Last Saturday, I hosted my first Caribbean cookery class at the Taste Academy in Ipswich. Even though the turn out was not full to capacity, I was happy with the four clients whose personalities filled the room. 
I love teaching, I love working with people and helping them develop new skills. There is a certain amount of happiness which comes from empowering people with knowledge, which I can sometimes take for granted. 
​These classes are about connecting people with professional chefs. Starting with myself, I hope to bring other chefs on board to pass on their skills and knowledge to any willing participants.

With some gentle Soca sound-tracking in the background. The session kicked off with a good ol rummage through the cupboards and drawers of the studio. The class needed to get their bearings. This also provided me with the opportunity to refresh my memory with where everything is kept. 
The first half of the day was about preparing our lunch and getting the curry goat started. The curry goat was always going to be a challenge, it needs to cook for a good few hours, so it was vital to get this on in the morning session. 

Deep fried Bajan Fishcakes and plantain for lunch. With enough leftover batter to take home and treat the family. My trusty assistant (Mrs P) prepared a salad for the group to share while eating their little creations. We almost forgot about the red cabbage slaw which we'd, made at the start of the day.

The session was rounded out with us making Ackee and Saltfish. A Jamaican speciality. This is a dish I wasn't particularly familiar with growing up. My own family are from Barbados. Although still in the Caribbean, the culinary styles on each island can be so varied and diverse, you'd be mistaken to  generalise West Indian cookery into a singular style or flavour. Even the rice and peas we made at the end of the class was closer to my own family recipe than anything else that may be made by any TV chef.  A simple base of Black Eye peas, chicken stock and long grain rice.  
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If you are interested in coming along to a future class, please drop me a message and I will send you an email when the next class goes live. 
The next class is likely to be CHRISTMAS DINNER UPGRADE! Take your dinner to the next level.

I am also looking at hosting the Caribbean class as a 4 week course. Like I say, drop me a message if your up for that!

Thanks,

​Brian P

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!

In 2018 Kanye West released an Album, title “Ye”. The artwork on the cover featured the quote “I hate being Bipolar, it’s awesome”. In its profoundness and simplicity it encompassed his feelings towards his own personal medical diagnosis. I have never pretended to understand what it is like to be bipolar or the daily battles involved in dealing with many mental health issues, but that’s not what this blog is about. Sorry, but it’s not.

I may be oversimplifying this. But I found this title to be very relevant to how I feel about being a chef. I, by no means want to take away from anyone suffering with mental health issues or mental illness. This is just a reference point I have connected to an image.

So. Do I really hate being a chef? Of course not. Is it Awesome? Sometimes. I don’t want to preach to the choir here. Most of the readers of my blogs are chefs, work in the industry or are people who just like to stalk me. Either way, most are quite well versed in my opinions of this trade.

It is bloody hard and the hours are long. The money is mostly shit and everyone is a critic of your work. Literally, everyone! That all sounds pretty horrible right? Very few industries can claim to put it’s employees through this scrutiny. The likes of TripAdvisor, Yelp or whatever, being able to empower faceless reviewers to pass ill-informed comment on service and procedures they may know little about. Shit, right?

But then there is the other side. The friends we make. The chefs we cross paths with as commis and then again, in latter years as Head Chefs. The Knowledge that you’ve seen each other’s kitchen fuck ups. They are the untold secrets, their chefs need not know about. There is the prestige which comes with success. The review from a respected journalist or a nice write up in the local paper. Better still, a customer telling you directly that the meal was amazing! These are moments again, which are rarely rivalled. So much joy can come from this industry, that I know I’d struggle to turn my back on it fully.

Having a skill like this, will always be respected. If you are a good chef and take your job seriously, you will be admired. So many people look at chefs like we are Magicians, Wizards or Witches. The skills we take for granted, are looked at by “Muggles” as if we just pulled a Rabbit Fricasse out of a hat! We chefs sometimes underestimate what it is we do. Maybe society is to blame for this. Especially here in the UK where the hospitality industry is looked at as something one does to supplement their income. “What’s your day job?” or “Did you always want to be a chef?” The latter question is one I get asked very often. I only recently connected it with the notion that people would not assume “Chef” as a career choice. That’s another rant, for another blog!

