Aidan Brooks: Trainee Chef: F*** Working In A F***ing Kitchen For A F***ing Living

Thursday, 7 August 2008

F* Working In A F*ing Kitchen For A F***ing Living

Anyone of a sensitive disposition should not click the play button (or visit the restaurant).

Simple food, sourced locally.

Thanks to Mike for spotting this sketch from The Armstrong and Miller Show and uploading it for me.

5 comments - post yours here:

Andrew said...: Very funny! I don't think we get that show here in the US. Unfortunately we do get chef Ramsay's TV shows here.; 8/08/2008 03:41:00 PM
goodmunki said...: So f***ing funny! ahahhahaahah

Love your blog!

Bon dia,
Jennifer; 8/08/2008 09:58:00 PM
Amanda at Little Foodies said...: Oh big hairy round ones! We´re in Spain and I can´t get sound on this pc. Fast running out of time as we´re heading home in less than a week so don´t think we´ll make it to BCN this time. Hoping to be back in October. Hope all is well with you!!; 8/09/2008 02:58:00 PM
Trig said...: It's the comic timing of the last two lines that's so brilliant.

Amanda - sorry we're not going to see you here this time. Maybe next year?; 8/12/2008 09:31:00 AM
Douglas Blyde said...: Very funny.

Almost unrelated and difficult to answer on a blog comment board (sorry) but how do you feel 'The Boxwood Cafe' has changed over the years? Do you think it has taken a more formal trajectory? I had a good lunch there a couple of days ago (my first visit). It seemed like a training ground for the more 'upmarket' GRH enterprises (in a good way).; 8/13/2008 05:33:00 PM

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Welcome

I'm Aidan "Trig" Brooks, a 22-yr-old from Hackney in London's East End.

I graduated from Westminster Kingsway College with a Professional Chef Diploma in summer 2007 and moved to Barcelona to stage at Comerç 24. Shortly afterwards the restaurant won a Michelin star and after a few months I became a chef de partie. In 2009 I trained at Martín Beresategui's Lasarte, before moving to the Valèncian community to join the team of Spain's "Chef of the Year" Paco Morales at Restaurante Ferrero, where I was appointed pastry chef. I'm passionately pursuing my life-long ambition to become a top-class chef and a world-famous restaurateur one day.

Independence and code of ethics

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