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A Chef's Life!

Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about. Its so funny watc...

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Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about. Its so funny watc...

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A Chef's Life! | chefsantics.blogspot.com Reviews

https://chefsantics.blogspot.com

Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about. Its so funny watc...

INTERNAL PAGES

chefsantics.blogspot.com

1

A Chef's Life!: What is the criteria for being on reception?

http://chefsantics.blogspot.com/2011/04/what-is-criteria-for-being-on-reception.html

Wednesday, 13 April 2011. What is the criteria for being on reception? In my mind they should be cheerful, big friendly smile, good at spelling and maths, good problem solver and just generally great with the guests. How come we don't actually employ very many with these characteristics! The best has to be though when they type up the dinner menus, I know chefs hand writing isn't the best and I expect some mistakes but i asked one receptionist what a word said and she said "I couldn't read your writing, ...

2

A Chef's Life!: I want to be a trainee chef again!

http://chefsantics.blogspot.com/2011/07/i-want-to-be-trainee-chef-again.html

Sunday, 17 July 2011. I want to be a trainee chef again! There are days when I would love to be 16 years old again. I look at my trainee chefs and they haven't a care in the world. They get paid nearly £250 a week, they have no responsibility and all they have to think about is trying not to chop their fingers off and when they will get there first taste of pussy! I love watching the enthusiasm and how proud they are of themselves when they get praised for doing something well. I don't think I do! I love...

3

A Chef's Life!: April 2011

http://chefsantics.blogspot.com/2011_04_01_archive.html

Wednesday, 13 April 2011. What is the criteria for being on reception? In my mind they should be cheerful, big friendly smile, good at spelling and maths, good problem solver and just generally great with the guests. How come we don't actually employ very many with these characteristics! The best has to be though when they type up the dinner menus, I know chefs hand writing isn't the best and I expect some mistakes but i asked one receptionist what a word said and she said "I couldn't read your writing, ...

4

A Chef's Life!: Hotel Manager. Helps the staff or helps themselves?

http://chefsantics.blogspot.com/2011/07/hotel-manager-helps-staff-or-helps.html

Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about.

5

A Chef's Life!: July 2011

http://chefsantics.blogspot.com/2011_07_01_archive.html

Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about. Its so funny watc...

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savarinfood.blogspot.com

Savarin: Hough it up...*

http://savarinfood.blogspot.com/2011/08/hough-it-up.html

Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Subscribe to: Post Comments (Atom).

savarinfood.blogspot.com

Savarin: Hand dived scallops

http://savarinfood.blogspot.com/2012/04/hand-dived-scallops.html

Monday, 2 April 2012. Hand Dived Scallops with Satay, Crispy Cod Cheeks, Coriander and Pickled Ginger. I have used them at various hotels and restaurants for years and have never encountered any better than these guys. If you are interested in the sustainable nature of scallops or other sustainable fish or shellfish check out the following sites which are an invaluable tool for all fish lovers and available as an app or a downloadable pocket fish guide http:/ www.goodfishguide.co.uk/. Anyway enough of my...

savarinfood.blogspot.com

Savarin: August 2011

http://savarinfood.blogspot.com/2011_08_01_archive.html

Monday, 22 August 2011. Hough it up.*. Mmmm pig" - H.Simpson. Image borrowed from: http:/ warehouse.carlh.com/article 157). Sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter! Frugal food at its best. Cider Braised Ham Hock and Black Pudding Terrine. 1 ltr dry cider. 1 ltr apple juice. 1 bunch parsley (leaves chopped, reserve stalks). Sorry, couldn't resist. Links to this post. For me the bet...

savarinfood.blogspot.com

Savarin: (Game) Seasons Greetings

http://savarinfood.blogspot.com/2011/11/game-seasons-greetings.html

Thursday, 24 November 2011. Avoiding the dreaded ‘C word’ around this time of year is getting harder and harder. Turkey recipes are popping up everywhere and we even did our first turkey dinner function at the hotel last week (its bloody November for crying out loud! The red cabbage recipe below is a version of one that we have used in the past in the restaurant, there it is cooked with the addition of a rich Jus and so ends up truly dark, sticky and shiny. While this is beautiful, I simply don&#8217...

