Topic: Ever thought of going into business?

[Razor]

Cook from home (providing your kitchen is up to hygiene standards)

You are correct. You don't need a separate kitchen - just one kitchen that meets local authority standards.

Agreed, just read an artical that supports this.  Interestingly, quite a few States in the US strictly prohibit the sale of food cooked from a domestic kitchen.

Ray

[Aussie Mick]

Mr. Dhali

Dave Line died in 1979 at the age of 37. 

I have the second edition of his book "Brewing beers like those you Buy" and it tells you on the back cover about his death!! Sad loss. He WAS the home brew king back then.

[chriswg]

I think to make money running a curry business you would have to really devote your and your families lives to it. Take Az as an example, he works 7am - 5pm in the wholesale warehouse that he owns Mon - Fri then it's of to the takeaway to cook and manage from 6pm - 8pm, then over to the restaurant which then starts getting busy to work from 8pm until sometimes 2am if its a Fri or Sat night. I think he gets Wednesday evenings off and Sundays during the day, unless a chef calls in sick in which case he has to work. His wife also spends probably 20 - 30 hours a week looking after the running of both establishments. That's a combined total of around 100 hours a week they put into it. Sod that for a laugh!

[curryhell]

I mash brewed form about 1981 to 1986 then got fed up.

So did I for quite a while.  The only real way to get proper beer in fact.

I used to follow Dave Line's recipes "Brewing beers like those you buy"  I think Dave (God rest his soul) would have been the equivalent of Pat Chapman in the brewing world. His recipes were nearly there. lol

I think DL delivered instantly.  From my recollection of the several beers i brewed follwing his recipes every one was absolutely spot on.   I particularly enjoyed the white shield and fullers ESB.  PC however, didn't quite deliver to the same extent unfortunately.  Out of interest has there ever been any work to surpass DL's iconic text??

[ELW]

I mash brewed form about 1981 to 1986 then got fed up.

So did I for quite a while.  The only real way to get proper beer in fact.

I used to follow Dave Line's recipes "Brewing beers like those you buy"  I think Dave (God rest his soul) would have been the equivalent of Pat Chapman in the brewing world. His recipes were nearly there. lol

I think DL delivered instantly.  From my recollection of the several beers i brewed follwing his recipes every one was absolutely spot on.   I particularly enjoyed the white shield and fullers ESB.  PC however, didn't quite deliver to the same extent unfortunately.  Out of interest has there ever been any work to surpass DL's iconic text??

If someone's not afraid of long hours & enthusiastic enough then why not. Adding your cooking skills & cuisine to an already established eating place, be it cafe or whatever catering for the lunch time market, may be a fairly unique selling point. Id love to see lunch size bir portions in a roll n sausage shop tbh. Whatever way, at least you won't be handing out credit to customers....thats when the the fun really disappears & the stress begins.....30 days?....60 days?....90 days?....never?..good luck with whatever you do, no one would do anything otherwise 

Separate Dave Line thread would be great, I have the 1985 version somewhere but never had a bash, could be an excellent thread!

[Stephen Lindsay]

A Northerner who watches Eastenders!

I read an article about so-called trolls recently. They gave the posting of daft images as one example, and you certainly have form on that front. It's part of what I think of as the dumbing-down of this once great forum.

You just can't help yourself can you?

[Aussie Mick]

Yes the Fullers ESB was a good recipe as was the Marstons Pedigree. I think the main problem with homebrew was a good reliable yeast source. (rather than the dried sachet)  A mate of mine aquired some yeast from the old Boddingtons brewery, and it made a huge difference to the brew. I continued to use this yeast until I stopped brewing.

Can't really remember why I stopped brewing, it just fizzled out in the end.

[Salvador Dhali]

Yes the Fullers ESB was a good recipe as was the Marstons Pedigree. I think the main problem with homebrew was a good reliable yeast source. (rather than the dried sachet)  A mate of mine aquired some yeast from the old Boddingtons brewery, and it made a huge difference to the brew. I continued to use this yeast until I stopped brewing.

Can't really remember why I stopped brewing, it just fizzled out in the end.

Ahh... That brings back memories... Dave Line's ESB recipe was my first ever non-kit home brew back in 1980 (a malt extract affair, dry hopped in a polypin, from memory). It tasted naff-all like ESB, but it was still bloody good.

Real ESB remains one of my all-time favourite beers to this day...

[issiemc]

I have, I used to teach Asian Cookery at Night School, to people who like me enjoy Asian food so much.
I started going to the classes and did that for 3 years, once a week and came home with the finished product, then I started to invite friends round for Indian Nights, I continued with the classes because I enjoyed them so much, Then the Indian Lecturer who also had a restaurant in City asked How would I like to become his assistant, I would come in early and Prep up for the class, get the spices out, Make the Chappti the Industrial Mixer, help throughout the class and then do the washing up at the end, I also made a couple of dishes myself, It was great and I was getting PAID for enjoying myself..
One week the Lecturer was ill and the Head of Centre asked me WOULD I take the class !! 
I did and enjoyed every minute, teaching to people who WANTED to learn.
The following year I got offered my own class in another part of the City and took them until we moved to France..
I eventually missed my classes, so I started inviting Brit's here in France who missed a GOOD OLD UK Asian meal, the curries in France as SO SO BLAND, in fact who ever said French Food would was great must have been mad!
Now I take small classes in the summer from my kitchen, I usually have 6 people here, they come first thing and we all prepare a meal, which we sit down to on the terrace in the sun and eat
I have done this 4 years now and I get repeat people who have now become friends coming back each time..
So yes If you enjoy Indian Food start your own class or do the Underground Restaurant that is spring up all over the UK and France... Just watched this week *The Little Paris Kitchen: Cooking with Rachel Khoo *
 

[ifindforu]

Just wondered if any of you have ever considered going into business in a restaurant or takeaway?

There are some very knowledgable and helpful people on this form, and just like Julian at Curry2go, I'm sure some of you would have a great chance at making a success of things.

So, anyone got any aspirations of hitting the big time in curry land?
[/quoite] I work in a take away just 1 night a week and if you see all the work behind the scene I would say unless that is what one is looking for virtually living in a takeaway 24/7its a 100% NO for me its work 5.30 home 11pm no worries