Guest Chef and his "Queets"

[Twynkle]

Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy

Queet-two - Congratulations!

And after considering, and possibly fulfilling Isabelle's wish,
do you think it might be possible for us to learn something about
'How to stay sane in the Galleys when there's a Force 9 gathering speed outside'?!

[Pat Curry]

Hi adorable Isabel

How kind your remarks are. 

As you know my wife and I are self employed working full time. 
Who would be self employed? 
This is a snapshot of our last 48 hours.
Suddenly we are hit by a hefty snow storm and for the second time this year we are imobilised.  We are unable to fulfill certain jobs this week (catering for a 2 day party in Oxted , Surrey this weekend and a one-to-one curry cookery course here at our Haslemere base today.)  Result, to paraphrase Mr McAwber  – income --- nil. Expenditure including heating bill ... massive.  Ah me!!!

So I have been ploughing through my backlog of work, really boring stuff, inc a VAT return, (which means I am working for the government for 2 days, after which I will have to PAY HM revenue for my efforts). 

The boiler failed last night. How come they work perfectly in warm weather but fail when cold? British Gas coming tomorrow --- Oh Gawd … I am expecting the usual worst from his condemnations.  It will start with that pursing of the lips and that hissing intake of breath, which leads you to expect the worst.  There must be a school where builders, gas fitters and taxi drivers etc learn to do it.  Tomorrow, following his inward hiss, he will condemn  "a) the boiler, b) the pipework, c) the radiator and advise d) that it needs a power flush, cost £800.  e) better still a new boiler, cost 2K"  but he won’t say that he will condemn that same pipework and rads, wthe cost of which to replace will be £10K.
So today we remain shivering.
What else?
My computer diary failed last night (it ‘exploded’ on screen). 
So I missed a dentist appointment for this afternoon .. I just forgot ...  fine £70. 
My favourite blackbird's dead body lies outside in the snow. 
My father-in-law came over in the snow and was truly irritating,
The delivery of oil filled electric radiators (ordered to take the place of the failed boiler) failed to arrive because of the snow.
and I burnt my paella supper tonight. 
These are just some of my events of the last few hours!

My next major project is I have to write my new edition of The Cobra Good Curry Guide here I It’s a really heavy duty chore to write. But it can wait until January.

Isabel, thank you for your prompt. Writing my next Queet will be pure fun. It will be like playing truant from school.  I bet you never did, but, yes I did, now and again.  It was thrilling!

I’m not sure how long the next episode will take, but like all authors, I know exactly what I want to write. 
And I will try to do it in time for Christmas.

Pat
xx

[Pat Curry]

Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy

Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy

Queet-two - Congratulations!

Thanks adorable Rosie.

Well spotted, it was the Independent, that you read 'methinks'.

[Pat Curry]

Woops Rosie

Meant to add ...

Pat
xx

[Isabelle Prondzynski]

I’m not sure how long the next episode will take, but like all authors, I know exactly what I want to write. 
And I will try to do it in time for Christmas.

I'll be watching out for it    !

In fact, I could do with one of your curries right now...
The other day, organising a family party and trying to decide on a menu suitable for both vegetarians and non vegetarians, I thought that the dish I would most want to have for myself, was the vegetable curry specially prepared for us by the Indian chefs several times in the Britannia Grill. Among the best dishes I have ever eaten, and so more-ish too!

[Twynkle]

I'll be watching out for it    !

In fact, I could do with one of your curries right now...

I'll be watching out for it too - expect to be pretty hungry by then!!

On a more serious note - Pat
Did you do the Special Diets as well?
Or was there a designated Special Chef?
(Although fiercely resisting Special Diets, I needed to 'be careful' for clinical reasons - no sugar, spice or fruit on board QM2,
and lost 2 stone in nearly 4 mths and felt great!!    )

[Twynkle]

Greetings Pat!

There are couple of things that I've been meaning to ask you about, for ages!
(hope you won't mind another question or two?)
Firstly - did you get the weather forecast before you began preparing food?
In other words - were you aware of high winds and deteriorating seas, and if so, then how long in advance did you get warning that one or two customers might be missing mealtimes?
And, secondly - if QE2 was rocking 'n rolling a bit, were any changes made to your practical arrangements in the Galley?

And btw - did you cook on board at Christmas or for that matter, any other festival time?
Please forgive this if you've covered it already...it's just that I might have missed it!
Thanks so much - and hoping this finds you well
Rosie

[Pat Curry]

Sorry Rosie. I missed your queries of 7 Aug.  I guess I was not able to visit the forum for a while and topics vanish.
I must find time to resume my Queet stories.

First.  No special Diet chefs, but all chefs are well trained in the effects of allergies etc, so special meals can be and are prepared by arrangement.  Nuts are an especial worry.  Anaphylactic reaction to nuts and other ingredients can literally kill. Ensuring dishes are free of such items for the sufferer requires special vigilance.  

Weather.  Crew are aware of weather. Even on calm days, there is always movement in the galleys, eg gentle rolling and pitching.  At first it is disconcerting, but soon you ignore it.  Mostly there is a build up to bad weather and the Exec Chefs order less food from stores in the day(s) before.

I can say that most work places on board become unpleasant in bad weather.  Some could be shut down or put into limited operations.  But not the galley.  There are always pax who can eat anything in all weathers, and of course there are crew to feed too.