savarinfood.blogspot.com

Savarin: July 2011

http://savarinfood.blogspot.com/2011_07_01_archive.html

Sunday, 31 July 2011. New menu fun/Shepherds Pie recipe. Talking is fun. Doing is way more fun. This week we have begun to put into practice the ideas and theories, putting physical form to them, figuring out the recipes and playing with presentation. We have now begun putting on some of the new dishes as weekend specials to give them a test drive. We are in an exciting period right now and I’m looking forward to next weekend and another new dish or two to play with. This is our take on a classic. Wh...

savarinfood.blogspot.com

Savarin: The French Laundry Pop-up

http://savarinfood.blogspot.com/2011/10/french-laundry-pop-up.html

Saturday, 15 October 2011. The French Laundry Pop-up. List (along with El Bulli, Noma and The Fat Duck), awarded 3 coveted Michelin Stars and based in the Napa Valley in California it has always seemed out of reach to someone like me. That was until the announcement that Chef Keller would be bringing TFL over for a 10 day pop-up restaurant based in Harrods, fixtures, fittings, staff, crockery all included. The French Laundry - my view. A deconstructed 'chowder' follows featuring a delicately smoked sturg...

savarinfood.blogspot.com

Savarin: October 2011

http://savarinfood.blogspot.com/2011_10_01_archive.html

Saturday, 15 October 2011. The French Laundry Pop-up. List (along with El Bulli, Noma and The Fat Duck), awarded 3 coveted Michelin Stars and based in the Napa Valley in California it has always seemed out of reach to someone like me. That was until the announcement that Chef Keller would be bringing TFL over for a 10 day pop-up restaurant based in Harrods, fixtures, fittings, staff, crockery all included. The French Laundry - my view. A deconstructed 'chowder' follows featuring a delicately smoked sturg...

savarinfood.blogspot.com

Savarin: April 2012

http://savarinfood.blogspot.com/2012_04_01_archive.html

Wednesday, 18 April 2012. Aubergine and Sweet Potato Curry. It will come as no surprise to anyone who has the most cursory of glances at our profile picture that we at Savarin are quite keen on meat and an overview of our blog entries will tell you that we love to cook fish, so what of the vegetarian dishes? If looking for vegetarian or Middle Eastern inspired recipes you can do a lot worse than start with Yotem Ottolenghi. And his excellent book Plenty. Book The Flavour Thesaurus. I make no claim to any...

savarinfood.blogspot.com

Savarin: May 2012

http://savarinfood.blogspot.com/2012_05_01_archive.html

Tuesday, 29 May 2012. Great British Adventures in Meat Glue. I love The Great British Menu me. It is hands down the greatest cooking programme of the moment, attracting some of the best chefs in Britain cooking some of the best and most exciting food in Britain. It seems to generate more traffic on twitter than any other show or sporting event (though to be fair I do follow a lot of chefs) and showcases more talent than anything Simon Cowell has vomited onto our screens. So far so good then? Well no, not...

savarinfood.blogspot.com

Savarin: Baking chocolate brownies with the family - everyday should be a brownie day ........

http://savarinfood.blogspot.com/2011/08/baking-chocolate-brownies-with-family.html

Tuesday, 16 August 2011. Baking chocolate brownies with the family - everyday should be a brownie day . I have yet to meet someone who doesn't eat those decadent little brownie treats but the blondies (White chocolate versions) in my opinion should be avoided at all costs white chocolate has too higher fat content to work effectively. Here is the recipe I use at home for the cocoa brownies - use it as a base or adapt your own brownie. As you will have probably guessed a brownie can be highly personal...

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A Chef's Life!

Monday, 18 July 2011. Hotel Manager. Helps the staff or helps themselves? I have heard that more than once, but it never goes down past me, it sort of hangs around at my door because I am not prepared to stitch one of my chefs up. These type of managers often have rules in place where staff aren't allowed to eat or drink at the hotel, but the hotel manager usually has all their family come and stay for weeks at a time on a complimentary account that never gets paid just forgotten about. Its so funny watc...

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