Season's Greetings!

Hello Yes Chef! Fans,
It's very nearly Christmas and we have been so very busy, we are sure you are aware! Lots of parties and even more preperation in the kitchen for the upcoming events. It has been all hands to the pumps and deck and more, with many of us spending way more hours in a kitchen than is good for us! The result though, for those of you who have had us cater your events, will know that it is hard work well worth it. The closest thing we have ever had to a complaint is that one person prefers a certain canapé over another. This, to us at least, reflects how well we do our job and that all the effort is paying off.
As the last few days before Christmas drift by we would like to take this time to extend our thanks and gratitude to all of those who have supported us and chosen us to make their event that extra bit special over the course of the year. We really couldn't have done it without you! We feel that many strong relationships, both business and personal have been forged and we look forward to next year and creating many more. It is always nice to go back to previous clients' houses and share their happiness. Everybody likes to do business with friends and the strengthening of our reputation goes hand in hand with people who return to us. So to all our repeat customers we would like to say a very big thank you!
For those of you who are reading this and have not had the pleasure to brighten your party with our services, we encourage you to browse through our various social platforms, read our blog, peruse our photos and see what other people have said about us. The proof, so they tell us, is in the pudding...
We also look forward next year not only to seeing our many familiar friends, but to the many new that we will make. There are plenty of big plans ahead for the Yes Chef! team. We can't say too much about it just yet, but when the time comes, you will be ther first to know. It is a very exciting time in Dubai right now considering the financial downturn the world has experienced and we hope now that we have all turned a corner on to bigger and better things.
We at Yes Chef! would like to extend our warmest seasonal greetings to you all and hope that you all have a very merry Christmas and a happay and prosperous new year!

YesChef!

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Christmas time. Ba Humbug!

Hello Yes Chef fans,
We know that it has been possibly too long since the last blog post but as you can imagine, we have been snowed under with your events and preparation (Excuse the seasonal themed pun). Not surprisingly we have been doing exclusively Christmas parties with the exception of a wedding party all this month, with many more scheduled as well. However this blog is not about how many wonderful parties we have attended and made special for all our lovely customers or indeed about the fantastic food that everyone so enjoys. No. This blog is all about this particular bloggers dislike for all things traditional and Christmassy. Please note that these are my own personal views and not that of Yes Chef Catering Operations. Yes Chef loves Christmas and all the trimmings that go along with it. (Expect plenty more puns in this blog).
Now don't get me wrong. I personally like Christmas. I like the time that we get to spend with our loved ones and the chance to reflect on the things that matter the most to us all. Not to mention the chance to eat and drink huge amounts and not have to worry about it as it is after all Christmas, nor least the giving and receiving of gifts!
What I don't like about Christmas though is the over zelousness that some, if not most portray for their love of the festive season. Terrible jumpers, garish decorations left right and center and god awful Christmas songs being blared out throughout the house. Christmas songs would be so bad if they came up with new ones every year, but for some reason the fashion of making seasonal songs has gone out the window, so we are stuck with the old ones. Which most people will tell you are, "Classic." Thus rendering any new songs, "Rubbish." The problem with this is, is that the old ones were terrible but because when they came out those who like them were young are therefore automatically cool, so were the songs. People have since convinced themselves that they are good and the only thing worth hearing around this time of year. I know one song by Slade and it's terrible. Heaven forbid that any other music be played at a Christmas party. I can see the headlines now;

"Ugly scenes at local Christmas party after traditional Christmas music was not played. 12 dead, several others admitted to hospital with 1st degree burns and two drowned in the pool."

 Most of the time when people have parties, they use the opportunity to relax around their friends or to celebrate a specific anniversary. Not at Christmas time. This period of the year it seems is used exclusively to show off to their friends, family or work colleagues just how full of Christmas stuffing they really are. It represents everything that is wrong with what people associate Christmas. I often feel as though many see it as a time of inadiquacy and hardship rather than a time of generosity and enjoyment.
The last thing that this blogger will rant about Christmas for is the decorations. We live in a hot country. Many people I have spoken to and work with have NEVER seen snow. So why create scenes in the mall or elsewhere that represents a chilly, fun filled snow-fest complete with elves and reindeer. The poor animals would no doubt suffer heat stroke and die before they had any chance of pulling the fat man around on his yearly jaunt. How about a nicely decorated palm tree or a skinny Santa wearing shorts and Ray-Bans riding a camel powered jetski? Tha sounds much more like my kind of Christmas!

