My Life In The Kitchen(s).

[Chelsea14Ian]

So we went into the nineties. I was still in the Tower and very busy.Back then it wasn't uncommon  to have a little drink once service was done.Some butler's  were generous others not so.One evening we were very busy doing canapes  and a dinner.Chris O'Neil said do you want a drink,thanks Chris I'll have a large Scotch no ice or water.Okay he said.Time went on still no Scotch. Chris wheres the scotch, oh I'll get it.still no Scotch.When we saw him.If you dont get my drink your locker will be going up and down on the window  washer.The Tower had a automatic machine which did just that,travel  up and down.Of course no drink.So me a David another Chef went and got changed found Chris's locker moved it and turned it around then headed home.I was at London bridge wanting for my train.Harry another Butler turned up ,he couldn't stop laughing. Why Harry,he said Chris couldn't find his locker kept looking out the window.In the end people  found it for him.Next time we saw Chris.Chris get me a Scotch,didn't  know he could  run that fast.1991 I was put forward to go on the BOV at the new prison Belmarsh.I was interviewed  by the Governor. He said what did I know about Prisons.Very little  I said,have watched porridge. Anyway I was in.The BOV/IMB,is in short a group of the public to visit the Prison and report on the care of Prisoners and to a degree Staff the fabric  of the building. The first time I went in,the prison was working but,at that time no prisoners. The second  time there were Prisoners. I was there until 2005.One of the most interesting  things I've ever done.As I've  said besides cooking I was very active in the community. Each Christmas I would cook for the Age Concern in Thamesmead, about 50 people. They invited the Two MPs and some members of the community, always a great day,very hard work but worthwhile. In 1993 following  the Christmas  I took some of my work mates who helped me do the lunch,for our lunch in early spring.Very nice too,all be it perhaps to many lemonade so had a sleep.Later in the evening the phone rang.One of my workmates  said did I hear the news .No the Tower has been bombed. It was the day the IRA had a bomb in a lorry,it knocked out a third of the windows. 

Tips:Hope you've used up left overs from Christmas. 

Some Vegan ideas,which as a meat and Fish eater are very good.

Wild mushroom Risotto 

One large onion,finely  chopped.Sweat off in a little veg oil,add one large cup of rice.mix together. One litre of veg stock,about one third of a bottle  of white wine,add liquid and cook slowly. You need to aim for the finished dish that is not dry and the rice with a little  bite.Add some grated Vegan cheese .whilst thats cooking,one onion finely chopped sweet off in oil,brush if required  mushrooms, dont wash.Add to onions salt and pepper,cook with a little  colour and add some chopped herbs.

Next time the aftermath of the bombing. And I leave after nearly 18 years working for the bank.

[Chelsea14Ian]

We all had a call from Head office telling us not to go to work on Monday but,attend a meeting on Tuesday.So on the Tuesday we turned up,all of us worried at what would happen.We were told we would work in what was a empty  office.Think it only took a few days to get up and running. We also went back to the Tower.Too pick up our belongings from our lockers.We had to be escorted due to many windows blown out.Many of us had some of our belongings  lost,me included.Must have been contractor's working on clearing up.All in all it was very sad and upsetting. Most of us were there from the beginning. Just to rub salt in the wounds,a few days later I was in Belmarsh taking applications from inmates.Some of which were from members of the IRA.That said I treated there applications in the same way as any others. 

Applications:Inmates have a right to make a Application to see a member or the Independent Monitoring Board. Often complaints  or inquiries.Many of which are genuine  some not so.Regarding work,In the not so new building, our work was not quite the same. We would Finnish  about 1.00 o clock in the afternoon. It was at that time when I gained my love of cricket and Rugby. Mainly  due to us going to the pub.A few beers watching the sport.At that time 1993 to 1995.I was a Elected Director  of Thamesmead Town Ltd.I was always  busy. Splitting between work, Family,Thamesmead Town and Belmarsh. Easy really I had a 36 hour day!In 1995 after  nearly  eighteen years I left the Bank.I felt it was time for a change.A bit worrying none the less.

The good The bad and the Ugly.

Starting  from the Ugly:Not it looks,but now and again tempers get the better of some.One job I was working at.I was in the fridge writing down some orders.The was some shouting outside.At first I thought  it was light hearted, no.A Chef and Porter were about to fight.Think there had been a few blows got between  them,others stepped  in to stop things getting  worse.They bother sacked.Very sad prior to that incident they were friends. Kitchens can be stressful and tempers can get the better of people. Over my many years I've  seen some of this.Thankfully,mostly shouting. Think I've heard  of a number of suicides.Sadly depression in fairly common,at times leading to suicide. 

