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 […]
It’s starting to take shape
After a good day in 2 different kitchens I’d be tempted to say that this project of career reconversion is starting to take shape. First day in a real kitchen in a real restaurant….okay, cutting very real vegetables, but I felt good, not totally awkward and most certainly not out of place. This was my […]
end of week 2….on a downer
So there we have it, 2 weeks on the CAP Cuisine course and tonight I’ve lost the “buzz”. I think that it’s normal since there’s a bit of fatigue, it has to be said that the dishes that we are preparing aren’t the best in the world (moules marinière, roast chicken, chips tonight, yesterday steak […]
a good day at the office ;-)
Wednesday Week 2 of my cookery diploma, it started with a 4 and a half hour class at 8am, and was thus looking a bit tricky ! However, between Mr Faverol and the rest of us, we managed to get pretty animated by the history of cookery, development of products and techniques in the 19 […]
Game On !!!
So, I finally got my hands on my knives today….ok, it was only so that I could cut up some veg, but hey, I can honestly say that I was absolutely delighted at the end of the session (5 hrs)…..carrots maçédoine (biggish cubes), jardinère (batons), “ciseler” (cut in fine little cubes, whilst leaving the root […]
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, […]
Ready, Steady, Cook…
alors, c’est parti !!! My funding has been validated and I’ll be starting my course in just over 2 weeks time (8th Oct)…..elated, chuffed,….they will pay a total of 24000€, which ain’t bad. Now the planning starts, going to top restaurant “Fontaine Gaillon” tomorrow to check it out with my future teacher from the course […]