If you are considering a career as a chef. Go for it. I’ve been a chef for over 25 years and I still love it. Like any relationship, there are good days and there are bad days. The industry is going through lots of changes right now. With more emphasis on wellbeing now than ever before. Employers are more aware on how much they can and cannot push their staff psychologically. The benefit of this can result in better way of life for ALL involved. Happier employees, happy customers, better food, better business. Makes sense, right?

Being a chef is a love/hate thing. I could ramble on, but I know you get what I’m saying here. We mostly all feel the same.
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I hate being a chef, it’s awesome. This summarises my feelings to an extent. Although hate is a very strong word. Too strong, in fact. I may update the image/title to say Being a chef pisses me off a bit sometimes, but it’s pretty cool. 

I was in the gym the recently. I jumped on a fancy new machine and I was asked to enter some details via the digital display. Weight, height and age. Not the first time I’ve had to do this at the gym. So, without giving it too much thought I answered the questions. Weight: 92kg (ouch!), Height: 183cm (Whatever 6ft is in cm), Age: 43….yeah 43?…Hang on… shit! I’m 44! I had seriously forgotten my age. How long had I been saying that I am 43? Considering my birthday was last November. Had I completely disregarded that one? The more profound realisation, was that this year, I will be turning 45. I know this is by no means “old” but it made me think. How much longer can I do this for? I’m not talking about the cross trainer I was on, but, this life as a chef. I know there are a certain level of chefs, who may not be able to relate to this. But, to the faction of us in stained whites, who are serving up the not so glamorous burgers and chilli nachos to the beer and Prosecco swilling masses. The days can be long and monotonous. The only reprieve coming when taking a moment to scroll through Instagram and daydreaming about being a part of the Tweezer Crew in some chrome and steel plated, high-end kitchen.
So, what’s the plan Brian? What’s your End Game? (that was going to ne the name of this blog, but didn’t want you to think it was an Avengers Movie review). As I’ve stated, I know 44 is not old, but it is an age which I feel I should be seriously considering my next move. I’m not actively looking for a new job, but I always consider new opportunities, ventures and collaborations, whether it’s cooking, consulting or teaching. This usually fits quite nicely into my current roll at the pub and with my website. That’s kinda what I do…but how long can I keep doing it?
For the purpose of this blog and for those in a similar situation, I thought I should list some of options I’ve take or thought about. With a view that those who actually read this post, can add their own ideas in the comments below, thus creating an inspiration wall of strategies. Ya get me?
Me, myself and I:
The approach which I am currently taking, is more psychological. I enjoy my job. I find aspects of it frustrating, I wish I had more money. All the normal qualms people have with working full time. But, what I do now is, I focus more on my life outside of work. Making the commitment to something which is not related to pots and pans. For me, it’s running, going to the gym and working on improving my fitness. It’s making me focus on something else which is inherently more important. Me! Ironic as it was the gym which triggered this whole episode. Fitness does not need to be the focus here. The point is, making structured time for yourself and moving the kitchen, bar or restaurant away from the top of the list. Reading, audio-books and podcasts are another thing I add to this tool kit of self-preservation. Shut the world off. Focus on myself.
Money:
Taking a reduction in pay or hours is an option I toyed with. Could I go and work in a school or care home for a reduced wage, more family friendly hours. Stepping away from the restaurant sector and more in to the care/private sector. I know a few chefs who have done this. It works for some. But this is where the balance of mental welfare and financial stability can be like walking a tightrope. There are a few chefs working as sales reps. Still in hospitality. Selling everything from chilled pastry items, fruit and veg, to Combi ovens. These jobs tend to pay a little better than being a dinner-lady/man. But as with most Sales Rep jobs, these are mostly commission based. So the pay will fluctuate.
Start-Up:
Go for it….or don’t. That idea you’ve always had for your own place. Can you do it? Take the time to develop a business plan. Do your research. Whether it’s a Bar, restaurant, tea room, food truck, pop-up or something completely different. Stop procrastinating and grab that pen, a piece of paper and start scribbling down your idea. Just by focusing on this, it will give you something to think about. Even while you are working, use those moments to think about what you’d do differently or even, the same! I have a new business idea most weeks. I know this is the area I need to commit more time to personally. I’m hoping to host my first official pop-up within the next 12 months. This comes with a lot of stresses and hard work. But as Maya Angelou says Nothing will work, unless you do!
Freelancing:
A booming sector right now. Lots of chefs are taking themselves off the grid and becoming wandering hands for hire. You can end up working a lot more than you were before, but in theory, you do get paid for every single hour you work. But if you are looking to take your foot off the gas, this may not always be the best option. Your employer will want value for money and they tend to demand more for the £20 per hour chef even when it’s not so busy. Again, this works for some. Have you got a car? This is a very viable option. My advice would be to get your negotiation skills up to speed and get short term contract agreements signed.
Career change:
For a while, I went in to teaching. I was an instructor of Professional cookery at the local college. I loved this. Well. I loved the teaching part. The bureaucracy of the roll was what frustrated me. But that’s for another blog. Needless to say, This is where I fell in love with teaching. I was only in the roll for a year and a half, but I still now do visits to schools and colleges. As well as private cookery tuition.
To date, I am one of the few remaining chefs still cooking professionally, from my graduating class at catering college. They mostly dropped by the wayside to become bus drivers, bank workers, firefighters, taxi drivers, mums, dads and in one case, running a Skip Hire company! I love being a chef. I don’t feel I could stray too far from what I do now. The changes I look for are more to do with coping strategies. I can’t see myself doing anything which is not related to food. Maybe you see yourself in an office or “doing lunch” with colleagues. That’s not a world for me chef! Put a pin in that, we’ll touch base over brunch yah?
Talk:
This is the one which is most important. If you are struggling with your workload. Talk to someone. It doesn’t have to be a coworker. Just talking with someone WILL make you feel better. But if you can talk to someone at work who can influence your conditions, then do it. If they want you to be happy, the humanity in them will drive them to make it so. Leaving a job is not always the best solution. We’ve all been in the situation where we’ve left a job, then found out the thing that was pissing you off there has been changed for your replacement.
If you have no one you feel you can chat with, drop me an Direct Message for fucks sake. I’m proper nice (mostly). I’m no therapist but you’re still welcome to pay me £150 per hour or just buy me a beer if we meet.
I can’t claim to be an expert on behaviour, social well being or any sort of psychologist. But I have wrestled with the subject of “What next?” a lot over the past few months. This blog is by no means detailed. I can only apologise for that. Maybe one day I’ll be in a situation where I can afford more time and resources to do more research. If you are like me and starting to think about how you want to see out your career, please comment below. There are so many options these days. The hospitality sector is so vast. Your dream job or opportunity is never that far away. It just takes a leap of faith and self-belief. I will keep doing my thing. I love what I do, but I know it’s not sustainable. I’ll still focus on self-development. Maybe one day I’ll look back at this blog and think what was I worried about?
Maybe I’ll write a book.
Cheers
B

