So, here’s the thing. A few weeks ago, I sent off a menu to the Suffolk Food and Drink Awards for the Suffolk chef of the Year Category. Fuelled by a few Gin & Tonics, I constructed a menu inspired by dishes from my years as a chef. The initial entry round involved submitting this menu for a three course meal for two using local produce where possible.
I filled in the forms, a brief curriculum vitae and submitted my menu. The competition has a history of winners coming from The Angel Hotel in Bury. Four out of the past 5 years in fact. This doesn’t bother me. I am fully aware that the competition hosts lean on the side of rural Suffolk life over town living. I just want an opportunity to show what I can do. Hopefully gaining a platform to stand up on and inspire young people to enter this industry which has given me so much.
I used to enter competitive cookery competitions as a student. Winning a Silver medal at Salon Culinaire in 1993 which I take great pleasure in telling my kids about (and anyone who’ll listen). This gave my the confidence to go on and be a chef. It secured the desire for me. “Next year I’d do better” The competition never returned.
Once I knew about this competition, I made sure that I entered a category. This is my third attempt. Although I did help my junior chef Georgina Blake get through to the cook off final of the Junior Chef of the year competition last year (2017).
Anyway. To my surprise, I got through! Next week (5th April) I have to head off to West Suffolk College for a cook off against lord knows who! I’ll be totally out of my comfort zone, but after making Georgina go through this last year, I could not back down.
My  plans to launch my cookery classes have had to take the back seat for the moment too understandably. So my apologies to those who have been waiting for details.
My menu for the event? You’ll have to head over to www.instagram.com/knifeofbrian to see my dishes.
It would be nice to win. My plan would be, like I said, to use it as a platform. Maybe I can promote the junior competition for 2019 (No junior competition this year) The industry is crying out for new talent. But this challenging career is not for everyone. At 43 years old, I already struggle with the busy day and long night. A few more years and I’ll be off to cook in retirement homes or school canteens…maybe?
If you want to see how I get on, check back on my website and follow me on www.twitter.com/knifeofbrian
​

Where do the Food Stylists fit in? Are they Friends or foe to the chef? For a long while, I would get a little annoyed when swiping through my Instagram feed and seeing beautiful dishes. Dishes, which at first glance look like something you’d eat at a Michelin Star manor! Then as I click on the profile, I’d realise that the creator of the dish is not a kitchen veteran, but a food stylist. A blogger. Someone who I would assume had too much time on their hands.
​
 I would be angry and felt cheated. Who were these people to be tweezering false hope on the Grand Assiette of my aspirations? Their plates looked stunning and flawless. Do they not own a restaurant? Surely, they must be worthy of Stars or Rosettes? I carry on reading through the dish info and eventually get to the food stylist or food photography hashtags.

There are plenty of these pages and feeds out there. Some of them are chefs. Some are not. Some are chefs, reproducing their images for a professional photographer to snap on their £10k camera. Putting my greasy Samsung S7 to shame in a single click of their billion mega pixel camera. Then sending an image to their web development team, then launch the image to an avalanche of Likes and Hearts… meanwhile in Ipswich, my wild boar linguine tip toes up to 40 thumbs ups! Woo hoo, yay me! There are a fair amount of chefs who snap some amazing shots on their smartphones too. They ones whose filter game is way strong.
Jealous, Moi? No…well maybe a little. But who am I? I’m just a chef. A 50 hour a week pub chef. Grafting and trying to make those coins, to put my kids through university and keep my wife (and the bank) off my back. Can I compete with the big boys and girls on the social media playground, without buying virtual followers?

That’s where those pesky stylists come in. In my opinion, these people are helping chefs like me raise my game. So where I was angry, I am now inspired. Where I was feeling cheated, I was now motivated. These people are producing beautiful dishes which I may not always be able to be reproduce in my kitchen. But, if I can add a single aspect or element to one of my dishes on the menu, then surely, this is progress. The stylists are here to be the chef’s muse, whispering their Siren song over the drone of the extraction unit. Can I emulate? There was a time I had draw the line at adding nasturtiums to my rib eye steaks salads. The chef flower-power movement went to my head for a while, but I’m over that. But wow, what’s next? Ooooh! That combination of Shellfish and Game looks interesting no?

