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Ha. Washing up -> Commis Chef -> Grill Chef. Even spent a month as acting head chef at the Travellers Rest in Girton when their head chef went on holiday.
It was very useful as I just walked into a part-time job when I went to Uni and then switched between the two during holidays and term time.
Gave me a great understanding the physics of cooking, just none of the art. Give me a recipe and I can follow it no problem (and adjust for different hobs/ovens/etc) but give me a bunch of ingredients and I'm thinking stir fry.
Greenbank
Reckon we just missed each other. I expect you served me at least one rump steak with watercress over the years tho, it felt like we went there for every family birthday for a while.
It's a bit disappointing now. All style over service / substance.