The star chef demystified the restaurant scene with his love of a welcoming pub. "When you're cooking in a classic brigade system, the sections are like a larder: you've got starters, you've got garnish, you've got meat and fish, you've got pastry.
The star chef demystified the restaurant scene with his love of a welcoming pub.
"When you're cooking in a classic brigade system, the sections are like a larder: you've got starters, you've got garnish, you've got meat and fish, you've got pastry.
The meat is the lead section, where the most experienced chef is, because that's where you land when you've learned to treat vegetables with love and respect.
The page is ready to read now. The fuller skim-friendly version will appear here automatically.
The star chef demystified the restaurant scene with his love of a welcoming pub. "When you're cooking in a classic brigade system, the sections are like a larder: you've got starters, you've got garnish, you've got meat and fish, you've got pastry. The meat is the lead section, where the most experienced chef is, because that's where you land when you've learned to treat vegetables with love and respect.
That was just destiny, he says (more or less). If you fuck up cabbage, it doesn't cost a lot." It's true, it doesn't, but if you saw the care Kerridge puts into dicing an onion – peeling its layers apart like he's making a mosaic, assiduous even about half an inch of waste – of an onion – you'd know that love and respect aren't really about money.
Open the app view to save this story, compare related coverage, and continue from the same source.