The Bad:There are some that are out and out bad.Bullying is fairly  common.At times senior Chefs,Managers bully junior staff.Over the years I've  been bullied a few times.

The good:I've  been lucky enough  to work with some excellent chefs.Some of the skill is truly  amazing.Working at times  with very well known  Chefs,most of which a pleasure to work with.

Next time.Moving on from Nat West and a New house.

[Chelsea14Ian]

So in 1995,I left the bank,also lost the election for Director  Thamesmead Town. I had a good redundancy package, so no rash for a job.In the end I signed up as a Temp.Which had me working  all over London.In thr summer we went to Lindos Rhodes.Lovely place.Even though I was no longer a Director of Thamesmead Town,I was very busy at the Prison, I was responsible for training other members of the board, arranging visits to other Prisons.Attending courses etc.Work wise in the main it was just working  to pay the bills. In 1998,I had a long term booking at Linklater's Moorgate.In fact I was there for more or less a year.That I enjoyed friendly kitchen and good food.Prior to that some places  I went to staff and food not so good.At Linklater's I got on well with the Head Chef.He moved on to Moving Venue.Event caterers.Based in Glamourous Deptford. He offered  me a job,which I later took.Going back to 1997.We went to the boat show.No I didn't  buy a boat.However I bought a quad bike. Sadly I didn't  have it that long,One night  some low life nicked it from our garage.A few days later,the Police found it burnt out in a field.This worried us.I was well known  in Thamesmead and perhaps some didn't  like that.So we moved to our present house in Belvedere. This made us feel at ease.

Next time:Starting  out at Moving  Venue and seeing in a new century. 

Tips: Bacon pudding. One medium onion diced.six rashers of smoked  bacon cut into small pieces. Com onions until light brown,add bacon and cook for about  two minutes. Set aside.6oz self raising flour 3oz suet.A little salt and pepper with a fork combine with cold water.Dont over mix.Often people will over work the pastry, even Chefs.Roll out and line pudding basin.Fill with mix and roll.out lid,top off and steam for one and a half/ two hours.Serve with veg and potatoes of your choice. I like just with veg,chips and gravy.For a veggie do with three cheeses, such as smoked cheddar,parmesan and Red Leicester.Serve with a creamy sauce. 1oz butter ,1oz flour cook without  colour  for a few minutes. Then using  a whisk add one pint of milk slowly. Cook slowly add salt and pepper,add double  cream.

[Chelsea14Ian]

New years eve 1998,I had a phone call from my mums home.Sadly she passed away.We later found out that she fell asleep watching  Coronation Street and slipped away.Think that's the way she would  have wanted.Coronation street was her favourite program. In 1999,I got a job with Moving Venue  event caterers. I was Kitchen  Manager. A job that was demanding I would look after temp staff,the porters.I would open the building up around  06.15.Sort out porters,sort out lorries from the night  before,check deliveries and deal with invoices.From midday,I would help out making canapes,then often working at events in the evening.Venues such as the Natural History  Museum, Science Museum. Tower of London. Tower Bridge Just to name a few.We also did the Farnborough and Paris  air shows.We often  would  have one two or three events each day.Small events maybe  be 25 to 50 people  up to the largest I ever did was 3.500 people. Often a event at the Natural History  Museum ,we couldn't get in until 17.45 and canapes served about 19.30,often  for 500/700 people. We would  split into groups  I would be building  canapes,with other chefs and helped by waiting staff, others would  look after main courses. Once capapes were being  served we would start doing cold starters and desserts. We also had hand made Chocolates which was supplied  by a very talented chap,who also supplied a certain Gordon  Ramsay. In the almost six years I was with MV,most of my time was hard work and enjoyable.Many days I would start work at 06.15 and get home gone 11 at night.During one summer doing the Airshow I worked 28 days non stop.Some how I was vice Chairman then Chairman or the BOV later the IMB at Belmarsh  Prison. 

Tips: A wholesome Cream of Chicken soup.

Three litres of good chicken  stock 

*see my recipe later.

One large onion cut into large pieces. One stick of celery, about same amount  of leek rough chopped.Both washed,put into a sauce pan with one chicken  breast, bring to the boil,skim off any scam.reduce heat to a gentle simmer. Cook for about15 minutes. Take chicken  out and leave  aside until later.

