Discussion
I really don't like the professional kitchen bits, I understand why they do them but I find them very uninteresting.
I do love how they big up the drama for the service but it's clearly done on some quiet mid-week easy service, there's always plenty of other chefs milling around until the background not up to much.
I do love how they big up the drama for the service but it's clearly done on some quiet mid-week easy service, there's always plenty of other chefs milling around until the background not up to much.
RemyMartin said:
Amazing how some chefs can teach and come across really nice and some just come across as complete dicks. This guy seems the latter.
I just couldn't work for/with somebody like that. I can understand the perfectionist thing, but there is certainly a way to conduct yourself.
chilistrucker said:
RemyMartin said:
Amazing how some chefs can teach and come across really nice and some just come across as complete dicks. This guy seems the latter.
I just couldn't work for/with somebody like that. I can understand the perfectionist thing, but there is certainly a way to conduct yourself.
Laurel Green said:
It did look nice, didn't it. I'm guessing the ice-cream tasted OK too, it's just that when she was scraping it up out of the pan it reminded me of cleaning down the underside of an old chassis.
I'm sure (or I've imagined it) years ago mum used to make burnt(possibly brown) bread ice cream?RemyMartin said:
Its not needed. Ive witnessed restaurants to a billion times higher standard (read 2-3 michelin starred) on this programme and the head chef is so calm and so helpful. Glad I'm not a chef.
Totally agree. I've worked with a host of production managers on various jobs, the calmest and most helpful always got the best results from the crew, as opposed to the shouty, screamy ones.God i'm hungry now.
MiniMan64 said:
I really don't like the professional kitchen bits, I understand why they do them but I find them very uninteresting.
I do love how they big up the drama for the service but it's clearly done on some quiet mid-week easy service, there's always plenty of other chefs milling around until the background not up to much.
The restaurant is closed to the public for filming. No one in there is a real punterI do love how they big up the drama for the service but it's clearly done on some quiet mid-week easy service, there's always plenty of other chefs milling around until the background not up to much.
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