Cooking, Catering and Hospitality!

I'll stay away from Oysters!!

2009-05-26T11:26:00.004+01:00

I have decided, anything that is a battle to break open an eat in the first place should not be messed with! If nature has made it that way, difficult for man to get into the shell and open it let alone eat properly, maybe it should just be left alone as it simpley just wasnt meant to be!?!?!

Me and Linda my fellow foodie at hotjobsin were discussing this topic this morning. After hearing about the death of a lady recently at Quaglino's restaurant after her and 3 of her friends were 'eating' oysters, makes you wonder whether they really are worth the risk? I'm not a massive fan of the sensation of a bogey-slimy like ' food' slipping down my throat anyway without having the pleasure of my taste buds enjoying the full effect of the food in the first place! You do hear horror stories of foodies becoming ill off of these creatures quite often and frankly, I'm not sure i want to eat one anytime soon!

Just my opinion, there may be people out there who thoroughly enjoy these, and fair enough each to their own, but i think I'll stay away for the for see able future!

Hells Kitchen- Who do you want to win?

2009-04-24T09:44:00.002+01:00

Who do you want to win?

I love Hell's Kitchen, although i feel like this series has flown by way too quick!
After last nights episode of Hell's Kitchen, i was pleased to see Anthea leave. I felt like she saw it more as an opportunity to impress the public then to be a part of something awesome. At least now she can be with her Husband!

I personally would like Ade to win, i think he has really grasped this opportunity with both hands and is getting stuck in and has started to feel passionate about what hes doing. He's very entertaining but isn't there for the publicity, but for the chance to learn something from one of the best. I also liked the fact that he put his hands up and said ' at Service, i was poor' and genuinely cared.

Danielle, now there is a shady one! I feel like she is there for the publicity and it's always the quiet ones you have to watch out for! I think her focus is to win for the public to like her, just as much as Gary maybe? who knows.

Marco demonstrates that he really is a caring person, he seems like a rock and extremely supportive. I thoroughly enjoy watching the show and listening to him. Hes very engaging, and his bandanas are beautiful :D

* Gordon Ramsay- Pre Prepared meals? *

2009-04-20T14:25:00.001+01:00

Oh Dear, looks like Gordon Ramsay has got himself in a bit of a pickle....

It has been said in The Sunday Telegraph this week, that Gordon Ramsay is serving his pub customers ready-meals prepared in a London "food factory" - and sold with a mark-up of 586 per cent.

Oh Dear! Seeing as the Michelin Starred famous chef has said previously "My food hell is any ready meal" This doesnt seem very good does it!

Various dishes such as pork belly, coq au vin, braised pig cheeks and orange and bitter chocolate tart are prepared in bulk and then taken in plastic bags by plain white vans to several of his London restaurants.

The celebrity chef uses the central kitchen, near railway arches and a council estate in Clapham, The Sunday Telegraph reports. And it provides food for three of his gastropubs and his Bistro in Chelsea.

It has been said that a members of Ramsay's team admitted that 50 per cent of the menu at the gastropubs and Foxtrot Oscar was prepared off-site, but said no fresh produce - such as cuts of meat - are prepared at the Clapham facility.

Ramsay has said in the past: "My food hell is any ready meal. It's so easy to prepare a quick meal using fresh produce ... but people still resort to ready meals that all taste exactly the same.''

The food factory is owned and operated by GR Logistics, the catering production arm of Ramsay's umbrella business, GR Holdings.

The facility's head chef, Darran Ridley, is quoted telling an undercover reporter about the meals:
"We provide the majority of the food for Foxtrot Oscar - everything from coq au vin, starters, terrines, snacks, salmon rillettes, various desserts, braised beef in red wine.''

A spokesman for Ramsay said the gastropubs and Foxtrot Oscar were too small and reheating the food, by a method known as "sous vide'', was tried and tested by the world's best chefs.
He said: "The central kitchen is a state-of the-art-facility run by Gordon Ramsay chefs. It is a Gordon Ramsay kitchen run by Gordon Ramsay chefs cooking Gordon Ramsay food.''

The food is supplied to "to those kitchens with limited cooking space'', including Foxtrot Oscar and The Narrow, the spokesman added.

"These are sealed and transported daily in refrigerated vans and all menu dishes are then cooked in the individual kitchens.

"This is only for the supply of Foxtrot Oscar and the three pubs and allows each establishment to control the consistency and the quality of the food served.''

Now, i am a big fan of Gordon Ramsay, but this is interesting!
What do you guys think? Let us know your opinions.

* Waiter/ Waitress Position *

2009-04-01T16:46:00.002+01:00

Restaurant & Cocktail Waiter/ Waitress, Retro diner, London

This stylish retro American dining and cocktail experience, is looking to recruit full-time restaurant and cocktail Waiter/Waitress.

If you are an energetic and outgoing Waiter/Waitress with an enthusiasm for people and the hospitality & entertainment industry who is good at building and maintaining relationships with clients and who can demonstrate excellent organisation and customer service skills, this could be the unique opportunity you've been looking for.

Click here:

* HOT NEW CHEF JOBS ARE HERE! *

2009-03-30T12:32:00.003+01:00

Hey all!

Hope everyone is good and well in the wonderful world of culinary delights!?

Here below for you is some HOT new chef positions that have just come in....check em out!

CHEF DE PARTIE- PILSLEY
A gorgeous country pub, 32 hours a week £14k pa
CLICK HERE....
http://www.hotjobsinhospitality.com/jobboard/cands/jobView.asp?v=912830&hidJobs=912837,912836,912834,912830,912832,&r=16675

COMMIS CHEF- BEELEY, PEAK DISTRICT
A beautiful, historic country Inn, £12k pa
CLICK HERE...
http://www.hotjobsinhospitality.com/jobboard/cands/jobView.asp?v=912834&hidJobs=912837,912836,912834,912830,912832,&r=16675

DEMI CHEF DE PARTIE- BEELEY, PEAK DISTRICT
£13K pa
CLICK HERE...
http://www.hotjobsinhospitality.com/jobboard/cands/jobView.asp?v=912832&hidJobs=912837,912836,912834,912830,912832,&r=16675&pg=1

Also, for managerial roles:

ASSISTANT MANAGER- NORTH YORKSHIRE
£18pa, Originally a coaching inn, dating back over 350 years, the hotel has evolved over the centuries to become an exceptionally stylish place to stay and it has just been awared a Michelin star. It is in the most glorious setting in the heart of the beautiful Yorkshire Dales.
CLICK HERE...
http://www.hotjobsinhospitality.com/jobboard/cands/jobView.asp?v=912836&hidJobs=912837,912836,912834,912830,912832,&r=16675&pg=1

SALES AND MARKETING EXECUTIVE- NORTH YORKSHIRE
£7ph, 4 star rated property situated amidst the beautiful Yorkshire Dales on the banks of the River Wharfe...
CLICK HERE...
http://www.hotjobsinhospitality.com/jobboard/cands/jobView.asp?v=912837&hidJobs=912837,912836,912834,912830,912832,&r=16675&pg=1

Happy job hunting to all whos looking! :)

Steak in Garlic Mushroom, Pancetta and Port sauce

2009-03-18T13:51:00.004Z

One of my all time favourites!

