Cambridge is a city which is bursting with history, unsurprisingly as I have found out. Alongside the history is a wide range of modern art, ancient museums, chapels and some of the biggest universities in the world. I have found a large number of fellow Irish over here working in the industry too.
Everyday we start work at 7.30am and work through our lunch to about 4.30 and split to 5.30 then work the dinner service till 9 and leave for 11.30. Its a long 15/16 hour days that would take the toll on you if you didn't get out of the kitchen and explore.
|Great St. Mary's chapel - |
The tallest point in Cambridge
|Apricot sourdough baked daily in the pastry section|
Each lunch service is at 12:00 and from 11:30 to 11:45 we have a briefing which will bring all staff together before service, run through the lunch bookings, new dishes, whats running low, a wine tasting and finally finish with a coffee. When it comes to service everybody runs their own section, so far i have spent the majority of my time on pastry while still spending time on garnish and larder.
|Pear, Toffee, Hazelnut|
A trial dish
After lunch we clean down, scrub the floors, take 5 mins and then begin to prep once again. Nailing down essential dinner place, as well as prepping each section prepares one item of staff food for the 5 o clock dinner. recently we have put so much effort into our staff food as we believe it reflects in your performance at dinner service.
|Cleaning these beauties before dinner|
By Luke McLeod