Chef Forum banner

London's calling

2K views 12 replies 7 participants last post by  cape chef 
#1 ·
I have been following your Forum for some months now.I have been invited by a dear friend.
I finally decided to subscribe.

I am a cook and I am almost ready to retire. Almost, not yet!
I am not from Spain, yet my English is horrible.

:)

Adam
 
#2 ·
A warm welcome to you, Adam! You have a true friend to direct you here. Please tell us what kind of cooking you've been doing over the years? Although I'm a teacher, I promise not to correct your spelling or grammar! ;)
 
#7 ·
Welcome Adam. Do not worry about your english and spelling. We have people here from all over the world who's english grammar and spelling may not be great (we even have some native english speakers here that can't spell :D :eek: :D ), but that is not what is important to us here. We are all about the food. So please feel free to join in anytime. It's always good to get someone else's opinion or learn how people from other parts of the world cook and view food!
 
#11 ·
Hi again Adam, I find it fasinating with all the different countries now useing cheftalk as a medium to share. I would love to here a little bit about your working all these years in London. What would you say is the biggest influence today in the way restaurants and hotels design there menus?
What patterns or trends have you seen develope over the past decade? Thanks for taking your time to share with us.
cc
 
#12 ·
Hope my clients do not read here.

During the last decade the main trend in London frankly speaking was "cooking looking towards USA - and New York"
You dolars have spoiled us friends.
People cook in London and looking if they are watching in NY.
I work in a busy hotel and clients enjoy still to pay fortunes to eat trendy. This is what "Guardian" wrote about the pornography that is comited in restaurants our days.
I am sure you didn't expect me to analyse you the "fusion trend"or the "japanese fusion" we sell here in my place.

I have hopes for the future. I think the future is restaurants owned by chefs/cooks that they create real food in low prices.Real food served in dinning rooms that you haven't paid a fortune the architect to design it.
This is not so unreal. The kitchen tribe knows very well how to invest in good quality ingridients in low prices.
I read about the Game event ( cape chef) you have. Do you think that you could create game dishes in low prices? I think that you could do that easily without losing in quality and imagination.
Why use 50 ingredients when the palate can recognise only 5 at a bite?
What do you think about that?

I have an event and I see you enjoy playing with recipes. Where can I post my event question? The theme is " Morocco"
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top