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A Day In the Life of Jason Hartley – “Love Food” (3/3)

The final installment of the unstoppable Jason Hartley when he ran his Love Food restaurant in Amsterdam. It never slows down! ************************************** 18:30 The pace is heating up again as we open and ready ourselves for the first tables coming in. Meeting at the pass, walk thro the menu, wine and cocktail pairings and specials, check. Bread and butter ready, check. We good? Yes. Ok. Let’s go. 19:00 Here we go again. First tables sat.…

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A Day In the Life of Jason Hartley at “Love Food” (2/3)

Part 2 of Jason Hartley accounts of running your own restaurant while also being head chef. Piece of cake I hear you say? Hmm… read on. *************************************** 12:30 Piling through the initial rush, are we on top of the orders? 3rd flat white arrives for me on the pass. Take a moment to pop out and look around to judge how people are doing. 13:00 In the middle of service the meat order arrives from…

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A Day In the Life of Jason Hartley – “Love Food” (1/3)

Jason Hartley spent 15 years in Amsterdam, where he gave up his office job to set up a restaurant, “Love Food”. With a background in branding and advertising, this was meant to be an easy ride. Evidently not, from the tales he shares with Grub Club… A Day In the Life of Jason Hartley at Love Food. Not for the faint hearted. And watch this space, as Jason has just moved back to London with…

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A Day In the Life of Pratap Chahal “That Hungry Chef” (3/3)

The final installment of Pratap’s fiery day in a top London restaurant… At one point a plate of food comes back. The customer complained about too much salt in the salad. I taste it and have to spit it right back out. I walk over to the commis who’s made it and make him eat a mouthful. Yes, that’s what bullies do and generally there are bullies in every kitchen. At every level. Senior chefs…

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A Day In The Life of Pratap Chahal “That Hungry Chef” (2/3)

Part 2 of Pratap’s arduous typical day in a top kitchen…   Breakfast time for the staff and we rustle up some eggs, bacon, toast, beans and a salad (they always want salad!) and I have my 11 am debrief with the manager. There’s a private function coming at 1pm, otherwise it’s a quiet lunch. Dinner is fully booked and there’s a party of 20 sitting at 8.30. He wants to know if I’ve got…

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