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You are the sous-chef here. Can you tell us what exactly is the difference between a chef and a sous-chef?
Basically a sous-chef is, it basically translates to a second chef, so you have the head chef and then you have the sous-chefs under the head chef, so they run the kitchen in the head chef's absence.

How many hours do you work?
We, they are long clays for most people. I mean, we start at about 7.00 in the morning and we normally finish, kind of, between 12.00 and 1.00 in the morning, so it's a long day, but in a sense it's something that you get used to the more do it.

Does it get very stressful in the kitchen?
It can do. The biggest thing is organization. It can be, makes a big difference, kind of the way diners come in as well, if they all come in at once then it does get a bit, because you, you're always conscious of the fact that you don't want to keep people waiting too long but you don't want to, in the other sense just push out the food because they're here for the experience. So it can get stressful in some situations and when, if you cook something and something, and it's not right and you can't serve it, the time it takes to kind of begin the whole process again, a) for those, the guests that have ordered that particular dish, they have to wait a long time, but also it creates a backlog in a sense, so it can get stressful but again it's something that's managed and if you're organized and kind of a bit forward-thinking and always one step ahead then it becomes, it minimizes the stress completely.

And presumably the long hours don't help?
Again the hours don't, don't help the stress because obviously the more tired people are then the more stressed they can get. But in a sense, people that work here are quite, very focused, very, very passionate about what they do, you kind of have to be to be able to put in the time that we all put in. So the stress is, I think it's something that can be managed.

 

Do you cook at home, if so what kind of food?
Ah, not much, I don't cook at home much, a) because I'm not really there a huge amount and b) when you have what we have here to go to a kind of small, small kitchen it's a bit, I find it a bit difficult, in a sense because you're used to having such great equipment and kind of ovens, and everything around you and then you go back to a little flat and kind of trying to do it it's just not quite the same. But when I have time off if I'm on holiday or something like that, I of course enjoy kind of going to a market or even a supermarket and getting kind of local ingredients and doing it that way.

What would you have as your last meal on earth?
Wow, it's a big question, probably would start with, something like foie gras, because it is such a kind of delicacy and then a seafood, probably scallops, main course would probably be some beef, a rib of beef with some beautiful vegetables, seasonal vegetables, then I'd definitely have to have cheese, I because I'm a big fan of cheeses, especially the European cheeses, they're just, that's one thing that I really love about the, kind of, the UK and Europe and then probably to finish, probably a pear tarte Tatin.

 
 
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