Benjamin

Does anyone want to swap recipes from any starred restaurants? I have 1,2 and 3 star recipes all first hand from the uk, interested email me : london_chef@hotmail.com

Does anyone want to swap recipes from any starred restaurants? I have 1,2 and 3 star recipes all first hand from the uk, interested email me : london_chef@hotmail.com

Does anybody know of any good suppliers or producers in maidenhead or nearby? Many Thanks

I think that to describe it as sous vide cooking is wrong, as the revelation in commercial kitchens is slow water baths which hold the temperature exactly what you require for exactly how long you like, there for providing the perfect slow cooker - as for sous vide, thats just there to keep all the juices and flavours in and to ensure that it cooks evenly by removing any air. Boil in the bag its not as it should never boil - defeats the object. as for just set fish, its absouloutly superb, when you take any fish over 40 degrees it brings out the proteins in the flesh and changes the texture, if cooked at 40 degrees you still achive the 'translucent' stage and poached fish to perfection.

I know anthony does a fruit bowl with 10 different flavours and textures of fruit can anybody describe the 10 items?

I was talking with boys in the kitchen and we came across this topic; who would you choose dead or alive? : Head Chef On the pass: Marco Pierre White On the meat section:Thomas Keller On the fish section :Gordon Ramsay On the veg section:Guy Savoy On the sauce section:Michel Roux On the cold larder section:Michel Bras On the the hot larder:Alain Ducass On the pastry:Albert Roux with William Curley as commis Head Kitchen Porter:Jamie Oliver could you imagine what the service would be like? you'd have to strip them of there ego's before they walk in the door though or the could be some friction! but the food would be amazing!

Aparently there are only 10 inspectors in UK!

i think the glasshouse will drop a star and after eating at toms not to sure if he is worth 2

For the best deepfried mars bar you have to go to where they started....Glasgow,Scotland - second to none!

What are your predictions? whos going up and whos going down? I Think Tom Aikens 2* Petrus 2* would like to see le manior get 3*!

Funnily enough i'm working with a chef from Aikens and a Chef from The Capital and they have taught me some of the skills, recipes and techniques they have learn't during there time with them. I tried anthonys but he has just employed a new chef and the kitchen is "full" but he said if there is a space i'm first on the list! Think to be 'the Chef' (not sure i'm ready for that just yet!...) or go overseas is the option!

I've worked for Gordon Ramsay, At Petrus, Hospital Road and we open claridges. Looking for something a bit special, plus gavroche has a 1 year waiting list for chefs and think they are a little bit 'old school' - same old techniques and there restaurant is more of a gentlemans club than a gastronomic fiesta! from what I hear Aikens is not really working that much in the kitchen anymore and leaves it to his sous chef, and I learn't from Ramsays that its not worth all the effort if your not working with the big man just the big name! What I want to find is a "ramsay when he was at the aubergine" type situtation - someone with passion, inspiration and on a mission - but don't think these types of chefs are cooking anymore!

Looking for a new job but not really sure who to work with! who is the best chef cooking in london at the moment in your opinions! (except Gordon Ramsay!) Thanks

I've heard the same rumours today 2! also heard that aikens won't be getting his second star as he hoped! and not sure if this one is true but gordon ramsay at hospital road to LOSE 1 star and go down to a 2?!?!?