1. Marco is lifer. This is the chef who probably has a Marco Pierre White tattoo on his/her forearm and regularly quotes from White Heat. This is not necessarily a bad thing, as I am myself, a regular user of a quote from the Lord and Master MPW!

2. Can’t cook, won’t cook: How the hell is this person a chef? They must be Head chef’s best mate/lover or a family connection. We’ve all worked with a chef like this. Never seems to get found out. Am I the only one seeing this? The flip side to this, is being a chef, in a kitchen you feel is way out of your league and you are praying not to get busted. Keep your head down and pretend you know how to use a that Centrifuge machine thingy.... “I’m a chef, not a lab technician”.

3. Name Dropper: Loves to name drop. Slides in to most conversations with how they worked with Gordon, Heston or Angela. Yes mate, you told me that already! It’s nice to be proud of your previous employers achievements, lets see what YOU can do!

4. Pastry: The corner of the kitchen where the dark arts are performed. Never make eye contact with an expert pastry chef. They will steal you soul and turn you into an exceptional Bavarois.

5. Young gun: All ideas and enthusiasm. Still in their first months of full time employment. No relationship or family concerns. Says yes to all the extra shifts without fuss. The older, more experienced chefs take great pleasure in watching stitching coming undone in this newbie! Slowly becoming bitter and the realisation of “this is my life now” taking grip of their passion. This is the point where they must be nurtured and shown pacing strategies to avoid burn out. Too many are left to fend for themselves and leave the industry in the first few years. Sad but true.

