I thought it's about time I did another recipe and although it's another sourdough one it felt like the right choice because I made them for breakfast for me and my very pregnant wife! So it's also my first video on here. First thing you need to know about is how to make a starter, … Continue reading Sourdough crumpet
Week three new job was very exciting! I was asked to come on board and help with pastry but this week the sous chef was on holiday, so I was the sauce chef for a week (and as it turns out for the next few months). I had been on the section for one service … Continue reading 3 weeks in
New job, country pub, michelin star, pastry chef! Now I'm not a pastry chef, but I asked the owner for a head chef job and he told me "if I made you head chef then I would be out of a job!". He also has a very capable sous chef so he told me that … Continue reading 1st week, new job
I was asked to go over to Tenerife to do some consultancy for a company called Venture, and specifically one of their restaurants called Empire which is a modern British steakhouse in down town Playa las Americas. This is the first time I've been asked to help a restaurant in this way and was a … Continue reading The Tenerife Empire
It's 6am Sunday and I've just had a pint of Camden larger... now I'm queuing to get on a plane to Tenerife where I've been asked to go to help with menu consultancy for a week. The last two weekends I've been helping a company called http://www.passion-for-food.co.uk/ who cater for large events and weddings. I've … Continue reading Passion for outside catering
I'm at Whatley manor for a third week and I'm having a great time. I have seen new things and learnt some stuff, the food is a lot different than the sort of food I am used to cooking but still there are lots of similarities to be found. I have never worked with Asian … Continue reading It’s all in the detail
I've been in Whatley manor all of last and just as I started to feel useful and know my way around, my week came to an end! I had hoped to be sent back on Monday for the fabled second week in the same place (I'll come back to why its fabled in a bit) … Continue reading Part of the team
This week I have been working in a beautiful Michelin star hotel called Whatley manor, whos head chef Niall Keating just won young European chef of the year at the Michelin awards in Budapest. A far cry from Tescos! (no offence) The kitchen is a thing of beauty, two floors, one for a service kitchen … Continue reading where’s the respect?
I’m writing this post sat on a chair in a small, Ill equipped kitchen in a Tesco canteen somewhere in the UK at 11pm, where I have been tasked to make a chicken Korma (sauce in a jar I may point out) for roughly 15 people in 3 hours...... What I find going through my … Continue reading Temporarily out of love?
so...my first post will be of right now, the present tense the trials and tribulations of the now. when my now is a little less interesting I'll take those opportunities to fill you in on some more historic events.. My right now is I have just become a temp chef (a chef who goes where … Continue reading the reluctant temp…