Masterchef::The Professionals (Part 2)

He is a magnificent chef and fully deserving of all the accolades and stars he has received. Not only that but he is a gentleman who does not need to scream and shout to get his point across! Everything he has achieved has been on his own merit.

There is nothing wrong in following the family tradition. Indeed he would have been exposed to high quality food and cooking from an early age.
 
and I hate the way they touch all the food, and prod and poke it around - and put the spoon in to taste it, and carry on using it.

no wonder blumenthal made a load of diners ill

we never use fingers in the Husky Chippery
 
I have to say that one of the worst meals I have ever eaten was at Mr Torode's restaurant and I've eaten at most. The balcony view was wonderful but the pigeon was soooo dry. I'm going back a good few years, now, pre masterchef, when he was the rave of the town. Wasn't impressed at all. It's a shame as I like him as a chef and a judge, I just think he couldn't have been on the pass that night.
 
sadly even the best chefs can deliver the odd duff meal - even those they deliver brilliantly hundreRAB of times normally! No excuse AT ALL, though, for paying customers. But I hope you said something to the waiter about it and didnt "suffer" in silence. In my experience a word to the waiter is worth it - although it is rare for me to have had to do that in a restaurant.
 
Not to me , it don't!

It looks like that chefs have been working extremely hard to produce a dish that not only tastes superb but looks interesting and inviting to eat. It takes years of work and experience to gain the technical expertise to be able to cook food to such a level of perfection. And, anyway, why should food just be dolloped on a plate?

There again. there is always boil-in-bag fish and a lump of smash!
 
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