There is definitely a place for the food stylist. As chefs, we need these people to flood social media with inspiration and imagery which can inspire and motivate us mere mortals. I may not be the most  technically gifted chef, but I make nice food. I don’t do foams, gels or the trendy tuiles. But I love to combine flavours. I love to see new colours in dishes and I really appreciate the artistry of food presentation. I love it when convention is challenged. As chefs, we should not fear the blogger, the stylist or the food photographer. Embrace the filter. Challenge our own beliefs and evolve this profession.

…but I do hate wellness bloggers, they can shove their avocado toast up their……

Are we future-proof? That’s the question I was asked in a recent conversation, regarding news and features, which had been reporting on how staff from supermarkets were being made redundant. Staff in high street banks were being laid off. And in both incidences, being replaced by automated, self-service counters.
I initially felt sorry for these sectors. Then, on reflection, I thought about how these employees have been pushing me towards these self service points every time I visited their place of employment. And here we are now. Expecting to dish out sympathy, because they have be replaced by artificial intelligence.
Okay, I’m not that heartless. I do care. As a father of three teenagers, all at various points of secondary and further education. They are trying to work out where they will fit in to the employment world. Which profession should they choose? There was a time when manufacturing was a safe “Job for life”. Not anymore. How secure is any industry now? Retail? It’s only a matter of time before sales assistants are a thing of the past. I see that Amazon have opened an unstaffed grocery store in the USA. With cameras on the ceiling, reading bar-codes as you put your groceries into your bag, scanned on your way out. Payment sent digitally. I’m sure we’re only years away from a staff-less Department store experience. Jeans, perfume and fancy underwear, all straight into your bag. No need to queue in Debenhams or John Lewis behind someone who is returning all their Christmas gifts.

So, as hospitality employees, are we safe? I recently stayed at a Premier Inn at Stratford, London. My wife had booked our room online. There was no hotel reception so-to-speak. But there was a touchscreen monitor, which after a brief tap, tap, tap, it dispensed our room key cards. You getting my point? So far, zero human interaction. In actual fact, the first hotel employee we met was the barman, that evening. How long will it be until hotels like this will do away with bar staff to bring the costs down even more? I have seen that there are some self-servicepubs and bars already appearing in cities around the world. It’s only a matter of time before this becomes the norm. Contactless payment on the beer pump. Wine dispensers mounted on the pub walls. I’m not sure if the cocktail maker Jukebox is a thing yet, but I’m in!
As for chef and waiters. Who knows? Service staff can be replaced up to a certain point. Many fast food restaurants are opting for ipad/tablet ordering, whereby, the customer is responsible for their own order. Are there any Michelin rated restaurants who have adopted this? In the kitchen. I will stand here now, in 2018, and say that no robot can do what we do! Being a chef is an art. Yes, I know that there are factories pumping out batches of lasagnes and turkey burgers, but I’m talking about being a chef in it’s traditional meaning.
There are issues with the lack of school leavers coming in to this industry. Catering colleges are seeing numbers decline. And although people are enjoying cooking more as a hobby, their interest in turning this into an actual job or career seems to fade. Why should they chose a career catering & hospitality? The pay isn’t great, the hours are mostly terrible and it’s not got the best reputation in the media, with cliché angry chefs dominating the TV shows. We, as chefs need to encourage and promote our trade. Highlight the positive aspects. I’ve said before that a good chef will always have a job. It’s a skill which travels globally and you can have a career as thrilling and as diverse as you want it to be. “People will always need food!” That’s what my mother told me. So whether they want to be a city centre pizza chef, an award winning mega chef, a school canteen cook or a travelling chef with a pro cycling team (That’s my dream job). The world is their oyster.
So until we get to the stage where everyone is popping meal replacement pills, I do believe chefs are safe….But I am looking over my shoulder every week. The robots are coming.

