[Magdalen] Mike & Everett face a demon.

[Scott Knitter]

His nightmares usually have to do with large group banquets, for which he must produce hundreds of creme brûlées in almost no time, or a wedding cake that collapses. The worst part of his job was doing these mass quantities and maintaining a high standard throughout, all on time, every day. 

I remember his complaints about the club's kitchen being stifling hot in summer. Previously at the new Sofitel, where he was a member of the opening staff, all was new and lovely, and kept properly cool, but oh, so tiny a workspace. Then there were the French chefs he worked for. Quite superior and condescending.


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> On Jan 10, 2016, at 5:11 PM, Roger Stokes <roger.stokes65 at btinternet.com> wrote:
> 
> I can understand his nightmares because it's so fiddly and not an essential part of basic cooking.  Hours to do and moments on the plate and in the mouth.  I believe also that the pastry department was in a separate room cut off from the rest of the kitchen because it needed to be cool.  My other observation is that eating out seems to be a lot more common in the US than it is over here.