Ingredients

1 tbsp olive oil

15g butter

2 medium shallots, finely chopped

2 garlic cloves, finely chopped

10 small mushrooms, finely chopped

2 slices of pancetta, cut into thin strips

small glass of port

small beef stock cube, or beef stock

Fillet steaks.

Single cream

1. Heat the oil and butter together until the butter melts. Add the shollots and garlic and fry for 4 mins or until lightly coloured.

2. Add the pancetta and mushrooms and cook for 1-2mins, stirring regularly. Deglaze the pan with Port adding sprinkles of the beef stock cube or the beef stock, as much as you want. Bring to boil and simmer for a couple of minutes until the sauce thickens. Add a dash of single cream.

3. Whilst the sauce is simmering, cook the steaks as rare as you like, season first with pinch of salt and lots of black pepper.

4. Serve with the mushroom sauce. Yum.

Heston Blumenthal- Weird and Wonderful?

2009-03-04T12:29:00.002Z

Heston Blumental, now there's a different kind of chef!
Watching his programme last night on Heston's Victorian Feast, i was stunned, amazed, baffled, you name it!

1stly, the idea of eating insects does scare me slightly, but when they are position is an edible garden of potatoe pebbles and shavings of black olives for soil...how bizarre!
Don't get me wrong, i would probably give one a go if it was put in front of me as i am one with the attitude try any food once, but this would be pushing the boundaries of my palette me thinks.

I think it is fantastic how inventive and random Heston's ideas and presentation is, i mean anyone to think the idea of sticking vibrators underneath Jelly to make it wobble has to be given some credit for creative ideas! The whole concept was pretty original and fascinating to watch.

I am a new fan of Heston Blumental, but for his creativeness and spontaneity and attitude that food should be fun! :)

MASTERCHEF FINAL! :D

2009-02-27T12:14:00.002Z

For those who didn't watch it, first of all, you missed out and get on the internet to download the episode becuase it was absolutley briliant!

Secondly, DO NOT READ THIS POST OR IT'LL SPOIL IT FOR YOU! WORD OF WARNING!

So, last night Mat Follas won MasterChef 2009 in front of millions of viewers and i couldn't be happier for him. I thought he worked really really hard to show and do exactly what the judges wanted and i wish him great success in the wonderful world of high cuisine and catering!

It's so sad to hear that his ideas of opening his own restaurant near his Dorset home have been put on hold because of this awful recession! How determinded to overcome these problems must he be now!

I was also really shocken when i heard that the final had actually been filmed back in Sept 2008 and Mat had had to keep his wonderful news to himself for all that time! I would of wanted to shout it from the tree tops if that was me!

His winning menu on the show consisted of a starter of trio of wild rabbit, a main course of spider crab with hand-cut chips and sea vegetables. This was followed by an exotic dessert of lavender mousse with his version of 'hokey pokey' honeycomb (a delicacy from New Zealand apparently!) and a blackberry sauce.

The father of 3 children lives in Beaminster and had been given the thumbs up to go ahead and open his own restaurant by judge and presenter John Torode.

But Follas admitted that the credit crunch has meant he will not be able to finance the planned venture because he cannot sell his house! :(:(:(:(:(

He said: 'The plan is to do it. I would love to set up one right now but the housing market has kind of put an end to the initial way of financing it.

The runners up:
Chris had prepared scallop ravioli, roast pork belly with bubble and squeak and dark chocolate tartlet for the final; Andy made a Thai-style crab salad, glazed duck breast with wantons and mango and passion fruit sundae

Personally, i would of loved to of tried Chris's menu with the bubble and squeak, although the judges said the pork was slightly undercooked i still would of eaten it!

Torode said Follas won because he had made the most progress on the show and 'inspired' with dishes often using foraged ingredients.

He said: 'Mat came in here and absolutely wowed us with food which was extraordinary in both presentation and flavour.'

Wallace said: 'There is now no doubting the absolute originality and brilliance of Mat. The guy is cooking his own style. He is absolutely superb.'

He said: 'My final three courses were very personal and incorporated my love of food, foraging and catching great ingredients. I'm humbled and proud that my dishes won such an amazing competition.'

All the best for the future Mat, we wish you continued success!!!!!

Although, i am a little sad, as Masterchef is now over :(

Oh well, there's still come dine with me!!!! :)

MY BLOG!

2009-02-23T04:32:00.000Z

Hi Guys! This blog has been put together to provide all you people out there who work in the catering or hospitality industry with as much guidance and advice as we possibly can. Here, we would like to talk about what you and me like about the big wide world of catering and hospitality, what we've heard on the grapevine, exchange recipes and have a good old chat! Everything food related and interesting can be involved!

Linda: Government help for jobless? Don't believe a word...

2009-02-17T13:38:00.002Z

Hi Guy's
So it's a post thats a little different then usual, however i feel it is important and something to spread the word about...check out Linda's post on www.hotjobsinhospitality.com :

Government help for jobless?

Don’t believe a word …

Today, I’m going to talk about the elephant in the room. The PM & Government are feeding us mistruths at a time when they should be bending over backwards to instil confidence and trust to a nation in despair. They deliver us pomposity, unclear and unkept promises and a trail of propaganda about how they are doing everything they can to help the unemployed.

The vast majority of job seekers are decent, honest people who given the opportunity will thrive to the benefit of their families and employers. It’s devastating to lose your job, your position, your pride and your ability to make a worthwhile contribution. There are people with an array of important skill-sets out there and too many of these talented hard workers are without jobs and having to sign on the dole.

Mr GB actually said he intends to “maximise the chances of the unemployed getting jobs”. Soundbites with no substance and no clear intentions................

For more on this, log onto
http://www.hotjobsinhospitality.com/jobboard/cands/newsview.asp?id=1437&nc=&ex=

JOB HUNTING- 9 THINGS YOU NEED TO KNOW!

