I was asked recently “how was my cooking
repertoire” and that got me thinking. After 17 years in the industry, cooking
all over the World for some of The Highest profile people on this planet, it
really bugged me a little.
But as it seams I was just slotted into a job were I am now the Pastry Chef. WOW what a blast. I have watched one the Worlds best over the past years, and like a sponge who thought he knew a bit about pastry, was schooled like some aspiring Pastry Chef could only dream of… A repertoire like few others I have had some great opportunities through out my career that very few actually know the truth, as working with such people require discretion and a level of professional courtesy.
But as it seams I was just slotted into a job were I am now the Pastry Chef. WOW what a blast. I have watched one the Worlds best over the past years, and like a sponge who thought he knew a bit about pastry, was schooled like some aspiring Pastry Chef could only dream of… A repertoire like few others I have had some great opportunities through out my career that very few actually know the truth, as working with such people require discretion and a level of professional courtesy.
It maybe a game of chance “LIFE” but
sometime you end up in places and situation that you could not have even
dreamed of.
E.g.: The lose of electricity and a small
gas explosion just as the first course is served for a 5 course Dinner
consisting of Royal Family members and delegates of 2 countries. Leaving my Executive
Sous Chef missing some eyebrows.
As everything in life, the show must go on and a few
very tense moments and a quick phone call all was served without any guest
knowledge, just great food.
