I'll stay away from Oysters!!

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?

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? *

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 *

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.

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* HOT NEW CHEF JOBS ARE HERE! *

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

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?

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! :)