With recent reports on sexual harassment in the workplace and in government offices making headline news. I thought I’d throw in my two-penneth. Although I cannot really claim to be a victim of sexual harassment, I know my work place banter has edged close to the line over my 25 year career. As most chefs, male and female will tell you, we’re not in the school playground anymore. The jokes and banter can be of a level which would make most mortals blush. There is a fine (not really that fine) line between the 1980’s style, Benny Hill comedy moments and the uncomfortable hand on the arse of a politician. Both would be considered inappropriate here in 2018 and rightly so.
Being born in 1974, watching TV through the 80’s has meant that I was can’t help but be influenced by the misogynistic, sexist comedy of the likes of Carry On movies and the chat shows of the time. Watch those old interviews now and you’ll realise how much the women were objectified and being treated like second or even third tier citizens. It was a time where the standards of what was acceptable were unchallenged. I mean, TV audiences were still pining for the Black and White Minsterels dancing on their tv’s. Some may say this was all harmless jokes and banter. But we now understand that these views are just reinforcing stereotypes of a generation. Anyone who was not white, male and heterosexual was considered fair game. I do wonder future generations will look back at this decade and try to decipher our obsession with celebrity, body shape, smartphones and social media.
All forms of media had, and still has, it’s responsibility. There are few who would break ranks to stand up and acknowledge that there’s a problem which needs addressing. This is why now, in 2018 I can stand here as a 43 year old black male and can say with my hand on my heart that I have been on the receiving end of racism at several points of my life, most weeks, most months, most years. I’m not talking about the hard line, right wing fascism. Although that happens. I’m referring to the casual remarks. The “just jokes” comments. As well as the blatant ignorant comments and assumptions.
What’s this got to do with being a chef? Nothing really. But I was compelled to write this post after I noted the surprise in the eyes of a supplier when they realised I was the head chef. Assuming that my bigger, hairier and white colleague was the guy in charge. Didn’t even consider that I was the guy that had sourced his product and paid for it out of my hard earned cash. To be fair he also overlooked the female I had working with me too. I was far too busy be offended at the time. The incident just got logged in my subconscious for later. Their are people out there who would have taken massive offence at this point and the situation would have ended very differently. The gentleman was a local cattle farmer, from out in the countryside, who had probably only ever read about black people in his 1954 edition of Encyclopedia Britannica.
A few weeks later, I was talking with someone who had said they thought they’d seen my wife out running. Now baring in mind that this chap had never met my wife. He just assumed the the woman was my wife because she was black and running. That was all he had to go on. Because that’s how it works right? My wife does run. She’s white and was 100 miles away with her girl squad that weekend.
Like I said. These incidents are not full on, right wing racism. This is just ignorance, stupidity and naivety. And had the two events not happened so close together I may have not even written this post. I know on both incidents that there was no malice or hurt intended so I would not even think to kick off. That’s just the shit a person of colour has to deal with. It’s a long way from the lynch mobs of yesteryear.
I know I’ve been overlooked for jobs and positions purely because of my colour and a judgement associated with it. Applying for head chef positions, to then be offered a senior sous chef title, with no head chef was a classic. I took great joy in telling that employer to go and **** themselves when they tried to offer me the senior position within a week, realising that I was bloody brilliant (Obviously i’m kidding #Bants). I then left.
Equally I have been offered positions just to fill a racial demographic. This was not within the hospitality industry to be fair. But They call it diversity now.
So let he/she without sin, cast the first stone. There is so much bad shit going on right now. Everyday a new story comes out about a celebrity abusing their power. Taking advantage of those they see as weaker than themselves. Men and women alike can and have been guilty of many bad things in this industry. Black, White, Indian, Asian or whatever. It is now time for the profiling to stop. Assuming that this white, female chef can’t cook Caribbean rice n peas. Stop believing that the Asian chef knows nothing about Classic French cuisine, and that black guy must be the kitchen porter. This is 2018 and the world is getting smaller. We are getting closer to each other and the sooner we can tear down borders and barriers in our micro-worlds. The sooner we can all just crack on.

In my current position as head chef, I like to “give back to the industry” by offering work experience to chefs, young and old. Students and mature learners alike. And one of the questions I get asked is “What are the best knife sets to get?” 
So I thought I should write down my personal view on the tools of our trade.
There are several great brands out there. From a classic Sabatier from France to the hand crafted, British made blades. Knives are personal, individual and there is no “One size fits all” system. For me, I love a wooden handle. I tried using Global knives but it felt weird in my hand. Also I don’t like the nylon/plastic handled knives. These always feel cheap. Maybe they just remind me of when I used to teach at college and the students would be issued with some useless, unbranded, cheap training knife. What’s the point of that eh? Poor knives slow chefs down and that’s something we don’t need. My day to day knife brand is Victorinox, Rosewood handles. They tend to suit my budget and the steel is a good quality, hard wearing steel. 
I was given a beautiful Japanese “Shun” knife a few years back. This was a thing of beauty. Layers of folded samurai steel with a perfect black wooden handle…. Then a waiter took it as a cake knife for a customer to cut their £2 Mr Kipling, Victoria sponge birthday cake and it was never seen again. I now, don’t like to let my knives out of my sight. This tends to be a chef law standard. Other rules include:

• Don’t touch my f***ing knives
• Don’t ever touch my f***ing knives
• If I catch you using knifes, I’ll f***ing finish ya!

