Being a Carnivore, I have never really given much thought to the vegetarian world, so this week, I thought it about time to give them their due...

Tonight, I made a mini selection pot for them which included, Mushroom Bhaji, Vegetarian Sheek Kebab and a Vegetarian Samosa. The other dish was a Sag Aloo. Even though it was, "Reading Week" at the Uni where most of the students go home, I found that I had not made enough of the stuff which soon ran out

Luckily, this was about 7.15pm and as we close at 7.30, we made some veggie burgers for the rest.

Well done Bob !  But my heart goes out for those poor souls who arrived at 19:16 only to find that all the Indian goodies had gone and all that was on offer were veggie burgers . . .

** Phil.

Awesome work, Bob 

Wish the food in my Uni was this good

Quote from: Phil [Chaa006] on November 08, 2012, 09:29 PM
Well done Bob !  But my heart goes out for those poor souls who arrived at 19:16 only to find that all the Indian goodies had gone and all that was on offer were veggie burgers . . .

** Phil.

Sorry, I did forget to mention that it was only the pot selection that had run out, there was still some Sag Aloo

I can hear the sighs of relief from here

What have you learned from working in a pro kitchen?

Has it affected your home cooking?

Great stuff 976, not only on the food, but on the drive you clearly have. Some great opportunities(name of the guy cooking ;D) there for someone like yourself.

Regards
ELW

Quote from: GulfExpat on November 08, 2012, 10:03 PM
What have you learned from working in a pro kitchen?

Has it affected your home cooking?

I think it has taught me a number of things really, Hygene being one of the most paramount, but also speed, thinking in advance of, a), what I need and b), when do I need it, so sequencing and thinking ahead.

Quality and selection have improved on the home front, as I now have more ideas for cooking different foods, rather than the same old, same old favourites.

It's certainly been a great experience for me, which I shall never forget

Great stuff 976. Have you got a good recipe for the vegi samosas you did.
Cheers
Steve

Did you have the opportunity to practice cooking individual portions like in a BIR?

Have your home curries improved through the experience, if so how?

Great work, Bob