My Chef Blog: My first day

The day had arrived for my first day at the Crow’s nest and it was not going to be a quick easy day as I was on a split shift, in other words about 12 hours. On the plus side I was working with my girlfriend Izi in the kitchen today. We walked down early and I was shown how to open up and set up for breakfast then we made a mise en place list to get ready for lunchtime, scaling sardines, de-bearding mussels and preparing the scallops. All foods that I had not cooked in a little while and kind of missed.

It was a fairly quiet morning so once we had prepped up we had a little bit of spare time and decided to use that time to make up some specials for the evening we both had to work. Izi needed to pop to weyfish to get some fresh crab for the sandwiches and salads for lunchtime so she got a bit extra crab and decided on making some crab cakes up, I then made up some piri piri sauce that we used for chicken strips.

It was a good lunch service and then we were back for the evening where despite being a busy night we still found a little bit of time to take some pictures of some of the food we sold, the specials sold very well too which was good, we carried on doing food till quite late and by the time we cleared down did orders and finished up we had already done 13 hours today, which felt good but a little worrying as we still have the weekend to go.

Over all it was a really good day and it is good to be in a kitchen doing the hours I am used to doing in the summer and cooking the food I enjoy cooking and if you ever get a chance I would definitely come down for a meal and I’m not only saying that because I am the new chef

Piri Piri sauce ingredients

½ red onion diced

2 birds eye chillies chopped

1 clove garlic chopped

1 small bunch of basil chopped

1 big splash of Worcestershire sauce

Juice of one lemon

1 tsp. of paprika

1 big splash of white wine vinegar

Salt and pepper

Blend in food processor and add a bit of water if too thick