Mario Presi | Personal Chef | Bespoke Catering Services

Competition...

2012-02-24T17:47:00.000Z

Christmas doesn't come once a year ;-)

Pass my details to your friends for your chance to win a Dinner Party.

All you have to do is tell your friends about my services, pass my details and if your friends will book my services, you could win my services for a Dinner Party..you just pay for the ingredients :-)

The more friends you pass it on, the more chances you have to win :-)

Mario Presi | Personal Chef | Bespoke Catering Services

Peroni Dinner Party..Italian style..

2012-02-12T15:00:00.005Z

A recent dinner party in partnership with Italian beer Peroni.

http://tiltproject.wordpress.com/2012/01/30/an-italian-chef-in-london/

Do you want to treat yourself ? What about an amazing dinner cooked by a chef… at your place?

I’m sure you can’t say no! What about if the chef is italian and all his italian dishes are strictly made following the truly italian traditions? Peroni has decided to offer all this …and some beers too... to a lucky competition winner!!!

Here is a preview of the dishes… have a look here and get inspired for your next party. I’m sure Mario will be happy to help.

Canape’: Polenta and wild boar salami with Gorgonzola, radicchio leaves with potted shrimp and cherry tomatoes and basil bruschettine.

Starter: buffalo ricotta and lemon ravioli with Radicchio di Treviso sauce, butter and sage.

Main: 28 days dry aged beef fillet, wild mushroom, celeriac pure’, red wine sauce.

Pudding: vanilla panna cotta, roasted spiced plums, orange biscotti.

And here the last picture: I present you Mario… in action!

2011-11-02T16:17:00.003Z

WELCOME..

2011-07-11T22:44:00.002+01:00

Mario Presi | Personal Chef | Bespoke Catering Services

As a professional chef I understand the importance of time. Been able to work within a strict deadline, and always work in a pragmatic way..making use of every minute available.

Sometimes amateur cooks are overwhelmed by the difficulty to plan wisely for a dinner party. Even food shopping can be a stressful experience if wrongly planned.

And that's where I step in..: I will take care of the shopping, making sure all the ingredients needed will be either delivered to your place or I'll shop for them on the day (or the day before), will do all the prep and cooking, arrange a waitress to take care of the serving and will also leave your kitchen spotless clean.

Catering Services includes:

- Formal dinner parties (fine dining restaurant style - the restaurant in your living room)
- Informal dinner parties (Buffets; BBQ's; Canapes parties; prepping for dinner parties and much more).
- Fridge / Freezer filling
- Private cooking lessons
- Food shopping / Food market tours
- Food styling / Food photography

© Mario Presi 2011

FRIDGE & FREEZER FILLING

2011-04-09T13:09:00.003+01:00

I designed this service thinking about health conscious professionals with not enough time to shop for food and then cook.

Families and single professionals with a fine taste for good quality food cooked right at their premises.

I will shop for you, prepare a selection of dishes and then fill your fridge/freezer with lovely meals you can discover and enjoy throughout the week, tailored to your individual needs and taste

Meals are stored in your fridge/freezer in re-usable portioned containers, so all you have to do is choose what you fancy that evening and heat it up. (some of the dishes will require proper cooking time, instructions will be provided).

The benefits:

- You can enjoy a healthy, delicious dinner after you get home without having to worry about picking up something to cook on the way and spending time on your feet in the kitchen rather than relaxing after your long day.

- You can take your meal to work for a nice hot lunch and skip the canteen or the often unhealthy, disappointing choices at the surrounding take-away joints.

- You can work with me (your very own Personal Chef) just like you would with a Personal Trainer or your hairdresser. The dishes/food you require will be discussed over a meeting, so you'll have a chance to meet me in person :-)

If you have a small kitchen or none at all, preparation can be done in my own kitchen.

© Mario Presi 2011

PRIVATE COOKING LESSONS

2011-01-12T12:04:00.003Z

Ever wonder how to cook a perfect souffle'? Wish to learn how to make your very own fresh egg pasta? Would you like to learn how to make bread from scratch? Would you like to become a real expert in Italian cooking? What about a taste of Moroccan cuisine?
I come to your home and offer you individual lessons (or with more than two persons..you can for example organize a different evening with your friends..).You will choose the day and time that suits you the most, although booking is essential.

So, why it’s so easy?