2009-02-11T09:57:00.002Z

Also, see Linda's new post of Job Hunting..Everything you need to know and be aware of in one article! Courtesey of www.hotjobsinhospitality.com

Job Hunting- 9 things you need to know....

In this recession, managing your career throws up some challenges, so what you’ll need is a determined and focused attitude with a lot of net research thrown in for good measure. Look at the bigger picture, research your industry and use the search engines to help you look at articles about your sector and check out what the most recession-proof jobs are, so that you can target them.

Change the way you think - It’s a different type of market now. You may be brilliant, with an exceptional academic record and bags of experience, but in this climate you also need to remember that there are lots of other people out there with equally good or more diverse skills, so you need to stand out. Start thinking from the employer’s perspective and what will be in it for them if they employ you. Of course you need to confident, but not to the extent that you think they can’t do without you. The fact that you’ve been in your last job for years and know everything about your role inside out, will not guarantee you the next job. It’s up to you to demonstrate how you can be an asset to them, not the other way round......

For more on this, check out www.hotjobsinhospitality in the news section!

http://www.hotjobsinhospitality.com/jobboard/cands/newsview.asp?id=1424&nc=&ex=

GETTING A JOB IN THE RECESSION!

2009-02-11T09:51:00.003Z

Hi Guys!

Come and check out Linda's new post on top tips and advice for getting a job in the recession!
We all know it's difficult, but heres how to deal with it....

http://www.hotjobsinhospitality.com/jobboard/cands/newsview.asp?id=1423&nc=&ex=

For all the best and latest Catering and Hospitality vacancies check out
www.hotjobsinhospitality.com

The Recipe for the BEST Yorkshire Pud!

2009-02-09T11:56:00.006Z

Recently we've been discussing how to make the BEST Yorkshire Pudding on our 'UK'S BEST CHEF' Group on facebook, exchanging on our notes and tips. Here's what we've come up with!

Traditional way:
Ingredients

vegetable oil
290ml/½ pint milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Grease a Yorkshire pudding tin with a little vegetable oil. Place the tin in the oven to preheat.
3. Place the milk, eggs and seasoning in a bowl. Stir well to combine.
4. Whisk in the flour.
5. Remove the tin from the oven. Pour in the batter, filling each case only three quarters full.
6. Place the tin in the oven and bake for 10 minutes, or until puffy and raised.
7. Remove the puddings from the oven and serve.

Rob lane, West Midlands- says:
I do 3 Cups Plain flour, 3 Cups Milk, 3 Cups Eggs and a good pinch of salt. How to make the mixs then well put flour in bowl with a good pinch of salt then beat eggs then gradually add it to it to make it smooth next step add milk 2 flour egg mixs to make it like a batter mixs then let it rest for half a hour. Put trays in over with a little oil for 10 mins on 190 til the trays ar RED HOT then add mixs to the trays then bake for 20 mins till GOLDEN BROWN AND THEY ROSE TO. Take out yorkpuddings to cool down or sever on roast beef dinner. THIS MAKES 40 YORKPUDDINGS AND U CAN FREEZES THEM DOWN TO. It goes well with Sausages, roast Beef. You can use chopped Herbs in the mixs or horseraish SAUCE to what i love use in it.

Stephen Harmer, Manchester- says:
A good deep yorkshire pudding tray, smokin hot oil in it (not too much) for the mix, equal quantities of plain flour, eggs and milk. add a pinch of salt let it rest 4 a good hour. pre-heat oven too 220 degrees C in the yorkie tray with the hot oil (gooese fat or duck fat work a treat) pour the yorkie mix to the top and place it on the middle shelf of the oven cook 4 15-20 mins till they hav rose they will do so to about 5" then turn the oven down too 160 degrees C and cook 4 a further 15 mins. this will give you a very high firm yorkshire pud and a Guaranteed talkin point at any sunday lunch table.

COME JOIN IN!!
http://www.facebook.com/group.php?gid=42380857135

Walkers new Flavours! Tried and Tested!

2009-02-05T15:23:00.000Z

Hi All!

Here at www.hotjobsinhospitality.com

we just LOVE food, all shapes and sizes!
So, when we heard all about the new Walker's crisp flavours on offer to us consumers at the mo, we thought we had to get a look in! See what all the fuss was about!
So, we have tried and tested the new flavours out which are as follows:

Cajun Squirrel
Onion Bhaji
Builders Breakfast
Fish and Chips
Chilli and Chocolate
Duck and Hoisin

And heres what we thought!

Cajun Squirrel

Keeley: Very strong smell of herbs, basil and Thai Food! bit weird. Tasted...ok, bit oniony, notvery distinctive. Not bad, but not memorable
3/10
Linda: First smells like Thai food, then sort of MMiddle Eastern and then of strong herbs!
As I was eating it i thinking about squirrels! It's not spicy with no particular flavours, bit nothingly really.
1/10

Fish and Chips

Keeley: Smelt exactly like Fish and Chips! Tasted MINGING! hated it. Tasted gone off and awfully strong. Horrible.
0/10
Linda: No, No No!!! Wrong on every level! Tastes like dried fish gone off! Distrubing!
0/10

Onion Bhaji

Keeley: Really sweet and yummy smell warm smell! Spot on smelt exactly like onion bhaji
So so so yummy very very moreish, could eat over and over again. Definate favourite!
10/10
Linda: Spot on smell, very yummy indeed, not too harsh, perfectly flavoured.
9/10

Builders Breakfast

Keeley: First smells of bacon and Ketchup, very eggy taste to them with the essense of baked bean juice! Could be so much more. Not very memorable.
6/10
Linda: agreed first smell of bacon and ketchup, then the first taste i got was eggs and then beans too. Novelty crisps, wouldnt eat reguarly.
5/10

Duck and Hoisin

Keeley: Very strong smell of Hoisin rather then duck to begin with, very strong taste of pancakes and cucumbers as well when you eat them. Pretty nice would definatley buy.
8/10
Linda: Loved these, first taste and smell reminds me of crispy duckwith an aroma of cucmber. Definatley would buy.
9/10

Chilli and Chocolate

Keeley: Stink when you smell them! Very strong smell indeed. Didn't however taste strong enough or distinctuve enough to say it was chilli. Bit unimpressed.
5/5/
Linda: Smells of spices, first taste is dark chocolate then a light chilli flavour kicks in. Couldnt eat a whole bag. But if i was drinking a long alcoholic drink, these would be the perfect nibble.
3/10

SOOOOOOOOOO, Conclusion is:

ONION BHAJI! Clear winner! Definate favourite!

