Who’s Cooking Dinner? 2015 Part II
By Eliot Collins
Last Monday night at Four Seasons, Park Lane, 20 of London’s finest chefs descended into four kitchens to rub shoulders, bump pans and raise money for leukaemia and blood cancer research…
As I sat in the staff quarters at the Four Seasons waiting for the 20 chefs to arrive, I started to take on board what it’s like to run a quadruple kitchen pass with 20 chefs at the helm.
It’s 3pm and Hix Chef Kevin Gratton is lining his stomach with a well-executed club sandwich and fries as he prepares to expedite what will be deliciously organised chaos!
Kevin has spent 10 years with Caprice Holdings, been head chef at Scott’s, and was there when Marco Pierre-White opened Canteen in Chelsea back in ’92, so as you can imagine he was a perfect candidate for the job. His analysis of the night summed up the chaos perfectly:
“Having worked on restaurant passes around the world – this is something I’m thinking will be quite different. There’s nothing like it. The pace of service is quicker and you’re sending dishes that you don’t know. It’s an entirely logistical exercise.”
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