I will arrange the groceries shopping to be delivered to your address and teach you how to cook a three course meal, how to make fresh egg pasta and other Italian specialities...or if you are into World food, I can teach you how to cook a variety of ethnic food..from Moroccan to Thai and so on.
We can’t promise that you will become a two Michelin-star chef in two hours, but we guarantee that you will enjoy a hands-on training and will be able to learn from a very experienced and professional chef.

© Mario Presi 2011

DINNER PARTIES

2011-01-11T18:02:00.004Z

Mario Presi | Personal Chef dining experience brings you the unique opportunity to enjoy Fine Dining quality cooking in the comfort of your own home. You may be planning that special romantic evening for two, a small gathering of friends for an important occasion - or you may just wish to treat your family to a wonderful meal and take a break away from the kitchen: now you can rely on us for this original & personal service.
I have worked for some of the finest restaurants in London, bringing a wealth of experience to your kitchen. Whether you require a traditional five course menu or a home cooked comfort food style meal, relax and put your feet up and Private Luxury Chef will do the rest (even the washing-up!!!).

Private Dining Packages Include:

•Exclusive services of your Personal Italian Chef .
•Consultation with the Chef to design your Bespoke Menu .
•Food designed, prepared and cooked at your home .
•Service, introduction & presentation of the food by the Chef and the waitressing team.
•Organic and/or free range ingredients sourced and purchased on your behalf from the best
butchers, Greengrocers, Delicatessen, Fishmongers..not to mention Harrods, Fortnam &
Masons..and also Borough Market and other Farmers Markets in London.

© Mario Presi 2011

SAMPLE MENU

2011-01-09T15:14:00.003Z

Starters:

Buffalo Ricotta and Nettles Ravioli, butter and sage.
Green and Purple Asparagus, new season Peas and poached Quail egg risotto.
Venetian style sweet and sour sardines with char grilled white polenta.

Beef Carpaccio with Celeriac and Rocket salad, Cipriani dressing.
Beetroots tricolore, fresh Goat's cheese, spring Herb salad, toasted Pine nuts
Broad beans and Crab bruschettine.

Main course:

Roasted Pork Belly with Fennel seeds and Lemon zest served roasted Butternut Squash and Shallots.
Pan fried Rib Eye Steak served with Carrots, Mashed Potatoess and Rosemary jus.
Organic Corn Fed Chicken breast stuffed with Ricotta and Sun Dried Tomatoes served with Roasted Potatoes and Green Beans.
Baked Wild Salmon served with Cauliflower puree’ and roasted Cherry Tomatoes.
Pan fried Sea Bass fillet with braised yellow and red Peppers in Valpolicella wine.
Baked Portobello mushroom with Pearl Barley and Feta cheese served with Rocket and Watercress salad (vegetarian).
Sautée wild Mushroom and Cherry Tomatoes tart with Wilted Spinach (vegetarian).

Desserts:

Amaretti biscuits and Amaretto di Saronno liqueur trifle.

Tarte Tatin with vanilla ice cream.
Basil infused pannacotta with lightly caramelized oranges.
Amedei Black Toscano Chocolate fondant, Creme Fraiche and roasted Figs.

Bramley Apples and Pears Crumble with Vanilla Custard.
Trio of chocolate pots (white; milk; dark).

© Mario Presi 2011

PRICES AND CHARGES

2011-01-08T15:15:00.004Z

Mario Presi | Personal Chef | Bespoke Catering Services.

Prices may vary for different events and are subject to agreement according to your personal needs.

Please feel free to contact me on mariopresi@gmail.com so we can discuss and plan your event together.

SHOPS AND SUPPLIERS

2007-03-31T17:16:00.008+01:00

We all care about where our food comes from..food miles..sustainability..organic farming..responsible cattle breeding..and especially in this day and age we have to be true to ourselves and buy/support British farming and independent green grocers and food shops (delicatessens; butchers; fish mongers; etc..).

My approach to food is very straight forward: I only buy seasonal food, most of the times organic and preferably grown in the UK or as close as possible to the British Isles.
I am a responsible chef and I always care about getting the best without paying the odds for that!

My clientèle is spread across London and this gives me the opportunity to buy "locally"..supporting independent shops close to my client's homes. In doing this, I got to build a strong relationship with shop owners and this comes to a great advantage in terms of discounts and special deals.

Here is just a selection of places I normally shop..

