http://www.handmadefood.com/blog The Veg and The Meat Mon, 26 May 2008 18:03:35 +0000 http://backend.userland.com/rss092 en the traditional organisation of french kitchen is known as the brigade system- Head Chef - general- sous chef- commander-chef de partie-officer - commis chef - footsoldier- . Busy kitchens are  tough and hellish at times. When the injured volunteer to be propped up at the main bench and caramelise ... http://www.handmadefood.com/blog/?p=10 This week sees the first HMF no meat day this Thursday! Visitors will enjoy a day of special vegetarian and fish dishes and help us do bit our bit for the environment and health (or maybe at least consider our responsibility to do something). WE have been considering that it takes 9 tons of ... http://www.handmadefood.com/blog/?p=6 Hand made food working towards excellence in customer service A lady came in the other day with her son aged probably 9 to 12 years. I greatly approve of his sonic dr who screw driver... His mum has not been in since the new look of July 2007 and comments "I don't ... http://www.handmadefood.com/blog/?p=5 There used to be a market garden on Greenwich peninsula where grew amongst other things cauliflowers. If you walk down the Thames path between the dome and the yacht club you will see a patch of lovely caulis in neat raised beds. These were grown from seed by locals. As chefs we are ... http://www.handmadefood.com/blog/?p=4 Thank you to Darren for inviting me to go and do "challenging" veggie dishes to sixth formers on a healthy eating day in April. They volunteered with some exceptions to eat raw beetroot (v nice dressing), tofu (in a fresh spring roll with salad herbs) and lentils with pomegranate. Sorry about the appalling photo http://www.handmadefood.com/blog/?p=3