In the 2016 Michelin guide it is good news all round for Germany’s top restaurants. 2016 also marks the 51st anniversary of the first Michelin guide coverage of Germany.
Heston Blumenthal Creates Million Dollar Sandwich
Heston Blumenthal has created the most expensive sandwich in the history of, well, sandwich making. We’re talking about a total development cost running into millions of pounds, including fuel.
The bacon sandwich is among a number of dishes, seven to be precise, which he created for Major Tim Peake (Major Peake is the UK’s first European Space Agency astronaut) to bring along to the International Space Station.
In an interview with the Radio Times Blumenthal said he was “incredulous that after all the billions of pounds invested in space travel, this rocket is taking cans of my food into space!”
The very sad news of the passing Roger Vergé has just reached us. He was 85 years old and passed away on Friday 6th June 2015.
Vergé was known as one of France’s greatest chefs, especially for his updating of Classic French Mediterranean Cooking which became known as Cuisine of the Sun.
Vergé was born in Commentry (Allier) in 1930, and gets his first taste of serious cuisine with his aunt Celestine. He then commenced working in his hometown at Alexis Chanier at Le Bourbonnais.
He then worked in larger establishments, La Tour d’Argent, and at the Plaza Athénée in Paris. Then he joined Le Club de Cavalière, Var, a restaurant with two Michelin stars. He also gained culinary experience even further afield in Morocco, Algeria and Kenya.
A restaurateur/chef in Glasgow (that’s in Scotland) has attracted lots of attention by posting a Chef Job Ad that holds absolutely nothing back. He held so little back that the site hosting the Chef Job Ad [note link goes to our job board, we have to get a plug in for ourselves somewhere along the way too – the link to the actual chef job advert in context is provided toward the bottom of the article] has forced him to censor the ad.
Even censored though, the ad is eye wateringly honest. Speaking of honesty, go here if you’d like to know how do chef recruitment agencies work?
No chef turning up for an interview at this place could ever say he hadn’t be warned, and well warned, in advance about the, ahem, job challenges which lay ahead. Keep reading Chefs because the juicy details are coming. Anyway the job ad was for a Sous Chef and no amount of meta commentary by me can ever do justice to the advert itself, which we’ll be getting to very soon, that’s a promise.
What Chefs Would Tell You – If You Asked
Chef’s aren’t like other people, they’re just not. How could they be? They work in a hot and humid climate all day long, and most of the night too.
People appreciate what they do, but they almost never get the satisfaction of hearing that applause or even a direct compliment. As for the tips their talents generate? They almost never see a red cent of it.
What they do get is to experience intense pressure, have their work held to high standards and have to do this over and over again. They are only ever as good as their last meal.
They could work like heroes all week, but if they even mess up one dish, on one table suddenly they’re excoriated and shunned, if only till things blow over. That’s the job of a chef, that’s their life but it doesn’t stop them having opinions about you! About how easy you have it and about their lack of patience with your gripes and complaints. Here’s what they’re thinking and… [Read more…]
The Greatest Chef Of All Time, who is it? There’s no scientific method to finding out and most polls on the subject heavily skew towards who’s in fashion right now.
You’d expect better from us, I hope, so we’ve assembled 24 of the greatest chefs from times present and times past.
All we ask of you is that you think carefully before making your final selection. If we’ve overlooked a great chef who is the best in your opinion then please choose the next best chef from those we have listed. [Read more…]
Restaurant owners and chefs may have thought that with the enacting of last years legislation requiring them to list 14 different allergens on their menus that Minister Varadkar’s crusade would move on to another target. They were wrong, it’s 2015, he’s back and this time he intends to do real damage, so chefs…brace yourselves for the coming storm. Broad Hint of what’s going to be annoying the hell out of you this year: LeoVaradkar is planning on making you count every calorie on every dish you serve, we’ll get back to this later after we’ve vented our spleens a bit more. In any case, before I bring you this rant in full, I have my own professional obligation to fulfill and that’s to remind you that when we’re not foaming at the mouth in a fury about a hyper regulatory, publicity seeking, narcissist we’re in the business of Catering Recruitment and endeavour to offer the finest quality chef jobs, or at least the best ones we can get our hands on. Now, commercial interlude over, back to the meat of savaging this proposed stupidity.
Leo’s Own High Calorie Addiction
Although Minister Varadkar is a leading member of a cabinet which has shown little inclination to curb its own high calorie cravings, overspending for one – they fund an annual budget deficit of €6 Billion plus (through borrowings), while burdening us with a vertigo inducing debt to GDP ratio of 172% (in contrast, Greece’s debt to GDP ratio is a rather shapely 100%) he’s messianic in his belief that he’s the go to guy to cure the everyday slob, that’s us, of our addictions.
Leo’s Healthful, Unhelpful, Advice To Chefs – WORK HARDER
But before he gets there he has a cunning plan to make one of the hardest and most demanding jobs, ahem, harder. So who is in Leo’s sights this time? Yup, a favourite target of Leo’s, chefs.
- actual hard work
- troublesome and
- YOUR JOB!
Do Your Job Minister – Especially The Difficult Bits
Health Promotion At DIT
Triona Keane is my name and I am currently working as Health Promotion Officer for DIT. One of my roles, amongst others, is to encourage college students to make healthy food choices. To be enabled to do this, I passionately believe that students need to be taught how to cook and vary their food choices. For many students, university is their first experience of living away from home and they either don’t know how to cook or they have a limited selection in their food repertoire.