Great news for me

407
10
Joined Jan 24, 2003
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.....
 
251
10
Joined Nov 10, 2001
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
 
407
10
Joined Jan 24, 2003
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.
 
407
10
Joined Jan 24, 2003
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.
 
969
12
Joined Jul 3, 2002
: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?
 
407
10
Joined Jan 24, 2003
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
 
4,508
32
Joined Jul 31, 2000
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.
 
407
10
Joined Jan 24, 2003
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
 
2,938
11
Joined Mar 4, 2000
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!
 
4,508
32
Joined Jul 31, 2000
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.
 
407
10
Joined Jan 24, 2003
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
 

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