If you regularly pass through the Bluecoat, his face is probably familiar to you, either as a friendly face at Tickets & Information, behind the counter at Espresso or busy concocting some lovely dishes in the kitchen upstairs.

Why did you choose to work in catering?

Originally from Warrington, Chris studied drama, art and film at Penketh High School. The 24 year old moved to Liverpool 4 years ago to study further drama at Liverpool John Moores University from 2009 to 2012. He arrived at the Bluecoat almost two years ago, attracted not only by the artistic appeal of the place but also because he loves to cook.  
Chris started to cook at the age of 5: “It was a combination of me wanting to cook for myself and not wanting to eat my mum’s cooking at the time”. He enjoys experimenting with his cooking to either enhance simple dishes or discover something new. “It’s something I picked up when I was a child and was curious about the recipes my mum and nan used to use”. He prides himself especially on his soups, salads and chillis.

Can you describe one of your working days in the kitchen?

Two days are never alike. There have been days where I’m up and down the stairs on both Espresso and in the kitchen and days when I’ve been on service for 4 hours straight and time just flies by. You have to be prepared for both situations”. His role at the Bluecoat is everything but routine and Chris rather enjoys that as it is never a boring place to work at. One of his best memories is of last year’s Liverpool International Music Festival when the garden was rammed with people.

Which exhibition at the Bluecoat was your favourite?

Over the years that Chris has worked at the Bluecoat, he has had the opportunity to enjoy an array of exhibitions in the galleries. A favourite was 3 am: wonder, paranoia and the restless night (Sep – Nov 2013), especially Nathan Mabry’s haunting bronze, marble and wooden sculpture Process Art (Eat Your Heart Out...). In the current exhibition, The Negligent Eye (continues until Sun 15 Jun, 2014), he is really impressed by Marilène Oliver’s Fallen Durga, the MRI scan of a woman and man transferred on to acrylic glass.

What are you interested in?

Apart from food and art, Chris is also very interested in theatre. He has worked on several shows in the past few years in his spare time, volunteering as a stage and technical manager with the Falling Doors Theatre, “I like to help organise the logistics of the performance as well as creating bits of set and props for the show”.

How do you imagine your future?

Hopefully still within the Bluecoat. What exactly I will be doing is still a mystery at the moment”.

 

Chris agreed to share one of his favourite childhood recipes with us:

Roasted Pine Nuts and Sun Dried Tomato Pasta with a Cream Cheese Sauce.

  • Fry white onions and Parma ham together for 5 minutes. Add the tomatoes cook for a further few minutes and take off the strove.
  • In a separate pan, add 400ml of double cream and half a tub of mascarpone cream cheese. Put on a low heat and leave to simmer until cheese has melted.
  • In a large pan boil off a packet of linguine, roast some pine nuts in the oven for no more than 10 minutes.
  • Drain the pasta once cooked and simply throw everything together in the big pan and serve.

It is not a cheap dish to make but is worth the money - very rich and indulgent.

Tags:Eat & Drink

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Liverpool’s centre for the contemporary arts, Bluecoat showcases talent across visual art, music, dance, live art and literature. As the most ...

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