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:

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 left Westminster Kingsway College with a Professional Chef Diploma in summer

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.

Independence and code of ethics

What's in season in the UK?

Here is this week's UK seasonal food item, courtesy of eat the seasons. This week's seasonal food item is monkfish. This resident of the deep is often described as the ugliest fish in the oceans, though from looking at the beautiful picture below it's hard to see why. Actually, monkfish isn't a fish, but a generic name given to fish from several different genus. The most common is the anglerfish, but the generic term can also refer to angel sharks and sea monks. Whichever variety we are talking about, they should be considered a special treat as all are listed as being unsustainably fished at present. Monkfish has a firm but succulent texture and a slightly sweet flavour and is often compared with seafoods such as lobster and scallops, with which it pairs well to make some luxurious dishes. Monkfish has long featured in Iberian regional dishes, but was almost unknown in the UK until recent years. It now appears on many restaurant menus and is highly sought after by fishing vessels in the waters around SW. England, W. Ireland and W. Scotland. Monkfish is low in calories and a good source of protein. It contains useful amounts of vitamin B3 (aids proper functioning of the metabolic system), potassium (controls the balance of fluids) and selenium (an antioxidant that also helps the immune system). The flesh is sufficiently strong to stand its own against otherwise dominant flavours such as the chorizo, saffron and pimentón typically used with it in Spanish dishes.