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Posts by Coulis-o

Ty tincook and Bazza for your input, much appreciated. Yes, there are career centres in the UK, I didn't think of going down that route though. Have gone directly to an individual who specialises in anything to do with finding and securing employment.   I agree the cost is steep and nearly 3x what I expected, but its a one off and I'm happy and able to stretch that far if for only once. Having always written my Cv myself I am looking forward to learning what a...
I've recently contacted a consultant to write me a professional CV and is currently a work in process now I have approved the costing. £125 I have been quoted which was more than I expected, but then again I trust the consultant to do good job on my CV as she is somewhat a minor celebrity and has her own business and television programme here in this country.     Was just wondering though what key skills would befit a professional chefs CV? since I didn't have a...
Many thanks BDL, you put a lot of input into your posts.      I remember filing down the heel of the blade of both Global and Victorinox chefs knife with a steel file out of a DIY tool box. As it turned out the Global knife was a lot easier to file than the Victorinox, because I've had both knifes for so long the blade had become uneven at the heel of the blade. The only way to have made the blade even again was to file off the protruding point at the heel of the...
I've had an oval diamond steel for about 3 years, but i'm wondering if it's losing it's effectibility over such time and from daily use.     The main knife I use in the kitchen is my Global G2 cooks knife that I've had for 15 years. Lately I've noticed the need to sharpen it more often. Now I'm wondering if it's because my diamond steel that has become dull or because I use the knife so much.   I know global knives are made from softer metal compared to say...
been a chef for a while now, short of 15 years, and have mostly worked locally.   since there is only really one good hotel locally this means I will have to travel further to find work in a better hotel, and I'm looking at live in as the main option, since I don't fancy renting my own place on a line chefs wage while also wanting to go back to college to pay for more courses to improve my cv.   so am considering moving out of home to work a bit further away in a...
The course is CIEH Supervisional Food Safety level 3, is a 2 day course and costs £215.      I was wondering if there is any online resources or literature online that can be found that compliments taking such a course.     strange how one day I'm talking to the college on the phone asking about taking level 3 food safety and the dude is like 'id like to speak to your boss about course funding for you' - then the next day I get made redundant. and i was about...
Looking to add more strings to my bow so to speak, and if I take the advanced course it means I wouldn't have to take the level 2 food safety course every 3 years.   Plus if I have advanced food safety on my CV together with nearly 15 years experience working as a chef should get me out of a Chef-D role sooner rather than later.   I heard in the UK that the advanced food safety course is a week long course, probably in the cost region of £400-500. I plan on using...
I started a new job last week in a 4star hotel with 1AA Rosette. .. nothing new, 3 years ago I was working in the same kind of hotel.   before, i never had to make hollandaise sauce on my section either until now. ..  I walk in to find the sous chef has put Ham Hock Terrine with Asparagus, Tomato jelly, watercress, and hollandaise sauce as a special on the menu.    I know the ingredients, the general method and process of making the hollandaise, but never really...
as the title says.   mine has to be the hand blender.   its just so useful and essential piece of equipment. ive gone through about 5 hand blenders in the past 2 and half years at work. now i've done the smart thing and bought one with product replacement cover for 3 years.   been joking at work that i've gone through more hand blenders than any other chef anyone has seen and that i am likely to get banned from Argos for returning faulty kitchen equipment on...
ive never thought of myself as a teacher much and have never been 'taught to teach' so to speak. ... i can show people what i know, answer cookery questions and solve problems, do demonstrations, and pass on tricks and tips that i possess and know myself.   over the years i have been somewhat reluctant to share my knowledge about cooking with other people that i've worked with, this could be due to several things such as having a competative streak and a hunger and...
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