The People We Meet
Tuesday, January 26, 2016 at 09:10PM
David Osborne

While sitting in the café I met a very interesting individual, a mature gentle man working on a spread sheet on his laptop on the other side of the table.

He started his apprenticeship at the age of 15 in the year of 1963 (3 years before I was borne).

He explained how he later went on to be part owner or owner of 3 hotels, one of which was in Vietnam.

Worked all over the world, later becoming an industry consultant.

We spoke of the old school regimented kitchens and  the starting place of most apprentices ,the Vegie section. He expressed amazement at the amount of waste generated by a “modern “ kitchen. He then went on to explain how he turned potato of cuts from Pomm peresiane into  Dutchess & Pomm doufin (no I can not spell, will be fixed later). Vegetable off cuts into soup & stocks.

With in the short time I had to  chat, I was reminded once more of how much the industry has lost in the way of skills and experience.

I am hopping he will contribute to the site, sharing his incite and passion.

Article originally appeared on Retail Hospitality Management (http://retailhospitalitymanagement.com.au/).
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