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coronalogical

30/3/2020

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It was around 5pm on a Monday evening when the announcement came in over the news. Boris Johnson had just told the British public to avoid going to the pubs. This was one of his first measures introduced to try and slow the spread of COVID-19. Errr, thanks mate! I’d literally spent the whole day doing Mise En Place for the next few days, as my new Sous Chef was away on an ill-timed trip to Ireland. My first reaction was, on reflection a little selfish and rash.

The feeling of “what the fuck!” swept through the industry like its own unique natural disaster. Lots of professionals and restaurateurs took to social media, demanding explanations from the government. The handbrakes had been put on. Chefs, bars staff and food servers were all in the dark. Business owners were being asked questions they could not answer. More importantly, did I need to order more minced beef for tomorrow? 😊 I was down to my last batch of chilli. Were we closing? I had placed orders with suppliers for later in the week. Come on Boris, give me a heads up! Mother’s Day was just days away. The stock levels were already starting to reflect this. Professionally, this could not have come at a worse time. Mother’s day is the day the hospitality industry waits for. Usually the most frantic and intense service of the year. It makes and breaks chefs and waiters alike. But already, the cancellations were coming in, from some of those who had already taken heed of what our Prime Minister had instructed.

One of the most frustrating parts, from my perspective, was getting in touch with some of the part time kitchen staff. Letting them know that they would not be needed until further notice. Not having any real information for them apart from that. We were in unprecedented times.

Over the next few days, the situation escalated. We gathered in the bar to watch the daily announcements from number 10. Waiting to find out if we were going to be told we had to close. Primarily, were we going to get paid. People were still coming in to the pub, despite advice from the World Health Organisation. I guess some people felt that they knew better than the smart souls, in the science labs, who have researched this shit. I was only there through obligation. Doing my best to avoid contact with everyone who strolled into the bar. Watching the global, daily death tolls rising. Knowing I have friends and family in the regions they were discussing. Surely It’ll never get that bad here? Look at us now!

When the word did finally come from Number 10, I was just setting up for a Friday evening service. I knew an imminent lockdown was on the cards, but the air of disbelief in the pub was visible. By 6pm there was a throng of survivalists at the bar, clambering for their last beverages. As much as I appreciated the trade coming through the door, everyone who came in, I eyed with caution. You washed your hands bruv? I just wanted to get home to my family.

I could see the stress it was putting on people around me. The pub has recently had a brand new kitchen installed, along with some other refurbishments. Due to open any day. A lot of money had been spent on getting it ready. Frustratingly close to completion. My seven year wait for the new cooking space was coming to an end, so we thought. Everything was now on hold. But the news from the government was a small piece of welcome relief. A few assurances were announced which lifted a lot of our pressures. There were still uncertainties, but the atmosphere was definitely lightened by the knowledge that we would be getting some sort of pay.

under wraps for now.Over the days which followed, Chefs up and down the country were offering take away and delivery services to help clear remaining stocks. Some are carrying this on for the foreseeable future. But a majority of employers are starting to look towards the welfare of their staff. After all, community starts at home.

As for the future, who knows? This lockdown looks to be going on for a while. A few restaurants and bars may fall by the wayside and not recover. But I sincerely hope, we can all get back to where we were. I have a shiny new kitchen waiting for me and I really am starting to miss being “Chef”. My wife and kids have never eaten so well. It’s still fun to raid the kitchen cupboards and create dishes in the style of Ready-Steady-Cook! But I feel this novelty may wear off as the lockdown progresses.

Once this is all over, I hope that the public look to reinvest in the British economy, by literally pissing it away. Hitting the pubs, restaurants and theatres. Calling out the plumbers and electricians to fix all the jobs we’ve bodged up around the house during this lockdown. Meeting with friends and family, face to face and hugging them like never before.

I hope the sense of community stays with us and we all respect those who helped keep us going during this crisis. The Shop workers, the medical professionals and the people who have kept us connected. The entertainers, the writers, the musicians and even social media personalities, who are doing their part to provide content and memes for scrolling fingers.

