CaptainJack

One day we'll find the rainbow connection

Try St.Petrocs in padstow part of the Stein empire, but less expensive with more of a bistro feel (family ties dictate my opinion on this one!) Number six is very good, the menu has changed since I was there quite a bit as it is busier now, but I know a couple of the chefs and they are very good.

I dont think that Blackiston guy is doing himself any favours, granted AWT isnt the greatest chef in the world and is much more a celebrity than an actual chef these days but he is the darling of older people who watch ready steady cook, and other similar BBC2 fayre. I dont like Blackiston from tonights episode one bit.

The recipie I use is 2 sides of salmon, 150 g sugar 200g Maldon sea salt, 100g dill and white peper. In Harold Mcgee's on food and cooking he mentions pine needles being the traditional flavouring not dill, does anybody have any experience with this, or what type of pine needles you could use?

Thanks for the info chef, im hoping to get one at la tupina, my father has done a bit of cooking from there on his TV programme, so the chef may be happy to take me even though I only have a years experience in a kitchen. Plus Bourdeaux is only a short distance from Hourtin plage, my favourite surf break in all France

This is a great topic, sorry I cant be of any help as I havent staged in France. I do have a few questions though. Is three months a timescale that exists because most of you are from outside the EU? Could you stage for two months if like me you have a UK passport? If I had all my own private finances for board and money to live on would these kitchen be at all flexible in days you could work? For instance could you go out to the producers farms or markets while you were there, or would they demand 6 days of split shifts from you? Any help would be much appreciated, I have money to go on a stage when I want but I want to make sure that I get the most out of the whole experience, not just be peeling carrots for 2 months!

Ive always used clarified butter to make my hollandaise, I start with the sabayon heating a little water and eggs in a bowl over heat, when its fully peaked, slowly add the clarified butter, as with a cold emulsion. Never tried to do it with whole butter, but it makes it easier for home hollandaise, perhaps if you wanted to knock up some for eggs benedict before work.

Which ones ever are?

Hehehehe! Good point tho, a kitchen where there are no bourgeoisie, only commis and everyone will work the same and earn the same, Ill have a word with the old man see what he says

Thanks for the welcome Rick is my dad and I work in the kitchen at the seafood restaurant, Ive just got back from 5 years at university and am a commie, hoping to work my way through the our kitchens for a few years.

Well the fish and chips has been a huge success, which we knew it would be. Rick has been asked to do a one part programme about Japan by the ambassador so fingers crossed. We have just got sashimi on the menu at the seafood so hopefully the old man will pick up some tips as he has never been to Japan before. The reasons for pulling out of Newquay were more to do with the fact that the location was next to the busses that ferry pissed up people out of the town at 12 o clock and this would have posed a problem for residents, the increase in the figures was just a better way of explaining it to the press etc.