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Paul Britton.. The Chef's Lunch

A blog for those who choose to follow what a Chef is upto, or what things might be going through his mind. Hopefully some good pics of food I would like to eat, rethinking a classic or even just create an idea from a conversation with colleagues. Cooking and Creating good food is a passion not just a job. I have always been a firm believer in the old saying " The proof of the pudding is in the eating" Lets see where is take us. Bon Appetit Enjoy what you do and do it well..

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Paul Britton.. The Chef's Lunch | paulbritton.blogspot.com Reviews

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A blog for those who choose to follow what a Chef is upto, or what things might be going through his mind. Hopefully some good pics of food I would like to eat, rethinking a classic or even just create an idea from a conversation with colleagues. Cooking and Creating good food is a passion not just a job. I have always been a firm believer in the old saying " The proof of the pudding is in the eating" Lets see where is take us. Bon Appetit Enjoy what you do and do it well..

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Paul Britton.. The Chef's Lunch | paulbritton.blogspot.com Reviews

https://paulbritton.blogspot.com

A blog for those who choose to follow what a Chef is upto, or what things might be going through his mind. Hopefully some good pics of food I would like to eat, rethinking a classic or even just create an idea from a conversation with colleagues. Cooking and Creating good food is a passion not just a job. I have always been a firm believer in the old saying " The proof of the pudding is in the eating" Lets see where is take us. Bon Appetit Enjoy what you do and do it well..

INTERNAL PAGES

paulbritton.blogspot.com

1

Paul Britton.. The Chef's Lunch: Yes CHEF

http://paulbritton.blogspot.com/2012/09/yes-chef.html

Paul Britton. The Chef's Lunch. Thursday, September 6, 2012. Mild Spiced Chicken, Fragrant Saffron Basmati Rice, Refreshing Yoghurt, Crisp Cashew Nut, Onion and Golden Rasin Salad. All filled in a Brittany Paste Case). What happen to the days of a Kitchen where the Head Chef rained Supreme? I have had the privilege of moving around in different kitchen this year in different parts of the World and a lot of the Head Chefs no longer wishes or expects to be called “CHEF”. Bahrain Gold Coast, QLD, Australia.

2

Paul Britton.. The Chef's Lunch: June 2011

http://paulbritton.blogspot.com/2011_06_01_archive.html

Paul Britton. The Chef's Lunch. Thursday, June 30, 2011. So there I am preparing vegetables, when I am still faces with an age old conundrum. After many years in the Kitchen, I am still to this day faced with the same sentence. No matter which country or how many kitchen you may have worked in, it is as International as. A Waiter or Manager coming to the kitchen or staff meeting to say these words “we have VIP guests”. Crab and Avocado with Pea Puree. Tuesday, June 28, 2011. Live and Eat Well. Executive ...

3

Paul Britton.. The Chef's Lunch: March 2012

http://paulbritton.blogspot.com/2012_03_01_archive.html

Paul Britton. The Chef's Lunch. Tuesday, March 27, 2012. Chelsea Market and Cafe, Bonifacio High Street, Philippines. Tuesday, March 13, 2012. House Smoked Duck Breast, Sweet Potato, Arabic Truffles and Zereshk Puree and Spicy Coriander Oil. Is a hamburger just a hamburger? In the words of Edith Wharton. If only we'd stop trying to be happy we could have a pretty good time. The key to happiness as I see it is in these words:. Subscribe to: Posts (Atom). Executive Chef: 17 years in the Kitchen and still l...

4

Paul Britton.. The Chef's Lunch: March 2013

http://paulbritton.blogspot.com/2013_03_01_archive.html

Paul Britton. The Chef's Lunch. Wednesday, March 20, 2013. I was asked recently “how was my cooking repertoire” and that got me thinking. After 17 years in the industry, cooking all over the World for some of The Highest profile people on this planet, it really bugged me a little. It maybe a game of chance “LIFE” but sometime you end up in places and situation that you could not have even dreamed of. Subscribe to: Posts (Atom). View my complete profile. Travel theme. Theme images by PLAINVIEW.

5

Paul Britton.. The Chef's Lunch: Ultimate Chocolate Cake

http://paulbritton.blogspot.com/2012/03/ultimate-chocolate-cake.html

Paul Britton. The Chef's Lunch. Tuesday, March 27, 2012. Chelsea Market and Cafe, Bonifacio High Street, Philippines. Subscribe to: Post Comments (Atom). Executive Chef: 17 years in the Kitchen and still loving it. I love creating and eating good food. Spending the past 10 years in the Middle East, creating and rethinking local dishes and satisfying those who eat it. Being a part of a great Kitchen team is an amazing feeling. View my complete profile. Travel theme. Theme images by PLAINVIEW.

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Aaron Maree: Whims of Fancy - Plated Desserts

http://aaronmaree.blogspot.com/2011/07/whims-of-fancy-plated-desserts.html

Monday, 11 July 2011. Whims of Fancy - Plated Desserts. For the pastrychef there can be no greater fun than the plated dessert. Like no time in the past thousand years have we seen such artistry in plated concepts than the past decade thanks to the likes of Heston Blummenthal and Ferran Adria, Pierre Herme and so on. Their philosophies and concepts make us all relook at visions, taste, texture and presentation. In the kitchen itself, there are those who work for restaurants and elevate the trade with mom...

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Paul Britton.. The Chef's Lunch

Paul Britton. The Chef's Lunch. Wednesday, March 20, 2013. I was asked recently “how was my cooking repertoire” and that got me thinking. After 17 years in the industry, cooking all over the World for some of The Highest profile people on this planet, it really bugged me a little. It maybe a game of chance “LIFE” but sometime you end up in places and situation that you could not have even dreamed of. Thursday, September 6, 2012. All filled in a Brittany Paste Case). I have worked many years living by thi...

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