Please don't feel like I'm spoiling your style of Christmas though. Celebrate however you want, just keep it away  from me!
Happy Christmas Yes Chef! Fans...


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A recent thank you from a client.

So it's been a while since we have had a chance to sit down and actually write a blog. It's becoming a bit of a theme these days! We are just so busy that there is barely enough time in the day to do everything else we have to do, let alone keep you all updated with our comings and goings. Still, as Ernest Hemmingway wrote, "Through hard work do we burn the fat off our souls." Our souls are looking particularly lean these days...
For those of you haven't seen out photos of the past events check them out on our facebook page. (The link can be found at the bottom of this blog).
We thought that since it has been a while we would recant the story of our latest escapade within the world of home catering and also just to prove it, give you a copy of the lovely letter we received from them saying thank you.

As you can see above, here is a picture of the level of skill that goes into making your food at the venue and also the level of dedication that Scott has for making the best food in the catering business here in Dubai.. This actually was taken at the last event we did, which was a birthday party with 100 guests present. It was a totally flat out service and the whole team did amazingly well. At the height of the event the food was going out and being emptied off the platteres faster than it could be cooked! We took 1500 canapés and left with around 100 unused. You can only imagine the speed at which everyone had to work and the coordination from both the front of house and kitchen staff required to make sure that the flow of food and drinks was consistent.
The clients that evening had decided they were to have a selection of canapés and no sit down meal, which was indeed lucky for us as a sit down meal of 100 guests is no mean feat, even by our standards! As such 13 seperate hot and cold items were on offer, all of which went down an absolute treat with non stop compliments being paid to both the food and the service. It was truly an honour to achieve what the team did and also to recieve such high praise. The event was a much tricker proposition than we made it look!
By the end of the night the guests had had their fill and said their goodbyes. Not a single person left without complimenting either Scott himself or passing on their thanks via the client. A night that will live long in the memory of both us and them for it's level of effectiveness, quality and satisfaction on completion of a potential difficult event.
Here is the email we recieved from the client the day after for you all to read which we hope will inspire you to choose us for your next get together. Don't forget Christmas is coming up and we can provide you with a truly special occasion that will make your day that much more special.


Dear Scott
Thank you to you and your team for Friday night's party. We thought the food was great and your staff performed excellently. We have received many compliments on that front and have passed on your details. And if you do open a restaurant (which we heard may be the case), do let us know. All the best and thanks again.
Kind regards
C.A.

YesChef!

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Thanksgiving.

Well many of us may not know that a very special holiday is arriving for our fellow American ex pats. You may have heard rumblings amongst your American colleagues that something is happening in their households that is a source of much anticipation. This holiday, of course, is Thanksgiving.
It all started, traditionally, in 1621between the natives and the pilgrims at Plymouth colony, but that's enough of the history lesson. What we're interested in is FOOD! American's all over the world and indeed back in their homeland have much reason to be excited for this festival. It is akin to a Christmas before Christmas in terms of family get togethers and the amount of food that is laid out and consumed.
So what is on the spread for Thanksgiving? Most people will know that the mainstay dish, much like christmas, is turkey. The accompanyment to this is of course, cranberry sauce, stuffing and a gravy of sorts.A plethora of mashed root vegetables, including sweet potatoes, normal potatoes, carrots and sometimes a swede goes along side this.
This meal traditionally is actually a very lively offering. Coming in November, nature provides a bounty of fruits and vegetables which were used in the first Thanksgiving. It may not be quite so similar today but waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin, and squash were all part of it. Some Southern states carry the seafood theme on through the use of oysters but by and large sea food is not a part of the Thanksgiving meal anymore.





No Thanksgiving meal would be complete without the pumpkin pie. We personally know many American's who panic over this final aspect of the dinner. Often they make many variations of it in order to show off their prowess leaving a great deal of pie to be consumed over the following weeks!
So this has been a very brief rundown of what to expect around the tables all over American households in the next few weeks. It, much like Christmas, is a time for reflection and recognising what in life you are truly thankful for. If you are lucky enough to be involved in such a huge feast make sure you let everyone know in your life how thankful you are for everything they do.

