Before Christmas I said that I hoped to have a special announcement to make soon. Well this is it. My Christmas holiday rest in London was cut short on Boxing Day afternoon, when I dashed up to Stansted airport and flew back to Barcelona.
Six months ago - and what an eternity that seems - I wrote a piece called Mountains And Foothills, about the path to becoming a professional chef. The mountain I'm climbing is still massive and I'm still treating it with the respect it deserves. But today I'm standing on the summit of a foothill on my route, looking down around me with all the pleasure of someone standing on top of the world.
Six months ago - and what an eternity that seems - I wrote a piece called Mountains And Foothills, about the path to becoming a professional chef. The mountain I'm climbing is still massive and I'm still treating it with the respect it deserves. But today I'm standing on the summit of a foothill on my route, looking down around me with all the pleasure of someone standing on top of the world.
Under normal circumstances, having completed my three-month training stage at Comerç 24, that would have been that. But along with everyone else working full-time in the restaurant next year, there were things for me to be getting on with. I haven't signed the paperwork yet, but this Wednesday I'll be starting a one-year paid contract at Barcelona's newest Michelin-starred restaurant.
I'm still a trainee chef. But now I'm Aidan Brooks, Professional Trainee Chef. And it don't 'arf feel great. Happy New Year to you all.
I'm still a trainee chef. But now I'm Aidan Brooks, Professional Trainee Chef. And it don't 'arf feel great. Happy New Year to you all.
2007 and moved to Spain, where I trained in Barcelona at Carles Abellan's Comerç 24 (which won its first Michelin star) and Martín Beresategui's Lasarte (which won its second Michelin star) and was chef de partie and later Pastry Chef to Paco Morales at the amazing hotel restaurant Ferrero in the Valèncian mountains. This Spring I returned to London as part of the team of celebrated Portuguese chef Nuno Mendes, opening East End restaurant Viajante. I'm still working with food, but taking a break from fine dining. Passionately pursuing my life-long ambition to become a top-class chef and, one day, a world-famous restaurateur.
13 comments:
Yippee! Well done Aidan!
A very happy New Year to you and yours.
Great news and a fantastic way to start off the year! Congrats Trig!
Congrats Trig! Happy New Year!
Congrats...AP
Congratulations Trig, what a start to the New Year. Have a great one
Trig, WooHoo!!! Hugs and kisses and congrats!!!
Cheers guys! Under this hardcore chesty cough I'm actually over the moon. Hoping you all had a great new year!
Trig, superb news, you must be chuffed to bits! Keep in touch with your adventures, looking forward to seeing you develop into what seems like an extremely talented chef!
All the best
David
Congratulations Trig - fantastic news and a brilliant way to start the new year.
Wish you all the deserved luck. And hope to visit Comerç 24 soon.
That's brilliant!
Congratulations, Trig. I think it's great that you have such clear goals and direction. I'm quite envious. Happy New Year- I'm sure 2008 will be just as successful as 2007.
"Mountains and Foothills"....yep, I'd agree with that. I too am a trainee chef (an Englishman training in Paris) and it's certainly a case of being faced with the daunting task of learning a new trade and requiring small attainable "goals" to keep us going. I've only read a couple of your posts, but from what I've seen it looks very interesting and I'll keep an eye on your progress. By the way, as it happens I was in Comerç 24 with my wife just before Christmas 2007 - thoroughly enjoyed the experience (and watching the kitchen staff - probably you in there as well !), even though the head waiter did his best to spoil the experience :-(
Cheers, Dom
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