GREEN GROCERS

- Fruit Garden
315 Railton Road
SE24 Herne Hill
London
020 7274 0012
Independent Fruit and Veg shop with more than 150 produce from Kent, the UK and Europe.

- Pomona
179 Haverstock Hill
London NW3 4QS
020 7916 2676www.lovelyhampstead.co.uk

BUTCHERS

- M Moen & Sons
02076221624
24 The Pavement
SW4 0JA
Clapham Common

- Dove & Son
02072235191
71 Northcot road
SW11 6PJ
Battersea

MARKETS:

Borough Market: www.boroughmarket.org.uk
London's Farmers Markets: www.lfm.org.uk
Whole Foods Market, kensington High St. www.wholefoodsmarket.com

FOOD HALLS:

Selfridges (Oxford Street): http://www.selfridges.com/
Harrods: http://www.harrods.com/
Whole Foods Market (Kensington): http://www.wholefoodsmarket.com/

INTERNET SHOPPING:

Ocado: www.ocado.com
Nife is life: www.nifeislife.com
Natoora: www.natoora.co.uk

© Mario Presi 2011

TESTIMONIALS

2007-03-31T17:08:00.006+01:00

- Mrs Friedericke Eben, lunch party for 30 people, east Finchley, London.

"Dear Mario, thank you so much for your wonderful arrangements. Your team was absolutely spot-on and the whole service was perfect and smooth. Your pesto sauce and your dark chocolate cake were delizioso :-). All my guests asked me for your details, so you'll get quite busy this coming summer.

with Love, Friedericke."

- Mrs Silvia Smith, dinner party for 8 guests, Belgravia, London.

"Mario, your cooking is absolutely delicious, very well presented and the right ammount on the plate. The canapes were so nice and, as you see from the plates, we really enjoyed them. My friends would like to know if you will be available in August for a lunch party in their mansion in the country side.

thank you again, all the best, Silvia."

- Miss Harriet Stavekey-Hill, The D Group London, lunch party for 10 people.

"Dear Mario, your food was absolutely amazing, exactely what we wanted. We'll hire you again in the future.

Thank you, Harriet."

- Miss Bex Leigh, INDIGO LODGES personell manager.

" Mario, thank you so much for your hard work in South of France, we really appreciate that and also the client has been very very happy with your delicious food. Speak soon, Bex."

- Mrs Alessandra Cartanese, Logistic Manager Apart Int GMBH
St. Maxime, South of France, September 2007

"Dear Mario, your cooking was superb, always fresh and extremely well presented. We travel the world with our team and I can Honestly say that your food was the best we had so far. We will definately hire you again.

Alessandra."

- Mrs Graciella Griggs and family; The Hilton Lodge, Highlands, Inverness shire, Scotland

" Dear Mario, you saved our holiday..and we will be more than happy to hire you again and again..Lot's of Love, Griggs family."

- Miss Chantelle, dinner party for two, SW London.

"Dear Mario, thank you kindly for your hard work and cooking. Piers and I had a wonderful time! I will of course reccomend your services and I am sure I will use you again. Best wishes, Chantelle."

- Miss Catey Bass, dinner party for 11, Putney, London

"Dear Mario
Sorry not to have got in touch earlier but very many
thanks
for cooking us all another delicious meal and it was great
to see
you again and to meet Inga.
I am sure we will be asking for your services again in the
near future
and in the meantime very many thanks to you both again.
Catey B".

- Miss Sarah Zielicka Edwards, dinner party for 13 people, Ealing Common

"Hi Mario,

All is well although I had a lot of work to do yesterday so it was not a relaxing Sunday. Thanks very much for a wonderful meal - everyone was saying how enjoyable (and healthy) it all was.

Anyhow, again thank you for such a pleasant afternoon and evening all round.

Sarah ".

- Mr James Edwards, dinner party for 16 people, Spanish theme, in Ealing Common

"Hi Mario

Just a quick note to say how much we all enjoyed the meal last week. It was really authentic tapas! Better than any I have had in supposed Spanish restaurants in London.
The pimientos de padron were great, as were the boquerones and the chopitos (especially considering I couldn't get fresh cuttle fish).
Paella was also spot on!
Thanks very much and keep up the good work.

Hope to see you soon.

James."

- Mrs Caroline Vaughan-Lee, dinner party for 16 people in Fulham, London.

"THANK YOU Mario - you were great - unflappable, easy going and a WONDERFUL cook - we will do a dinner again, in the New Year.

