Great news for me

Discussion in 'Professional Chefs' started by mike, Jan 20, 2004.

  1. mike

    mike

    Messages:
    407
    Likes Received:
    10
    Hello all,

    Sorry ive not been that active for a while but have semmingly bounced from one crisis to anothere sice early December.Things are leveling out & im back on an even keel.

    Anyways, my news is ive just landed a PT in a michelin starred kitchen & am all foolish & excited its like going on a first date again but better & tastier !!!!

    Ill let you know what happens.....
     
  2. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Fantastic Mike!

    Keep us posted, maybe a jourel?
     
  3. anneke

    anneke

    Messages:
    1,586
    Likes Received:
    11
    Exp:
    Culinary Instructor
    Congratulations! A celebration is in order!
     
  4. suzanne

    suzanne

    Messages:
    3,853
    Likes Received:
    11
    Exp:
    Food Editor
    Wow, great! Take good notes!! :D
     
  5. cmj

    cmj

    Messages:
    29
    Likes Received:
    10
    hi mike

    is this at the castle ?

    nice one

    colin
     
  6. mike

    mike

    Messages:
    407
    Likes Received:
    10
    CMJ....yes sir its the Castle....
     
  7. leo r.

    leo r.

    Messages:
    251
    Likes Received:
    10
    Mike,are you at Kit Chapman`s place in Taunton?If it is,Gary Rhodes was once head chef there.You could be destined for some big things.Good luck,i`ll keep an eye out for you doing an interview for Caterer & Hotelkeeper :D
     
  8. mike

    mike

    Messages:
    407
    Likes Received:
    10
    Thanks for your kind words & support, I start tommorow & am very excited if not a little nervous. Its something I should have done a long time ago. I hope to get my skill level to michelin standard over the next few years. Then i would like to go & cook as a private chef,do you see what these people are earning !!!!,
    probably Canada or somewhere abroad that isnt too hot!
    Thanks again.
     
  9. mike

    mike

    Messages:
    407
    Likes Received:
    10
    First day done & I feel I did really well. Did all tasks first time & quickly. So quickly that they ran out of jobs for me. Head chef pleased. Couldnt have gone better, I didnt even break anything !!! Celariac in 3mm dice .....use a meat slicer...well you learn something everyday.
     
  10. phoebe

    phoebe

    Messages:
    966
    Likes Received:
    12
    Exp:
    Cook At Home
    :bounce: :bounce: :bounce:

    Mike, this is so great! What a fabulous opportunity. How have the last few days been? It sounds like the first day would be hard to beat.

    Does this mean Vancouver is on hold?
     
  11. mike

    mike

    Messages:
    407
    Likes Received:
    10
    Thanks P.
    Its going great & im told there will be 2 sous chefs FT jobs open in March....no Vancouver is still the plan....but a year or two of this will open a lot of doors for me I hope. Thanks for your interest,X
     
  12. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Mike,

    happy to hear things are starting off well for you.

    This is a great oppurtunity for you.

    Please, as time permits, keep us in the loop on your progress and your challenges.
     
  13. momoreg

    momoreg

    Messages:
    2,938
    Likes Received:
    11
    Exp:
    Professional Pastry Chef
    Great news, mike. I look forward to your updates as well.:chef:
     
  14. mike

    mike

    Messages:
    407
    Likes Received:
    10
    Friday night...pastry needs help.prep 8by 4kg bread mix for various rolls,8 differnt flavoured breads.....400 handmade chocolate rolled truffles for Valentines....various tortes,tarts,creams,custards ,pastry based special with passion fruit "custard" set & topped with meringue....plus pudding service for 45 a la carte & 100 in the brasserie.....busy night ....got home 11pm couldnt sleep ( wont nibble the chocolate any more!!) slept past 3am up at 6am for breakfast & 12 hour straight shift...As Mc D say "IM LOVIN IT" peace
     
  15. momoreg

    momoreg

    Messages:
    2,938
    Likes Received:
    11
    Exp:
    Professional Pastry Chef
    Mike, I hope you continue loving it. I remember having bizarre dreams (sometimes nightmares) about pastry when I worked hours like that!

    Please don't deprive yourself of sleep every night, or you'll burnout. Just a word of advice from someone who's been there;) . Keep up the great work!
     
  16. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Busy night eh?

    I can relate ;)

    Like Momoreg said,get sleep when you can, just not during a shift.

    Enjoy these days, they will become some of the most important of your career.

    Thanks for keeping us in the loop.
     
  17. mike

    mike

    Messages:
    407
    Likes Received:
    10
    Thanks for your concern peeps....im not a young un anymore & it is quite tiring sometimes.....however i spent 5 years running pubs which were 7am to midnight 7 days pw...also ran two seperate kitchens 2 years after that...same hours....so a few 10 hour splits isnt gonna hurt me....but my feet ache a lot !!!! Thanks & take care now...nightmares about pastry...lol