wannabeTVchef.blog

In response to:Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006

Mon, 26 Oct 2009 05:49:29 +0100

amazing...... delicious

In response to:Tip Of The Week-Citrus Flavours

Sat, 17 Oct 2009 05:59:48 +0200

Thanks for sharing
Come hear late
I like your blog very very much

In response to:Chicken with Pasta and Pesto Sauce (serves2-3) © Kevin Ashton 2008

Thu, 15 Oct 2009 17:47:14 +0200

sounds delicious!

In response to:Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006

Sun, 04 Oct 2009 14:58:14 +0200

ummm yummy yum yum i want some

In response to:Spinach Roulade with Tomato Basil Sauce© Kevin Ashton 2003

Sun, 23 Aug 2009 16:08:02 +0200

Ah i am green lover and spinach is my love from childhood, the Popeye's love for Olive and the retrieve of power in seconds after having one full tin makes the green thing wonderful though i am on diet these days but the recipe is irresistible,thank you for sharing it.

In response to:Buying & Storing Seafood© Kevin Ashton 2004

Fri, 21 Aug 2009 06:01:11 +0200

Before refrigerating a fish, my mother use to wash it in cold water and dry it with a clean cloth or paper towels.

Ali
Beecham Peacock

In response to:White Chocolate Cake with Roasted Peaches (serves 6)© Kevin Ashton 2008

Tue, 28 Jul 2009 17:23:34 +0200

Wow. Looks delicious. Summer never comes soon enough when I remember that summer=peaches!

In response to:"Answering The Question" What's it like being a chef?

Tue, 28 Jul 2009 14:47:59 +0200

Dear Heather,

Pardon my delay in replying to your question.
Cooking for a living in many ways is a passion and not an easy thing to put down even after bad experiences.
On the good side unlike other professions there are always job openings even in a tough economy.
I suggest you try to find a family run pub that serves good home-made food and work there part-time.
I will give you chance to rebuild your culinary confidence before moving on to something more challenging. You didnt really tell me your skill level or whether part-time or full time suits.

The business is and can be stressful the constant demand to met one challenge or another. The key to handling stress is be organised, know your job well and look for ways to improve your cooking skills.
All chefs.. me included can all learn if we are open minded and care about what we produce....hope that helps.

All the best Kevin

In response to:Food News-Why Are Bees Disappearing?

Mon, 27 Jul 2009 01:43:53 +0200

we are watching PBS Nature on the subject. Very very disturbing....boy are we ever messing withthe planet. But what can we do? Every time we turn, we are in peril. Its depressing, paralizing and terrifying. we MUST change our ways on this planet or else that is it-never mind your worries....cause life is over.

In response to:BBQ Rib of Beef with Forestiere Sauce

Wed, 22 Jul 2009 14:38:05 +0200

Great recipe, wish I'd seen it for National BBQ Week. Going to have to wait for some hot weather now...http://www.cotswold-fayre.co.uk/specialitybites/2009/05/national-bbq-week-25-31st-may/

In response to:Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006

Tue, 21 Jul 2009 10:10:09 +0200

must be delicious!

In response to:Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006

Wed, 15 Jul 2009 21:56:47 +0200

Mmm that looks like a scrumptious and luxurious dessert.

Thanks Chef :)

X

In response to:Kumquat Meringue Pie with Passion Fruit Couli© Kevin Ashton 2006

Wed, 15 Jul 2009 11:46:13 +0200

I've never eaten Kumquat cake, but
this looks delicious .
We generally eat Kumquat as it is, pickle or make jam
in Japan :)

In response to:"Answering The Question" What's it like being a chef?

Fri, 10 Jul 2009 14:56:58 +0200

Dear Wannabe Chef

I went to catering college and spent two years there. I left with NVQ2&3 in catering. During my time a college I was bullied and it affected my confidences. I have had a few work experiences while I was at college, but since leaving college in 2004. I have not work in cateting. Partly the stress and family illness. I would love to return to catering, but am I too long out of it or is there other jobs out there that is related to catering.

In response to:What's it like to be a Chef? part 2

Wed, 17 Jun 2009 17:09:05 +0200

Cooking food is the most satisfying thing and gives you great pleasure to serve for others. You will be successful in your quest to be a top TV chef.

dantel

In response to:Monkfish chunks cooked with Onions, Peppers and Sherry by Mitch Tonks

Wed, 03 Jun 2009 15:02:38 +0200

Hi Chef Kevin,this is my first visit to your site, and everything looks great! Love to try this recipe !Hope you wont mind,I'd love to guide our readers to your site, just add this foodista widget to this post and it's all set to go, Thanks!

