Stephen (Pork Hunt)

Hi Y'all, I'm a dedicated food fanatic. I have 25 years hands on experience as a Chef. I've worked over 100 kitchens, and I've set up a few from scratch, and done more than my share of Ramsay's rescues.

I believe in the basics, Mise en place is my 2nd bible' I'm kinda old fashioned with my food, down to earth & realistic. I love watching cooking shows, and cringe at the basic errors people make, I scream at the TV!

Currently I'm working as a Hospitality Trainer, teaching Certificates in Commercial Cookery & hospitality. I often venture off the page fo the learners resource material, especially with practical recipes. I believe they must be industry realistic, not sticking to textbook examples. At a previous college I made all the recipes myself, adapting them to the needs of my students. I was a bit reluctant to share this info with education dept auditors, but ended up with a gold star, it's all about the learning and I'm the expert they said! So that's what I'm hoping to garner from these pages, links and recipes for my students, as well as inspiration for myself.

I occasionally go back to Chef work, but find it harder now with various physical disabilities, ironic I suppose from being a Chef 25 years, following 10 years experience in the meat industry, I'm strong on anatomy ( especially the opposite sex), physiology and microbiology.

For the last 7 years I've been writing a cooks compendium, a real world update on Larousse Gastronomique, I have almost completed this and might start publishing pages on here? It's my version of 'everything you needed to know about cooking, but were afraid to ask', like how people like to impress with fancy terms, and what they really mean, tips for making recipes, and why so often other people's recipes fail when you attempt them. Just good honest basic stuff, with maybe a twist of humour.

I'm also contemplating a recipe book, I live a fairly wholesome organic if you like, lifestyle. I'd like to share my tips and secrets with people who struggle to 'feed the troops'.

I'm really opposed to the modern ifestyle of convenience and takeaway foods, "the longer the shelf life, the shorter yours"!

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