the exponential curve effect…..
Before the CAP Cuisine started I would talk about the unknown impact that being in a “foody” environment would have on what I would be capable of doing…..I imagined that certain things that seemed impossible / unattainable, or even that I would not have thought about, would suddenly become possible purely because I would find […]
au revoir….my leaving email at work…(in french)
Bonjour à tous, vous savez depuis longtemps que Cap est reconnu comme étant “le leader” en tout ce qui concerne “la transformation”……et voila l’opportunité de vous présenter une belle histoire d’un projet de “Transformation” qui commence avec une Réunion de Lancement demain à 17hrs, au bar Globetrotter (aucun intérêt en lui-même, c’est tout simplement le […]
out of the frying pan and into the fire……
Tomorrow being my last day at work before switching “codes”, I’m starting to get myself into the frame of mind of next week. Went to get my knives, spoons, scissors, whisk, etc….today at “Lejeune’s” at Asnières…an anonymous industrial estate…a bit like the place where I learnt to drive back in Newcastle ! As I walked […]
“There’s Jesus…..”
A bit like the famous Bill Shankley quote “Football isn’t a question of life or death – it’s more important than that”, cooking being more important than life came out of a great New York Times article about Gordon Ramsay. Marco Pierre White was the reason why Gordon Ramsay is the 3 star chef that […]
work experience in a kitchen better than advertising ??
I remember when I first did work experience when I was 16 years old – I said that I fancied doing Advertising (ended up at “The Advertiser”, a free newspaper in Gosforth in the suburbs of Newcastle On Tyne….I think that I envisaged skyscrapers / big city / sharp suits / high concepts..!!)…obviously not true, […]