Stay Home, Save Lives.

https://www.nhs.uk/conditions/coronavirus-covid-19/



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Chefs against humanity

12/7/2019

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We are all human. We are all part of the same species. We do our best to live our lives to the fullest capacity. Navigating our way through a mixture of chaos, luck, love and mediocrity. I sometimes feel that we, as chefs and people who work in the hospitality industry, we fit just outside the realm of the social norm. We still have the same desires, needs and wishes. We still want the same things from our lives. We just naturally have more realistic expectations of life. I feel this comes from working in the service industry. From this vantage point we witness the society’s best and worst types of people. The polite and the rude. The humble and the brash. The Princess and the Ladette.


This is just a blog. It is not a structured thesis. I will not claim it is by any means, a complete social diagnostic. This is just a blog. Buy this, I mean it is just my personal, social observation at this point in my writing I don’t even know if I will reach a conclusion. But I’ll persevere.


We work in an industry where the job we do, most people can do for themselves and often do for themselves most days. By this, I mean we feed people and most people are capable of preparing a meal for themselves even it’s beans on toast, making a drink or a sandwich. We are just trained (usually) to be able to do this job professionally, quicker and hopefully tastier. This puts us in a strange position where we are open to criticism buy anybody. They’ll compare against their own ability, previous experiences and their expectations. There are very few industries in which the simplest and menial aspects of your job can be scrutinised by the general public. From the crispness of your ironed shirt to the flakiness of your pastry. There has even been criticism from people complaining about other guests being “too noisy”. Like, that’s the fault of the venue!!


It’s been said several times by several different people, that being a chef, takes a special type of person. Whether you work in the high-end fine dining or are a grill chef in a fast food restaurant. It takes a special kind of person to maintain longevity in this trade, while retaining their sanity and physical health. Being able to graft for twelve hours a day consistently for several days in a row. All while also trying to function as a normal human being.. It takes a unique person to be able to work front of house for hours upon hours on their feet. Either being objectified, look down upon or just plain ignored as a member of the same species. Most of us chefs love what we do but we wish for the better balance. Lots of employers talk about offering a better work life balance. But the practicality but being able to fulfil this from a business point is very difficult. As chefs we’d love to work, the mythical, four day week but we all want to be paid for a seven day week. Food industry habitually and globally underpays and under values chefs and hospitality workers. Part of the problem here is that we are guilty of undervaluing what we do. We can take for granted, that what we do in just normal. Whereas, the general public would look at us like we are magicians. Like I mentioned earlier in this blog. There are a lot of things the public can do and replicate for themselves at home. But when we get it right! Oh boy! We can blow minds. We can unlock emotional experiences. We ARE magicians!

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So, I suppose what my summary would be, that we need to know our self-worth. We really need to value what we do and be valued for our role in society and Humanity. Because, like my mum told me when I first told her I was going to enrol as a chef at college “People will always need food!” I like to believe that people will always go out for something to eat/drink. We are one of the last future proof industries. When the banks and governments are all run by Artificial Intelligence. The chefs will still be going strong….Until Jeff Bezos buys and clones all the chefs for Amazon!

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My top 10 fictional chefs!

5/2/2019

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Top 10 Fictional Chefs:
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This month I thought we’d have a little fun. I thought I’d give you a run down of my Top Ten fictional chefs. The results are based on minutes and minutes of research while flicking through my phone during a quiet spell on a Monday lunch service.
Get in touch if you feel I’ve missed someone in this contest which is set to rival the “world’s 50 Best Restaurants” in prestige and accolade.

10. Chef Monica Gellar. I’ve only added her so I can rant about her really. The chef who’s never at work. Surely a more accurate representation of a New York City chef would have been for her to have just not been there. Now, I’m no oracle of knowledge when it comes to the hit show “Friends” but I don’t remember Chandler ever saying “….I’ll find out when Monica is off and get back to you guys. You know how it is!”

9. Sherman “Preacher” Dudley AKA LL Cool Jay in the film Deep Blue Sea. Now this chef had his shit together. You know he was getting paid top dollar working as a private chef for this Science Team. I don’t want to give away the ending for the few people who have never seen this classic, but I’m quite sure my boy LL hid from the killer shark, in his oven…. I may be remembering that wrong. Feel free to correct me.


8. Spongebob Squarepants. So, many have called him a one trick pony, but if it isn’t broke, don’t fix it. Mr Squarepants had people queuing for miles for his Crabby patties. Very few chefs can claim to have this much interest for their own signature dishes. Others have tried to replicate the “secret formula” but often failed. His skills as a chef coupled with his cheery outlook on life, are the reason he makes this top ten.


