London's calling

Discussion in 'New User Introductions' started by adam, Jan 26, 2002.

  1. adam

    adam

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    I have been following your Forum for some months now.I have been invited by a dear friend.
    I finally decided to subscribe.

    I am a cook and I am almost ready to retire. Almost, not yet!
    I am not from Spain, yet my English is horrible.

    :)

    Adam
     
  2. mezzaluna

    mezzaluna

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    A warm welcome to you, Adam! You have a true friend to direct you here. Please tell us what kind of cooking you've been doing over the years? Although I'm a teacher, I promise not to correct your spelling or grammar! ;)
     
  3. athenaeus

    athenaeus

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    :bounce: :bounce: :bounce:


    :)
     
  4. adam

    adam

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    I am executive "chef" ( I haven't gone to school, so I call myself cook) in restaurant in London.

    Mezzaluna , I could use some lessons but If you ever try to correct my mistakes you will find out that they are uncountable.
     
  5. mezzaluna

    mezzaluna

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    Don't worry, Adam. We care more about what you say than how you spell it! :D
     
  6. isa

    isa

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    Welcome to Chef Talk Adam! What kind of food do you serve at the restauranrt?
     
  7. pete

    pete Moderator Staff Member

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    Welcome Adam. Do not worry about your english and spelling. We have people here from all over the world who's english grammar and spelling may not be great (we even have some native english speakers here that can't spell :D :eek: :D ), but that is not what is important to us here. We are all about the food. So please feel free to join in anytime. It's always good to get someone else's opinion or learn how people from other parts of the world cook and view food!
     
  8. cape chef

    cape chef

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    Trust me Adam...Don't worry about your spelling and grammer!!!
    This is a site dedicated to developing one's skills and sharing our stories. It is a pleasure to welcome you.
    cc
     
  9. kimmie

    kimmie

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    Welcome to Cheftalk, Adam! :D
     
  10. adam

    adam

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    Thanks for welcoming me.

    The restaurant I work is hosted in a big hotel. We serve everything. Recently we launched a sushi-bar.

    Thanks for asking


    Adam
     
  11. cape chef

    cape chef

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    Hi again Adam, I find it fasinating with all the different countries now useing cheftalk as a medium to share. I would love to here a little bit about your working all these years in London. What would you say is the biggest influence today in the way restaurants and hotels design there menus?
    What patterns or trends have you seen develope over the past decade? Thanks for taking your time to share with us.
    cc
     
  12. adam

    adam

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    Hope my clients do not read here.

    During the last decade the main trend in London frankly speaking was "cooking looking towards USA - and New York"
    You dolars have spoiled us friends.
    People cook in London and looking if they are watching in NY.
    I work in a busy hotel and clients enjoy still to pay fortunes to eat trendy. This is what "Guardian" wrote about the pornography that is comited in restaurants our days.
    I am sure you didn't expect me to analyse you the "fusion trend"or the "japanese fusion" we sell here in my place.

    I have hopes for the future. I think the future is restaurants owned by chefs/cooks that they create real food in low prices.Real food served in dinning rooms that you haven't paid a fortune the architect to design it.
    This is not so unreal. The kitchen tribe knows very well how to invest in good quality ingridients in low prices.
    I read about the Game event ( cape chef) you have. Do you think that you could create game dishes in low prices? I think that you could do that easily without losing in quality and imagination.
    Why use 50 ingredients when the palate can recognise only 5 at a bite?
    What do you think about that?

    I have an event and I see you enjoy playing with recipes. Where can I post my event question? The theme is " Morocco"
     
  13. cape chef

    cape chef

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    yes Adam, I agree with you in regards to pallete fatigue in regards to to many elemants to a dish.

    Post in one of the cooking forums. I look forward to playing around with Morrocan foods
    cc