tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 Been a chef for 8years, and still love every second of it. Even more so now that the boss is investing in a experemental kitchen for me to go nuts in . only had it a day and i was making pea flavoured caviar . I love watching Heston Blumenthal, Ferran Adria and attempting to recreate there food and even put my own little twist on it. At the moment i wouldn't have it any other way Another chef, nice one, there are a few of us on here, Foodfreak is a great chef, where is your restaurant ? Quote Link to comment Share on other sites More sharing options...
bigcol Posted April 19, 2009 Share Posted April 19, 2009 tell me more mate sounds interesting? what sort of NVQ's? spectator/event safety, providing security services, crowd control, conflict management, customer service etc the list is endless Quote Link to comment Share on other sites More sharing options...
Mike Posted April 19, 2009 Share Posted April 19, 2009 Another chef, nice one, there are a few of us on here, Foodfreak is a great chef, where is your restaurant ? This is looking good for JAE then Quote Link to comment Share on other sites More sharing options...
Dave Posted April 19, 2009 Share Posted April 19, 2009 Another chef, nice one, there are a few of us on here, Foodfreak is a great chef, where is your restaurant ? guess that makes three of us then been a chef since i was 18 apprenticeship in the sheraton london worked in uk africa and middle east and ended up in wales, go figure run my own food bar i aspire to the gordon ramsey ethic of everything fresh and local ,very rewarding when you get praise for your food .get some idiots too for whom i have no time ,times are tough at the mo but picking up steadily Quote Link to comment Share on other sites More sharing options...
Kirk Posted April 19, 2009 Share Posted April 19, 2009 ata approved M.E.T technician! basicly a crash repair mechanic.. not the best of jobs but someones gota fix peoples cars.. pays pretty average Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 Another chef, nice one, there are a few of us on here, Foodfreak is a great chef, where is your restaurant ? Alright dude, sadly its not my place, its a nice "gastro" pub in west yorkshire. http://www.grayoxinn.co.uk/ check us out , im kinda hopeing that one day i'll be talanted enough to get a job at "The Fat Duck", but sadly thats a couple of years away . What about you then dude?? Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 guess that makes three of us then been a chef since i was 18 apprenticeship in the sheraton london worked in uk africa and middle east and ended up in wales, go figure run my own food bar i aspire to the gordon ramsey ethic of everything fresh and local ,very rewarding when you get praise for your food .get some idiots too for whom i have no time ,times are tough at the mo but picking up steadily I totaly agree with you my man, not only do you get some dam good produce, but local businesses are so much more helpful in getting produce that isn't in stock. sadly you always get some ideots in, when i first moved here saturday night used to be fight night, had to ask a couple of customers the leave. But thankfully we've moved on a long way since those days and get some nice people in , keep at it dude, i realy do like little businesses that give a dam, doing well Quote Link to comment Share on other sites More sharing options...
Benjy Posted April 19, 2009 Share Posted April 19, 2009 Love being a doorman, hate working in a dirty, grotty, greasy, sh!tty workshop with a load of hairy ar$ed mechanics. And mercedes next door have a fit female technician! Ba$tards! Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 Alright dude, sadly its not my place, its a nice "gastro" pub in west yorkshire. http://www.grayoxinn.co.uk/ check us out , im kinda hopeing that one day i'll be talanted enough to get a job at "The Fat Duck", but sadly thats a couple of years away . What about you then dude?? I did my apprenticeship at the Savoy back in 89-91 Nuthurst Grange in The West Midlands (3 AA rosette) Swallow Hotel in Bham (5 star 3 AA rosette) Intercontinental Hotel Park Lane as sous chef (3 AA rosette) Pont de La Tour (2 AA rosette) Sous chef Intercontinental Hotel again as Exec sous then Head Chef when Peter Kromberg retired Lehman Brothers Exec chef for 3 years Lehman Brothers Director of Executive catering until the company went under on Sept 15 08 I have also cooked in Japan, Washington, Chicago and New York for various promotions Member of the Academy of Culinary Arts Master Chef Of GB Craft Guild of chefs member Love food and cooking and have a passion for local produce and organic foods Great to see some chefs here, we are creative guys and most seem to love cars for some strange reason Quote Link to comment Share on other sites More sharing options...
