Comments on: What do chefs eat ? http://www.chefsdiary.com/archives/96 A Trainee English Chef in Paris Wed, 07 Jan 2009 03:06:05 +0000 http://wordpress.org/?v=2.7 hourly 1 By: Dom http://www.chefsdiary.com/archives/96/comment-page-1#comment-427 Dom Sun, 02 Mar 2008 17:50:39 +0000 http://www.chefsdiary.com/archives/96#comment-427 yep, I too find it weird that my colleagues don't talk about food in general. I wonder if it's because many of the other chefs have been together in the same team for a number of years, and have been in the business for quite some time too ? I'm going to be working back in the UK for 2 months during the summer, so I'll see how it is where I'm going. Thanks for the comment - and by the way, you can read about my visit to Comerç24 on my blog (category Barcelona). yep, I too find it weird that my colleagues don’t talk about food in general. I wonder if it’s because many of the other chefs have been together in the same team for a number of years, and have been in the business for quite some time too ? I’m going to be working back in the UK for 2 months during the summer, so I’ll see how it is where I’m going.

Thanks for the comment - and by the way, you can read about my visit to Comerç24 on my blog (category Barcelona).

]]> By: Trig http://www.chefsdiary.com/archives/96/comment-page-1#comment-426 Trig Sun, 02 Mar 2008 17:17:18 +0000 http://www.chefsdiary.com/archives/96#comment-426 Your description of staff meals at La Fontaine sounds very similar to how it works at Comerc. We'll also sometimes plan a vague schedule for the coming week to which we may make changes as we go along. At Comerc the chefs des parties of the plancha and entremettier sections generally split the duties and the cuarto frio (guarde manger) section makes a cold salad to accompany the hot food. I find it weird that no one at your work talks about food outside of the kitchen walls, as that's literally all we talk about!! Your description of staff meals at La Fontaine sounds very similar to how it works at Comerc. We’ll also sometimes plan a vague schedule for the coming week to which we may make changes as we go along. At Comerc the chefs des parties of the plancha and entremettier sections generally split the duties and the cuarto frio (guarde manger) section makes a cold salad to accompany the hot food.

I find it weird that no one at your work talks about food outside of the kitchen walls, as that’s literally all we talk about!!

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