Any other Chefs here?

Magic_x_uk

Magic_x_uk

Magic_x_uk

Soldato
Joined
11 Oct 2005
Posts
5,708
Location
Derbyshire
Seeing as we have a new Food sub forum, thought i would ask if anyone else on here is a Chef,

I have been cheffing now for 25 or so years. UK and abroad.

Head Chef for many years in various places.

Also I have never been, nor will ever be a Microwave chef. I make food.

I get very tired of people coming for interviews saying they are a chef yet all they have done is put food in a microwave for 4 minutes etc and have no idea how to even make the basics.


So any chefs in the house ?
 
I use to be the head chef of a restaurant 5 years ago, but had a complete change when the family business was sold.

Really did like doing it had been doing for about 8 years.

It was a pub/restaurant owned by brother in law, the misses(his sister) was the manager and I was the head chef. He decided to sell the business and retire and me and wife didnt want to stay and work for new owners so we also left. It was a lot of hours but very rewarding at times.

I now work a 9-5 job at a brewery as the transport supervisor, not as good as cooking but much more sociable hours
 
Yeah, lke Danman2K says.

The basics, as above and different ways of cutting / preparing veg for example, basic sauces, bech, veloute, demi-glace, stocks, pastry/different types including bread doughs.

Of course it is all a learning game.
 
As an commercial catering engineer - I have always been told to call people in a kitchen "Chef" and definitely not "Cook".

Do you get frustrated if someone comes into a kitchen of yours and says "Hello Cook"? :p
 
Marky said:
As an commercial catering engineer - I have always been told to call people in a kitchen "Chef" and definitely not "Cook".

Do you get frustrated if someone comes into a kitchen of yours and says "Hello Cook"? :p
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I kill them......................then chop them into little pieces, saute for 15 minutes, blend, season and then put on a daily specials board ;)
 
I work in a pub kitchen? We use a microwave, but as a method of re-heating what we've prepared ourselves from fresh. I haven't done the whole NVQ level 2/3 route but worked on a basic level in some kitchens after college and part time at uni, it beats working in retail as it's more challenging and I get more satisfation from it :)

If anybody asks I usually say I work in a kitchen, unless it's a girl then I'll say i'm a chef :p
 
I'm not a chef, but I work for my family B+B doing breakfasts and evening meals for our guests (which we are renowned for). I would say that I'm a very good cook, but not a chef.
 
I am a chef, i have been cooking sincethe tenderage of 16 (13 yrs now), i am currently head chef / kitchen manager of a bar / brasserie in Northallerton, i have control of all the menus and i change the special menus weekly with about 4/5 starters and around 6 main courses, my standard menus are a bit above standard pub fayre with my specials being more focussed on fine dining, but not to the extremes of Ramsay etc. I really enjoy my job. I did try a 9-5 a couple of years ago but i missed the atmosphere and the hours working in the kitchen.
 
I've been a chef for 26 years. Still cook 30 hours a week, and part time Catering Manager for the other 10.
I've noticed a real decline in Chef's knowledge of cooking over the last 10 years of doing interviews. We shortlist to 6, and on more than one occasion, have had to re-advertise, as the quality of applicants was so poor.
A big reason I think, is the changeover to NVQ's. It's been scaled down so far that even a 10 year old could pass.
Whoever decided this was the way forward instead of the old 706/1/2 and 3 should be shot with shi..
 
wez130 said:
I am a chef, i have been cooking sincethe tenderage of 16 (13 yrs now), i am currently head chef / kitchen manager of a bar / brasserie in Northallerton, i have control of all the menus and i change the special menus weekly with about 4/5 starters and around 6 main courses, my standard menus are a bit above standard pub fayre with my specials being more focussed on fine dining, but not to the extremes of Ramsay etc. I really enjoy my job. I did try a 9-5 a couple of years ago but i missed the atmosphere and the hours working in the kitchen.
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What is it called? My wifes family are from yarm so we are in the area a few times a year, might check your place out.
 
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