so this morning we’re gonna kick off by
doing a whole lot of pictures with all
the graduates to be 15 so this week is
chefs week so it means the students who
are normally paralleled up with
professional chefs take over the whole
kitchen after a year’s training it’s a
big week big pressure standards can’t be
dropped
so yes exciting so we do some pictures
and those pictures will be for the
graduation that is literally around the
corner so they work very tight
my ground he’s no student he’s the head
chef Manny could not use it thank you
if you total up all the 15s heading
towards 400 graduates and we graduate a
lot of them we graduate over apes and
over 80% stay in the industry after five
years we’re really good at putting a lot
of effort into a small amount of people
and changing what the next 20 years
looks like the difference of projects or
campaigns that we’ve led and fifteens
one of those you know this restaurants
still here 13 years down the road
actually the food’s never been better
Robin head chef amazing Swedish boy
so it’s Anglo Swedish food which is an
amazing blend foods looking incredible
it’s probably the best thing I’ve ever
done probably 15 the heart of 15 the
soul of 15 and we’ve got three of them
Amsterdam Cornwall and London and
they’re all amazing so I’m very lucky
very blessed thank you very much for
giving me my lunch today I’m doing menu
planning and recipe planning and menu
design this morning which has been
really busy actually and I’ve been given
this beautiful thing because the guys
are 15 do we got some rotisserie chicken
and I’ve got some croutons this stingy
on the salad I might say but I guess
then mmm oh my god what is that
delicious
braised lettuces so good I don’t know if
you guys have ever eaten less before
cooked but historically they used to
cook it a lot and just blackening out
the charring on it Jill Jill not do a
grill or barbecue and then dressing it
well this looks like it’s been braised
in a pan with just a little olive oil
just cook it a little bit I don’t know
how he’s made this sauce but anyway
thank you 15 for my lunch I’m really
hungry as well I quite like why not
going with yogurt and then good quality
extra virgin olive oil
it’d be nice to blend the cheese’s as
well not just parmesan and
Worcestershire sauce to be lovely to be
outgoing why don’t you have like I
didn’t like rock ofter Beeman
wouldn’t that be good as a base instead
of the yogurt I liquidize ricotta good
oil into it parmesan and pecorino like a
three cheese Caesar yeah amazing
Rosalie
doing a whole lot of pictures with all
the graduates to be 15 so this week is
chefs week so it means the students who
are normally paralleled up with
professional chefs take over the whole
kitchen after a year’s training it’s a
big week big pressure standards can’t be
dropped
so yes exciting so we do some pictures
and those pictures will be for the
graduation that is literally around the
corner so they work very tight
my ground he’s no student he’s the head
chef Manny could not use it thank you
if you total up all the 15s heading
towards 400 graduates and we graduate a
lot of them we graduate over apes and
over 80% stay in the industry after five
years we’re really good at putting a lot
of effort into a small amount of people
and changing what the next 20 years
looks like the difference of projects or
campaigns that we’ve led and fifteens
one of those you know this restaurants
still here 13 years down the road
actually the food’s never been better
Robin head chef amazing Swedish boy
so it’s Anglo Swedish food which is an
amazing blend foods looking incredible
it’s probably the best thing I’ve ever
done probably 15 the heart of 15 the
soul of 15 and we’ve got three of them
Amsterdam Cornwall and London and
they’re all amazing so I’m very lucky
very blessed thank you very much for
giving me my lunch today I’m doing menu
planning and recipe planning and menu
design this morning which has been
really busy actually and I’ve been given
this beautiful thing because the guys
are 15 do we got some rotisserie chicken
and I’ve got some croutons this stingy
on the salad I might say but I guess
then mmm oh my god what is that
delicious
braised lettuces so good I don’t know if
you guys have ever eaten less before
cooked but historically they used to
cook it a lot and just blackening out
the charring on it Jill Jill not do a
grill or barbecue and then dressing it
well this looks like it’s been braised
in a pan with just a little olive oil
just cook it a little bit I don’t know
how he’s made this sauce but anyway
thank you 15 for my lunch I’m really
hungry as well I quite like why not
going with yogurt and then good quality
extra virgin olive oil
it’d be nice to blend the cheese’s as
well not just parmesan and
Worcestershire sauce to be lovely to be
outgoing why don’t you have like I
didn’t like rock ofter Beeman
wouldn’t that be good as a base instead
of the yogurt I liquidize ricotta good
oil into it parmesan and pecorino like a
three cheese Caesar yeah amazing
Rosalie
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