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A DAY IN THE LIFE OF...


CHEF, THE GREEN OLIVE RESTAURANT


As a chef proprietor of the Green Olive, a restaurant which is featured in the Good Food Guide UK 2015, an accolade only a handful of restaurants in Jersey hold, I find my role involves a large amount of daily responsibilities which can be very stressful at times especially after working a 14 hour gruelling shift however I also find my role equally fulfilling. I, like many chefs, not only cook but are responsible for developing creative and imaginative dishes. I would say most chefs get into the business because they want to express their creativity. With the long, antisocial hours and highly intense, pressured environment you have to love what you do in this business and you absolutely need to be passionate because its about living to cook. Cooking, creating a menu/ dish and then plating it is all about escaping… an expression of your creativity, in fact it’s a journey.


When I arrive at the restaurant at 8.30a.m. I firstly check if all the produce has been delivered that I ordered the night before. I run a quick inventory and check for quality and freshness. If something isn’t quite right or missing, I contact the supplier to chase up or amend the order. This seldom happens but if it does, the suppliers I deal with are always accommodating, quick and efficient.


I then begin my preparation for the day particularly the items that take longer to make mainly ice creams, soups and desserts. As I am the chef proprietor and I’m also continuously checking up on the front of house, i.e : are the tables set up, mis-en-place is ready, deliveries signed off, etc. Before 12.00 p.m. lunch service, I brief everyone with what the specials are of the day and any other updates relating to the menu and make sure everyone understands what ingredients are involved, cooking times, etc.


Lunch service can be very busy and demanding as the clientele only have a one hour lunch break and need to rush back to the office therefore often the restaurant is fully booked and full within ½ an hour of opening resulting in the kitchen being slammed with food checks all at the same time. Because the kitchen is fast paced and we only have a two man kitchen this can put


Page 110 20/20 A day in the life of... PAUL LE BROCQ


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