6. Hipster: All too cliché now. Sleeve tattoo, too much hair product, facial hair (men), Vintage bandanna (women), Expensive denim or leather apron. One, single, custom made knife, used for everything. Ironic Crocs. Do I need to go on? Come on, tell me I’m wrong? 🤣


https://www.thestaffcanteen.com/Blog/coolest-chef-tattoos-as-voted-for-by-you

​7. Blogger: A real disdain for the industry with delusions of self worth. Always looking for ideas for next post. Tries to be funny, but usually spirals into a depressing rant about hours, pay or lack of social life. When they have nothing real to say, they knock out a top 10/top 16 style post….wait what?
The grumpy blogger

8. Old school: “Get the fuck out of my kitchen with those tweezer things!” and “That boil in the bag nonsense can go fuck itself!” These chefs struggle to embrace momentum in the industry. They believe new ideas and cooking methods are just fads and hipster bullcrap! Don’t ask them to write a vegan menu either. Mushroom risotto anyone?


9. Book Club Chef: Owns and studies every cook book which comes out. The even claim to own a copy of the El Bulli books which were like £200 each. With their library and knowledge, they are the greatest chef on the planet. In reality…not so much.

10. Jedi master: The chef who is brilliant (a solid 9/10) at everything. Has a gnarled up little black book of recipes in their back pocket. Totally understated knife set, carried in a grease stained tote bag. The set of blades actually contains a few original carbon steel Sabatiers, with a whetstone and a copy of La repertoire. No one knows anything about this chef outside of the kitchen.
Still got your copy?

11. Sexecutive Chef: The chef who can’t wait to tell you the details of their most recent sexual exploits. Often exaggerated, mostly fabricated. Just let them chat their shit as long as they are ready for service.

12. The Machine: Usually found in the veg prep room, ripping through a sack of shallots. Will only cook from a recipe. Will follow the recipe to the letter. Creativity is for “others”.

13. Zombie Chef: Looks dead. Should be dead. Needs a holiday ALL YEAR. This chef could be a subcategory to most of the others on this list.

14. Chatter box: “Did you watch Masterchef/Great British Menu/chefs Table? Did you see what *Insert chef* did on Instagram/Chefplus? Did you read Knife of Brian’s latest blog on The Staff Canteen? He’s brilliant, I love him!” The chef who seems to have too much spare time on their hands and a major case of F.O.M.O. (Fear Of Missing Out) This is usually quite tolerable right up to the point where they start talking about X factor or Strictly Come Dancing.

15. Wannabe Influencer: Ambition is great. But calm down. Buying Instagram followers and YouTube subscribers may get you social media fame. But it’s the food you actually put in peoples stomachs which will be remembered. There are only so many variations of Avocado on toast which I can look at.

16. Fatally attractive: Totally unrecognisable outside of the kitchen. He or she moves under the radar a work. Just a colleague. You’ve never really looked at them in any other way apart from as “chef”. Then, one day , you see them in their “out-out” clothes and shit changes. No chef hat hair. No neutral body shaping whites. This god(dess) walked among us and we never knew. The term Scrubs Up Well was definitely meant for this chef.

To be continued by you…..

Please take this post in the manner which it is meant. This is just for shits n giggles. Feel free to add your own “chef types”. Lets see if we can fill a kitchen. Is there anything you’s add to these? Which one is you? Slide into my DMs.

Peace out,
​
Brian

Some of my recent posts could be viewed as being a little negative towards the hospitality industry. I pride myself on always being totally honest and truthful when I write. I write from my own experiences and perspectives. I am often guilty of oversharing. My wife will testify to that. She has heavily edited out a lot of content which I otherwise would have shared with you all, without a second thought.

So, on the subject of honesty, this month I wanted to share a response to a recent question I was asked. Over the past few weeks, I’ve been visiting High schools and the local college. I was there to help with recent food tech assignments and then share my experience of my transition from student, to chef, to small business owner respectively. While at these events, I was asked why I wanted to be a chef, and do I enjoy my career? A simple question to some, but my own response surprised myself.

Yes, I love being a chef. But, here’s the thing. I really fucking love being a chef. Obviously, I didn’t swear in front of the students, but as I spoke to these classes, especially the latter college students, I really astounded myself with my own enthusiasm. The more I spoke about my journey, the more I realised what I had been through, what I had experienced and how much I have achieved. Not necessarily professionally, but personally. This led me to come home and write this blog.

