When some of these people say they are "professional chefs" what it means is that they work in their local Brewers' Fayre reheating prepared food. Last night some of the stuff was utterly useless
Made the mistake of eating at a "Filling Station" the other week. Looked over at the kitchen when trying vainly to catch the eye of a non-existent waiter and saw the "chef" pierce and bing just about my whole meal.
On that lamb dish last night surely one of them could have come up with any type of sauce -they had the basic ingredients, bloody hell even deglazing the pan with a glass of red would have been a start !
Tonight I'm cooking penne pasta with chicken,red onions,garlic,tomatoes, rosemary and cream -(not out of a bag) and would put it up against anything they cooked .
As for jointing a chicken - I did a nightschool course entitled "seasonal cookery" many years ago and she taught us how to do that then !! (I haven't done it for a while but reckon I'd do better than "George" who left a fillet or two on the bone).
