Dave Freeman is one of the traveling band of chefs who feed the Formula One community as the sport travels to 19 races and six tests each year, across a season that takes him from late January to the end of November.
Now running catering for the Sahara Force India F1 Team, Dave first trained at college then in the restaurant trade for a year , then off the the British army for 13 years as a chef, in 1997 he left the Army and started in F1 with Tyrrell GP , he is now one of the stalwarts of the F1 community, a man known and loved by many people in F1 as he cooks and caters for the guys who make up an F1 team, up to billionaire team owners and sponsors who demand Michelin star quality food wherever they go as well as the team memebrs who appreciate good home cooked food.
“It’s a huge challenge, but it’s one I truly enjoy – if i didn’t, the travel and the time away from home would be enough to put anyone off,” said Dave as he prepared for the 2014 US Grand Prix. “The travel is hard but the hours and workload when we’re at a circuit are even tougher still, but I have to say it’s easier in venues like Austin which has probably the best choice of fresh produce anywhere we go in the world and of course everyone speaks English(well sort of!!!)
“When I arrive in Austin, or any race venue, the first task is to do the main shopping for the week ahead. That ends up with a bill that makes the cashiers’ eyes water, and if I could earn loyalty points in every country I could probably buy my own island or f1 team! When we’ve stocked for the week ahead (for the first time, we keep replenishing fresh items every day) it’s to the track and time to start work.
“We prepare breakfast, lunch and dinner for the team and its guests and that can mean cooking for up to 120 people per day, often in an unfamiliar kitchen with a crew of three chefs and three front-of-house staff. They say an army marches on its stomach and that’s 100% true for F1 – I love what i do, it’s hardcore but it’s worth it when our team scores points and podiums, and I’ve helped them do that , but for me when I see a mechanic smile at the end of ‘Black Friday‘ when I serve him a nice rib of beef with yorkshire pudds the size of rear F1 tyres better than his mums and he says ‘Cheers Dave ,Top job ‘ for me ,THATS better than F1 points.
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New Orleans, LA - On October 22, 2024, I recently had an opportunity to attend the grand opening of Caesars New Orleans, marking the completion of a stunning $435 million transformation of the former Harrah’s New Orleans. It was an evening to remember, filled with excitement, luxury, and the vibrant spirit of New Orleans. The festivities began on Canal Street with an exhilarating ceremony led by Caesars Entertainment CEO Tom Reeg, President & COO Anthony Carano, and Caesars New Orleans General Manager Samir Mowad. The atmosphere was electric as they joined Caesar himself and an iconic New Orleans second-line band in a lively procession into the casino. It felt like the entire city had come out to celebrate, with Caesars New Orleans team members and Mayor LaToya Cantrell also joining the event to commemorate this historic occasion. Anthony Carano’s pride in introducing Caesars to New Orleans was palpable. “From local favorite Emeril Lagasse to our long-time partner, Chef Nobu, to the beautiful state-of-the-art Caesars Sportsbook, all-new rooms and gaming floor, and of course, our gorgeous new center bar, Octavia, Caesars New Orleans offers something for everyone. It’s a world-class resort in the heart of the Big Easy, and we can’t wait for our guests to experience it,” he said. The ceremony was a spectacle, kicking off with an iconic Mardi Gras float featuring Caesar and his court, and a dazzling firework show that lit up the New Orleans sky. The second-line band then led us revelers into the resort’s elegant center bar, Octavia, where we indulged in a “Taste of Caesars New Orleans.” Each bite from the six on-property restaurants was a delightful journey, capturing the essence of New Orleans’ rich culinary scene. Throughout the night, elemental entertainers, including the Saints Cheer Krewe, Mardi Gras Indians, Zulu Tramps, and showgirls, created an authentic and unforgettable Big Easy experience. Everywhere I turned, there was something new to marvel at, each performance more mesmerizing than the last. Samir Mowad, SVP and GM of Caesars New Orleans, highlighted the significance of the transformation, stating, “This year marks 25 years since we opened in New Orleans, and the completion of this project is the perfect way to usher in a new era with Caesars. Synonymous with the Caesars name, our new resort is pure elegance, and we’re excited to introduce a luxury brand like this to New Orleans. We are extremely grateful for the support of the community, our team members, and our guests as we come to the finish line of this tremendous transformation.” The hotel itself is impressive,…