Caroline."

- Mrs Trish Cooper, buffet style dinner party for 40 people in Battersea, London.

"Dear mario, thank so much for everything..from the cocktails to the canapes and the main courses..everything was amazing. I'll definetely call you again.

Trish."

© Mario Presi 2011

A CHEF'S TALE

2007-03-01T16:53:00.001Z

The real chef’s world
by Mario Presi.

Oh dear, another damn book written by a chef who hasn’t got anything better to do during his time off!!! Well..not exactly like that. I am not a celebrity chef; I don’t own a restaurant; I didn’t work for Ramsay alike chefs; I quite dislike the Michelin star culture..in other words..I’m a rustic chef..I love home made food and who cares if it doesn’t look amazing like in those food magazine or celebrity chef’s cook books! The food has to taste good in your mouth, from the first mouthful to the last one. This is my theory. All the rest is..tempting you and charging you far more for a fabulous presented seabass..something you can make yourself (as seen on cooking it! The only food tv show I really enjoy).

“Mum, I told you so many times..I’m not angry with you..I’m just a little bit upset..that’s it!!!”
Every time my Mum and I talk about my job, you know, the sort of things “where are you working now?is your chef a good man or a tosser?how much money do they pay you?are you cycling to work or you go by tube?what about your collegue, are they nice or miserable bastards?” (well, not exactly like that..but, you know..) it always end up talking about the day my family (my Mum really..) suggested me the catering college. To be honest with you John, I always wanted to study graphic and design; design, art, painting, photography always being my passions..and since the early days at the local secondary school my teachers were impressed by my results in these subject, rather than history, math and the classical ones. So..there you go, catering college..hold on, one of the best in Italy, in my home town Padova, north east of Italy, about 30min train from Venice. Why my Mum suggested that college? well my father is a very good old fashioned chef, the sort of Escoffier or Bocuse, classically trained in France in the 50s then in Italy in the 60s. Other family members were chefs too and guess what? My cousins were chefs too  as well...starange family.
So..here I am. I’m 31 years old and I am a chef..in London! I moved to London in December 2001, right a week before Christmas. I couldn’t work anymore in Italy..I couldn’t stand the “small village type of life” and even Padova or Venice or other “big” cities in the north of Italy didn’t offer a lot. I should mention that my family used to run a restaurant-bar-pizzeria, quite a big operation in the heart of the Euganean Hills near Padova (a beautiful place indeed).
My professional life has been full of experiences, most of them nice and funny and some of them very cruel, bad and right now I still can think about them with a sense of sadness.
I was 14 or 15 years old. At that time I was studying at the catering college and I was cycling (bmx – mtb..that sort of stuff..I was pretty good..I’ve been European Champion in 1992) but my Dad found me a part-time job in one of the local Spa Hotel in my area. The Head Chef was a Sardinian man, far shorter than me..but so damn bastard!!! He always used to give me the dirtiest, the most miserable jobs to do in the kitchen..as for example cleaning the walk in fridge and the meat and fish preparation area (garde-manger).
One morning he told to fetch the biggest stock pot they had. Unfortunately this pot was standing on a shelf and I couldn’t reach it: he shouted at me to hurry up but I still had problems. He told me “are you disable of what???move your ass and bring me that pot!!!” at that point I replied “I’m frightened all the other pots will fell on me”..he walked toward me insulting me with some very nasty words, a mix of Italian and Sardinian, and he said to me “move away you little prick..” and he jumped on the big metal sink and took the pot.