SUPRALOOPY Posted April 19, 2009 Share Posted April 19, 2009 I did my apprenticeship at the Savoy back in 89-91 Nuthurst Grange in The West Midlands (3 AA rosette) Swallow Hotel in Bham (5 star 3 AA rosette) Intercontinental Hotel Park Lane as sous chef (3 AA rosette) Pont de La Tour (2 AA rosette) Sous chef Intercontinental Hotel again as Exec sous then Head Chef when Peter Kromberg retired Lehman Brothers Exec chef for 3 years Lehman Brothers Director of Executive catering until the company went under on Sept 15 08 I have also cooked in Japan, Washington, Chicago and New York for various promotions Member of the Academy of Culinary Arts Master Chef Of GB Craft Guild of chefs member Love food and cooking and have a passion for local produce and organic foods Great to see some chefs here, we are creative guys and most seem to love cars for some strange reason I thought you worked in a bank or something uptown:blink: I now love your job and hate mine:) Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 I thought you worked in a bank or something uptown:blink: I now love your job and hate mine:) Nah Dave I am a chef through and through, I wish I could get my head around what you can do to a car in such a short time, being a chef at the higher level is a real tough job and one you have to be 100% committed to to make it work, I have spent many many hours at the stove to get where I am today and feel very lucky to have achieved what I have so far, all thanks to something I really enjoy Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 I did my apprenticeship at the Savoy back in 89-91 Nuthurst Grange in The West Midlands (3 AA rosette) Swallow Hotel in Bham (5 star 3 AA rosette) Intercontinental Hotel Park Lane as sous chef (3 AA rosette) Pont de La Tour (2 AA rosette) Sous chef Intercontinental Hotel again as Exec sous then Head Chef when Peter Kromberg retired Lehman Brothers Exec chef for 3 years Lehman Brothers Director of Executive catering until the company went under on Sept 15 08 I have also cooked in Japan, Washington, Chicago and New York for various promotions Member of the Academy of Culinary Arts Master Chef Of GB Craft Guild of chefs member Love food and cooking and have a passion for local produce and organic foods Great to see some chefs here, we are creative guys and most seem to love cars for some strange reason now that is a list of accolades, much respect to you there mate. im going to have to pick your brains one day, would love to work under a chef with skills like you and just absorb as much as i can from you. My only problem is that my current boss is like family to me, and theres a lot expected from me so i can't realy just drop everything and persue my dreams Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 now that is a list of accolades, much respect to you there mate. im going to have to pick your brains one day, would love to work under a chef with skills like you and just absorb as much as i can from you. My only problem is that my current boss is like family to me, and theres a lot expected from me so i can't realy just drop everything and persue my dreams Be careful with your loyalty mate, its is a very good thing but it can also hold you back, its a tough trade and you need to expose yourself to a variety of high level establishments to get to the top, you would be wise to consider a move at some point soon IMO Quote Link to comment Share on other sites More sharing options...
Blackie Posted April 19, 2009 Share Posted April 19, 2009 Yes. I'm a martial arts expert by day and a Rockstar by night. It's quite good. The maddest thing is its true. Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 Be careful with your loyalty mate, its is a very good thing but it can also hold you back, its a tough trade and you need to expose yourself to a variety of high level establishments to get to the top, you would be wise to consider a move at some point soon IMO i know mate, you are totaly right. i realy want to learn as much as i can in the life i've got, and aspire to be the best. But like i say i've got a lot of people depending on me and its just hard to leave them. On my days off this week im going to go to some nice places "Anthonys" and "The Box Tree" and just say to them, im a chef that wants to learn, on my days off i'll work for free for you. Im not sure how far that'll get me, what would you say if a lad turned up at your kitchen back door and said that?? Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 i know mate, you are totaly right. i realy want to learn as much as i can in the life i've got, and aspire to be the best. But like i say i've got a lot of people depending on me and its just hard to leave them. On my days off this week im going to go to some nice places "Anthonys" and "The Box Tree" and just say to them, im a chef that wants to learn, on my days off i'll work for free for you. Im not sure how far that'll get me, what would you say if a lad turned up at your kitchen back door and said that?? Its a great ethic but if you are keen enough and good enough you should get paid for any work you do, I have some good contacts in the industry but I would be careful offering to work for nothing, it can get abused, you would be wise taking a week in a top place as a trial to see if you really want to stay where you are or if you need a change to a higher level Remember that you need to get exposure to the best chefs and restaurants early to get to the top, dont waste the years Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 Its a great ethic but if you are keen enough and good enough you should get paid for any work you do, I have some good contacts in the industry but I would be careful offering to work for nothing, it can get abused, you would be wise taking a week in a top place as a trial to see if you really want to stay where you are or if you need a change to a higher level Remember that you need to get exposure to the best chefs and restaurants early to get to the top, dont waste the years Tell you what mate, thanks a lot for the advice. I shall get in touch with some places and see what they say, any where you would recomend?? Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 Tell you what mate, thanks a lot for the advice. I shall get in touch with some places and see what they say, any where you would recomend?? Depends on what you want/need, you can see 3 star food or you can see 5 star management, really depends on what type of chef you want to be EG, Foodfreak on here is exec chef for a very good outside caterer who would be great to work with to understand this market, you could work at one of the big hotels to get a taste for this part of the business or you could choose a fine dining restaurant like the Square or Marcus Waring at the Berkeley Hotel, let me know if I can help, would be a pleasure Quote Link to comment Share on other sites More sharing options...
