|You are the sous-chef here. Can you tell
us what exactly is the difference between a chef and a
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
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
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
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.