* 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! :)

MASTERCHEF FINAL! :D

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!

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...

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!

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=