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Gordon’s right hand man goes it alone….
Marcus Waering, former sous chef to Gordon Ramsay during his earliest days at Aubergine in London has left Gordon Ramsay Holdings to be his own man, so cutting a long and lucrative umbilical cord which saw him run the two michelin starred Petrus at the Berkley hotel and the […]
How not to cook in front of a lot of people
Salon culinaire cooking competions breakdown into two main groups; static display and hot kitchen. Static display means you can spend hours before the competition getting your chosen entry as precise as possible. They are not meant to be eaten so you can cover them in all […]
The Best and Worst of the last week or so..
Conil Beach, Cadiz Province:
1. Seeing my dearest friends again
2. Seeing them in Spain
3. Proper tapas bars, not an English pub or breakfast in sight
4. My new Canon EF 17-40mm ultra wide angle lens-awesome
5. Eating fresh anchovies and Galician style octopus-heaven
6. Beyond the Great Wall by Jeffrey […]
Good Times, Bad Times in Competetive Cookery Competitions
We are back in the Pope mobile heading off to compete in yet another salon culinaire The Renault is packed with knives, chopping boards, display mirrors, decorating equipment (we used to moonlight as painter and decorators) and table cloths.
We went all over on these jaunts; London, Manchester, Birmingham, […]
It’s internet search terms time again….
I’ve written a post on this before, it may bore you to death but it is important for me to understand how and why people come to this website and how many bugger off the moment they see it.
I am revisiting this because after looking at my ’stats’ the other […]
The Life of a Commis Chef
What does a commis chef do in a kitchen? What is a commis chef? These are the two most asked questions of me by young, soon to be school leavers considering a career in hotel and restaurant catering.
So what does a commis (trainee) chef do? “All the crap jobs” I […]
A public information anouncement…
Just a note to say that I shall be taking a break from blogging (well, commenting) for the next four days. There will be posts everyday as usual but these will be posted early each day and I will not be commenting until sunday. Feel free to continue with your comments, I shall reply […]
Molecular Gastronomy-Who wants it?
This post comes on the back of a comment by legendary English chef, Marco Pierre White last week. Speaking at the Caterer’s 2008 Chef Conference at the Intercontinental London Park Lane hotel he questioned the validity of molecular gastronomy and despite its ingenuity he wondered if the food tasted fundamentally better.
Marco is a […]
Putting things into perspective…
It’s my birthday next week, the one we’re all supposed to dread, if you were born before 1968 then you’ll know what I mean. Less than two months ago I sent a birthday card to a four year old girl who lives in Burma. I sponsor her and her family and on […]