I think you get my point (No pun intended!)
 
As for knife sets. I recommend NONE! By sets, I’m talking about the 10 piece trainee sets on offer in the Nisbets/Russums catalogues. Most chefs can survive on 3 or 4 knives to complete their day to day tasks. A good paring knife, a solid 8,10 or 12 inch cooks knife, a filleting knife and a boning knife. The last two are interchangeable in my opinion. Find the right knife for you. You may like the heavyweight European blade or lightweight Japanese steel. The choice is totally yours.
Knives should be looked after. I carry a wet stone and a steel. Only I am allowed to sharpen my knives. No other chef should ever try to sharpen another chef’s knife. That’s a bad move. I’m getting upset just thinking about it! Get yourself a good roll, case or box to store them in. Count them in, count them out!
Don’t let yourknives go through the dish washer. This really messes them up. Especially the domestic dishwasher you have at home. I don’t know why or what goes on in there but They will just come out blunt, grey and if they have a wooden handle, this will be ruined.
In time, you’ll start to realise which knives you’ll like. I’d always suggest seeing it in real life first. Looking at something online is a world away from filleting 5 stone of Sea Bass with it.
A good quality knife will last you your entire career. That’s a fact. 
Take a look at some of the links below. These are pretty cool. The video on knife sharpening goes on a bit, but highlights the need for a good quality wet stone.

MY GEAR:
​Here are my most used knives at work.

• Sabatier 8" over 20 years old
• Victorinox Santuko and Filleting knives (Both currently missing in action)
• My Japanese knife (3rd one down) which is well over 25 years old!! Bonkers eh? Only paid around a tenner for it too!!!

Further reading:
Other articles worth checking out. GQ’s Michelin Starred knives and what does Anthony Bourdain think?

Review link: If you are looking for a comprehensive review of knives, please try this link here:
https://www.reviews.com/chef-knife/

I have no association with any of the links included in this post.

Are we superstitious? Is there actually a chef code. As a chef do you believe in an all mighty Chef deity, who oversees your daily grind?




This blog post was inspired by a conversation in my local chef forum. It was one of those moments where I realised that I wasn’t alone in what I thought were my own idiosyncrasies. So here are a few highlights:




Commandment one



Thou shalt always double tap your knife the chopping board or work surface before commencing with any slicing, filleting or chopping duties. This ensures the knife still works and makes the chef gods happy.




Commandment two



Thou shalt never utter the words “I think it’ll be nice and quiet tonight” before the end of service. This is ALWAYS a trigger phrase for the chef overlords to strike you down!




Commandment three



Never look at the clock on the wall. Service is not over!




Commandment four



Thou shalt not touch another chef’s knives, pen, or tools. This will only create tension and you can legally be assassinated by ninjas.




Commandment five



Never ever tip away the last portion of sauce béarnaise before the end of service. It doesn’t matter how sure you are. Even if you’ve sent out the last table’s meal. They will ask for a splash more.




Commandment six



This one is not really a superstition, but important all the same. ALWAYS use a dry tea-towel. Assume everything is hot.




Commandment seven



On the subject of tea towels. How many should be tucked into your apron? Personally, I am a one cloth chef. But I know some who appear to be living out Hawaiian hula skirt fantasies. Going with three or even four tucked in there.




Commandment eight



Never tell your fellow chefs, “I’ll just stay for one drink, I’ve got to get home”, this is basically provoking a challenge. You’ll soon be tip toeing into your house at 3am.




Commandment nine



Always have you chef’s back. If you know they got plastered with you last night, the least you can do for the lightweight is help them with a little of their Mis En Place. Especially if they have had the decency to turn up.




