volaille aux champignons sauvages avec sa farce d’automne et une vinaigrette de bettrave
On m’avait dit que je ne mettais plus de photos de mes “créations” sur mon blog…..et c’est vrai que ça fait un petit moment. Mais, je vous assure que je n’arrête pas – pendant mes 2 jours de repos je cuisine, je cuisine, je cuisine !! Je lis pas mal de livres de cuisine (mes […]
a more positive note to start my week at “Au Petit Marguery”
I finished last week (Thursday evening) on a bit of a downer with a poor service. 2 days break, a sunny trip to Lille (to look after my wife’s mum who has broken her ankle) and a calm Sunday service have all lead to me feeling much more positive about myself in the kitchen and […]
le rythme en cuisine “Au Petit Marguery” – il faut s’accrocher !
C’est ce que je me dis en ce moment. Nous avons beaucoup de travail en cuisine Au Petit Marguery, et tant mieux…..je cherchais justement une cuisine avec des bons produits et bcp de clients. Mais, il y a tellement de choses à faire, d’abord au niveau de la mise en place (MEP) et puis au […]
ça avance bien “Au Petit Marguery”
Déjà à la fin de ma 3ème semaine dans ma nouvelle cuisine, celle du Petit Marguery, et le bilan s’annonce plutôt positif. Je m’occupe de tout (avec de l’aide ponctuellement pendant les services de 80+) ce qui concerne le poisson sur la carte – la mise en place (les garnitures, les sauces et les poissons), […]
How to avoid the stock market crash….become a chef on split shifts !
In the last month banks and stock markets around the world have been collapsing….along with our own savings at the bank ;-( ! Turn on the telly or go to any newspaper web site and it’s pretty much the headline every day. However, these last few months I have managed to find the perfect way […]
Summer in Newcastle – Get out there and buy more rare breed pork……
Rare breed pigs…..don’t you just love ’em !!! Just to be clear on one thing before going any further – I am not an expert on rare breed pork, far from it. However, having tasted rare breed pork from 2 different farmers in the North East, I can certainly say that the pork is magnificent […]
Conversion from Consultant to Chef : phase 2
It’s almost 1 year to the day since this incredible, crazy, passionate and sometimes stressfull conversion process began. The first step was my “Initiation” – 1 CAP Cuisine (infact my actual diploma only arrived this morning !), 6 restaurants / caterers, umpteen cookery / chef books (of which my latest is a true gem – […]
Chefsdiary job hunting back in Paris….
After over 2 months of working in Terry Laybourne’s kitchen at Jesmond Dene House in Newcastle Upon Tyne, I am now back in Paris and have spent the last 5 days looking for work. This is to be the kitchen where I will settle down for the next year or so, so I want to […]
Next steps for Chefsdiary….
Yesterday I had a much needed discussion with my wife (whilst the kids were jumping around in a softplay castle with hundreds of other little Geordies) about the next step after the end of my time here in Newcastle. There’s a bit more than 1 and a half months to go here in Newcastle before […]
Chefsdiary resurfaces in Newcastle….
Just a quick note to let those interested know how I am getting on over here in Newcastle at Terry Laybourne’s flagship restaurant “Jesmond Dene House”. It’s now been almost 1 month (remember that I’m here for 3 months) and I am now pretty well integrated into the Meat section within the team. There are […]