A Cooks Tail (Tales of the ShadowWing)

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Send to Email Address. Your Name. Your Email Address. Yet, there are undoubtedly benefits for chefs who opt for the contract catering route: a five-day week, steady and better income in the early years of a career, a well-defined career structure with promotion if the talent is there at regular intervals.

Smashwords – Tales of the ShadowWing: A Cook's Tail – a book by Erin Greene

These are the things that lured Brookwell into the sector. We didn't have role models. After a while I suppose I made a decision [in when I joined Sutcliffe Catering at the Sedgwick Centre, London] to go for more money and more civilised working hours. I knew that there was potential in contract catering and that it was an expanding area. Mike decided to go for working with Raymond Blanc and spending time in France with Bernard Loiseau and Joel Robuchon and is now reaping the benefit of that," he explains.

However, Brookwell took with him to the contract sector the standards of service and food quality he had learned working in hotels such as the Britannia and Danesfield House in Marlow, Buckinghamshire. When he was appointed head chef at Banque Paribas in June , he had to set up the operation from scratch and was able to introduce enticing fruit displays and buffet breakfast bars the latter featuring compotes, pastries, cereals and cooked breakfasts to the restaurant - a practice lifted straight from hotels.

And he has insisted that all meals are made with the freshest of produce. Everything's consistent every day," he says. Within the limits of his budget, Brookwell is creative, too. This is not just for professional pride. And they are used to eating at a high standard," he explains, allowing Caines to continue: "They're not going to come here if Nick's food is not good, because they've got hundreds of alternative places to go to in London.

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Nick is giving them good, tasty food - that's what people remember and come back for. The bit between his teeth, he expands his theme: "Nick and I both cook for our customers not for our egos. I chose a different path after seeing Raymond Blanc, who I'd never heard of at the time, do a demo in at the Grosvenor when I was there. Once I'd seen that and heard about Michelin stars, I decided fine dining was the course for me.

It was an instinctive thing. Nick and I are still the same people we were at college - what we have in common is that we both love to cook.

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Where we differ is in the fact that he can go home to his wife and kid and switch off from work. For me, my career is my life, the two are integrated.

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You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon! We use single sign on for all Jacobs Media websites, your account at The Caterer will use the same password. Home Archive Tale of two chefs. Organic development The two also share a desire to use organic food wherever possible, though, once again, Brookwell is limited by budgets. The realities of pressure cooking Although not seeing totally eye-to-eye on the subject of GMF, the friends are clearly in agreement about demanding standards in their kitchens.

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