Commandment ten



Thou shalt not be a dick (not gender specific)




There are several blogs and posts which cover the “chef code”. My own view is that number 10 here covers it all. You don’t have to search too hard to find online chef Facebook group pages and forums which are filled with opinions, take-downs, negativity and general childishness. The modern term is “trolling” I guess. We, as chefs have enough to deal with without taking swipes at each other. There are some social media pages where I would never post photos of my work. No matter how proud I am of it. I know some jumped up Michelin Guide wannabe will be waiting to post a comment about preferred presentation technique. Or even suggest adding wild garlic (a joke I never really understood on chef’s arse FB page).
I love being a chef. I love the history of it. I love the simplicity and the complexity. But it is just food at the end of the day. No double tapping of the knife or pre service cigarette ritual will make any difference. Our knowledge is our power. It does take a certain type of person to stick it out as a chef. I’ll be 43 later this month and I am one of the last remaining chefs from the group I graduated with back in 1994. The others are either bus drivers, dead or somewhere in between. I’ve said before that I am not sure how many years I have left on the front line so-to-speak. But I will never stop cooking*.




*Obviously, if my numbers come up on the lotto I AM OUTTA HERE!!!

This is a blog I have wanted to write for a while now. It is a strange one for me because in my questioning of people about this topic, I was given a real insight to how some close friends operate. And I wasn't always in favour of their actions or behaviour.
So, what is it?… It is leadership. More specifically, the negative side of being a head chef which stems from a simple question I was once asked.
“You seem like a nice guy Brian, but why are a lot of senior chefs complete dicks?”
This in turn, led me to ask other chefs questions about their management style. Having a focus on keeping a team happy and having a family feel, working environment over being a dictator overlord and master of the kitchen, who strikes fear in to all those who make eye contact.
Does one need to become a dick and be more aggressive with co-workers, in order to get the best out of them?
I know I’m using the negatives here. I am just curious to know whether the modern chef needs to be more aggressive in leadership to get the best out of their team. Should a chef rule by fear or friendship. In my own kitchens, people who work with, and for me tend to stick around a long time. Years in fact. This is rare in this trade which has a notoriously high turnover of staff. I pride myself on being calm, friendly, approachable and professional. My style is to lead through nurture and encouragement. I am very patient. Naturally, I have my darker side, but this doesn’t usually activate until several factors have been triggered. This was not always the case.
When I finished college. I was fuelled by tabloid stories of rock star chefs. Marco was turfing people out of his restaurant. Burton-Race was being exposed on TV as having a bit of a temper (allegedly). These guys were alpha, macho and forthright. They were, at this time, being pricks in my opinion. And I loved it! Modelling myself on this type of leadership. Having nightly confrontations with front of house staff or junior chefs. Even though, at this time, I was still a chef-baby. I was still a little delusional. I was mimicking the big boys of the industry, but I had no substance to back myself up apart from my ego. As I got older and wiser, the realisation of my childishness became tiring. I became a father quite young and this mellowed me out too. I guess I started seeing the chef and waiters working around me as people not targets. Parenthood isn’t the cheapest form of therapy, but it worked for me.
I recently watched an episode of Chefs Table which focussed on Chef Tim Raue. The self-confessed eccentric is regarded as one of the best chefs in Germany, Europe and the world. But is also famed for his aggression and intense personality. Yet chefs want to work with/for him. I believe the same can be said for several of the world’s best chefs?

So, getting back to my question. Is the aggression needed in the kitchen? Do we need to rule with fear? Where does the fear stop and the respect begin? I like to believe that I have the respect of my team in my kitchen. We only have a small working area (3 people maximum, 2 chefs, 1 wash up). This does not allow for being a prick. There are more jokes and banter in our tiny box of a kitchen. I take my food very seriously, but it will never take precedence over the connection I make with my colleagues. Is this the wrong attitude? There are times when I have supressed my anger for fear of upsetting a co-worker. I know that an outburst would have an effect on the environment because of our small working area. I understand that the higher profile kitchens and chefs will have way more pressure on them than I will ever get in my pub kitchen. I get that. It’s just we are still seeing and reading a media portrayal of  head chefs screaming at their commis. I guess that makes a more interesting story than people all being nice to each other. Is it time for the friendly chef to stand up and be heard. Or will they just get shouted down and verbally abused by the tsunami of testosterone (that sounded better in my head). All that being said, the scariest head chef I ever worked for was female.
In this modern era where a seven second video clip can end a career. Not to mention an ill thought out tweet or blog. We need to be careful and respectful. It isn’t the 1990's anymore….apparently 😊!

Slightly different angle this month. I’ve just compiled a list of films and tv shows which I have watched or had recommended to me by other chefs. No rants or industry observations. Just me, the remote control and a day off. So getting straight in to it….

