Tag Archives: chefs

Voltaire

One summer I accepted a gig in France, the London agency paired me with a firecracker of a girl called Nina. Nina’s role was to serve at table for our client, a French aristocrat. Nina was from Oxford and Chile and was studying for her Masters. For her this job …

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The Importance Of Portion Control

In my years as a private chef I have noticed that clients that have cooking services offered at home tend to have every meal coursed, which can add up to a substantial amount of food if not portioned correctly. Due to the fact that eating in abundance can increase weight gain, …

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Reclaiming the Galley Without Boiling Over

Question: Ben, Chef 33: “My galley seems to have become the new favourite space for everyone to hang out and chat. If it’s not the stews gossiping in the pantry, it’s the deckies or Captain coming in for a chat and asking what’s for dinner. Sometimes crew start congregating about …

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How Should Chefs Plan for Their Trial Period…?

So, you’ve passed through the interview stage and been shortlisted, and now you are waiting to hear about your trial period. This is the critical point and many chefs fall foul of poor preparation and a casual approach. Careful planning is critical. An initial short trial period, normally 3-5 days …

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