Int: The young chef Toby Wood recently worked for three days in the kitchen of the well-known chef, Oliver Rix. Toby, what was it like?
Toby: It was a strange experience for me because when I finished college six years ago, I promised myself that one day I’d work with Oliver because I think he’s an excellent chef. I was quite nervous about going to work in his restaurant kitchen. But I loved it when I got there, although his team of young cooks are very busy and there isn’t time to sit around and chat.
At 7 a.m. when I started in the kitchen, I couldn’t believe how quiet it was. The food preparation is very important, and on my first morning I cut vegetables. I had two problems. Cooking in professional kitchens is lovely when you know where things are. But I had to be told where everything was. Also, I didn’t cut the vegetables as Oliver wanted. In Oliver’s kitchen, you do things his way.
Oliver has little tests for new chefs. One is the way you prepare the biscuits. There are seven different kinds and two of each kind are served with coffee. Oliver believes that an intelligent chef will decorate them beautifully and then put them in pairs on the plate. I’m glad to say I passed that test!
Oliver is very calm in me kitchen, and doesn’t get angry very often. However, when it comes to putting food on the customers' plates, every second counts. The only time Oliver shouts is when that goes wrong. Each table's plates have to go out together, and if everything isn’t ready, he’ll just throw the whole lot away!
Oliver’s family have put cash into the business, so it’s important that it’s successful. I spoke to the kitchen staff to find out what they think about Oliver. They all say he’s an excellent boss. When he shouts at them, they say it’s for a good reason.
In return for their hard work, they are well paid, and they learn a lot from him.
When Oliver’s young cooks have been with him for a few years, he likes to send them to the best restaurants in France to get more experience.
Most realise it’s a good idea, and will do that for a few months. They also know that when they’ve finished training, he’ll help them start their own restaurants. Even after they leave his restaurant, he continues to give advice.