But what do you guys think? We'd love it if you would let us know your thoughts on this, have u tried any of these flavours already? Would you like to?

On our Blog, there is a voting station for the flavours COME AND GET INVOLVED!
LET US KNOW WHAT YOU THINK!

:D :P :)

UK's Best Veggie Chef???

2009-02-02T13:41:00.003Z

CALLING ALL VEGETARIAN CHEFS!! Are you the next best thing?

Chefs of the Vegetarian kind are being encouraged to enter the Cordon Vert School's Vegetarian Chefs of the Future Contest 2009, to be in with a chance of winning prizes that could do wonders for their careers!

2 Chef winners will be selected after a live cook off competition in mid April to receive a prize package that consists of a personalized chef's jacket , a hamper full of vegetarian products and goodies, 1yrs membership to the Vegetarian Society and a Scholarship for a Cordon Vert Diploma, usually worth £1.5k!!!

Firstly, chefs will need to demonstrate their abilities by designing a 3 course menu suitable for vegetarians in order to be chosen to attend the live cook off competition final at the Cordon Vert School in Cheshire.

Applications must be received by 10th March, you can apply by logging on to www.cordonvert.co.uk

The winners will receive their awards during the National Vegetarian Week 18th Feb- 25th Feb.

Good luck Guys!

For all the best chef jobs, log on to http://www.hotjobsinhospitality.com/

HOT OFF THE PRESS! New Jobs.

2009-01-30T10:24:00.005Z

Check out these Fantastic new positions uploaded today on
http://www.hotjobsinhospitality.com/

See details for the following:
Chef De Partie- London
Commis Chef- London
Reception Team Leader- London

Click this link to take you straight there, see full job descriptions and to Apply now! :D
http://www.hotjobsinhospitality.com/jobboard/cands/jobresults.asp?r=15941&pg=1

Congrats to Winners!!

2009-01-23T12:10:00.001Z

The AA has announced 18 new additions to their higher Rosette awards, with The Latymer at Pennyhill park Hotel scooping four AA Rosettes.This restaurant in Surrey Head chef being Michael Wignall, is the only restaurant to be awarded four AA-Rosettes in the 2010!

17 other new and already established restaurants have been awarded three AA rosettes, these include Hélène Darroze at The Connaught, Ambassade de L’lle and Richard Corrigan’s eponymous Mayfair restaurant.

Newest additions of three AA Rosette winners:

Min Jiang at the Royal Garden Hotel, London
Hélène Darroze at The Connaught, London
Bingham Resaurant at the Bingham, Richmond
The Abbey Restaurant, Cornwall
Galvin at Windows, London
Albermarle at Brown’s Hotel, London
Ambassade de L’lle, London
Roussillon, London
The Hambrough, Isle of Wight
Purnells, Birmingham
The Crown at Celtic Manor, Newport
Murano, London
The Pass at South Lodge Hotel, West Sussex
Aubergine at the Compleat Angler, Marlow, Bucks
North by North West at Pool House, Poolewe, Ross-shire
York and Albany, London
Corrigan’s, London

Restaurants serving food of a three Rosette standard are definatley worthy of recognition from everyone all over the UK, whilst four rosette-awarded restaurants show skills that demand national recognition. Congratulations to those 18 very deserving restaurants that have been acknowledged for their efforts. :):):)

New Job Opportunities Updated Today!!!

2009-01-21T10:00:00.002Z

Check out the website for New Opportunities within your area today! Jobs are updated every couple of days, so if theres nothing showing today that tickles your fancy for your next move DONT MISS OUT and check again tommorrow!

www.hotjobsinhospitality.com is an easy to use online recruitment site specialising in the catering and hospitality industry, offering lots of opportunities from top UK employers and recruitment agencies for jobs in hotels, restaurants, bars, cafes, contact catering and leisure clubs. As well as jobs, we offer excellent career advice for chefs, restaurant managers, sommeliers, hotel managers, reception and reservations staff, bar & pub assistants / managers as well as for conference, events, sales and marketing professionals.

Simply click on Search jobs and select your choices from the drop down lists and begin your search.
You can find jobs by their location, industry type and job category.

Happy Hunting Guys!

Handling Redundancy!

2009-01-12T10:52:00.003Z

Hi Guys!

Hope everyone is well and enjoying the new year?

Chit-Chatting away, I've heard a lot of you discussing the fact that you have already or are looking to be made Redundant in the not so distant future. This is really really unfortunate and an occurring circumstance that seems to be happening on a daily basis!

Here at Hot Jobs In Hospitality, we want to make sure that you guys are taken care of.
Check out our career advice section on our website for guidance on how to handle Redundancy, Interview tips and Tips for writing a good CV as these are key elements to success and extremely important!
Heres the link:
http://www.hotjobsinhospitality.com/

Give yourself the best possible chance. Any questions or concerns please add me on Facebook- KeeleyHotJobsIn, and i would be happy to chat to you soon.
:D All the best guys

HAPPY NEW YEAR!!!!

2009-01-05T14:11:00.004Z

Wishing everybody a successful and a very Happy New Year for 2009!

Hope everyone ate and drank waaayyyyyy too much over the xmas period, throw away those scales guys!

Watch this space for some more fantastic recipes and food news coming your way very soon!
:)

All the Best for Christmas! We'll look after you!

2008-12-18T16:57:00.002Z

Hello everyone!

I hope everyone is looking forward to christmas and has got all their christmas shopping out the way?!? ( shes says with tons to do herself!)

Just a quick note to say that myself and Linda ( Founder of hot jobs in) Will be here to look after you and chat about whatever you want at lots of random times over the christmas period, so keep logging in and we will chat to you soon!

Best wishes to everyone, hope you have a fantastic time, eats lots of food and drink lots of wine and keep in touch!

x x x x :D

News And Recipes on Site!

2008-12-12T15:07:00.002Z

Hi Guys!

Hope you are all ok and looking forward to christmas!
Not long now 13 days to go WHOOPEE! Get ya hats and stockings ready!

Just a quick note to let you know of the fantastic new recipes that have been uploaded onto the website News section.
As you all know, we recently did out own little version of Come Dine with me ( Such good fun! Thoroughly reccommend it to anyone!)

Well, heres the recipes for you for Linda's Jewish themed dinner..maybe get some inspiration to do your own!

Check out the Following:

Welcoming Mojitos!
Sweet Chopped Herring!
Melt in your mouth Salt beef!
Lochshen Soup with Kreplach!
Get In a Pickle Cucumber!
The Best Chopped Liver!
Delicously moreish Potatoe Latkas!
Apple Strudel and Calvados Mascapone!

