During the cooking process we obviously tasted and adjusted season and or spices to suit 
How and when did you adjust the spices? Were there any professional chefs there who provided any new guidance on such matters? Indeed, did you have any prior experience of commercial cooking with such large quantities of any kind of cuisine yourself?
Purely by taste George. If I didn't think it tasted like what I wanted to produce for the dish I was preparing, then I would adjust the seasoning.
There were no other chef's there that had any knowledge whatsoever about BIR cooking. If they made a curry, they just threw half a bag of curry powder and some chilli in.
They were all standing around and asking questions when I made the base sauce and curries and they have actually learned a lot lol.
I had never been inside a commercial kitchen before in my life, so I have learned a lot too
Obviously, these large batches of curry did lack to a degree the finer tastes that one would get from cooking a single portion, but apart from that, they went like hot cakes and we even had people coming back and giving us compliments, which the other chefs did not happen previously
Topic: LONDON OLYMPICS 2012 :) Update (Read 20774 times)
