* 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! :)