Tasting Spoon with a difference

This tasting spoon is one that we used in Switzerland and was a standard chef’s kitchen item.

The spoon is now the pride and joy of Kenny, and is the envy of the other chef’s. It is always on his jacket and used with great pleasure and a cheeky smile. Read the story »

Barista

The Barista is the person who makes your beautiful tasting coffee, hot & cold.
A true Barista should have acquired some level of experience in the preparation of, espresso based coffee drinks. Further than that the barista’s knowledge of coffee blends, varieties, equipment, latte art and more is down to the individual to gain. The art of coffee is far more than just a cup of black liquid.
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Red Onion Confit

This is my second entry in Weekend Herb Blogging, hosted this time by Chris from Mele Cotte. Chris you do have lots of entries I am going to need a holiday to get to see them all. Sorry that I missed out last week with the founder of the Weekend Herb Blogging event Kayln hosting. Read the story »

They Call Themselves Chefs

What is with you young boys out there, I say young only because I class myself in the old school regime. Today I herd that yet another chef did the ‘walk out’ in service. Now that’s just great. It seams to be a common thing these days.

Firstly, I do know that some employers have absolutely no idea, that most don’t pay well and that they want you do be at there beck and call. Now that I have agreed with you so called chef’s out there, let’s get this straight. How ever much you are in a mess, for what ever the reason, what justifies the right to drop tools and just go…..

I myself have worked in some very tough conditions, but have never lowered myself to just giving up and walking out. Staying power is what is needed in this industry boys.

When you open a new restaurant and after it’s hay day things slow down and it’s tougher than expected, you just can’t run and hide or walk away, there is lots of money at stake. You knuckle down and push on, get yourself established, change a few things here and there, but you just don’t give up.

I suppose one day you chefs might want to have your own place, well I just hope that you are one of the few employers that pays over and above what the chefs want, that you treat them with great respect, that you supposedly have gained enough knowledge and experience to command such respect…….

What gives me the right to say this, well I have done the hard yards, for many years. I have worked in some of the best well known hotels and restaurants. I have held positions of recognition for some time.

How do you expect to receive great money and positions in the work place without much experience. Just working here and there is not enough. Go out and work in some of the best places anywhere in the world if you want to, but only then can and should you start to demand the recognition. If you find yourself in such a place with an abundance of fine places that’s great, if not, well make the move….you have to go and get it, it won’t come to you.

Remember, people like to discuss people and this industry is one of the best for that, we look at others and judge them for what they do, where they have worked, what experience they have. Now this is a small town and no exception to the rule. I have been here for some time, with a very good reputation, do you think that somebody might just call that chef John to enquire about so in so, just remember it’s a small world boys.

Oh and one more thing, you won’t get picked for the national team unless you play for a big name club eh, wake up and swallow your ego and start to earn some respect. My team is far from full but believe me I only want the best.