I see a lot of positions advertising with a daily changing menu. Having worked in places that do this I know that it can sometimes be difficult in these quieter times to keep the menu turning over with something different every day. Sometimes it’s just being nifty with leftovers for example using as another meal by turning it into something else, canapes or a starter for example.
When working in a kitchen we rarely did stock takes, how often do you do them in your kitchen or is it something you do very often?
Do you use your leftovers for staff meals? I always found cooking for the staff one of the hardest jobs in the kitchen as they would be the biggest critics. When I worked at Skibo we sometimes had to cover and make staff lunches and dinners for up to 150 staff at one time and it was fun to do different things that they wouldn’t usually get from the set menu. Whereas in smaller places I have worked at it is usually only between 5-15 staff to cook for and that was usually just by using up leftovers, cheaper cuts and usually pasta at least once a week.
What is your thoughts on staff meals and do you enjoy cooking for the staff?
Last night saw the 9th series of MasterChef: The Professionals begin.
The 6 chefs had to endure a skills test followed by cooking their own dish each and 3 left the competition. I wont say who as I know many of you may have it recorded to watch on catch up. There were two skills test first was to make a classic steak diane and second a pistachio and raspberry frangipane tart.
It was incredible to see some of the mistakes we would all make under the pressure of Marcus Wareing, Monica Galetti and Greg Davies watching you prepare a dish.
The chefs came from all over and varied in ages as this is a competition for everyone regardless of their skill level or age. I think there was some excellent talent which will be seen through to the later stages of the competition but only time will tell.
Some of the chefs did say that pastry wasn’t their strongest skill and in some that showed and others it wasn’t evident. I do think that it is a good skill to learn and as a chef it is ideal if you can work and cover all corners of the kitchen.
The second round where the chefs had to cook a signature dish of their own really highlighted the chef’s skills. Some had put great thought into it and some not executed quite as well.
If you were to enter a competition like MasterChef what would be your signature dish and what would be your most dreaded skills test?
It is a well-known quote and fact that “a person who feels appreciated will always do more than what is expected.” It makes me think how many chefs really feel that they are appreciated in what they do not only by their team, head chef and employer but by the customers and people they are feeding.
Or is it that at the end of the day it’s a job you are paid to do so no extra appreciation is required?
I have always personally thought that if you give that bit extra to your employees they are more willing to stay that extra hour or work that extra day if you need them to without taking advantage obviously.
Does this make a difference though? If you’re not appreciated at work does it affect your willingness to go the extra mile in your position? Does that promotion or job title really make a difference or does it just come down to your pay grade?
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