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A day in the life at the YesChef! Kitchen.

Hello YesChef! fans,
We know it's been a long time since we last graced you with our blog but in our defence we have been so busy preparing, arranging and organising the menus and events for you all to enjoy that we have have had very little time in which to sit down and write.So as promised, here is a short article about the average day in the YesChef! kitchen.
First job of the day is the delivery of the school lunches that we provide for the many nurseries around Duabi. These have to be delivered before 7am.
Depending on what time our first event is, often we have breakfast events to do and have ready for 8am. This can mean that we are in the kitchen making ready and double checking eveything at 4am. This is the time in which the pastries and breads are baked so they are fresh for all to eat at the service. Again depending on what has been ordered for the breakfast, the final touches are put onto the yoghurts and various other breakfast delights.
The first service(s) are then loaded into the van and sent off with the required staff to set up and manage at the venue.
During this time our chefs are busy making and preparing the canapés, hot and cold, and the sections of the main courses that can be brought together at the event in order to make the completed dish. Again this entirely depends on the event and what service it is that we are providing for the client.For those of you who don't know what we offer here is a link to our menues and services:

http://www.yeschef.ae/menus/

The rest of the day spent in the kitchen is preparing all the food and produce that comes in. This ranges from mincing beef to make burgers, cooking chicken, shelling prawns and turning salmon fillets into roulades. At some point in the afternoon one of the chefs whips something up for the rest of the staff to have for lunch and a period of down time descends as we take a break for lunch to refuel and reorganise ahead of the lunchtime or evening service.
Once everything has been ticked off preperation list for the events it is picked and packed into the van and sent off to the event. All staff that are going to the event load up and lead the way. For those of you who have had events catered by us, you will know what happens then. For those that don't check out our photos and reviews on our facebook page.

YesChef.

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The pig in Dinner with Trimalchio.

Here is the corresponding section to the Youtube video about the roman feast. Does Heston's match up to the original?

"Bravo!" we yelled, and, with hands uplifted to the ceiling, we swore that such fellows as Hipparchus and Aratus were not to be compared with him. At length some slaves came in who spread upon the couches some coverlets upon which were embroidered nets and hunters stalking their game with boar-spears, and all the paraphernalia of the chase. We knew not what to look for next, until a hideous uproar commenced, just outside the dining-room door, and some Spartan hounds commenced to run around the table all of a sudden. A tray followed them, upon which was served a wild boar of immense size, wearing a liberty cap upon its head, and from its tusks hung two little baskets of woven palm fibre, one of which contained Syrian dates, the other, Theban. Around it hung little suckling pigs made from pastry, signifying that this was a brood-sow with her pigs at suck. It turned out that these were souvenirs intended to be taken home. When it came to carving the boar, our old friend Carver, who had carved the capons, did not appear, but in his place a great bearded giant, with bands around his legs, and wearing a short hunting cape in which a design was woven. Drawing his hunting- knife, lie plunged it fiercely into the boar's side, and some thrushes flew out of the gash. fowlers, ready with their rods, caught them in a moment, as they fluttered around the room and Trimalchio ordered one to each guest, remarking, "Notice what fine acorns this forest-bred boar fed on," and as he spoke, some slaves removed the little baskets from the tusks and divided the Syrian and Theban dates equally among the diners.

Part one of the, 'Dinner with Trimalchio,' excerpt.

So this happens to be a particular favorite read of mine. It gives a fascinating insight into the life of rich and famous in ancient times. This depiction may well be exaggerated but it is not far off the opulence and decadence that would often have been on show. The reason that this will be done in stages is because there is far too much for one blog to put it all in. Marvel at the absurdities of the dinner and the incredible ingenuity of the ancient chef. Something that we modern day masters of the kitchen could take a step back and admire for!

The applause was followed by a course which, by its oddity, drew every eye, but it did not come up to our expectations. There was a circular tray around which were displayed the signs of the zodiac, and upon each sign the caterer had placed the food best in keeping with it. Ram's vetches on Aries, a piece of beef on Taurus, kidneys and lamb's fry on Gemini, a crown on Cancer, the womb of an unfarrowed sow on Virgo, an African fig on Leo, on Libra a balance, one pan of which held a tart and the other a cake, a small seafish on Scorpio, a bull's eye on Sagittarius, a sea lobster on Capricornus, a goose on Aquarius and two mullets on Pisces. In the middle lay a piece of cut sod upon which rested a honeycomb with the grass arranged around it. An Egyptian slave passed bread around from a silver oven and in a most discordant voice twisted out a song in the manner of the mime in the musical farce called Laserpitium. Seeing that we were rather depressed at the prospect of busying ourselves with such vile fare, Trimalchio urged us to fall to: "Let us fall to, gentlemen, I beg of you, this is only the sauce!"

Enjoy  this literary feast and just like the excerpt there is plenty more to come!

YesChef!

Another happy customer!

 A very happy client from  a recent event, catered for by us!

Fwd: Party 21st Sept​ember​
Hi Scott,
Just a quick email to thank you and your staff hugely for the fab food and highly professional catering service you provided at my little party shindig. Nearly everyone there commented on your great food and staff and I am very grateful. I'll pass on your contact details to all I can though it sounds like you're pretty busy with events and more, thankfully! 

Warmest regards,
Caroline.

We are very pleased that we can provide a top quality service here at YesChef! and these sorts of comments makes us realise it's worth all the hard work and effort!

YesChef!

What makes a good dinner party?

When throwing a dinner party what is it that constitutes a good one? In the YesChef! kitchen there is often much scratching of heads and debate as to what should be served. The problem with having a great chef like Scott in the kitchen is that they are often perfectionists. The food must be the center piece of the whole experience. It is after all the whole reason that you have invited guests round. However this is not the be all and end all. Extravagant food is not always appreciated, especially if it is poorly executed and will often detract away from the other things going on round the table, or other area in which the dining is taking place.
Similarly huge quantities of alcohol are not always well received as it can sometimes over shadow the occasion. Too much alcohol can make people forget the food amongst other things. You also have to be careful to match the alcohol to the food. Well, that's what we believe. It's a sensual thing, eating, so why not stimulate all the senses with all that is on offer?
The conversation must be stimulating too. Good food and matched alcohol will bring no end to praise which usually leads to other topics of discussion.
For us at YesChef! there is no one thing that makes for a good dinner party. They are by and large, what you make them. Each person has their own idea of a good time and they often invite like minded guests. Although it never hurts to be a bit creative and adventurous every now and then. Who knows, the adventurous side of things might end up being more appealing. Have more parties, be more in touch with those you love as we believe that what makes a good party those who come to it.

YesChef!

What's for lunch?

What do you eat at lunch when at work? We all have to do it and quite frankly the thought of it is a bit daunting sometimes. You don't get long and the immediate food dispensaries are not often the most inviting. How many times a week do you eat fast food takeaway and then feel guilty? Variety is the spice of life so they say and it is important to keep a healthy balance in your diet. We all know the pitfalls of too much fatty foods and you can't always be sure what your eating is what you'd like it to be. This happens to be one of the reasons that the YesChef! team have spent many hours creating healthy menus for not only your dinner parties and events, but also for nurseries and soon for home delivery. We wanted to have something different everyday that was tasty too so why not for all and sundry here in Dubai? Contact us to find out more via the usual social media channels.
So how can you keep your daily lunch satisfying, varied and healthy? It might be a case of going slightly further afield to ensure that you get a different type of food. By and large eating something other than junk food will leave you filled and happy enough to get back to the old grindstone. Luckily for us at the kitchens we don't have to worry about that, what with a top class chef preparing something new and exciting everyday whilst we prepare all the goodies for the evenings events. Alternatively bringing in last night's left overs from dinner is always a good idea. It saves you money, you know what's in it and more importantly tastes great. A winner if ever there was one.
Let us know what you do for lunch and we may even send you a few ideas for a working lunch menu you can create at home.

YesChef!

Wild foods festival.

