Two rather exciting things have happened to me recently. The first was a trip to Le Manoir Aux Quat’ Saisons to celebrate mine and hubby’s silver wedding anniversary. Le Manoir is the restaurant and hotel owned and run by Michelin starred chef Raymond Blanc. I have followed Raymond for many years since I first toyed with the idea of becoming a chef myself. I quickly worked out that front of house was more my thing but have dipped in and out of professional kitchens throughout my 35-year on/off love of the hospitality industry.
To be at Le Manoir and eat in the restaurant is, for me, like watching a beautifully choreographed ballet. Every turn of a plate, every carefully placed glass, every dish presented is done with such effortless precision. The expertise and skill required to deliver an experience so exquisite and flawless, whilst making their guest feel as relaxed as if they are in someone’s front room and just popped in for a cuppa, is a little appreciated talent. Imagine being a Formula 1 mechanic on a winning team; the driver comes into the pits and whilst, everyone is celebrating the win you are acutely aware of the work and effort that gets the car engine working every day and the pure hard graft takes to maintain circuit after circuit of the same track. Understanding what goes on ‘under the bonnet’ only increases the appreciation and enjoyment of the experience. The whole stay was a delight and something I will treasure forever, Oh, and I’m still quite fond of hubby so that’s 25 years well spent!
The second treat was a new and unexpected challenge – being asked to don my chef’s whites once again (not at Le Manoir I hasten to add!) The run up to Christmas is always a busy time in the restaurant trade and even with the threat of Covid we were busier and in need of extra help in the kitchen. Ours is not a complicated kitchen or menu and the current chefs are a great bunch of lads. So, on goes the jacket and in I plunge. Being the most junior in the brigade I get all the repetitive jobs, like veg prep, but strangely it is something I really enjoy. The chance to work quietly, cleanly and efficiently. Ticking off one job after another with the common goal of having tasty, well presented food that members of the public enjoy and are happy to pay for. I love listening to the banter around me and joining in occasionally. Then as service approaches the kitchen gets quieter and the head chef takes his place at the pass, calling out orders and coordinating dishes.
I have done a few services in this kitchen and really enjoy the buzz, but my strength lies in seeing what the chefs need or are running low on and trying to keep them stocked up and running smoothly. So whilst I’m unlikely to be Sous Chef at Le Manoir any me soon, this temporary change of direction on has allowed me to resurrect some old skills, get the grey cells working on a different platform and prove to my 25-years married, nearly 50 year old self, that there is life in the old girl yet! Cheers Chef!