My late arrival had given my media colleagues the opportunity to select tasks that appealed to them, so I was left with what remained to be done – chopping onions! So I set about the task, which was all part of the preparation for making a chowder, a little envious of others who had somewhat more fragrant and cleaner tasks but hey, I’m a big boy and having worked in a large kitchen in my early life this menial task was not at all alien to me. After three or four onions, I had completed my designated task and thought hooray, now for something much nicer. Errr… not so, what seemed like a kilo of streaky bacon was hauled out of the fridge and I was asked to cut this into half inch pieces, of course I obliged, with hands a little greasy, I finished this task while one of the assembled glitterati was still quartering a bowl of button mushrooms that he had set about before I had arrived, so another job was given to me by Monsieur Bertinet, skinning and cubing some smoked haddock! Deep joy, but of course I obliged, flashbacks of those days in the semi darkness of the kitchens at The Ritz just flooded my brain, skinned and diced I had completes all three bits of prep. Another colleague was putting the dish together in a massive pan, so I had little to do with the remaining process.
Despite my return to the menial slog of messy and smelly food prep, this was a fun experience and a bit of an insight into the way that Richard Bertinet entertains – he said that he always puts his dinner party guests to work in the kitchen – so watch out if you are invited to chez Bertinet! It also gave an insight into the style of teaching that he employs at his cookery masterclasses, so if you are into getting your hands stuck in, these are worth looking into as well – www.thebertinetkitchen.com
You can find our review of Richard Bertinet’s new book ‘Cook’ on our books page here. Take a look at it. He is certainly a relaxed and down to earth chef.