Self Important Chefs
Discussion
I've always found that head chefs swear the most out of any profession.
I remember very vividly my last head chef was simply putting some sugar in his cup of tea. No big deal, didn't warrant comment, but he felt the need to say:
"I'll just have one teaspoon of
ting sugar in this bd tea"
Nooooo neeeed.
I kinda like Roux Jr, seems a positive chap. Gordon has become a caricature of himself, Hugh Fernley and Nigel Slater seem top chaps, if slightly camp.
The one guy i would gladly put to the stocks would be Marco Pierre White. I really realy hate this guy. I can't watch anything with him on.
I remember very vividly my last head chef was simply putting some sugar in his cup of tea. No big deal, didn't warrant comment, but he felt the need to say:
"I'll just have one teaspoon of
ting sugar in this bd tea"Nooooo neeeed.
I kinda like Roux Jr, seems a positive chap. Gordon has become a caricature of himself, Hugh Fernley and Nigel Slater seem top chaps, if slightly camp.
The one guy i would gladly put to the stocks would be Marco Pierre White. I really realy hate this guy. I can't watch anything with him on.
Pothole said:
Mr Gearchange said:
I don't understand why verbal abuse is not only accepted but seems to be lauded as some kind of trait that should be aspired to.
People wouldn't put up with it in other industries - I can't see why it seems to be a 'good thing' in cooking.
It just seems like Ramsey cannot cope with the stress levels of cooking some food and he's reduced to a obscenity screaming red faced walnut
read Kitchen Confidential (by a real chef) and you'll get a better idea.People wouldn't put up with it in other industries - I can't see why it seems to be a 'good thing' in cooking.
It just seems like Ramsey cannot cope with the stress levels of cooking some food and he's reduced to a obscenity screaming red faced walnut
what appears on telly and what happens in a real kitchen are two different things. chefs arent all swearing / shouting / self important tw@ts!
its a tough job, there are tougher jobs out there obviously, but spare a thought for the poorly paid, over worked, red hot chef when you're sat at home on a saturday night and he/she is going like hell in 30 - 40 degree heat!
and yes, most of us could probably have chosen another career but when youre rubbish at school sometimes there arent many options.
as has already been said TV chefs have mostly become charicatures of themselves and have to be ruthless on camera because that is what people expect/want to see. it has to be said though, you dont get the best out of people by shouting at them.
its a tough job, there are tougher jobs out there obviously, but spare a thought for the poorly paid, over worked, red hot chef when you're sat at home on a saturday night and he/she is going like hell in 30 - 40 degree heat!
and yes, most of us could probably have chosen another career but when youre rubbish at school sometimes there arent many options.
as has already been said TV chefs have mostly become charicatures of themselves and have to be ruthless on camera because that is what people expect/want to see. it has to be said though, you dont get the best out of people by shouting at them.
Edited by taldo on Friday 25th September 16:25
it should be noted that HFW hasn't worked in a restaurant kitchen since his first cheffing job at the River Cafe, universally acknowledged as one of the easiest, most relaxed kitchens regimes in the top flight. No real surprise that he doesn't have the same attitude as Ramsey or anyone else who runs Michelin-starred kitchens full time.
stewy68 said:
I think Ramsay is a complete k b jockey. Oliver is a pk.
Marco PW, on the other hand is a normal person like Raymond Blanc and Roux (snr.).
+1, considering for most chefs the food arrives on the back of a 3663 wagon and all they do is slice, dice and reheat, i don't know where the stress comes in. b jockey. Oliver is a pk.Marco PW, on the other hand is a normal person like Raymond Blanc and Roux (snr.).
Self important t
ts, it's only food, you are not creating art, or dealing with life or death situations.And don't get me started on those a
es James Martin,Worral-Thompson or any of the cts who invaded the telly every Saturday morning.Pothole said:
it should be noted that HFW hasn't worked in a restaurant kitchen since his first cheffing job at the River Cafe, universally acknowledged as one of the easiest, most relaxed kitchens regimes in the top flight. No real surprise that he doesn't have the same attitude as Ramsey or anyone else who runs Michelin-starred kitchens full time.
I love his books, and his outlook on eating meat and the like. I was greatly saddened to find out from 4 or 5 people who've eaten there that the actual food he produces at the River Cottage is crap. "Swimming in grease" seemed to be the general view.mybrainhurts said:
Thith thread hath been a bit of an inthpirathion....
I reckon a great way to thpend a bank holiday ith to tie Jamie Oliver to a tree...
And forth feed him greathy fith and chipth until he exthplodth...
That would be nithe and exthiting....
You've been on the beers haven't you?I reckon a great way to thpend a bank holiday ith to tie Jamie Oliver to a tree...
And forth feed him greathy fith and chipth until he exthplodth...
That would be nithe and exthiting....
I can understand the stress in owning and running a restaurant, when it's someone's livelihood. Restaurants are notoriously difficult businesses to make a success of.
Every job has it's own different stresses, and people don't really know unless they've been there and done that. I'm a management accountant and when you are dealing with numbers in the tens of millions of dollars, month-end reporting can be stressful - as there is huge pressure to provide accurate results/forecasts within very tight deadlines. But I don't expect anyone would think it stressful looking on from outside.
Every job has it's own different stresses, and people don't really know unless they've been there and done that. I'm a management accountant and when you are dealing with numbers in the tens of millions of dollars, month-end reporting can be stressful - as there is huge pressure to provide accurate results/forecasts within very tight deadlines. But I don't expect anyone would think it stressful looking on from outside.
Jonny671 said:
mybrainhurts said:
Thith thread hath been a bit of an inthpirathion....
I reckon a great way to thpend a bank holiday ith to tie Jamie Oliver to a tree...
And forth feed him greathy fith and chipth until he exthplodth...
That would be nithe and exthiting....
You've been on the beers haven't you?I reckon a great way to thpend a bank holiday ith to tie Jamie Oliver to a tree...
And forth feed him greathy fith and chipth until he exthplodth...
That would be nithe and exthiting....
Unless you have experienced it you can't comment. Forget what you see on telly, thats crap. I run a *very* relaxed kitchen in an informal dining environment in a multi-million pound setting. I have no formally trained catering staff, they change each season and I carry the can if it goes wrong (never has in 8 years).
Still, someone has just banked £4.5K with me for one meal. On the day I might get a "bit" stressed!
Still, someone has just banked £4.5K with me for one meal. On the day I might get a "bit" stressed!
Kermit power said:
Pothole said:
it should be noted that HFW hasn't worked in a restaurant kitchen since his first cheffing job at the River Cafe, universally acknowledged as one of the easiest, most relaxed kitchens regimes in the top flight. No real surprise that he doesn't have the same attitude as Ramsey or anyone else who runs Michelin-starred kitchens full time.
I love his books, and his outlook on eating meat and the like. I was greatly saddened to find out from 4 or 5 people who've eaten there that the actual food he produces at the River Cottage is crap. "Swimming in grease" seemed to be the general view.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff