Morning all,
Here is a day with unskilled EU Worker.
🍞 It’s 6 am and I am in the kitchen, finishing sourdough bread, it’s naturally fermented dough, rested for already 12 hours. Temperature must be controlled and dough aerated - you need skill to make sure bacteria grows well
Here is a day with unskilled EU Worker.
🍞 It’s 6 am and I am in the kitchen, finishing sourdough bread, it’s naturally fermented dough, rested for already 12 hours. Temperature must be controlled and dough aerated - you need skill to make sure bacteria grows well
Also today is a Fat Thursday, we have over 609 doughnuts to make and get them ready for collection from 12 o’clock, better get going! 
This is folded and aerated sourdough, now need to be rested in approx 27c for 2hours. Couple more folds and then ready for 2 hours proving and baking.
🚨 You can’t use automation to make this, its labour of love, skill, time and patience.
Appreciation is key for good bread
🚨 You can’t use automation to make this, its labour of love, skill, time and patience.
Appreciation is key for good bread
Bread is now baked, now I am moving to my unskilled work of making 600 doughnuts. #FatThursday
To keep you going and while my dough is rising let’s get some facts right.
I shall continue my unskilled work and make doughnuts for today’s Fat Thursday.
Dough need a lot of air, it’s yeast based so at least triple size is required before getting in to fryer.
Flour always needs to be sieved, yeast fresh and milk not hotter than 36.6c #Skills
Dough need a lot of air, it’s yeast based so at least triple size is required before getting in to fryer.
Flour always needs to be sieved, yeast fresh and milk not hotter than 36.6c #Skills
🍩
Once our doughnuts are ready and very soon consumed by our guests.
I am now moving forward to bribe my meats, including welsh ramp of lamb, leg of duck, leg of pork and Angus beef (cured). Process will take approx 6 weeks but we need to keep moving with prep in advance
I am now moving forward to bribe my meats, including welsh ramp of lamb, leg of duck, leg of pork and Angus beef (cured). Process will take approx 6 weeks but we need to keep moving with prep in advance
Brine- I don’t do bribe 😂
Guests couldn’t resist and ate there doughnuts before getting home, probably all because #Unskilled waiter served them and #unskilled chef made them 🤗
My usual day continues, now we are getting ready for evening service. Tables are all laid down and glasses polished, couple more tweaks here and there and I can go back to my kitchen and finish Mise en Place #Unskilled way of course.
Alright then, looks like you like my #Unskilled work - this is very old way of baking bread in Poland, I’ve made this with fermented cabbage, bread is much more moist than ordinary sourdough. Not many people bake this way any more...:(
I am now 11 hours in my kitchen, evening service will start at 6pm. Now it’s time for quick coffee and finalising evening menus.
All written in English, I might get extra 20 points
All written in English, I might get extra 20 points
12 minutes until first guests will arrive, we have now menu ready. As a snack we will serve two dishes - All About Parsnip (Cambridgeshire Parsnip cooked Polish Way) and selection of Polish Chacuterie with home made butter with cheese & sourdough bread (based on 3 yrs old starter
As a last seventh dish, we will serve dessert ‘Memories of Polish Childhood’
I will try to tweet from the pass.
I will try to tweet from the pass.
SERVICE PLEASE!
Simple dish as a snack. Our smoked pork sausages, home made butter whipped with geese and sourdough bread based on three years old fermented starter.
Still going strong here, few more tables and getting ready for making bread dough for tomorrow morning bake off 🤗
Still going strong here, few more tables and getting ready for making bread dough for tomorrow morning bake off 🤗
Someone messaged me if I could take a selfie in the kitchen... ha!
Yes, I am tired but I am happy, I do what I love, I am settled - maybe but #Unskilled but happy 😃
Yes, I am tired but I am happy, I do what I love, I am settled - maybe but #Unskilled but happy 😃
We are now serving smoked cheese with cranberry mousse and pickled raisins.
It’s traditional Polish Dish served in south of the Poland, I will show you something in next post.
It’s traditional Polish Dish served in south of the Poland, I will show you something in next post.
Whoever join this thread just now, here is quick recap of my working life, from Poland across Europe and still cooking in England.
After 20 years, I am still #Unskilled
After 20 years, I am still #Unskilled
Nearly there, we are now on next to last course...✊
Mop is ready, reward is waiting 🍻 Day with #Unskilled chef is nearly over!
Dear @BorisJohnson & @patel4witham I would suggest you to see how Unskilled hospitality staff really is. Check my thread ‘Day with Unskilled Chef’ thank you and have a wonderful day, full of skills.
You might like that @DeborahMeaden ‘Day with Unskilled Chef’ 👨🍳