I was shocked..and..I am still shocked!!!
As you probably imagine, working as a chef is not one of the most “clean” jobs in the world. You don’t work in a “sterilized environment” say like..emm..an office, temperature always disagree with the forecast on the telly (plus 55 in the summer..plus 50 in the winter time..) so..you always sweat like a race horse (to be honest that’s very good for your health..you eliminate a lot of toxins).
The kitchen hierarchy is pretty much as the military one; think about at the head chefs in charge of Kings/Queens kitchens centuries ago. Imagine a brigade (kitchen team) of more than 50 chefs in the same kitchen (literally huge one..enormous kitchens..) working all together! The head chef HAD to be like an army commander. One simple reason was (and is even today..) to maintain a state of discipline, order and respect. And as in the army senior members of the kitchen brigade used to bully the junior member of the staff..as Gordon Ramsay did when he was working for Marco Pierre White.
From that period, nothing basically changed in the way professional kitchens are managed today.
When I was working as senior chef de partie for a well known restaurant group owned by a very famous English interior designer, I had to work and manage with so many different people coming from different countries; Italy, England, Morocco, Algeria, Spain, Argentina, Scotland, Ivory Coast, Montenegro, Albania, Kosovo etc..etc..a melting pot of languages, religions, cultures and backgrounds so big that every day it was a good day for an argument or a fight. I argued a lot with my fellow chefs at that time, simply because they didn’t care about that job and working as part of a team..so, many many times we end up screaming/shouting at each other..and once a colleague try to stab!!!!!!!!! Thank God one of the chefs stopped him. Scenes like these happened all the time in every kitchen in this world.
Or when chefs argue with waitressing staff!!!!!!!!! There’s always being a sort of “war” between front of house and back of house restaurant/hotel staff!!!!!!!!! I remember my chef teacher (at college) once told us “don’t listen to those fuckers..they are going to extinguish from this planet..”now..can you imagine the sort of relationship we had during these years????
Those words as are stuck in my memory and I always tend to be “not nice” with the front of house staff..ok ok, unless she’s a pretty French girl with light brown hair and blue eyes ;-)
Cheffing is a very highly stressful job..most of the times working in precarious conditions, in small kitchens, over heated bad equipped and, sadly, dirty!!!!!
I remember working in a restaurant in Kensingthon..the kitchen was downstairs and after a double shift (12 hours) with no break, sometimes no time for lunch (the one normal people has..1 hour sitting in a coffee shop, pub or restaurant..or even at the park munching on a sandwich) or dinner….and at 11:30pm I remember walking out of the building, breathing the nice night summer breeze..and thinking “Jessss…I love/hate my job!!!!!”. Chefs who works in underground kitchens are like prisoners, they live in their own world..sometimes there isn’t a radio, so you don’t have any way to distract yourself (or amuse yourself..).
People always react with joy and happiness when they discover I am a professional chef “oh my God..really, are you a chef???where do you work???I’ll come and eat at your restaurant!!!” and that sort of stuff.
So many stories..so many tales..Anthony Bourdain type of stories..but you don’t want to know about his stories do you???
Hope you enjoyed my story.

