09-09-12, 02:54 PM
This thread made me smile the comments of hard work stressful etc. Done a bit of this myself.... well about 23 years of it in fact mainly in hotels my last post was sous chef in a Marriott 4* hotel. It is great fun at Christmas when you have banquits for 300 at lunch then again for dinner Monday to Saturday (thank fully only for a week or so less before and it calms down after) 6 Nations were great (worked in Cardiff) England V Wales always a big game restaurant full lunch and dinner (130 ish) BQ full lunch and dinner (200-300) meeting rooms also full about another 150 ish buffet before hand and curry post match brigade of about 8 per shift and two for b/fast at the end of days like that you know all about it :b we did "cheat" a little we used to put on a limited menu in the bar but room service was as normal.
Soups a great way to start quick easy and so much better than tins.
Most important is have fun doing it
Soups a great way to start quick easy and so much better than tins.
Most important is have fun doing it
Dont ask it's a chef thing
After 15 years EX-Fazer owner XJR. XJR gone FJR, FJR gone NEW FJR that's gone, now Triumph Tiger Explorer an CB400n Superdream sold BMW 650 Funduro sold Now a R1200GA Adventure Rallye next ? OK so where next turns out to be V-Strom 1050 NEXT?
After 15 years EX-Fazer owner XJR. XJR gone FJR, FJR gone NEW FJR that's gone, now Triumph Tiger Explorer an CB400n Superdream sold BMW 650 Funduro sold Now a R1200GA Adventure Rallye next ? OK so where next turns out to be V-Strom 1050 NEXT?