Hi all
I’ve recently been made redundant and have decided to take the opportunity to pursue a new career in a pro kitchen. Problem I’m having is getting an 'in'. With no NVQ or experience in a pro kitchen, seems people are reluctant to give me a trial. Does have any ideas on how this frustrated amateur can get an opportunity to prove himself in a pro environment?

Ta very much
Simon

Use lard, not oil!

Oh, Barefoot Contessa. Top entertainment. That women could make Wayne and Waynetta feel better about cooking...
I love the episode when she's in Paris. She goes on to say how she's famed for her picnics. Next thing she's in the market buying some cheese, cured meat, and bread, then sitting next to the Seine with here hubby eating the stuff and lauding over how delicious it is. NOw, I don't disagree with the principle of what she's done, but should it be on a cookery programme!!?

Ok guys, I want to buy a whole Lamb rump, not those little steaks the supermarkets and my local butchers sell. Anybody know a butcher (London or online), that can supply me with this cut?

Cheers
Simon

Oh dear. Watched this for the first time last night. Great concept, but the Indian guy is very annoying. dare I say even more so that Tana ramsay. I'll give it another go, but I'm not going to give it as long as Market Kitchen

Any recomendations? Not looking for anywhere stuffy, i.e. jacket and tie, but a star or 2 would be nice!!

cheers

Hi, try 'Dough' by Richard Bertinet. Very good book with loads of bread recipes and techniques.

Personally I think it is all in the consistancy of the dough and the kneading, i.e. trapping the air at the beginning, and then the subsequent proving. The more I practice the better the bread gets.