Mario Presi.

The real chef world
Part two

Hello Anabelle and thank’s for calling me the other day. So, you asked me to tell you more stories about the chef’s world: well, it’s funny because when you called me I couldn’t remember anything happened to me..a temporary dysfunction of the brain..it always happen when I’m under pressure..
Can I ask you something? Do you like going out for lunch/dinner? I presume you do like it  well, have you ever thought about “what’s going on in the kitchen? Who’s the person that will cook my main course? Where he is from? What’s his name? is he married or is he still single? And..above all questions..is he following the health and safety regulation or is he playing with my food?” I’m sure everyone (I always think about what’s going on in the kitchen..) had those thoughts at least once in their life time. And to be honest with you, I will be not surprised to find out that most of the people who enjoys the food/restaurant experience has these kinds of weird thoughts, not at all. As a professional chef I love food, and treat food with respect, and I cook somebody else’s food/order with the same love/passion as if that meal was mine..but, again..there are so many different people out there that for one reason or another they believe the customer is an enemy!!! Now, I don’t want to be rude or impolite or judge people for the first impression, but I worked several years with so many different chefs with different backgrounds and..I can honestly say that 50% of them are truly doing this job because they don’t have any other choice, it’s like..they’ve being forced to work in a kitchen. Usually they starts as kitchen porters..so..they work really hard for shit money, washing pots and sauce pans, brushing and mopping the floor, cleaning the walk in fridges, the changing rooms, the toilets, peeling potatoes, preparing the salads, the spinach, the fresh herbs..and all that sort of time wasting little jobs you need to do in every kitchen!!! After maybe one year..the head chef spots one of them and try to give him a chance..so the next step is commis chef..basically doing all the same preparation, with the plus you don’t have to wash or clean as a KP. Your salary is better..but still you are at the bottom of the ladder..and there is a long way to go if you want to earn good money and finally have a decent job. So this is the scenario..
(I hope I’v been smooth and clear enough to let you understand, but I’m sure you did ‘cause I think you are a bright girl.)
Are you familiar with the tower bridge area? This restaurant is in Shad Thames..an area of London I absolutely love because of the history you can see, smell and taste. The waterfront is packed with restaurants, pubs, brasseries and bars..it’s a unique and stylish hot spot in the summer evenings..a bit dead in the winter though. Most of the restaurants down there are owned by Sir Terence Conran, there’s a bristish food restaurant with bar, a French rosette restaurant with bar and grill and delicatessen, an Italian trattoria style restaurant, a museum with a modern European brasserie style restaurant and many more..
So, I was working as Senior CDP at the Italian restaurant (I’d like to say I was the only Italian chef in the kitchen) and my role was to be responsible for the training of the junior chefs, like chefs de partie and comis chefs. So basically we had an head chef, a sous chef and then myself.
Everybody, anyway, known what to do but some of the chefs couldn’t be bothered to perform at their best. When it comes to perform a good, smooth service on a Saturday night in July, with 210 customers booked for dinner between 6pm to 10:30pm you really have to be focused, concentrated, organized and most important you have to be ready with all your mise en place. Well..this is a dream Annabelle: it’s like the perfect world with no wars and full of peace.
Thise chefs who literally they don’t give a damn fuck about the customers..are always the chefs who gives you troubles during a busy service. They start to panic and they can’t cope anymore with the amount of orders they have in their section..they are loosing it..slowly slowly! I remember once..right a Saturday night service, the sous chef (Kyle, a dear friend of mine) was in charge at the pass..and the restaurant was getting busier and busier, I was working in the larder section (quite a busy section with both cold and hot starter..and just one chef – myself..) and I was deliberately slowing down the orders. When the big rush of orders hit the meat and fish section (the grill) of the two chefs working in there suddenly as soon he received the “main away” docket, he had the main course ready on the pass ready, without even be bothered to ask his colleague (in charge of the fish mains) how long to cook a tuna and a seabass!!!!! That was it. The argument between the fish chef and this sill guy started and after one second the sous chef tried to stop both of them..but the chef who had the main course ready under the flashing lights started to shout at the sous chef telling him to do his job properly and to come and help him because he had so many steaks and rack of lamb to cook!!!! The situation went out of control and the two of them were insulting each other..I remember the sous chef saying to him “shut the fuck up you miserable bastard..you have to give the food when I tell you to give me the food..try to communicate with your colleague you prick”..and the other guy replying back “you fat bastard..don’t stay there doing nothing, come and help me then”!!!!!
Laziness, frustration, lack of motivation and enthusiasm, personal problems and all sort of other little things helps to create a very bad atmosphere in the kitchen and it’s always due to one or two members of the team. All this negativity spreads through the other chefs de partie who, poor guys, are already working hard in a fast pace kitchen.
All this reflects the way the food is cooked and presented on the plate…I recall my experience in that restaurant, where the same “hot headed chef” I told you before, was doing his job irregularly all the times. The most disgusting thing he ever did in front of my eyes: during a week day lunch service, just before the service started, I went to the toilet, right after me this guy came in and did his things and walked out without washing his hands. (I always wash my hands..before start to work in the morning and every time I go to toilet, shake somebody else’s hands etc..) The service started and, surprisingly the restaurant became very busy..so I completely forgot about the toilet accident…soon after when the kitchen served the last main course, I asked him “hey..listen, did you washed your hands when you left the toilet???” and amazingly he reply he didn’t do it!!!
And I said to him “you just did a full service with your dirty hands???” he said “what’s the problem mate??? Was that your food??? No..so fuck off”. I went in the head chef office, I reported the problem and he same day that guy had a 2 weeks suspension from work. The day he was supposed to come back he didn’t turned up, ever.
I know it’s disgusting, and..it’s dangerous because washing your hands it’s the first rule of health and safety..but I am afraid to tell you that those things happens all the time..like for example checking the fridges temperature..: in one place I used to work, the head chef wasn’t checking the fridge temp at all..all he was doing was writing down the same temperaturess every day..he never get caught!!! But I left the job after 2 months I started. Another daily misconduct regards the colored labels you have to stick on every container (properly sealed with a lid or cling film). This is done to know when the food is still good to be used and then served or it’s time to bin it. Again, I believe 25% of all the kitchens in London don’t do that..so sometimes, the chef forget how long ago the tomato sauce has been made..and..he carry on selling it. Normally all the cooked food being stored in the fridges has a 3 days life.

© Mario Presi 2011