Add two more litres to pan add one large rough cut potato, cook for about half an hour.Blend until nice and smooth, check for seasoning. Set aside.Now to add to the soup,once the chicken  has cooled cut into strips,dip into seasoned flour and cornflour  mix,then deep fry.You can also if you wish add small stuffing balls and or crispy  bacon.To serve,simmer  the soup add about 4oz double  cream add,chicken, and if you wish the stuffing/bacon.

To make stock With chicken carcass cover with water,bring to the boil,add one large cut onion,celery stick cut carrot washed an cut, bay leaf and mixed herbs.Bring back to the boil, simmer and cook for about three hours, strain off.I freeze until its required. 

Next time things start to go wrong  at work.

[Chelsea14Ian]

Up until 2004,life was good at work.Yes I worked hard,but very rewarding.In that time we went to Vancouver, Toronto. Both were great.Nicola was a big fan of Byran Adams,and wanted to visit he's home town.She went with Marina for her eighteenth Birthday .I went with Marina and Alan,for he's eighteenth. Marina and I went to Toronto in early  January, very cold. We did the helicopter trip over the falls,breath taking.Then on Valentine's day 2004 we went to America, did the works.Las Vegas ,the Grand Canyon, London Bridge  etc.We also started to get back on the broads. Sadly that year things started  to go wrong.I was getting  blamed often for things  that won't my fault or beyond my control. Lots of this was coming  from the General  Manager. Even to this day ,I cant doubt  he's skill and commitment to the job,but he did bully me.This had a lasting affect  on me and my health. So much so I was drinking  and smoking  far too much,and becoming  very depressed. This got to the point  that I couldn't  cope anymore.One night I walked out never  to return.I was referred  to a councillor, which was not that useful. I attended  a self help group, which was more helpful. Slowly things improved. MV kept me on paid leave for three months  then we parted company. This was very sad.For all but one year I was happy,that last year was hard on me and in many respects the family.When I started  to feel better,I wanted to go out,didn't  matter where,just felt more at ease in doing so.Then back to looking  for another  job.

 

Back then care regarding Mental  Health  wasn't in my opinion  that good.In recent years care has got better.That said I think now it's almost used as a badge.How many times have we heard mental health is made worse  by lockdown. For some theres no doubt it has affected  them. However for many its challenging,but doesn't affect mental  health. I was in a bad way for some time.Thankfully I came through it.

Next time slow but sure life gets better.

[Chelsea14Ian]

My take on Lancashire hotpot. 

250/300g diced stewing lamb

One large diced onion. 

One litre chicken or lamb stock. 

Cook onions in a little corn or veg oil,until light brown.Fry off lamb in a fry pan until nice and brown,add to onions,add one dessert spon of tomato puree and a little flour. Add stock slowly, bring to the boil then reduce heat,add a little pepper, one sprig of rosemary or if no fresh a pinch of dried rosemary. A splash of worster sauce.Cook slowly for about two hours.I then set aside for the next day.Put together in a oven proof dish.Peel and sliced carrots. 

Peel potatoes and slice not to thick.Arrange meat carrots and potatoes.I tend to make two or three layers.Add a little  butter to the top layer of potatoes. Cover with lid and cook at about  160c for one and half two hours.

Tip: Once you've peeled potatoes, rinse, but once sliced dont wash.You want the starch to stick together. 

So spring time I was out of a job.All be it on paid leave.Once with the help of Marina  and the family  I started  to get back on track.We had work done on the house.What often helped was us going out.This made me feel better.I attended a self help group and was antidepressants.Mental health  treatment was not helpful  then I felt.The self help group  was good.More my idea then Marina's was to have a B&B in Norfolk sadly that fell through. I had joined a Agency while we considered moving  to Norfolk.Worked in a few places,then got a call to work in Abbey Road.What a move,one of the best and interesting places  I've worked at.

Next time life improving.

[Chelsea14Ian]

Tricks played on junior staff.

Some common ones,cooking lobsters.In hotels we would cook lobsters and crabs most days.Often training young Chefs,others (not me).Would get them to stir the lobster,now whatever you do dont let them turn red.How the lobsters chef?. knowing full well they would turn red.Chef go to the stores and ask for a long wait.We used to have a store man.Just stand over there.He would come over to us.Dont  f ing keep sending them over to us for a long wait.Now we need a left handed whisk. These are just a few of the many tricks played on young staff.

