Behind the scenes at Langan's Brasserie - coolcucumber tv

Ever wondered how a busy restaurant like Langan's Brasserie gets all those dishes on the right table at the right time? Here's what most people never see - a look into the kitchen during lunchtime service. From coolcucumber.tv - www.coolcucumber.tv is for everyone interested in good food, good eating, and good cooking. A regular food TV guide and magazine programme on the Internet. Find the best places to eat, star chefs, new restaurants, old favourites, great cooking, cafés of Europe, a history of food and more. All in the company of Roy Ackerman - restaurateur, food guide writer, chef, and all-round food guru. Visit the web site - www.coolcucumber.tv - and look out on YouTube for more samples including the Waterside and Locanda Locatelli.

Category:

Howto & Style

Tags:

• food
• restaurant
• fine dining
• haute cuisine
• roy ackerman
• richard shepherd
• theo randall
• giorgio locatelli
• antony worrall thompson
• anton mosimann
• mark hix
• Michel Roux
• Albert Roux
• waterside
• gavroche
• henley food festival
• Raymond Blanc
• Brian Turner
• restaurant guide
• raymond blanc

[ianlewis34]

it's nearly always worth getting some formal training as well as learning on the job.

[ianlewis34]

No, you just need to be prepared to work really hard...

[yodasodaskoda]

food looks average...stodgy...15 types of gravy

[MrHakim61]

good on you chriss

[MrPlanx]

This sort of task seems difficult from a distance, but when you are standing there doing it 8-10 hours a day, you know how long every dish takes to make and the timing is automatic. You get a call for four different items, and there is no problem with everything coming off at the exact same moment with only basic simple communication. The only time problems arise is when something goes horribly wrong with the equipment itself (like failed refrigeration or a broken oven).

[combatarmsforums]

Well I'm thinking about going to culinary school is it worth it?

[combatarmsforums]

Do you need a culinary degree to work here?