i was a schoolboy chef at birminghams grand hotel review

Sumary of I was a schoolboy chef at Birmingham’s Grand Hotel | review:

  • In 1979, when I was 15, a work-experience place led to a part-time job as a commis chef, so I spent weekends as an underling in a huge, sweltering hotel kitchen full of moody, permanently hungover chefs preparing 1970s delicacies like prawn cocktail, black forest gateau and joints of meat and cauliflower cheese for the carvery restaurant.
  • A 1911 banquet in the Grand’s Grosvenor ballroom, celebrating Warwickshire County Cricket Club’s Championship win.
  • Sadly, the “New York-inspired brasserie-style restaurant” concept didn’t work for me, neither did the American comfort food menu.

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