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Entente Cordiale
The United Nations under a kitchen roof.
For the past seven years I have employed foreign staff in my kitchen, it was a conscious decision because I wanted to bring other influences into the workplace and for the existing English staff to broaden their horizons and learn about new cultures and languages.
In the begining it was an Australian followed by a Frenchman, followed by more Frenchmen, then French women, then German men and German women with the odd Spaniard thrown in for good measure. Every one of them has made an impact on the kitchen in one way or another and the experience has proved beneficial to everyone.
A few years ago I stopped the kitchen staff during a particularly busy morning and said that we should all stop and have a cup of tea together for five minutes. Everyone stopped, drank tea and chatted before I told them to start work again. I told them of the story of the English and German soldiers in the First World War who stopped fighting on Christmas Day to enjoy a football game together and then lectured the French lads on how I single handedly have strengthened Anglo-French relations! “That’s not hard” replied one!! We both laughed before I felled him with a right upper cut.
Now, every year on Christmas Day morning at eleven o’clock we stop for our ‘entente cordiale’ Each chef takes turns on making something for us all to eat which is traditional in his or her country. The chef will tell us all why they have chosen that particular food along with some information on how and when it is traditionally eaten. It doesn’t have to be related to Christmas but something personal to that particular chef.
In previous years we have had charcuterie and terrines with a glass of Bordeaux, madeira cake and sherry, German sausage and wheat beer, tea and eccles cake and this year it is the French turn. Next year will see a completely different style with food representing the Hindu religion and the region of Rajasthan.
Whatever we eat it is a lovely moment for a bunch of chefs and kitchen assistants to stop work, talk and appreciate each others cultural heritage. It is a moment to forget about work and being alone, away from friends and family, the effects of a hard month and the service to come. A little quiet before the storm.
Miles,
another great read and very interesting.
It must also be an advantage when it comes to expanding linguistic skills as well.
Is the turkey on the menu yet ?
Rod
November 30, 2007 @ 9:16 am
Miles,
How civilized - I imagine a good many other workplaces could do with following suit.
I had a go at passover bread last night, something I’ve never tried before. The ‘cracker’ took 15 mins to cook and was really good with cheese (bit like a giant cream cracker!). Easy to make and great for kids.
Cid
November 30, 2007 @ 12:54 pm
Rod,
It tends to be ok for learning the more colourful words but that’s about it!
As for turkey, a few more days yet!
Miles
November 30, 2007 @ 2:49 pm
Cid,
That’s something a bit different, sounds like a future post!
Miles
November 30, 2007 @ 2:50 pm
Miles,
What a wonderful thing to do. Your experiences have clearly influenced your management style in a very positive way and will be appreciated as such.
November 30, 2007 @ 4:40 pm
Miles,
What do your foreign staff make of the food you ask them to prepare? Are they surprised to find such meals in the UK? As far as I am aware we do not have the best reputation for food.
Really nice thing you are doing at Christmas.
November 30, 2007 @ 7:38 pm
Miles,
As usual my locality is way ahead of the game in celebrating Passover while Christmas is drawing near…. next week it’ll be summer pudding
Never mind, at least I’ve learned that I quite like this matzo bread. If anyone’s interested I’ll run through the very simple method… believe me it’s a winner and takes minutes to prepare.
Cid
November 30, 2007 @ 7:51 pm
Cid,
Would love to see the recipe, thankyou.
Miles
December 1, 2007 @ 8:33 am
Matzo bread then …
250gm plain flour, add pinch salt
cold water
Oven 240c/fan 220c approx
The idea with this traditional Jewish flat bread is that it should not rise, the flatter the better and speed is of the essence. Preheat oven. Mix a little cold water into the flour to make a soft dough and quickly roll out as thin as possible to cover a lightly oiled baking sheet (cut off excess dough). Bake for approx 15mins until crispy and golden in patches.
My first attempt was too thick so last night I had another go. This might well turn out to be something one must practise to get it just right. A couple of minutes out the oven and with my beloved dolcelatte spread on top, I enjoyed practise session number two. Let’s face it, it’s cheap and quick to make and kids that are old enough to use a rolling pin will be able to make this. Typical of me, I’m already thinking a decent sprinkling of parmesan on top before baking might improve it…. probably not kosher though.
Cid
December 1, 2007 @ 12:08 pm