11-12-2005, 11:47 PM
bro Wrote:I generally get on with my chefs but enevitably the hotel I am building, has not yet got the actual chef on board by the time I have finished planning and executing so inevitably we end up in fight.,,,, he wins and I move onto the next project.....
regards
Howzit Bro
Recently I went to Poole to advise on an hotel being built there (merely the kitchen specs etc) and whilst they listened to my comments I fear that they were just in a rush to get it completed before 'selling the idea and concept on'.
On a personal note, have you managed to spend any time working in a professional kitchen for any period of time?
There is so much to convey about service, the speed of service, ergonomics etc that (whilst it can sometimes be seen in a TV show) it rarely is expressed fully. The author, Michael Ruhlmann wanted to understand what it took to be a chef and basically did a year in the academy. Fascinating reading from an 'insider' point of view of an 'outsider' observing - he got it spot on!
Perhaps a stint in a few hotels (ones that you have designed?) might help you along the way - presuming you haven't gone down this road yet?
From my side, if there is anything I can do, please just shout.
G