Tips: Pesto,basil or rocket.The other week I had some nice rocket after a few days it was a bit passed its best,so I made pesto.Give it a good wash,in the blender, Clove of garlic pinch sea salt and pepper,good piece of parmarsan,good cup of oil,I use a mix of veg and extra virgin olive oil.MIx slowly, so its a nice sauce  consistency.Great as a dressing or with pasta. Keep in air tight jars and keep in the fridge.

[BroadAmbition]

Rocket? - You've gotta be joking.

I like salads in all forms dressed or not but can't abide adding a weed to it 

Griff

[Chelsea14Ian]

Yes true,but its a very nice peppery weed.

[unclemike]

14 minutes ago, Chelsea14Ian said:

Yes true,but its a very nice peppery weed.

I'm with griff, most disgusting thing to ever grace a plate.

[Chelsea14Ian]

You can follow  my recipe using basil instead,if you really don't like rocket.However believe  me rocket pesto is lovely. 

[BroadAmbition]

However believe  me rocket pesto is lovely. 

I'll take your learned word for it, which is just champion as it saves me having to try it!

Griff

[YnysMon]

Rocket presto sounds great Ian. I just can't grow the stuff on the allotment though. It always end up with rocket leaves peppered with lots of little holes due to flea beetles. 

I'm finding your tales of your career and the recipes fascinating. Thanks.

Helen

[Chelsea14Ian]

Okay I don't grow Rocket. During this lockdown  we go to a garden centre in Sidcup.They also have a very good farm shop.We get meat and veg.They have good quality Rocket.Just to tell Griff.

Hope I've  given an insight into my trade.I will have some more tales later in the week.

Ian.

[Chelsea14Ian]

5So I started working  for an agency, and worked long term at Abbey  Road studio.We had a small Restaurant.Some days may only cook for 20 or 30.Then if they were recording,may 100 to 150 people. We often had canape party's and each year a charity dinner for Cancer research. Many times zI was offered the Head Chefs job,but at that time We hoped to set up a B&B in Norfolk.During my time at the studio, cooked for many pop stars,the biggest Paul McCartney.A true gentleman. Unlike some just starting out,who could be a real pain.By November 2005,with the help of patches I gave up smoking.

Tips: Last week we got some cherry tomatoes. Just started to go past there best.So cut in half place onto a baking tray.Lined with parchment paper.Sprinkle with a little salt,I prefer sea salt.Dry in the oven about 80/100c.I then store in a jar covered in veg and olive oil.

Or one red onion finely diced and minced minced or diced clove of garlic.Sweat off in a little oil,add tomatoes until soft serve with pasta, adding grated parmesan and some chopped basil.

[Chelsea14Ian]

Many times I was asked to work full time at the studio. More me then Marina we had hoped to start a B&B in Norfolk. In fact we looked at a house  there.Sold the house STC.Sadly the sums never worked out.So we took the house  off the market and back to square one. In the mean time I worked for a time at the studio, by then they had a new chef and I worked in a number of kitchens.Then I started work at the London  business School, over looking Regents Park.I was a senior Sous Chef,looking after about 19 staff.This was one of the worst jobs in all my career I ever had.I was there for a year,hating every  day.There was a head Chef and executive Chef,both of which useless.They spent most of there time in the office  doing  very little. 

Tips:This time of year great Asparagus and Jersey Royals.

Both need very little Asparagus with care hold the tip and the end,bend slowly the end with snap.Retain ends and use for soup.Put Asparagus in very cold water.

Cook in a large pan of water with a little  salt.Dont overcook.

Serve with burre blanc.

One packet  of butter cut into cubes

Small saucepan add one large glass of white wine,reduce to about a half. Slow but sure whisk in the ,reducing the heat a little so its not boiling, add a little salt and white  pepper a little lemon juice,coat the Asparagus. Lovely.JR,most now are ready to cook,sometimes they may need rubbing off the excess .just boiled in lightly salted water and fresh mint.Serve with a good **** of butter.

Any left over burre blanc keep for mash potato or to enrich chicken or fish sauces.

[Chelsea14Ian]

Seems there's a misunderstanding:so I will write again.Serve with a good pat of butter.

[Chelsea14Ian]

I received a call from Abbey road so I returned there as There as Head chef I was very happy.I got on well with staff and customers.Perhaps one of the best jobs I ever had.Sadly that didn't last long.The studio decided to bring in another contractor.We all transferred to them.That didn't work for me.I just didn't like there approach to the service and food they provided.So I left and went back to my old company on a zero hour contract working in many of there units,Often putting right some of the bad ways that existed there.Improving the food.Earlier in the year we brought A shetland 4+2, at the London boat show, naming her Little Kingfisher.Our first boat, thus a very happy but poor life on the broads.Sadly in October 2010 the company went into administration.Being on a Zero hour contract my future was uncertain.Thankfully we got taken over by Baxter Storey Contract caterers .

