Locking Bar Eglu Classic

[Space Chick]

Yesterday, I worked in a Michelin Starred kitchen for the day

 

The Crown at Whitebrook is an incredible Michelin starred restaurant with rooms, and we have eaten/stayed there on numerous occasions.

 

Web address for those interested....

 

http://www.crownatwhitebrook.co.uk/

 

The Head Chef is James Sommerin, who has appeared on programmes like the "Great British Menu" and he has been a judge on "Masterchef the Professionals ", he is one of my foodie heros

 

At around Christmas time, I received an email with an offer of "Be a chef for the day", loving cooking and food as much as I do, I had to take this incredible opportunity to work in a Michelin starred kitchen

 

The first thing I have to say is that I am awe of the work ethic of these chefs, that work from 10am to 11pm 5 days a week

 

I was greeted by James at 9.30am, we had a chat and then he took me into the kitchen, I met his very small team for that day, Ben and Ed, both of which were quite young (25 and 23 respectively), and had already worked in more than 1 Michelin starred restaurant each before the Crown.

 

I was set to work on the vegetables, however, this is not veg prep as you would do at home, as everything had to meet James' very exacting standards I did have 1 row for shredding the cabbage too thickly, but mostly I was praised for my work and I frequently asked "Whats next Chef" when I had finished my assigned task. Which included preparing the tomato concass, which involved deep frying tomatoes for exactly 6 seconds, then plunging into iced water, peeling off the skins,quartering and deseeding, drying out and cutting into perfect tiny cubes, preparing the carrot purees, preparing veg for sauces etc etc However, I also had lots of time (whilst working) to observe James preparing fish and meat, and to watch Ben with desserts, and Ed on starters. I also saw how to plate up to Michelin standards, and managed to pinch a few recipes

 

Being part of a lunch service in action was great, and the time just flew by. However, James was fairly laid back and managed the tickets and the pass in a very casual fashion. The only time he lost his temper was when a beef dish was sent back for being too rare, then he smashed a plate and kicked a bin and swore a bit However, his team were confident, in control and professional, and the respect they had for James was immense, and James gave them complete freedom to run their stations during service.

 

After lunch service, I helped with the prep for dinner service until about 4.30pm when the day was topped off with a lesson in matching wine to food by Alex the French Sommelier, who was very patient and understanding

 

It was a fabulous day, I learnt so much, and have a massive blister to show for it

 

After the day I was able to relax for a few hours in my room, then Phil and I had the 9 course taster menu with wine pairings. Some of the veg dishes I had prepared were included in our meals

 

It was exhausting, but wonderful, and I would strongly recommend it to anyone who has the chance

[Falkor]

Sounds great Debs!!!

[Cooks]

I agree it sounds like you had such a great time, now it's my idea of hell, but I can see how you would totally love it :D

[Laura & CTB]

it's my idea of hell, but I can see how you would totally love it :D

 

My thoughts too *shudders*

 

Glad you had a fabulous time Debs

[Olly]

Wow, sounds great! I'm not sure I would want to do it either, but it sounds fun, bet you learned a lot.

[ClaireG]

Sounds fantastic Debs

[chickencam]

What an amazing opportunity

 

I would be so nervous, because although I love to cook for my family, I am a real faffer and would fall to pieces with the stress of a professional kitchen.

 

Glad you enjoyed it.

[Chucky Mama]

Sounds fantastic Was it a random invitation to visit or did you know someone there?

[Space Chick]

It was an email to all their "members" ie. regular customers.

 

I had to pay for the privilege as you'd expect, but it was worth it for what I learned (and I got an apron )

 

The only thing is, having seen the bright lights of a Pro Kitchen so to speak, I want so many things for my kitchen now

[chick wiggle]

Wow Debs, sounds really impressive! I knew would enjoy it but it sounds like it was one of your dreams come true! What fantastic experience for you.

I too love to cook but only when im in the mood and couldnt possibly even contemplate doing it every day I do like the odd beans on toast night off

[sunshinesupernova]

Fantastic - sounds amazing ... something you will remember fondly for years and years to come.

 

I'm with some of the others - I couldn't last 2 mins in a pro kitchen and would be putting my running shoes on I can bake and do roasts and slow cook stuff just fine - but no matter how hard I try - I can't make savoury stuff look decent on a plate.

[Lewis]

Sounds exactly what you'd love to do for a day!

 

Good luck getting Phil to agree to buying your new gadgets

[Laura & CTB]

Just been browsing the website Debs - looks absolutely lovely. Wish I could eat there but I know CTB would hate every minute of it (he'd be down the kebab shop afterwards ).

 

How wonderful to be able to say that you have cooked there too

[Space Chick]

(he'd be down the kebab shop afterwards ).

 

 

He'd have a job, its in the middle of nowhere

[Seagazer]

It sounds like you had a fantastic time. I think I'd be too nervous to work in a pro kitchen, I get stressed out having to cook for the extended family when they come to visit.

 

The restaurant and accommodation look fantastic. I love James from Great British Menu too. What a great day to remember.

[Sheilaz]

Fantastic to hear about Debs, I know I wouldn't want to do it but I liked hearing about it. Glad you enjoyed it.