Not only is all of this explained for you, there's also career advice on interview tips, writing cv's and getting the salary that you want and deserve!
So check it out! Have fun!

Come Dine With Me Winner!

2008-12-09T09:26:00.001Z

Linda says:

Why thank you kind Keeley!! Modesty prevents me from saying I was a worthy winner !! Everyone's event was fab and my tummy is delighted to have the company of additional inches which I so obviously need. Maybe we should do it all again around Xmas with the theme being cocktails ... Seriously though, would like to thank all for coming and for making such splendid meals in the last few weeks and for all the recipes i'm am now obliged to 'borrow'!

Come Dine With me! Part 2!

2008-12-08T16:20:00.000Z

Come Dine With Me- Part 2

Hi Guys!

I’m very sad to say, we have now finished our fantastic version on ‘Come dine with me’ It’s been really fun and I definitely recommend doing it with a small group of friends if ever you can organise something.

So, we went to Linda’s dinner party on Friday. The final stage of the competition!
We had no idea what the theme or the menu was going to be, so we were all really excited!We walked in and were greeted with the soundtrack from the musical… ‘Fiddler on the roof’ to be told that Linda’s theme was one of a Jewish Dinner Party! Fantastic! Definitely different to the 80’s theme we had the previous Friday!

The dinner table was beautifully presented, a pristine white tablecloth with white folded napkins. Beautiful in its simplicity. Looked very professional indeed!
We started off with double of Linda’s home made Mojito’s, which we then decided we wanted more of even though it wasn’t traditional and didn’t go with the food, we didn’t care because they were lovely!

Here’s how the menu looked:

Starter
Mixed Hors D’oeuvres

Home made chopped Herring
Egg and Onions
Chopped Liver

I stuck to the egg and onions and chopped liver, I don’t do fish, although it did look lovely….for fish! Everyone else seemed to really enjoy the herring however, A really nice light appetiser before the other courses. 2

2nd Course

Lochshen soup
Chicken soup with very fine noodles, these balley things that were apparently made from Matzo meal and ground almonds. Yummy!

3rd Course

Salt Beef
which was really sweet and tender, Latkas (these are grated potatoes, apples, onions and stuff, all mixed together and fried. To die for!)
Home made sweet pickled cucumbers.

We had a couple of bottles of Austrian White with dinner, I could explain what it was called but by this point we had had quite a tipple so I’m slightly unsure! But it was goooodd.

Dessert

Apple Strudel with a Calvados mascarpone cream. We had this with instant coffee – she drew the line!!!

Overall, what a night! Fantastic food, great atmosphere, everyone really really enjoyed themselves. Food was amazing, theme was interesting and different, Mojito’s were great, wine was great, we were in need of the coffee at the end!A night to remember.

And, surprisingly enough, Linda was the winner! It was quite unanimous really I think. She really did deserve it though. I wasn’t jealous in the slightest.
All drinks on Linda next time round!

Looking back, it certainly was something that we will be making the effort to do again. Hope you have all enjoyed reading up on our experience, we hope we have inspired you with some good ideas for either having a crack at it yourself, or stealing a few foodie ideas!
Let us know what you think!

Come Dine With Me!

2008-12-05T11:29:00.002Z

I did a Come Dine with me special themed dinner party last Friday, just thought id share it with you guys becuase we had so much fun!
We've already done 2 previously at 2 other friends houses, but this time it was my turn!
So, here’s what happened.

There was me and four of my friends that were there, 2 guys and 2 girls so it was quite a nice crowd of people for a dinner party. I wanted to do something a bit different, something that people would remember, so I went with a 70’s theme dinner party!
I borrowed my sister’s lava lamp and put Abba on in the background. Everything was great! Apart from the abba in background!

I took Linda’s advice (Founder of the company) and made mini little menus for people and little name place mats , both out of card in fancy italic black writing printed from the computer. They were really cute and people loved them so thanks for the inspiration!

Here’s how the menu looked:

Starter
Prawn cocktail
I used giant king prawns so they looked really impressive and were juicier then normal. Everyone loves a good cocktail!

Main Course
Steak Diane, with Buttered new potatoes and buttered asparagus. Went down a treat, especially with the men! One of my favourite dishes of all time.

Dessert
Peach Melba
I did my own easy-peasy version of Peach Melba, inspired by Linda,
She’s a bit of a cooking Guru! Basically, I did the Peach Melba, but slightly cheated with the peach. It was a great success and everyone really enjoyed it!

Oh yeah, and I put four cheeses out before I brought out the dessert. I wasn’t sure if everybody had room for dessert!
I put out a nasty smelly blue one, a sweet wednesdayle one and a Brie! Linda said do not serve the cheese cold, leave it out all-day and I’m glad I did because it was like melt in your mouth style! Absolutely gorgeous I love cheese! We also had a tipple of port, as you do!

Over all it was a great success I feel. Everyone seemed really impressed, I hope they were! Very excited about tonight as its Linda’s turn to wow us. This is the last night unfortunately for everybody, because we have had so much fun doing it!
So we will continue to let you know on Monday who the winner will be and what the outcome of the meal was, as we be voting together, EXCITE!

FUN FOOD QUIZ!

2008-12-04T15:11:00.005Z

COME CHECK THIS FOOD QUIZ OUT!
For all you food lovers out there who like to consider themselves as a bit of an expert, lets see how you do!
Person who comes out on top will be mentioned as the most Knowledgeable Chef on Earth on my blog! So give it a go!
ITS AT THE BOTTOM OF THE PAGE ON THE LEFT, SO GO DOOWWWNNNN!

What are you worth? Salary Checker!

2008-11-28T11:40:00.003Z

SALARY CHECKER

So that you are paid fairly for the work you do, you need to know how much your skills and experience is worth. To help increase your salary, improve your CV and interview techniques.

Pay may not be the main reason you do your job, but employers need to value and reward your commitment and efforts. Of course, and especially in these times, bosses want to keep costs down and may pay as little as they can get away with. To get a pay rise you need to present a good case with evidence of what is being paid in the marketplace for a similar role.

AVERAGE SALARIES
Data compiled 14 November 2008. Average salaries depend on level of experience, location and ranges are for the basic salary and do not include bonuses or other benefits.

For more on this..go to:

http://www.hotjobsinhospitality.com/jobboard/cands/newsview.asp?id=1232&nc=&ex=

Essential Ingredient in the Kitchen!

