[visionarydining.com]

Souffle...

You can't create great food on the plate without a talented, skilled team of chefs and equally if you don't have the kit to retain the flavour of food on it's journey from the back door to final dish assembly then you'll acheive nothing. Which is why unskilled chefs with calour gas camping stoves and pen knives don't get stars. Some awards will be about the food on the plate, but also it's journey and condition in getting there, surely!

So it's unlikely that a chef will get 1 Star without a team working through auto pilot muscle memory to reach perfection. And I certainly don't think they'll have ovens with hot spots, old aluminium pans, or wooden spoons that splinter. A follows B. I beleive the AA say that it's about food on the plate at 1 and 2 Rosettes and then after that it's about how the food fits in with the whole dining experience. e.g. Would you get 4 Rosettes with a poor wine list, dog eared menu, kids throwing plates down, in an unheated, drafty restaurant with the owners dog begging at the table? At the higher levels, the cooking needs the venue and setting too, and I would imagine all awards look at it that way at the higher levels.

Best practice when cooking for all awards is to keep it fresh, seasonal, and cooked where possible in a way that does not depreive the ingredients of flavour... Find harmony in flavours as you would colours, or music, and rememeber that chefs are here to facilitate cooking from the oceans and fields to the table, rather than re-invent it.

Capiche?

[chefsass]

restaurant with the owners dog begging at the table?



everytime i have eaten at gidleigh (5 rosettes now 4 i believe) there has been a cat in the restaurant crawling around your feet !

catspishe !!

[alexw]

restaurant with the owners dog begging at the table?



everytime i have eaten at gidleigh (5 rosettes now 4 i believe) there has been a cat in the restaurant crawling around your feet !

catspishe !!

Maybe the reason it's now 4

[chef99]

restaurant with the owners dog begging at the table?



everytime i have eaten at gidleigh (5 rosettes now 4 i believe) there has been a cat in the restaurant crawling around your feet !

catspishe !!

Maybe the reason it's now 4

[visionarydining.com]

Fantastic... I came across a St Bernard that liked to slobber all over the afternoon tea trolley... not nice... I didn't ask for frothy cream with my scones.

[alexw]

Fantastic... I came across a St Bernard that liked to slobber all over the afternoon tea trolley... not nice... I didn't ask for frothy cream with my scones.

This could very quickly deteriorate the conversation into something not worthy of this site, let alone this thread. Funny I agree, but none-the-less not worthy

stay on target

[chef1]

All,

This will of course provoke strong feeling I understand the emotion behind accolades and therefore the effort that is put into obtaining these.

We have a great opportunity to resource the knowledge of former senior AA inspector, so please be open ask away but be respectful and welcoming .

Thanks

[bingo1]

Second that.


Don't make me bring out the horse infront of an inspector boys.


Welcome to the site GC.

[inspectorclouseau]

Je suis l'inspecteur !




Salute!

[james9700]

after 10 months working for a particularly tight hotel company, I managed to gain the hotel its first rosette after only 3 months, and last night gained the 2nd rosette 8 months after the first............oh and handed my notice in also the very same. morning........on and upwards.........i will be taking all my dinner plates, dessert plates, mixers, hand blenders, baking trays, whisks, spoons, ladles and induction stoves with me......good luck with keeping what i handed to them on a plate...., looking forwards to moving to a hotel that doesn't mind investing in some small equipment, investing in their staff and rewarding them for their efforts.........would have been great if the GM had even come into the kitchen and said 'WELL DONE'........and they wonder why 3 of us are leaving.....