I am new to this whole blog thing, I mean I've read other peoples blogs but I never thought of doing one myself-until now obviously. So here I am, what do I do now?
I should start by telling you that I am a Birmingham City fan. What does this have to do with the culinary field? Well, after supporting the Blues all my life it has stood me in good stead for the heartbreak and disappointments of working in a kitchen, 15 hours a day, 6 or 7 days a week.
It is not all doom and gloom though, us Chefs get to be creative and have freedom to express ourselves plus I can pretty much scream and swear all day long, what other job can you do that in?
Some will watch TV and think it is a glamourus job, it isn't! It is one step above manual labor. It isn't sexy to stick your hand up a chickens arse first thing in the morning.
So I do hope that you will take a look from time to time to see what is going on in the real culinary world as I share a few stories, recipes and a fly on the wall look at the kitchen experience.
Chef Gilligan
nice,should be fun! i am soon venturing into the blog world, scary.
ReplyDeletethe biggest chef in Miami is now the biggest chef on the internet... you, d-wade, the King and C-bosh sitting pool side drinking gin and juice while your cooks slave away slicing iberian ham... whatalife ;-)
ReplyDeleteand when was the last time you actually touched a chickens arse?
I look forward to reading your slanted angry posts .....
keep it going chefy!
Ralph, I make a point of touching a chickens arse daily. Are you coming to see the circus today? The media is camped outside and we have helicopters flying above. It's amazing the response this blog has got in one day!
ReplyDeleteKeep it up with regular news on the Blues, your take On things and some nice simple recipes please.
ReplyDeletespionkop