debonaire9989 Posted April 19, 2009 Share Posted April 19, 2009 Depends on what you want/need, you can see 3 star food or you can see 5 star management, really depends on what type of chef you want to be EG, Foodfreak on here is exec chef for a very good outside caterer who would be great to work with to understand this market, you could work at one of the big hotels to get a taste for this part of the business or you could choose a fine dining restaurant like the Square or Marcus Waring at the Berkeley Hotel, let me know if I can help, would be a pleasure Wow, i am so glad i posted in this thread. If we could sort somthing out i would be eternaly greatful. The way i want to go is fine dining, i realy want to learn to do the best food i can, my only problem is that im not due any time off for a few months. So i realy dont want to mess you around especialy when you're going out of your way to help me.(you have no idea how greatfull i am) but if you dont mind can we sort somthing out for a couple of months time, please?? Quote Link to comment Share on other sites More sharing options...
tooquicktostop Posted April 19, 2009 Share Posted April 19, 2009 Wow, i am so glad i posted in this thread. If we could sort somthing out i would be eternaly greatful. The way i want to go is fine dining, i realy want to learn to do the best food i can, my only problem is that im not due any time off for a few months. So i realy dont want to mess you around especialy when you're going out of your way to help me.(you have no idea how greatfull i am) but if you dont mind can we sort somthing out for a couple of months time, please?? My email is dtracey (at) lehman.com, give me a shout when you have time and I will contact the Academy and will do what I can to help, I can of course get you into Lehman Fine dining anytime you like Dean Quote Link to comment Share on other sites More sharing options...
GazB Posted April 19, 2009 Share Posted April 19, 2009 I'm my own boss running and asbestos new business, just setting up at the moment so it's steady without much pressure Money is non-existent at the moment so I’m living of my saving hopefully as the business grows there will be a fair financial reward and this time i don't have to do all the work and share the profits with other non-working share holders I'm also looking at commercial energy efficiency surveys, my son as just started training for this but it could be another 6 months before he is fully trained and i can make some money back after paying for his training, expenses and a vehicle for him. So if anybody has any issues with asbestos and require assistance in any way i can assist, whether it's consultancy or actual work i would be pleased to help Also I’m looking at developing indoor activity sites for children, this is totally new to me but my wife, daughter and sons partners will be doing day to day tasks leaving me with the finances to sort Quote Link to comment Share on other sites More sharing options...
_Shane_ Posted April 19, 2009 Share Posted April 19, 2009 Product Specialist for sky digital, been there now 2 years on the 30th of this month Quote Link to comment Share on other sites More sharing options...
Nick Posted April 20, 2009 Share Posted April 20, 2009 I design and configure mobile phone networks as a freelance consultant. I don't love/hate my job, it's just a means to an end really. Sometimes it's very stressful and sometimes it's down right boring. Overall though I'm very happy. It pays very well and lets me work in different countries which is the main reason I do it. Quote Link to comment Share on other sites More sharing options...
loks Posted April 20, 2009 Share Posted April 20, 2009 I work for a large cleaning device manufacturer in China as Engineering Manager - which is a jazzed up name for an old knackered toolmaker who seems to fire fights daily problems I love my job one day and detest it the next A 3 hour daily commute from Hong Kong to China is a real drag though Quote Link to comment Share on other sites More sharing options...
supra_aero Posted April 20, 2009 Share Posted April 20, 2009 Work for an American investment bank in their research dept. Not sure how I got into it and can't honestly say I like it or the snobby people. Money is good and it's a mean to an bigger end...hopefully. Quote Link to comment Share on other sites More sharing options...
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