I had never been inside a commercial kitchen before in my life, so I have learned a lot too 
I'm highly impressed with your success on this job and it's so good of you to let us know how it went. I'm amazed though, with the greatest respect, that they took on anyone who lacked some previous experience cooking in a large kitchen, such as a school, factory or cruise liner. I wouldn't know where to start. It also strikes me hard labour, given the temperatures, deadlines and everything. Who are you actually employed by? Is it a catering contractor?
The customers must have thought there were Asian (BIR) chefs there, to produce restaurant type food like that!
I was reading a free paper on the tube into London back in April and there was an Ad by Aramark, looking for chefs for the olympics and anyone with continental food experience, so I called them and told them that I had been cooking BIR food at home (or trying to) for the past 6 years and they asked me to send them my CV. I told them I didn't have one as I had never worked in a kitchen before, but they invited me along for a chat. I took along a couple of dishes which they warmed up and tasted and said, "we'd like you to join us". The rest is history really.
I've always been of the mindset, "Feel the fear and do it anyway", and do not mind stepping out of my comfort zone to try something different. I mean what was the worse that could have happened? They would have turned round to me and said, "Bob, your not up to scratch, don't come here anymore". So I took the plunge and glad I did
They have chef's there from all levels, even a boy of 17 who's only claim to fame in the cooking world was having worked in a fish and chip shop for 6 months peeling potatoes!! I think they were so short of chefs for these events, that they would have taken on my mother (who is now 79 bless her!!) lol.
Very hard work, was not used to standing up for 8 hours solid anymore and yes very hot, but you soon get into it.
Topic: LONDON OLYMPICS 2012 :) Update (Read 24295 times)