2008-11-28T10:55:00.003Z

So, we've set up various discussion topics within the new group UK'S BEST CHEFS on facebook
( if your not already a member, hello! Get involved! Be proud of what you are!)
Really pleased to see that people are getting involved and getting stuck in with the discussion, i love hearing what everyone has to say! It's good to see what other people who share the same interests use for their secret ingredients or to perfect their dishes. We can all learn something here, i know i am as i go along!

Anyway, we have come to the conclusion that, these are the top 5 ingredients that anyone who's an experienced or quality chef could not live without in the kitchen under no circumstances!

1. Salt
2. Pepper
3. Garlic
4. Olive Oil.
5. Herbs for seasoning ( yes we know this is cheating but hey, herbs is one word right!?)

If there is anything there that you feel doesn't belong, or you feel that you have a better idea as to what's more important, come and join in!

Me personally, i would put them in this order:

1. Garlic
2. Salt and Pepper (hehe)
3. Herbs
4. Olive oil
5. Wine ( of any kind, strictly of course for cooking purposes and no other reason! :S)

Check the link
http://www.facebook.com/topic.php?uid=42380857135&topic=6151#/group.php?gid=42380857135&ref=ts

Christmas Pud!

2008-11-26T16:01:00.002Z

Ok, so if i'm cooking one this year, so can you!
Try this out, Traditional Christmas Pud Recipe!

Ingredients

225g/8oz golden caster sugar
225g/8oz vegetarian suet
340g/12oz sultanas
340g/12oz raisins
225g/8oz currants
110g/4oz candied peel, chopped
110g/4oz plain flour
110g/4oz fresh white breadcrumbs
55g/2oz flaked almonds
1 lemon, zest only
5 eggs, beaten
1 level tsp ground cinnamon
1 level tsp mixed spice
5g/1 level tsp freshly grated nutmeg
pinch of salt
150ml/5fl oz brandy or rum

Method

Lightly grease 4x600ml/1 pint or 2x1.2 litre/2 pint pudding basins.

Mix together all the dry ingredients.

Stir in the eggs and brandy and mix well.

Spoon the mix into basins. Put a circle of baking parchment and foil over the top of each basin and tie securely with string. Make a string handle from one side of the basin to the other so it is easier to pick the basin out of the pan after cooking.

Put the basins in a large steamer of boiling water and cover with a lid. Boil for 5-6 hours, topping the boiling water up from time to time, if necessary. If you do not have a steamer, put the basins in a large pan on inverted saucers on the base. Pour in boiling water to come a third of the way up the sides of the pudding bowls. Cover and steam as before.

Cool. Change the baking parchment and foil covers for fresh ones and tie up as before. Store in a cool cupboard until Christmas Day.7.

To serve: steam for 2 hours and serve with brandy butter, rum sauce, cream or homemade custard.

Pancake Recipe!

2008-11-25T17:01:00.002Z

Ok, so i know that we all love pancakes, and we've all eaten pancakes before.
Also, i don't want to insult all those experienced and professional chefs out there who can cook up a gourmet meal by posting a recipe for pancakes on here.....

HOWEVER! i am going to, for people who are just getting started with cooking and catering.
(you know who you are!)

Here is a recipe to cook pancakes for 8 people, couldnt be easier!

INGREDIENTS

190 g all-purpose flour
10 g baking powder
6 g salt
10 g white sugar
295 ml milk
1 egg
45 g butter, melted

DIRECTIONS

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.

Ice Cream!

2008-11-25T16:58:00.002Z

How Amazingly Yummy does this look!

Look How big it is! I was amazed!

Don't know if you've noticed...but BIG dessert fan over here!

Starting your new Job!

2008-11-25T11:05:00.002Z

When you start your new job there are many aspects to consider along with the actual duties you will be doing. Effective time management will make the transition into your new role so much easier by developing techniques to reduce pressures and to make the best use of your time.

WORK AREA

Organising your workspace includes ensuring the materials and equipment you need to do the job are close to hand.
Ensure lighting is positioned to avoid eye strain, that your desk accommodates all your paperwork and that your chair is well designed and comfortable.
Keeping an uncluttered desk avoids that snowed under feeling and enables you to concentrate on prioritising the tasks with ease.
Place your paperwork in logical orders of action, information and waste. Keep filing up to date and regularly throw away or archive information that you do not need.

COMMUNICATION

Develop and maintain positive lines of communication with your colleagues and managers by providing them with necessary information and using internal e-mails effectively.
Plan your calls with an outline of the objective and what you are going to say, keeping the call concise, informative and polite.
Make sure that urgent deadlines take priority.
Arrive at meetings on time and well prepared. Try to come up with our own solutions to problems but stick to the facts and don’t give opinions unless they are asked for, important or relevant.
When attending meetings, work out the purpose of the meeting and whether there is a set agenda. Notes should be taken clearly containing essential information on what was discussed and agreed.

For even more valuable advice... check this link out
http://www.hotjobsinhospitality.com/starting-your-new-job.cms.asp

cateringforums.net

2008-11-25T10:47:00.003Z

Hi Guys!

There is a website called Catering Forums.net which i think is fantastic!
If you like a good chinwag, exchanging recipes and general food related discussion then check it out because i highly recommend it!

We have posted a few discussions that are regularly updated with comments, so get involved!

Here's a few ideas as to the kind of chat's we are having:

1. Gordon Ramsay or Jamie Oliver?????

2. Weirdest and nicest food you've ever eaten???

3. Ever done a come dine with me????

4. Favourite Restaurant??????

4. What came first, the Orange or the Colour Orange???????

These are to name but a few, there are hundreds of other chefs, catering staff and food addicts on this site and many many more topics to chat about. It's also a good place to promote yourself as a chef and to share your ideas.

Here's the link:

http://cateringforums.net/

Top Tips for Getting the Salary You Want!

2008-11-21T16:40:00.002Z

When being Interviewed..........

• Don’t talk about money
• Let the hirer speak first
• Hog it (hand over gob)
• Share your knowledge
• Deal

DON’T TALK ABOUT MONEY
In an interview scenario, why bother talking about money until you and the hirer have agreed that you are suitable for the business and that the business is suitable for you. No point discussing money until you get an offer and anyway, if the hirer asks what money you want / what you are earning currently, they are gathering information on what your expectations may be. If your answer is too high, then you could lose out on an offer, if your answer is too low then you’ll lose out to a lower salary proposal on an offer or, be eliminated - because if you don’t value you, why should they?

Discussing money can be a little awkward and after the duties have been clarified, you need to make the hirer aware of what you are going to bring to them. You can always express to the hirer that the most important thing is the role and the company and that you are aware of the pay scale for the position (at least, you should be aware before you attend an interview, otherwise why are you there!) and should you be fortunate enough to be offered a position, then the finer details can be discussed at that stage.