My first movie is a film which put the idea of being a chef, in to my mind. Quite bizarre actually, as the film is a little odd and dark…some may say that sums me up too. With an all-star cast featuring Helen Mirren, Tim Roth and Michael Gambon. “The cook, the thief, his wife and her lover” is top of my list of chef films. From 1989 it features costumes designed by Jean Paul Gaultier and was directed by Peter Greenaway. It is a classic British film set in the criminal underworld headed by a young(er) Dumbledore. This is a very stylish film. They way the costumes were changed in colour for each room change in the restaurant is just captivating. I suggest watching with a bottle of red wine and some cheese.

2. Very different from the previous film. “Under Siege” is quite simply awesome. To sum up. Steven Seagal is a chef. Well ex-Navy Seal who kicks arse! Ok. So it is a little ridiculous but I love it. The trailer alone will make any chef proud. No wine required for this one.

3a&3b. For number three on my list, I am actually going to include two movies. They are very recent and most chefs may well have seen or heard of them already. This list is really aimed at the more obscure films which you may not have seen. So. “Chef” is way better than “Burnt”. The movie “chef” has a better story, better cast and is more believable. Whereas I found that “Burnt” showcased some great cliché chef moments, it had too many holes and I found I was probably more interested in the lead character’s back story, than the tale told in the film. Both well worth watching even if it is just for the smouldering beauty of Scarlett Johanssen or the insane handsomeness of Bradley Cooper.

4. Back to the classic artsy films. “Eat, Drink, Man, Woman” is a Taiwanese movie directed by Ang Lee. You will be hungry while watching this 1994 movie about a dad and his three daughters. I’ll be honest here. I enjoyed the cooking scenes more than I liked the movie as a whole. But again, well worth checking out.

5. Sticking with Asian cuisine. Here is a movie I have not seen yet. The trailer captivated me and I’m still waiting for a DVD to become available “Cook Up a Storm” is simply spectacular visually. With lots of “Chef’s Table” style cinematography. I can’t wait to see it first-hand. I can only hope that the storyline is enough to maintain my attention. Does look good though.

6. With that. “Chef’s Table” is a Netflix exclusive series which is the absolute benchmark in food photography and a visual joy. It offers a real insight into the drive of some of the best chefs in the world and I would encourage any chef who strives for excellence to enjoy an episode when they can.

7. I recently found out that this next film featured a young Michael Gove. You know? The politician. Don’t let that put you off. “A Feast at Midnight”is another movie from the 90’s which I rather enjoyed. It stars Christopher Lee as a head master of a boarding school. That is scary enough for me. But this classic little British film tells the story of some young lads sneaking into the kitchens at night to have late night cooking sessions. Good, old fashioned fun.

8. This next movie is another which I am yet to see, but several chefs and foodies have told me that it is a real gem. “Big Night” from 1996 is in my Amazon basket. Please comment below if you have seen it and let me know your view.

9. From the BBC, I give you “Chef!”. A TV series starring the comedy champion that is Lenny Henry. Possibly his greatest work. He plays Gareth Blackstock, the head chef of a fancy restaurant. I’m not sure who the chef advisor was on this show, but there are so many nuggets of realism in it that only true chefs could ever relate to. Like losing a blue plaster while making the ravioli. Too funny. This is definitely worth finding a DVD box set.

10. Finally, this is yet another which I am yet to see, but have had recommended to me by several chefs, cooks, foodies and film lovers. Babette’s Feast. I’ve seen the trailer and it doesn’t really appeal to me. The fact that I rate Under Siege as a classic really should give you an idea of my level.
Too man subtitled films on this list?Please feel free to comment with any other films or TV show you may feel I’ve missed. I’m sure there are plenty but i’ll happily add and good suggestions to this post.

​Honorable mentions to: Kitchen Confidential (TV series), Pie in the Sky (TV series) and Chocolat
Dishonorable mention goes to Ratatouille. Hate it! enough said!

