Friday, 9 April 2010

Brigade Breakdown

Many people ask me about the progression of a Chef. Where do they start? What hoops do they have to jump through to get to the top? Why do the higher echelons scream, shout, use and abuse their lower-level staff? How many times a day does a Chef change in and out of his civvies?

Here on this very page I intend to answer these questions and give you a better insight into the workings of a good-sized kitchen and its inner mechanisms.

The toil of a Chef usually begins at a very early age and is laced with danger, intrigue and vast amounts of bruising, lacerations and gashes. The following position is not for the faint-hearted or emotionally unstable. We begin on the first rung of our proverbial kitchen ladder. Ladies and Gentlemen, I give you......