LET THE HIRER SPEAK FIRST
It’s all about timing. Don’t give out all your information too early. When it comes to discussing remuneration, let the hirer go first. That way you’ll know what they would like to pay and then you can demonstrate your thoughts backed up by your research. After all, you’d be gutted if you were looking for £25K and because you spoke too soon about your expectations, they offered you £25K – only to find out later that the hirer was actually going to offer £28K! Or, you overpriced yourself, for a job you really really wanted anyway, and lost out on the position because they felt you wouldn’t be happy with the salary in the longer term.

HOG IT
This could apply to the above point also. Once the hirer has told you the salary on offer, respond calmly (regardless of how you actually feel). If the offer is too low, they probably know it and are likely to be trying it on. If it’s too high, job done!

FOR MORE ON THIS, CHECK OUT THIS LINK
http://www.hotjobsinhospitality.com/jobboard/cands/newsview.asp?id=1246&nc=&ex=

Food Jokes!

2008-11-21T16:27:00.002Z

What sound does a peanut make when it sneezes?
- Cashew!

What did the female mushroom say about the male mushroom?
"He's a real fun guy [fungi?]."

What do you call cheese that doesn't belong to you?
- Nacho cheese!

What did the baby corn say to the momma corn?
Where's pop-corn?

I Know I know, i sighed as well when i read them! Had to be done on a Friday afternoon!

Funny Food Quotes!

2008-11-20T12:04:00.001Z

'Cooking is like love. It should be entered into with abandon or not at all.'

'Fish, to taste right, must swim three times -- in water, in butter and in wine.'

'The discovery of a new dish does more for the happiness of mankind than the discovery of a star.'

'Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.'

'Ever wonder anout those people who spend $2 apiece on those little bottles of Evian water? Try spelling Evian backwards.'

'A Balanced Diet Is A Cookie In Each Hand'

'Strength is the capacity to break a chocolate bar into four pieces with your bare hands- and then eat just one of the pieces.'

Handling Redundancy!

2008-11-20T10:28:00.001Z

We know this is a bad time at the minute with loads of redundancies going on and with the old credit crunch! But Redundancy doesn’t have to be a negative experience and in a lot of cases, it can provide the opportunity to go for a career change or to do something you would not have previously considered. If there are rumours that your firm may be making redundancies:

Do try to speak to your boss to find out if you may be on the list.
Update your CV, put the feelers out and start seeking alternative employment.
Get your finances in order, to give yourself the best chance of financial survival.
Being made redundant is not your fault so think positively about the things you can do, now.
Don’t burn your bridges, keep on good terms with your boss and obtain a good reference.
Even if it takes longer to find a new position than you had hoped, keep yourself and your mind active by updating your skills and even consider some voluntary or charity work whilst looking for your new job.

Thai Green Curry Recipe!

2008-11-19T11:48:00.004Z

Found this Awesome recipe for Thai Green curry from the BBC Food website, very excited about it actually cos i love a good curry and i didn't know what to have for dinner tonight...now im sorted! Looks really easy as well so i thought id share with you.....

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
1 tbsp vegetable oil
2 tbsp green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
good shake of Thai fish sauce or light soy sauce
small handful of coriander
roughly chopped½-1 lime, juice only

Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly.
Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

HMMMMMM!

Interview Tips!

2008-11-17T14:48:00.003Z

Grooming

Always dress smartly using bright colours only as an accessory, not to dominate your outfit.
Take only one neat bag or small briefcase with you.
Limit jewellery to small subtle pieces, make sure your nails are clean & well trimmed and that your hair is tidy.
Small amounts of light perfume or aftershave is fine but make sure it is not overpowering and don’t spray anything just before entering the building.
Good personal hygiene and fresh breath is essential.

Etiquette

An interview is your chance to make a positive impression and good manners are vital. The position you have applied for may not be the right one for you but the company may well be and the company could call you back for a different position in the future if you conducted yourself with style.
Prior to attending the interview, make sure that you know exactly where you are going and the time of the meeting.
Find out who will be seeing you and make sure you pronounce their name correctly and know their title within the company.
Check out the route you will take and ensure that you arrive at least 15 minutes early. This will show that you are keen and also give you an opportunity to fill in an application form if needed.
When entering the reception area, be mindful that the first impression is created here.
Always be polite and friendly to the reception staff as they can often be the most powerful people in the company. Why? Because they are constantly liaising with senior management and if you have been less than impressive on your introduction, you can guarantee that the decision makers will hear of it and no matter how brilliant your interview went with the personnel officer, you will not get that job because you don't fit into the culture of the company and have shown a disrespect for others.
Bring with you a copy of your CV in case the interviewer asks for it and have your references with you but only offer them if asked.
On introduction to your interviewer, shake hands firmly, make good eye contact, wait to be asked before sitting down, always sit upright and show interest in what is being said.
Never smoke, eat or chew gum even if the interviewer offers you or is doing so.
Always remain polite, friendly and professional whilst also showing enthusiasm.

For More tips- Log onto www.hotjobsinhospitality.com

Spicy Olive and Mozzarella Pizza Recipe!

2008-11-14T16:01:00.006Z

-Pizza Dough-

Pile the flours and salt on to a clean surface and make an 18cm/7 inch well in the centre.

Add your yeast and sugar to the tepid water, mix up with a fork and leave for a few minutes, then pour into the well.

Use a fork to mix in a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like stodgy porridge – continue to mix, bringing in all the flour.

When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time.

Repeat this for 10 minutes until you have a smooth springy soft dough.

Flour the top of your dough, cover it with cling film and let it rest for at least 15 minutes at room temperature. This will make it easier to roll it thinly.

Now divide the dough into as many balls as you want to make pizzas, i.e. lots of small ones or a few larger ones. I’d say about 6 fist-sized balls would be the right number for this amount of dough.

Timing-wise it’s nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work further in advance then you can keep the dough in cling film in the fridge rather than having rolled-out pizzas hanging around for a few hours. To get them ready for this, take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge.

-Topping-

Preheat your oven to its highest setting. Top each of your pizza bases with one nice big tablespoon of spicy olive, garlic and tomato pasta sauce. Tear your buffalo mozzarella into chunks and sprinkle these over each of your pizzas with a little oregano.

Finish with a drizzle of olive oil then put your pizzas straight on to the bars of the oven to bake for 7 to 10 minutes, or until the base is nice and crispy and the mozzarella is all melted and gooey.

ENJOY!

Gordon Ramsay's Boxwood Cafe Review!

2008-11-14T12:20:00.005Z

Hi Guys!

