22-11-2005, 01:33 PM
Being part of the selected few that wanted to continue working together, we devised a menu, set our business plans and objectives and put our efforts into making a somewhat derelict building (with flailing restaurant) into something that we could all be proud of.
The journey has been a totally new experience. The staffing issues, suppliers etc have made each day a pleasure to go into work - there is always work to be done and with our young, enthusiastic team, we have managed our first award, achieved within our first year of operation.
The journey of being a Chef is never-ending and recently one of our regular guests, Chef Jean-Christophe Novelli, allowed me to come and do a month's stage in his hallowed kitchens. It's true that this is indeed a dream come true, but as they say - it's a story for another day.
Perhaps you know of some young person that is keen on becoming a Chef and dreams of one day opening his or her own place?
Some useful gifts that you might wish to give them or even read for yourself are three books:
Kitchen Confidential - Anthony Bourdain
The Making of a Chef - Michael Ruhlmann
The Soul of a Chef - Michael Ruhlmann
They're all very well written and give the reader a unique insight into the life of a Chef and the way of cooking today.
Further articles will follow on from this initial outpouring of passion on becoming a Chef. As it is a journey that is never-ending, so the stories will seem to be interwoven and somewhat interlocked - from the joys of setting up business to the dark grimy walls of seedy bars and nightclubs and onwards to creating that perfect dish or perhaps eating the most magical meal.
So what is it like being a Chef?
Sheer heaven on Earth!
Author: Grant Hawthorne AKA Cheffie
Copyright. All rights reserved.
AUGUST 2005
The journey has been a totally new experience. The staffing issues, suppliers etc have made each day a pleasure to go into work - there is always work to be done and with our young, enthusiastic team, we have managed our first award, achieved within our first year of operation.
The journey of being a Chef is never-ending and recently one of our regular guests, Chef Jean-Christophe Novelli, allowed me to come and do a month's stage in his hallowed kitchens. It's true that this is indeed a dream come true, but as they say - it's a story for another day.
Perhaps you know of some young person that is keen on becoming a Chef and dreams of one day opening his or her own place?
Some useful gifts that you might wish to give them or even read for yourself are three books:
Kitchen Confidential - Anthony Bourdain
The Making of a Chef - Michael Ruhlmann
The Soul of a Chef - Michael Ruhlmann
They're all very well written and give the reader a unique insight into the life of a Chef and the way of cooking today.
Further articles will follow on from this initial outpouring of passion on becoming a Chef. As it is a journey that is never-ending, so the stories will seem to be interwoven and somewhat interlocked - from the joys of setting up business to the dark grimy walls of seedy bars and nightclubs and onwards to creating that perfect dish or perhaps eating the most magical meal.
So what is it like being a Chef?
Sheer heaven on Earth!
Author: Grant Hawthorne AKA Cheffie
Copyright. All rights reserved.
AUGUST 2005