In response to:Tip Of The Week- Licorice-Liquorice

Wed, 27 May 2009 10:03:43 +0200

I always loved licorice but don't eat much because I thought it was bad for you. After reading this post you've made me rethink my licorice eating. Thanks.

In response to:Tip Of The Week- Licorice-Liquorice

Tue, 12 May 2009 19:54:25 +0200

•Respiratory System: It has always been common practice to use licorice in the treatment of severe respiratory problems such as coughing, asthma, sore throats, and bronchitis and modern research confirms these health benefits of licorice.
•Chronic Fatigue Syndrome: It is not possible to combat the effects of stress without having healthy functioning adrenal glands. Licorice supports the adrenal glands and its compound glycyrrhizic helps to block the breakdown of cortisol which in turn raises cortisol levels helping the body to fight against stress and chronic fatigue syndrome

Our Myrtle is Dutch and they love their "drop" over there. The quote above is quite interesting as whenever she feels under the weather, out comes the "drop", mainly salted, never double salted but somnetimes honey. It is an acquired taste to the sweet palette of most British people.

In response to:Tip of the Week-Valentine's Day

Tue, 12 May 2009 11:29:01 +0200

yeah i totally agree... Theres so much more to plan its not just a case of moving a few tables around and adding extra staff its also about profitable moves aswell as not leaving people feeling ripped off on such a romantic day.

One thing worse than leaving the ring in the puddings must be dropping it in a glass of champagne then drinking too much and totally forgetting about it till the next day and yes this has happened!

great write up though!

In response to:Chocolate Update

Wed, 06 May 2009 09:40:03 +0200

Thank's for this information

In response to:What's it like to be a Chef? part 2

Fri, 01 May 2009 03:50:28 +0200

I just want to thank you for this site, I've been desperately searching for just general information about pursuing the culinary arts as a career, and you would not believe how near impossible it is to find answers to such simple questions as "What's the average work schedule like?"
So thank you very much!

In response to:What's it like to be a Chef? part 2

Sat, 18 Apr 2009 00:01:35 +0200

Once upon a time...I had my own restaurant. And yes,it makes money but also deprives you of family.
I chose the family and sold the restaurant.
We had a chef, but on her days out,I was the chef.

It was fun and today I am a great cook.
But I liked the part of being the manager better then the cook.

In response to:What's it like to be a Chef? part 2

Tue, 14 Apr 2009 12:30:43 +0200

I would love to be a chef. At home i cook some special dishes as hobby and love to see people eating them.

I think cooking food is one the best job.

In response to:What's it like to be a Chef? part 2

Tue, 07 Apr 2009 22:35:40 +0200

I'm looking forward to the book review! Hoping you had a wonderful time in Toronto, cheers!

In response to:What's it like to be a Chef? part 2

Sun, 29 Mar 2009 18:14:11 +0200

Cooking food is the most satisfying thing and gives you great pleasure to serve for others. You will be successful in your quest to be a top TV chef.

In response to:My Weekly Recipe Column

Thu, 19 Mar 2009 15:10:51 +0100

i really want to learn how to cook better just like you and i feel my cooking is finally looking up, thanks so much

Tue, 17 Mar 2009 17:57:32 +0100

I have been to your site for the first time and I have to say that I am impressed by the content and presentation. one of the best blogs on coking going around the world wide web. I will visit it regularly for some nice and new recipes.

Mon, 16 Mar 2009 06:05:54 +0100

That looks so appetizing. I want to eat that right now :b

In response to:Glorious Dutch Cheese

Fri, 13 Mar 2009 20:35:59 +0100

I cannot agree with you more, Reypenaer, Reypenaer VSOP and Reypenaer XO are indeed Glorious Dutch Cheeses - I say this with some pride as I am Dutch. There are other great Dutch cheeses, and in general your supermarket is not the place to find gourmet cheese, you have to go to a specialty store or check online.
For anybody out there who lives in the US, we sell Reypenaer cheese - check us out www.gourmet-food.com
See you,

Fri, 13 Mar 2009 01:45:15 +0100

That has got to be one of the most amazing looking recipes I have ever seen!