Two Days That Shocked My World

I spent yesterday working in Zuma, Rainer Becker's highly trendy contemporary Japanese restaurant in Knightsbridge. Although Zuma is considered a little downmarket of Michelin-starred Nobu and Umu, it was highly recommended to me by a friend who has dined there and it attracts a clientle ranging from City yuppies to visiting Heads of State.

I loved every minute of my experience on a one-day "trial shift" in Zuma and if I get a chance I will certainly return. Unfortunately I have to be back in college full-time in two weeks, otherwise I would have been delighted to accept their very kind offer of regular work for the coming months.

The atmosphere at Zuma was buzzing to say the least, with quite a spectacular open plan kitchen allowing customers to sit at arms length from the chefs while admiring their technical skills. The friendly and relaxed style of izakaya was inspiring, ranging from simple presentation of fresh cooked beef from the robata grill to incredibly ornately arranged desserts.

The specialist sushi chefs could be seen preparing wonderfully fresh fish, using dazzling knife skills. It must be difficult for the chefs to concentrate in this open plan environment when someone like Claudia Schiffer is dining a few feet away in full view. All in all, a thoroughly enjoyable experience.

Now I can reveal that I had a very different experience earlier in the month. I was taken on for paid work in the West End kitchens of a Master Chef who consistently ranks in the world's top 20 and who has been honoured over the years with several Michelin stars. It was a very exciting proposition... but working there proved to be a very different story.

With a few very honourable exceptions, the senior staff were unpleasant and rude. The cooking was, in my opinion, mediocre at best. This was not surprising as the place was staffed by a very odd combination of non-communicative professionals and incompetent casual amateurs, working shift rotas more appropriate to a Roman slave galley than a modern restaurant. The standards of hygiene would have had the place closed down were a health inspector to call unannounced and the interior decor and music would even have embarrassed my parents thirty years ago. I quit after my first day.

So - not a great deal of professional work this summer but experiences that will stay with me for a lifetime. Two wonderful weeks at Providores. One great day at Zuma. And a day to forget. Now I'll spend some time cooking for friends and family before college beckons in a fortnight's time.

Não havia muito trabalho profissional este verão, mas experiências que permanecerão com mim para uma vida. Duas semanas maravilhosas em Providores. Um dia grande em Zuma. E um dia a esquecer-se. Agora eu cozinharei para amigos e família. O termo novo da faculdade começa em duas semanas.