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| Originally Posted by Martinp Ahh I see you know your stuff there how about Le Manoir's chef Raymond Blanc. Mind you I would never want to work there. |
Thanks Martin, I know a bit about catering and it seems you do too.
Towards the end of my schooling I worked Saturdays in a butchers and then when I left school my career started in catering.
While catering for the Bank of England, they paid for me to attend college to attain City & Guilds (now known as NVQ's), gave me my 'Whites' and bought me a set of knives.
While catering for the Bank of England, I worked with a brigade of chefs to cater for HM Queen & Prince Phillip on the opening of The Bank of England Museum.
Richard.
P.S. Raymond Blanc is an excellent chef, however like most, he probably is very difficult to work with and the patience of a saint is likely to be required.
RD
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