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Hi all!

post #1 of 5
Thread Starter 

Hey guys,

 

I found the forum via Google and love it! Well done to all involved.

 

I'm a 37 year old living in London, England and have a good office job (previously having a six year background as a manager in various McDonalds branches). I've been building up my knowledge of food over recent years and am passionate about every aspect of restaurant life (vicariously), home cooking and food. I've probably got more knowledge, equipment and ability than the average non-professional and am constantly experimenting at home e.g. using a TM5 Thermomix as an immersion circulator (mostly unsuccessfully) or making my own table sauces from scratch (ancho bbq and lime mayo are the two winners at the moment).

 

In the UK, people use the word "foodie" to describe any non-professional with an interest in food but generally these are people who'd send back a steak tartare because it has an egg yolk on it or pay £15 for a 1/4lb of "artisanal" chorizo etc. I'd rather be considered a fan of food and restaurants. I'd like to stage at a central London kitchen as a prep cook or a general dogsbody washing out cambros or scrubbing stock pots (hence my username).

 

This is a great forum for someone like me and I'm loving the stories and knowledge you're all sharing. I'll contribute wherever and however I can! :-)

 

Le Plongeur.

post #2 of 5

Welcome to ChefTalk it sounds like you have a colorful career. It is ironic that you have a long history with McDonalds but are actually a die hard food lover. Let us know if you have any questions we look forward to your contributions.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 5
Thread Starter 

Thanks, Nicko! McDs gets as bad a rap in the UK as it does in the US and the food...is what it is :-) However, cooks there get bad cuts and burns just like other commercial cooks and I've been in the weeds in some branches that turn over £3k in a single hour so there are some similarities. Ironically, the biggest difference is in the food yet that's the element I love the most!

post #4 of 5

You @Le Plongeur when I was in culinary school McDonalds was often referenced as a good role model for running a profitable food service operation. McD's feeds thousands of people each day economically at that. Glad to have you at ChefTalk.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 5
Thread Starter 

To echo that, Nicko, At McDs, I learned a lot about how to run a restaurant. Stock take, P&L, food ordering, equipment maintenance, training, handling customer complaints etc. So because of that, a lot of senior chefs know the value of McDs regardless of what they think of the food.

 

Also for my Finance degree, there was a whole week spent on "McDonaldization" i.e. Efficiency, Calculabilty, Predictability and Control. It's the template of a fast food restaurant but these elements can be used for any hospitality business and can be very important to understand for high volume operations.

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