They say that the weather should improve next week.

Some ideas;

Leek and potato soup;

One medium sized onion, finely sliced

One stick of leek washed and sliced,

Cook onions and leeks in a little veg or corn oil without colour (sweat).

Add about one and a half lt of Chicken or veg stock .Go for the best you can buy or better still make.

Bring to the boil, turn down and simmer, add a little white pepper.

Add a peeled  washed and diced large potato ,add a little salt.Cook for about an hour.Then blend until smooth.Add a little cream and check for seasoning.

This can with the addiction of more cream be served cold.

Do the same way using watercress instead of leeks.

[Chelsea14Ian]

So thankfully I started working  for Baxterstory.we had many varied contracts ,from schools and colleges. Advertising, Transport,sport and much of our work in the city.For most of my ten years with the company  I enjoyed the work.Even though I was on the relief team,I was a head Chef,and often would be in charge of the Kitchen.We had about 350 contracts in London and the South East, I worked in about 90 units,I think lost count. Food wise we provided from very simple to very high end food.

In 2012,of course  London Olympics.I was part of a team that looked after the Brazilian Olympic team,at Crystal Palace. The menu and part of the team,were Brazilian.Roberta and a team of four of her Chefs.She is a Michelin star Chef.With a Restaurant in Rio.She was very demanding ,it was her way or the byway.She got rid of a number of our staff.There was also 4 to 6 of us from Baxters.I got on well with her and her team.So much so that I was the only one from baxters she trusted to run a service,when she wanted her team to time off.She gave a few of us tickets to  see the boxing,which was good.We looked after the team for four weeks,hard work,enjoyable earning me a few Bob.

Next time,some problems with health and happier moments. Marina wins a trip to Ireland 

Tips on pickles and Cook books.

 

[BroadAmbition]

Thanks again for sharing your story, cooking and the like for me is nearly as boring as a bag of boring things but I am enjoying your thread 

Griff

[Chelsea14Ian]

If it helps I admire others with skills such as carpenters, builders,restorers etc.Think we all share a common thing.Thats care and passion in our job.I've seen many Chefs that have that passion. And many others in other trades that have care and passion.Thats to key.

[Chelsea14Ian]

First a quick easy recipe  for home,boat or caravan. 

Four Red Mullet fillets,two banana shallots,one tin chopped tomatoes, one dessert spoon tomato puree.good handful of spaghetti. Salt and pepper. 

Ensure fillet are boneless.Dice into about one inch pieces,thinly sliced shallots. Lightly  fry fish,giving a little  colour,cook about 2 minutes in hot oil,turn out.At the same time put saucepan of salted water on,adding a little olive oil.Fry shallots with colour, add tomatoes and tomato puree,bring to the boil,season,add a little  white wine,reduce the heat.Cook the spaghetti, dont overcook ,retain some pasta water,drain off and set aside.Add the pasta to the sauce adding the water that was retained, fish add a little Extra virgin olive oil.Finish with chopped parsley. 

This doesn't take long ,the same time as it takes the water to boil and pasta to cook.

[OldBerkshireBoy]

20 minutes ago, Chelsea14Ian said:

First a quick easy recipe  for home,boat or caravan. 

Four Red Mullet fillets,two banana shallots,one tin chopped tomatoes, one dessert spoon tomato puree.good handful of spaghetti. Salt and pepper. 

Ensure fillet are boneless.Dice into about one inch pieces,thinly sliced shallots. Lightly  fry fish,giving a little  colour,cook about 2 minutes in hot oil,turn out.At the same time put saucepan of salted water on,adding a little olive oil.Fry shallots with colour, add tomatoes and tomato puree,bring to the boil,season,add a little  white wine,reduce the heat.Cook the spaghetti, dont overcook ,retain some pasta water,drain off and set aside.Add the pasta to the sauce adding the water that was retained, fish add a little Extra virgin olive oil.Finish with chopped parsley. 

This doesn't take long ,the same time as it takes the water to boil and pasta to cook.

Does giving a little colour mean adding food dye and will this serve 2 or 4 people Ian.

[Chelsea14Ian]

No no,what I mean is fry quickly  in hot oil,turning lightly  brown.I rarely use food colouring or additives. 

[Chelsea14Ian]

Sorry forgot your second  question, two fillets per person.That is a good portion.Depends on the size of the fish.