I love being a chef. I love what it is and what it means. To be a chef, we are charged with the responsibility of providing sustenance to people. We do this in the forms of functional food as well as aesthetically beautiful plates. Whether we work in a school dinner canteen or a three-star Michelin restaurant, we all want the same thing.

I am a fan of chefs. From Auguste Escoffier, to Marco Pierre White, to Clare Smyth. But also, from Fanny Craddock to the current Chef of the Month on The Staff Canteen Website. These are all my heroes, but then I look closer to home and watch the chaps in the local kebab shop taking absolute pride in the smallest detail of their job. Being a chef is more than tall hats, sharp knives and swearing. It really is a way of life and it reaches deeper than how we dress for 14 hours a day. We are all connected by passion.

When we look into the detail of our job. We are also responsible for the health and wellbeing of everyone who eats our food. The dishes we create are designed for people to ingest. I know that sounds sciency and weird. But just think about that for a second. People trust us, that much, that they are willing to let our food enter their bodies, on a cellular level. We make poisonous things, edible. We combine bland things to create powerful flavours. The dishes we create could be part of someone’s greatest memory. A momentary footnote to a marriage proposal, the sandwich being eaten while receiving news or just an inspirational image on social media. The impact of what we do can be spectacular. It may often go unnoticed, but sometimes, when we get that “Compliments to the chef!” shout out from a customer, on the surface we may just nod in acknowledgment and mumble “cheers”. But inside the fireworks are going off, the dream sequence plays though your mind of you collecting an award at the World’s Best 50 restaurants award. Even though it was only a chilli nacho they were talking about.

The things we do and take for granted are incredible. We are chefs. Yes, the career and lifestyle is hard. But it’s not the toughest. There are plenty of other industries with equally tougher lifestyles, less pay and less respect. I can only speak of my own experiences though.

There are several moments which I can single out as “defining” in my life over the flames. But I’ll share with you, the most nostalgic. As a young student chef at Suffolk College back in the 90’s, rocking my devilishly handsome, bumfluff moustache, flat-top hair cut and 5% bodyfat. I remember being in a fairly chilled evening session, led by our glorious leader of a head Chef lecturer Mr Paul Barnes. He’s famous among graduating chefs here in Ipswich. He was the type of chef who could make you feel like a king/queen or the village idiot with his wit. An old-school chef, always impeccably dressed and clean shaven. He was a walking La Repertoire de Cuisine. He knew EVERYTHING. He even knew which clubs or bars we had been in when we rolled in late for class/service.

I digress…. On this evening, service was steady. We had one of our strongest groups in the kitchen and it wasn’t overly busy. All evening Chef Barnes (Barnsie) had been floating around the kitchen, minesweeping ingredients from everyone’s unused Mise en Place. As service ended and we were using the stove bricks on the solid-top range and washing down surfaces, Barnsie opened an oven. He pulled out a large copper casserole dish. Even though it had a heavy lid, the smell was like nothing I had ever experienced. Heads all turned. Our curious young chef brains were snapped away from the monotonous cleaning duties. Hypnotised by the scent of garlic, herbs and meat. Barnsie removed the lid and the steam billowed out like a mushroom cloud which follows the dropping of an atomic bomb, filling the kitchen with a tsunami of strong aromatics. I know my memory may be rose tinting this moment. But I’ll take that. This was a Cassoulet. What you have to bear in mind here is that most of us student chefs were used to reading classic recipes, looking at pictures of these dishes. Creating our interpretation of them (probably badly). But these were not OUR dishes. I was raised on a mix of Caribbean cookery and beige British food like Findus Crispy pancakes, chicken nuggets and oven chips with beans. I had never eaten food cooked by an actual Master of French cuisine. As he shared out tasters for us all and spoke to us about the dish. All I can remember thinking is “This is the best thing I have ever fucking eaten IN MY LIFE”. That was a moment I knew I really wanted to be a chef. I started to understand what food could do. It was more that just eating, fuelling and stopping hunger. Food could be emotional. Spiritual even. Up until this point, I knew people could enjoy food. But that was based on food just tasting nice or their being mountains of it. My food memories up to that point were based on times I had eaten in excess. Christmas and family events etc.