I thought i would share a recent experience with you that i had at the Boxwood Cafe in Knightsbridge- owned and managed by Gordon Ramsay.

We walked in, and the atmosphere was lovely. Me and my partner were greeted by two ladies who happily took out coats and showed us to the bar area ( we were slightly early so we had a little tipple!)
Every member of staff was so polite and smiley.
Cocktails were amazing! I had a purple rain which was incredibly fruity with real blackcurrents and blackberries floating around it was fantastic!

We sat in a corner seat of the room that had a square table and a sofa-type cushioney seat which was very comfortable. Even though it was a posh place to eat, we were comfortable and the atmosphere was great. It was packed and everyone was chatting and havin a good time.

We had a 5 course meal with a glass of wine that complimented each course, this was an option but we thought why not!?!? We also had a fantastic Somilier explaining each wine to us as it was poured, it was very impressive!

Food was immense, starter was a ham,cheese and pea like soup which was beautiful! wanted more!
the bread and garlic butter was smooth and went down like a treat!
We had tuna steak for 1 course, salmon in lime sauce, beautifully soft steak, a green pea salad with mint, asparagus and cress, check out the menu for yourself on the website because i could go into detail, but frankly my advice would be to SEE IT FOR YOURSELF! As it is an amazing experience.
The pudding was my favourite, chocolate fondue with biscotti, bananas, marshmellows and strawberries provided...Amazing!
Definatley the best experience in a restaurant i have had in my life! i cannot recommend it enough!

Top Tips for Job Hunting!

2008-11-13T14:46:00.001Z

Finding the right job is more than just responding to adverts.
The first thing you need to decide is what would make you happy in terms of the environment you want to work in, the ethos of the company and the mix of personalities within it. Yes, a good salary is of huge importance but so are the duties you’ll be doing on a daily basis. You spend most of your life at work, so how you spend your day is crucial to your all round contentment. Make sure the role will give you the satisfaction you crave and suits your work/life balance in terms of hours, location and pay. Let me know if you'd like more tips on creating a great CV, interview or career advice.

Brownie Recipe!

2008-11-12T14:30:00.003Z

Now, this a recipe that i think everyone will be interested in! I personally adore Jamie Oliver and here below is a recipe for a simple yet yummy dessert which is known to all as a brownie.
I have followed this and made them numerous amount of times and they are delightful and extremely easy to make if you follow these simple steps:

Bloomin' brilliant brownies
Serves 20

This great little recipe is taken from Jamie Oliver's - Little Book Of Big Treats which he put together exclusively for Comic Relief (Awwwwwww what a sweety! i love him)

Preheat your oven to 180°C/350°F/gas 4. Line a 25cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean.

The brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.•

from Jamie's Little Book of Big Treats

Top Tips for CV writing!

2008-11-12T14:23:00.003Z

Top tips for writing a great CV

It’s all about first impressions...

Your CV is your most important selling tool and without a good CV you will not even get an interview.
Some CVs try to look “different” and this can frustrate the reader so keep the format simple and uncluttered.
Don’t put false information on your CV - reference checks and in depth questioning will confirm the accuracy of your statements.
Your CV will highlight your skills, experience and accomplishments, and a well presented CV is likely to encourage the company to actually interview you.
Try to limit the length of your CV to a maximum of three pages and include details on awards, memberships, courses attended, language and technology skills.
Remember that a short, clean and to the point CV has a better chance of being read all the way through.

Catering Forums!

2008-11-12T10:59:00.006Z

I've been surfing the net today to see what i could find on the wonderful world of the internet to do with catering. I found a few catering forums, all of which had loads of recipes and different topics to talk about.
I made marshmellows last nite from a recipe that was posted on one forum! And it even Worked out really well!

Im quite surprised that there are not more chat rooms dedicated to Catering topics, purely for the fact that there are so many people out there who are so enthusiatic about their line of work....and most importantly about food!

We are Born!

2008-11-12T10:27:00.007Z

Very excited about the progress we've had so far. We've only been running a month or so now and already weve reached over 4,000 jobs on the site!

Everyone in the catering industry is soooooooooo nice!

I didnt realise that were so many different job opportunities out there, whether it be in management or as a sous chef then we've got it listed!

Im impressed in the feedback that we have had regarding the look our site, clients have told us that they like the layout and the colours and i am glad that it is easy to use. As a complete techniphobe myself, i think its great and very self emplanitory! :)

Cooking, Catering and Hospitality!

I'll stay away from Oysters!!

Hells Kitchen- Who do you want to win?

* Gordon Ramsay- Pre Prepared meals? *

* Waiter/ Waitress Position *

Restaurant & Cocktail Waiter/ Waitress, Retro diner, London

* HOT NEW CHEF JOBS ARE HERE! *

Steak in Garlic Mushroom, Pancetta and Port sauce

Heston Blumenthal- Weird and Wonderful?

MASTERCHEF FINAL! :D

MY BLOG!

Linda: Government help for jobless? Don't believe a word...

Government help for jobless?

Don’t believe a word …

JOB HUNTING- 9 THINGS YOU NEED TO KNOW!

GETTING A JOB IN THE RECESSION!

The Recipe for the BEST Yorkshire Pud!

Walkers new Flavours! Tried and Tested!

UK's Best Veggie Chef???

HOT OFF THE PRESS! New Jobs.

Congrats to Winners!!

The AA has announced 18 new additions to their higher Rosette awards, with The Latymer at Pennyhill park Hotel scooping four AA Rosettes.This restaurant in Surrey Head chef being Michael Wignall, is the only restaurant to be awarded four AA-Rosettes in the 2010!

New Job Opportunities Updated Today!!!

Handling Redundancy!

HAPPY NEW YEAR!!!!

All the Best for Christmas! We'll look after you!

News And Recipes on Site!

Come Dine With Me Winner!

Come Dine With me! Part 2!

Come Dine With Me!

** FUN FOOD QUIZ! **

What are you worth? Salary Checker!

Essential Ingredient in the Kitchen!

Christmas Pud!

Pancake Recipe!

Ice Cream!

Starting your new Job!

cateringforums.net

Top Tips for Getting the Salary You Want!

Food Jokes!

Funny Food Quotes!

Handling Redundancy!

Thai Green Curry Recipe!

Interview Tips!

Spicy Olive and Mozzarella Pizza Recipe!

Gordon Ramsay's Boxwood Cafe Review!

Top Tips for Job Hunting!

Brownie Recipe!

Top Tips for CV writing!

Catering Forums!

We are Born!

FUN FOOD QUIZ!