Yes cooking is really difficult.  Things crash to the floor despite preventative measures, crockery and glassware in the washup, and pans and containers in the galleys.  Huge sauce pans full of hot food can go. The already slippery floor becomes a heaving grease rink.  An example: Guest Chef can do hands on if he wishes (or just issue a recipe – and some do) abut I liked hands on.  From time to time I would cook curry for all restaurants in one of the two 120 litre Brat Pans in the Production Galley.  A Brat pan looks like the drawer from a chest of drawers and on QE2 they measured something like 5' x 2'6" x 1' deep.  They are powered by electricity (as is all shipboard cooking eqp) and made from stainless steel.  The volume is enormous, eg my curry was intended to feed 600.  Cooking takes a couple of hours and you stir with a paddle from time to time. Once the cooking is done, the 'drawer' is tilted electrically or as on QE2, manually and the cooked curry is transferred to suitable vessels, and then distributed to the various galleys (Queen's Galley, Princess & Britannia, Caronia, Mauri and wardroom. (Each chef de cuisine has already given his/or her portion requirement).

Anyway on one particular day the ship was at its worst ... it was literally a quiver, with massive pitch, yaw, roll and bang.  Somehow I managed not to feel sick myself.  I was cooking a Goan chicken curry.  (70kg of chicken). Most of my curry was literally slopping out of the brat and onto the floor.  The Philippino cleaners couldn't keep up.  We ended up with about enough yeild to feed 100.  "Don't worry", said Exec Cef Karl Wrinkler".  There won't be that many takers today.  They're all throwing up in their cabins." he winked.

Seasickness also affects crew.  Some never get used to it.  Even galley crew. And for hygiene reasons they have to confine themselves to their cabins.  You can't have them vomiting on the galley.  So it all works well;  the worse the weather, the less pax to feed; less food gets produced (wastage as described and by design) but less cooks are well enough to cook.

 I have numerous memories of bad weather.  I will try to tell them in full in due course.  

[Andy F]

There are always pax who can eat anything in all weathers

Er that would be me then   

I recall being on a cross channel ferry many years ago and feeling hungry, wandered along to the cafeteria (all formica and plastic chairs in them days) to get some lunch.  It was packed, with the queue stretching way down the ship and even if you were lucky to be served then there with no chance of finding anywhere to sit so I gave up and went off to do something else. 

A short while later, we headed into a severe storm and before long were pitching and rolling like a good 'un.  Having tried and failed to keep the hunger at bay, I headed back to the cafeteria only to find it deserted.  Even after all these years, I vividly remember ordering steak & kidney pudding, chips, beans and a mug of tea (haute cuisine eh?), took my seat of choice and promptly tucked in.  The only problem was that everytime the ship rolled, my plate lurched along the shiny formica surface of the table and I'd be poised there, cutlery in hand, ready for it to roll back towards me before stabbing the fork in and hoping for the best!  Ah happy days...   

[Pat Curry]

The storms which lashed the UK last night (12 Dec 2011) particularly in the north and Scotland would have had the ship doing virtual aerobatics, 90% pax confined to their cabins, ditto crew  and entertainers all throwing up as if death was at hand, but the 10% hard core including you Andy would carry on regardless.  

Funny old world.  What makes a few people immune to ships' movements?  

[Andy F]

Admittedly the conditions last evening would certainly have been 'interesting' to say the least and one cannot say for certain how one would cope with such conditions but (and touching wood here), I've not had a problem thus far at least and have sailed in F10s without the slightest problem. 

That's not to say it won't happen of course but then again, bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said!  That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top!  On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem.

The biggest dinner related problem I've experienced so far in heavy seas is navigating my way to/from the restaurant, which is always a moment of great amusement as I bounce from one wall across to the other and with head down and a good run up, launch myself forward up the stairs 

[Twynkle]

Admittedly the conditions last evening would certainly have been 'interesting' to say the least and one cannot say for certain how one would cope with such conditions but (and touching wood here), I've not had a problem thus far at least and have sailed in F10s without the slightest problem. 

That's not to say it won't happen of course but then again, bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said!  That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top!  On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem.

The biggest dinner related problem I've experienced so far in heavy seas is navigating my way to/from the restaurant, which is always a moment of great amusement as I bounce from one wall across to the other and with head down and a good run up, launch myself forward up the stairs 

As a matter of interest Andy - it sounds from what you write, as if HM aircraft carriers aren't stabilised - do they (and for that matter, subs too), have fins?

[Pat Curry]

...   bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said!  That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top!  On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem. ...

A carrier eh?  Which one I wonder?  Please do tell.

In my RAF days (early 1960s)  I spent a few days on HMS Centaur.  We were helicoptered out from Lee on Solent to the ship off western IOW.  (The RN were trying to recruit RAF pilots at the time.  But my fear of seasickness made my time on board Centaur unpleasant and I stayed with the RAF.  I only learned to master seasickness on the QE2 years later.)

Centaur then sailed out 100 miles west  and stooged about.  I did a couple of deck landings (as an observer) in a Sea Vixen trainer.  Most exciting.

It was relatively calm most of the time, but on one of the days things did move rather forcefully.  

Never tried kippers to quell the rising stomach.  The CPO chef in the ward room insisted we ate greasy sausages for breakfast if we were flying.  

[Andy F]

As a matter of interest Andy - it sounds from what you write, as if HM aircraft carriers aren't stabilised - do they (and for that matter, subs too), have fins?

Carriers do have stabilisers Rosie but what I was alluding to was the fact that while they certainly fulfil the function intended (i.e. a floating airfield), and very effective they are too, comfort is not exactly in the forefront of the designer's mind  

Subs tend to have hydroplanes rather than stabilisers  

[Andy F]

A carrier eh?  Which one I wonder?  Please do tell.

It was the much lamented Invincible - another British built first whose illustrious career was also brought to an end earlier than expected sadly.