To this day, I still try to replicate that dish. Even if I do now make a lovely cassoulet, I don’t expect it to have the same impact on anyone else. As chefs, we find our inspiration in many places, dishes and people. But our passion can be triggered in a single moment. A word, a smell a sound. A moment comes where we are reminded why we do what we do and why we love it.

So, when I write a blog which may sound a bit “Being a chef is shit…. I’ve got no friends!” It’s only because I love it so much, that it hurts, because it’s not perfect. I wish the lifestyle was better for ALL chefs. I wish we didn’t have to accept the hours as that’s how it is, deal with it! I love this career. Many of us could appear on Jeremy Kyle under the title “I think my career choice hates me… but I still love it”. Viewers watching, scratching their heads. Thinking, why would you work until midnight, go out for drinks and then be back at work for 9.30am?
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It’s the passion which drives us. Try to remember the moments which made you want this. Do your part to inspire the next generation of chefs. Nurture that enthusiasm of the commis/trainee chef. Go visit schools and colleges and remind yourself who you are.
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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.

I wanted to see the year out on a positive note. I wanted to write about something close to my heart and something I know us chefs, waiters and other hospitality professionals all need. In fact, this transcends the industry. It reaches all of humanity and especially at this time of year, it is never more important.
​
I want to chat about relationships. You know what I mean? I’ve touched on this in many of my previous blog posts. I often mention my wife. She is the woman who pretty much raised our children as a single, working parent while I was bunkered down in a kitchen somewhere. She was and still is the woman turning up to parties on her own, while muggins here, is routing through a fridge to find the garnish for a late ordered cheeseboard. My wife is the mother who attends parents evenings and school plays on her own, because the Head chef’s pet dog needed babysitting. So I needed to cover his shift (true story).

We have been through so much over the years. Almost 25 years together. From Commis chef to
Head chef. I have seen many chef’s relationships come and go. Our relationship is often put on a pedestal
of unrealistic presumption. We get regarded as that “strong couple.” People are often asking us what is our secret. How has our relationship endured this industry which is notoriously hard on couples, families and friendships? It is no different for us. We argue, we “do each other’s heads in”. There are days where we just don’t speak to each other. But that is the nature of relationships.

When you find someone who can live with the hours which we put in. I don’t mean the amount of hours, but the structure of those hours. A partner who can tolerate the split shifts, the 32 hour weekends and the non-committal, vague finishing times. Hold on to that person. Appreciate the moments together.

I am pretty far away from being a relationship guru. I could well be single by this time next year. The hospitality lifestyle is hard on relationships as you know. I try to not bring too much work home. I know Abs (That’s my wife Abby) has no interest in how glossy my demi-glace was during service tonight. She doesn’t need to be told how tired I am. What she wants is… When’s your day off? What are we doing? And rightly so.

Being a father is the easy part, but being a Dad is the challenge. My kids have never known any different from me. I am at work. This is the part I find hardest. They already know and assume that I will not be there. All school letters and reports get handed straight to mum. During their younger years, this is what I found the toughest. Missing the school plays. Not being at the football games and cup finals. Not being home when they returned from Scout Camp. This was torture for me. When I look back at some of the reasons I missed some of these events, I have total regret. Why didn’t I tell my head chef to “do one!”? I guess it was a different time. Maybe the fear of not being able to provide for my family, outweighed the necessity of being present. That’s something for my therapist to analyse. Not for me to dwell on now.

Now, as teenagers, they really couldn’t give a crap where I am. I mean that in the nicest way. I can’t pretend to understand teenagers. They are all weird and speak a different language. I love my children to bits. They know this. That’s all that really matters, right?

My friendships have been fickle, fleeting, non-existant. But at the same time, pure. I have a very small inner circle of friends. Some of my oldest friends, I only see once a year at best. Rarely socially. It’ll either be when they visit the pub and I’m working or a chance run in while shopping. This is totally my fault. Trying to balance that quality time with my family when not working, leaves very little time, if any, for working on relationships with friends. Especially as we are now all older, have jobs and responsibilities. The days of meeting at the new wine bar for an all-dayer are a distant memory. But a happy memory. I am very fortunate to have some very good friends around me right now. They support me, my work and they love Gin (and meat!) For Abs and I, they all help fortify our own relationship. It’s just a shame that the meet ups are usually set around the parameters of when I can get the time off. But, I guess it’s about quality of friendships, not how often you get out. And I do have some high quality friendships.

