A very sad unhappy man in Thailand,has a bee in his Bonnet about me not accepting his excuse of a website, that he told me he could do in a specified time, though it turned out he was a cowboy,and couldn’t come up with anything in the allotted time.
http://www.chefrelief.com/
Bob Postak the website designer that wears a very big stetson, you couldn’t even get the name of website correct.
Morning to all, I have lots of enquiries coming in,if you know any relief chefs looking let them know about the group, there’s a big name contacted me yesterday may well need Chefs around the London area, also a big brewery with hotels getting back to me today.
Get your CVs in guys and lets get the group going.
We are in the process of building a new website which is an alternative and will be reigistered
Head chef 14.00 per hour CDP 12.00 per hour for hotel worcester area on going room can be arranged send CV to info@thereliefchefs.com
2 rosette head chef needed from 19th November to 28th November.
Small hotel in Shropshire they have room for the period.
Rate is 14.00 per hour
send CV to info@thereliefchefs.com
Message me here for any other details.
You must be 2 rosette.
Marco Pierre White is extending his Birmingham empire after announcing the launch of ‘Mr White’s English Chophouse’ restaurant at Hotel La Tour.
The famous chef made his first foray into the city with the Marco Pierre White Steakhouse, Bar and Grill on the 25th floor of The Cube on Wharfside Street.
His new restaurant has a similar meaty emphasis – and “will bring the traditional concept of a British chophouse to contemporary diners.”
We can expect “fresh, high-quality meat cuts prepared with precision by trained craftsmen.”
These include the Butcher’s Block featuring four cuts of steak, as well as traditional home-grown classics including Welsh rarebit, grilled oysters, chicken and leek pie, smoked trout tartar, lamb chops and Windsor ham with fried duck eggs – all served in the luxurious surroundings of the modern four-star hotel.
According to the celebrity chef, Birmingham is the perfect location to open his latest restaurant venture.
Speaking at his MPW restaurant at The Cube, after a cooking demonstration for a lucky group of local catering students, Marco told WOWBrum: “Birmingham has changed tremendously since I first launched the restaurant here in 2011. The city is now a very exciting place to be.”
And explaining the inspiration for his new restaurant at Hotel La Tour, Marco said: “Chophouses were created in London in the 18th century and became fashionable in the 1960s. Our past is our foundation, let’s not forget that. As my dear mother used to say, a tree without roots is a piece of wood.”
Mr White English’s Chophouse at Hotel La Tour, Albert Street will open mid November.
Just back from Thailand, we went on Holiday to cha am and found fresh scallops in shell 2 pounds a KG we bought 3kg and foran extra pound we got the lady to shell them and clean.
We had a great barbie with them simply cooked with nam pla and lime.
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Bradley Cooper used to think chefs “were like rock stars.”
The ‘Burnt’ star, who plays a newly-sober and extremely ambitious chef in the film, says he initially wanted to carve out a career in the kitchen, but gave up on his dream because the pressure is “too insane.”
He said: “I just sort of thought it was cool and that chefs were cool when I was a kid and I just thought that chefs were like rock stars. So I thought maybe I’d be a chef but then I realised really early it’s too hard. The pressure is too insane. I also thought I wanted to be a ninja, you know what I mean, but then I realised that I only wanted to play them in movies.”
Bradley still enjoys cooking and credits his grandmother for teaching him all of his kitchen skills.
The 40-year-old star told E! News: “I’ve always been fascinated about food. Growing up in an Italian household, my grandmother was an incredible cook and we just grew up with basically food being all that we talked about. You either talked about what you were going to eat, what you just ate, and what you’re going to eat tomorrow.
“So it’s just something that always came natural to me and then I started working as a prep cook for an Italian restaurant Mirabella’s. The head chef there was a 21-year-old guy, who had just come back from Paris…and I was just sort of in awe of him and I would always ask him to teach me stuff.”
Here’s my first Advert on gumtree.
https://www.gumtree.com/p/other-chef-jobs/relief-chefs-available-required-for-present-contracts/1139913492
Any guys looking for work send us your Cvs.
Any clients requiring Chefs short/long term, please get in touch we have some very pro chefs in the team.
