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The working year will end at about 1500 on Friday, and I can’t wait for it. There have been many, many days this year when all I can think about is when I’ll next be able to go to sleep, and today is just another one of them. At 3 o’clock this afternoon I’ll be…
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Just a quick tip for all those of you who buy stuff in supermarkets and grocery stores, and an aside for the cooks who have to prepare the stuff you buy: If you buy titchy little onions and potatoes, we’re going to make you peel the damned things. Do you have any idea at all…
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***** Chef discovered honey yesterday. Now all the saucepans, ladles, plates, spoons and staff are covered with the bloody stuff, and it’s my job to scrape it off and flush it down the sink. And even I have limits, let me tell you. ***** I have a favorite moan where I explain at tedious length…
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We did 98 covers last night for our ‘Soirée champagne’ – six courses starting with Carpaccio de St Jacques and finishing with moelleux de chocolat. We’ve been doing the prep for this for two or three days and it all went well, but I didn’t get out of the joint until gone half-past one this…
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Last night was fun; six tables reserved, about 25 covers and we’re halfway through serving the starters at 2030. I’ve just finished cleaning up the batterie of saucepans and whatnot from the prep and have half-drained my pots ‘n’ pans sink when the power goes off. I re-plug the sink and wander into the kitchen,…
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It’s great not starting work until 9 am, and then in a place that’s a two-minute drive up the road. I didn’t have to get up until 8 and it was already light. Chef was just arriving when I rolled up and it’s straight to work, really. It’s a quiet week until the weekend, when…
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I actually enjoy the washing up. No, really, I do. There is, to me, immense satisfaction in making something clean. Really clean. As in, cleaner than the last person who cleaned it left it. So today I have at some of the aluminium oven pans which are, shall we say politely, a tad neglected. Five…
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I now have a CAP Cuisine. Yes, I’m a qualified chef. Believe it or not.Those results in detail:WARD Chris né(e) le 23/10/1960 APPROVISIONNEMENT ET ORGANISATION 15.00 /20 VIE SOCIALE ET PROFESSIONNELLE 16.00 /20 COMMERCIALISATION&D.P.CULINAIR 12.50 /20 FRANCAIS 09.50 /10 HISTOIRE-GEOGRAPHIE 09.00 /10 MATHEMATIQUES,SCIENCES 14.50 /20 LANGUE VIVANTE ETRANGERE : ANGLAIS 20.00 /20 PRODUCTIONS CULINAIRES 175.0…
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30: The examIt’s been around 20 years since I had that Exam Morning feeling – nervous, trying to read notes at the last minute, a feeling of dread in the pit of your stomach because you’re sure the one thing that’s definitely going to come up is the one that you didn’t revise.I have a…
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Last day at school today. We cook poulet chasseur, chicken in mushroom, tomato and wine sauce, pommes au four (roast potatoes) this morning and do it without having to be told much. This afternoon we spend going over a few basic techniques, ideas and problems to revise for our exam next week. Chef says he’s…
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