7. Remy Rat. I’m only putting this vermin on the list because some of you who responded to me when I asked for your favourite fictional chef, said Ratatouille. Personally, I can’t stand the film. Rats don’t belong in kitchens. Full stop! Stupid concept. Crap movie. That being said. This is a chef review, not a movie review. Remy’s skills and natural ability are worthy of high praise. His passion and quest for excellence are to be admired. He definitely did the great Auguste Gusteau proud. As a side note, in researching this blog (lol), I was led to an article which referenced the late real chef Bernard Loiseau as inspiration for Gusteau in this movie. If you take anything away from this list. Go read more about Chef Loiseau.


6. Adam Jones from the movie “Burnt” Despite the helmetless, motorcycle ride scene through the streets of London to pick his mate up from prison, this film was pretty good. But like I said, this is not a movie review. This list is compiled based on my personal algorithm which is fuelled by Gin, tonic and ice cubes. So, as I found Adam to be a bit of a knob, He does not make it much higher than sixth position. His quest for Michelin stars showed his single-minded determination and little else by way of personality. Controversial?


5. Now Carl Casper on the other hand was a much more well-rounded character. The Film “Chef” Will make you hungry. The chef’s skills on show were more rustic and relatable to me. As well as the often-seen power struggle between owner and chef.


4. Chef- South Park. Chocolate. Salty. Balls. Legend. Need I say more?


3. Swedish Chef. This is probably my first memory of a chef to appear on the TV. Therefore, he makes the list for his influence. As this seems to be the case for a lot of chefs. Growing up and watching the TV in the 80s, was all about the Muppets. Several chefs have attributed this chef for inspiring them to be in the kitchen. Daniel Humm, Dominique Crenn, and Heston Blumenthal all told me this. This is 100% true. Because you’re reading this on the internet…. Or did I just dream that?


2. Gareth Blackstock A true ambassador and pioneer. Head chef of the Chateau Anglaise. “Chef” was BBC primetime viewing in the early 90’s. As a chef, he displayed class, talent and charm. He pulled no punches and ran the kitchen with authority and was totally respected by his brigade. This TV series ended too soon. Definitely due for resurrection.

  1. Casey Ryback. Those who know, know. Chef Casey Ryback was formerly a Navy SEAL. He lost his Officer status by doing something bad which I can’t quite remember right now. But that’s really not important. Needless to say, if there is ever a chef you want to stand behind, this is the guy. He looked out for his team and makes a badass Bouillabaisse. If you’ve never watched Under Siege, then we can’t be friends. All Hail Steven Seagal. Sorry, I mean Chef Ryback!


Honourable mentions: Ian Beale (Eastenders) I don’t watch Eastenders.
Who have I missed? Who is in your top 10? Who should be number 1?
Also. Check out my Chef movie night suggestions blog here https://www.thestaffcanteen.com/Blog/chefs-movie-night-suggestions-blog-by-knifeofbrian Or on medium here https://medium.com/@brix2tri/chefs-movie-night-suggestions-26b585f6dd21
Cheers,
Brian P.
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uk blog awards- please vote for me!!! #ukba19

15/11/2018

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WOW! So my blog has been shortlisted and now open to the public vote.

I don't usually enter these sort of things, but if you don't shoot, you wont score.

You can vote for me under the Culinary Section here :
https://blogawardsuk.co.uk/blog_award_category/culinary/page/7/

Or under the Lifestyle section here:

​https://blogawardsuk.co.uk/blog_award_category/lifestyle/page/42/

I think you just click on the little heart icon.

Massive thanks to all my supporters over the years and a super shout out to The Staff Canteen who have been publishing my blogs over the past few years. Thanks to all the Chefs who have inspired me to write. And my wife who encourages me to do what I love.


Thank you.

I really appreciate it

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    Brian Powlett

    Hi, Welcome to my blog. I have been writing for a few years now. I like to think that I have improved slightly over that time. 
    ​I write mainly about chef issues.
    ​For blogs which are more about food etc, click on the IDEAS AND RECIPES option at the top of the page.
    ​Although, please read my posts here too.
    It's all good clean fun. 

    Cheers,

    ​Brian 

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