Here in the UK we are not habitually nocturnal creatures. We wake up early and have our breakfast. We go to work and then eat our sandwich at lunchtime. Then in the late afternoon we eat our supper. 6pm will do it, maybe 7pm. Unless of course we are going out for a meal with friends and/or family. This pushes things back by an hour or two. Table booked at 7.30 maybe 8pm? Well we need time to iron that fancy shirt or blouse, put your face on or just sponge off the food stain from your suit’s last outing.
As a chef who doesn’t get to eat out very often. Well not on a weekend night anyway. I can appreciate the ceremony which goes into an evening out. But this post is not aimed at chefs. Because what I am about to drop on you is something that NO other chef would ever do to a fellow brother/sister. Never! It’s just wrong and disrespectful.
Passing a busy restaurant and its late. It’s 9.15pm and the thought enters your mind….shall we get something to eat? You stand and look at the menu displayed outside and notice that they close doors at 9.30 “Oh that’s fine, they’re still open for 15 minutes”.
You see the menu has a 10oz rib-eye steak with hand cut chips and béarnaise sauce which you know will sort you right out! As you enter the restaurant, a slightly bedraggled host approaches you. “Table for two?” they ask hopefully (Hoping there is not a platoon of colleagues about to pile in with you)
“yes, please…we haven’t booked. Is that ok?” The host knows full well you haven’t booked. All their bookings are in and fed and watered. With a quick glance at the clock they know they cannot turn you away without facing the wrath of a TripAdvisor review or the owner (who’s away skiing).
“That’s fine”
You are then shown to a table which and the menus, water and bread rolls are all brought to you in record time. You see the host disappear to what you guess is the kitchen. It is now 9.26pm.
Anyone who has ever worked in a restaurant will know how that conversation with the chefs went. For those that have not, then imagine working 16 hours in thirty degree heat, where everything is hot, sharp and angry. As the finish line approaches, the thought of that ice cold beer or crispy white Rioja has you salivating like Pavlov’s dog… to then be asked to do another hour.
As chefs we know this will happen. It happens all the time and we get angry. We deal with it. Front of house staff are the aggression filters of the kitchen. They take the foul language and the tantrums and return to the customer with a smile. Ready to take your order. I can only apologise to the wake of waiters and waitresses I have verbally abused in the past. It was never personal…well mostly never!
In all walks of life, whether you work in retail, an office or factory floor. We all get that moment when you see someone approaching you just minutes before close of play, and you know that they are going to add time to your working day. Even as a teacher I was once advised to not ask “is everything ok?” to a student on a Friday evening. The risk of adding hours to your day outweighed humanity it would seem. I was never put in that situation thankfully. I like to think that my humanity would have prevailed in that situation though.
So, back to the restaurant. You’ve ordered the steaks. The chef is grateful that you didn’t ask for them to be well done. Although the béarnaise sauce has just been eaten by the kitchen porter with the crusty baguette ends so now, whisk in hand the chef frantically get to work on two portions of buttery eggy herby goodness. Hoping the customer will not notice the dried tarragon as the fresh stuff all went in the original batch. The commis chefs are frantically re-cleaning the kitchen and re-wrapping/labelling all the stuff that they had originally cleared away earlier under the false pretence that they were almost done for the day.
Here’s the thing. When you order late like this. In adding to the chef’s day, you are also taking away the chefs’ prep time. Also, their break away from the kitchen become that much shorter. There is a massive difference between a 10pm finish and 11pm. Especially when the next day starts at 9am and you’ve got a 40 minute commute each way. You do the maths. The same can be said for the late lunch diner. If the establishment is more traditional and offers lunch and then dinner. As opposed to all day dining. Then once you order at 1.59pm That then takes away from the chef’s prep time for the evening service. It’s not your fault, I know. But if you choose to order three courses this late in the day, it may have an effect on the chef’s mood.
It is the lifestyle we as chefs have chosen. There are those who will say that if you don’t like it then just get out. Unfortunately, a lot of chefs have. Reasons like these are why we are finding more restaurants are struggling to keep and attract the younger chefs. It has never been a trade conducive to a social life and family welfare as I have stated many times before.
These blogs are usually triggered by my own kitchen moments. This one in particularly has been inspired by years of me being late to pick my kids up from school in the afternoon or missing dinners with friends and family after I’ve told them “I’ll come and join you after I finish up in the kitchen, I should be out by 9…..”
I am not bitter and I am fully aware that the majority of people are very respectful when arriving/eating late. So, if that’s you. Thanks. Chill. Move on. I just wanted to give a little insight to our world.
Cheers….
 
“…I know its late but is there any chance of a Cheese Board…”
 
“Chef!?” *Put apron back on*
😊
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I am totally knackered. After a brutally busy Seafood and fizz weekend at the pub, I can finally relax with a few days off.
It’s my wife’s birthday on Monday so we are off for a day of shopping and a night away. Thanks for all the support, nice comments and feedback. I don’t know what Dan has planned next. I personally think it should be a non food event.
See ya in a few days..