There is no secret. We have been lucky. No! I have been lucky. I am a chef. I have put Abs through the mill many times in the past. I have been a proper arse. There have been times when I said I’d be home after my shift and then rolled in a lot later. Stopping for a few beers after work, which then turned in to a bit of a session. This was in the days before mobile phones. The days when you couldn’t just log in to Facebook to see where someone last checked in. People were just “out”. I was by no means a saint, but this is not a confessional. I just wanted to write about my experience as a man, as a chef, as a husband in this kitchen lifestyle and how we all endure it.

When I first met my wife, she was a trainee hairdresser. She worked in the Salon next door to the restaurant I was working in. We developed a friendship, a relationship and a partnership. From early on, she knew that I would always be working. She understood that a chef worked evenings and weekends. She accepted it without fuss.

I’m sure there are a lot of chefs, male and female who can relate to the kitchen language. The hospitality industry is a cauldron of hormones. Men and women who spend more time with each other than they do with their own partners. The friendships formed, can be very tight. To the external eye, stories can be manifested and edited to suit a narrative. Not necessarily the correct tale, but strong enough to wreck a relationship which has not had time to set it’s foundations. This is where trust comes in.

Of course, there are occasions where the story created in the mind of the suspicious partner is not that far from the truth. It can be very difficult for someone outside of the trade to understand the strength of the relationships formed in the kitchens. So many inside jokes. So many stories which can NEVER leave the Pass…. I’ll leave that there.

So, to sum up. If you have found a person who can put up with your shitty hours, the way you smell of meat and chips when you get home. The person who just gets it. Do your best to hold on to them. I can’t offer any dating advice if you are single. I realise I know fuck all about modern dating. Tinder/Grinder/Plenty of Fish (is that a thing?) are all alien to me. I’m from an era when my mum was Caller ID on a landline phone. “Who is it, mum?....Tell her I’m OUT!” I have written posts before on the subject, but more tongue in cheek. Go check out my other blog: 10 Things to know before you date a chef post and share that. Along with why being a chef is awesome!
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I think I’ve rambled on enough. You get my point right? Did I make a point? Probably not lol!
 
Happy new year Chefs & Front of Housers!
2019 is yours!
 
Brian Powlett

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

On Monday afternoon I was invited to attend an event hosted by Kin Knives and the new Mariners1900 Restaurant. Kin wanted to showcase their new knives to local chefs. And we chefs love new knives! 

Set at the back of Mariners1900 restaurant. We were welcomed by Chef/Owner Julien Jourdain. Also, Harriet and Zac from Kin.  
After an introduction to the knives and some demonstrations, we were able to get hands on. Slicing and dicing with the various blades. From the handmade custom masterpieces to single bevel steel slicers. There is definitely a knife for everyone. By this, I mean all types of chefs. With varying handle types and weights, it would have been nearly impossible to find a knife you didn't love.  I highly recomend taking a look at the Mr Itou Santoku knife, it really is pretty, but well out of my price range for now.
I was then grateful for a little tour of the boat. I had explained to Julian that I had worked there back in the early 90's when it was the Italian restaurant "il Punto". A few memories came back once we entered the kitchen. The low ceiling and narrow gangways. But as well as the memories, there was a little envy too. As the kitchen on this boat was still 3 times the size of the Greyhound Kitchen! With equipment I could only dream of. A Rational oven, induction hob and a walk-in fridge.....just imagine. I really look forward to visiting Mariners for a meal soon, but as I've blown all my pocket money on a new knife, the visit may have to wait a few weeks.

Kin Knives is a family run business importing a range of high quality and bespoke Japanese Kitchen knives. Each range of knife is exclusive to Kin Knives. Prices range from £40 to over £425 per knife depending on construction and heritage. To compliment the knives we offer a selection of Canadian Maple chopping boards and a wide range of sharpening tools. Please take your time to browse our website, within the various ranges there should be a knife for everyone!

Visit the Kin Knives website by clicking here.

Take a look at Mariners1900 by clicking here.

On the 1st October the restaurant was purchased by French chef Julien Jourdain and his wife Karine. They have both been in the catering business for over 15 years. Julien was the previous business partner of the waterfront bar and bistro, acclaimed and well known establishment for over 10 years. 


This is not a paid promotion. I just wanted to show off my new knife!