A few weeks ago, I was lucky enough to have an experience of a lifetime – be in a restaurant kitchen during a Saturday evening service. It was not just any restaurant kitchen either, it was the kitchen of the Birmingham Malmaison. How did this come about I hear you ask? Well, a month or so ago I went to the Tuscan Wine Evening at the Birmingham Malmaison and got talking to their Regional Manager, Stephen. He wanted to know more about blogging and how we can write about restaurant food without really knowing about the effort that went into creating it. I pointed out that I am a cook not a chef and would not criticise a dish that I have no idea how to make myself. I then said, after one or three glasses of wine too many, that I would love to see a restaurant kitchen during service and Stephen replied ‘how about you come and see the kitchen here?’. Of course, I answered ‘yes’ straight away and at 3pm a few weeks later, I was being taken into the kitchen, ready to work my first shift.
I was greeted by Mark Walsh, Senior Sous Chef and in charge of the kitchen as Head Chef Brian Neath was on holiday and given some chef’s whites. I was then introduced to the other chefs and given a tour of the kitchen. The kitchen works nearly none stop from 5am-11pm as it has to deal with breakfast, lunch and dinner services, room service throughout the day and special events. The most important special event while I was there was cooking for Newcastle Utd Football Club who were staying at the hotel the night before their game with West Bromwich Albion Football Club. Others events included a dinner in one of their private dining rooms, a hen party and an afternoon tea.
I was completed amazed and enthralled by the whole experience. I loved seeing all the preparation and time taken to make each dish. I enjoyed seeing how a table’s food came together at the same time on the pass. I liked seeing all the techniques and gadgets they used to make sure everything was perfect every single time. I enjoyed the heat, the smells, the taste and the sheer adrenaline you get from being in a kitchen during service. I was very tired by the end of the night and I was only observing. About halfway through service, I even began understanding what calls Mark was making to other chefs and I understood exactly what he wanted them to do. I can see why people want to be chefs- they want to make people happy and make them good food. This was evident from everyone I spoke to in the kitchen. After this experience, I would still very much call myself a cook and I will never be any more than that, but I wouldn’t mind going into a kitchen again, just to see the magic happening again.
I cannot find any more words to sum up the amazing experience I had so I will leave you with some pictures that hopefully will tell you more. Thanks to Mark and his team of chefs, Zara and Stephen for this absolutely amazing experience. I hope to repeat it again one day!