During the time that this YesChef! blogger spent in New Zealand it became known that there was a food festival across the island in a little town called Hokitika. The festival was as enjoyable as the scenery on the way over was breathtaking. If there is one place that you MUST visit before you die, it's definitely New Zealand. A truly unspoilt land. No wonder it is called often called god's own land.
The festival itself was held in a park right next to the beach and apparently it is fancy dress! The amount of crazy costumes and get ups that were on show was quite remarkable. You have to give it to the kiwis, they really know how to go all out for a party!
In all my time working with and around food I don't think I have ever seen such an array and variety of food on display. Live huhu grubs are always a favorite, and whilst being disgusting looking and normally not something you'd be inclined to eat they are surprisingly tasty. Duck gizzards is also an overlooked treat these days too.As the day progressed along with the alcohol consumption the desire to try ever more increasingly strange foods pressed itself upon me. This drew me back around to the jellied sheeps' brains and bulls testicles stand that I was evading. Again, surprisingly tasty for something you would normally never consider touching. Eventually the dreaded horse semen stand was reached and for a small fee I tried it...
It was all horror foods though. There was the chance for me to try a slushy made from glazier ice. I don't think I've ever tried a fresher slushy in my life! Also the local produce of wine and honey meed was by far and away some of the most heavenly that has passed my lips.
The friends that went with me and the time we shared at that festival was one of the best times of my life and something I will not forget anytime soon. It really is times like that you wish you could freeze time and hold it for just a while longer. Id like to thank everyone and everything that made that weekend spectacular.

Yeschef!

Watch not, waste not?

How many of you watch cooking shows? How many of you take notice of what is being made? Do you even ever attempt to make something you have seen on one of these shows? Even if they are professed as quick and easy? From our experience very few of these dishes that are quite rightly delicious are ever made, let alone remembered. There are a couple of reasons why we at YesChef! believe that this happens. Firstly cooking shows are by and large on T.V. It makes it quite hard to follow instructions via any other medium without the visual aspect. Can you imagine trying to make a meringue following instructions on the radio? Cooking is as much visual as it is taste. After all the old adage is, "People eat with their eyes." Quite often the other one soon followed is, "Eyes bigger than their belly." However the medium of television, whilst being a great tool for educating, informing and entertaining, can also be a tool for idling away boredom. Cooking shows seldom have a great deal of excitement within that will keep you on the edge of your seat. This is not the shows fault or indeed the chefs. It's just how it is, food doesn't quite get the pulse racing like a tight and fiercely contested sporting event.
Often cookery shows tend to be on at the time of day when there is nothing else on, or no one to watch them. The student days of this particular YesChef! blogger we oft spent at 3pm sat in front of the telly with a riveting line up of Countdown and Ready, Steady, Cook to look forward to till it was considered a legitimate time to start drinking. They are non committal viewing. No thought is required as you are supposed to be learning. However as a non committal viewing experience you tend to switch off and as such just as quickly forget what has just been dished up for your visual pleasure, no matter how good it looks. There is no particular moral point in this blog about cookery shows, it just seems to YesChef! that the whole point of food is to enjoy it. Watching it being made can be a great experience provided that you are participating in some form at any stage in it, be it preparation or ingestion. Maybe the point that has been made is to actually watch more shows and actually make the food on them. Give it a try, it cant be any worse than letting those marvelous recipes just disappear.

YesChef!

Super recipes for super fans of YesChef!

So for all you lucky YesChef! fans out there who have continued into the realms of the blog-o-sphere here are some exciting new recipes for you all to enjoy and try at home. These ones have a particular Middle Eastern theme and due to the fact they have been published in the Mother, Baby & Child magazine they are very simple dishes that can be made together with any member of the family, old and young alike. As I'm sure most of you know Middle Eastern food is all about spice and flavor and these dishes are no exception. Let us know what you think and if you made it how did the family respond?

Enjoy these authentic recipes with friends and family, after all it always tastes better with good company!

Dining out at home.

How often have you and your family, or just you and the wife/girlfriend/hubby gone out for dinner in the past week? Probably not that often to be honest. It's quite hard to find the time when you have a family. Yet when you do it's very important to get the best value for money combined with the best experience possible for where you go and what you pay. All too often are we disappointed by the results, or at least not that satisfied. It can't really be that difficult to  find an establishment that has a decent, value for money menu that offers a great dining environment too is it? Apparently, even in a place like Dubai where there are top class chefs left right and centre, this is the case. So what are the options available to you? You could spend every waking minute trying to find that one special place that offers everything, or indeed a few that offer somewhere in the region of what you expect, but no one has the time for that. That's why food critics get paid to do it for us. Even then their opinion is by and large just that. Secondly, and here is another shameless plug, you could hire us at YesChef! to provide an exceptional dining experience in your own home. Yet even though we provide great quality food service all for a very reasonable price, we doubt that you would want us in your home every weekend!
So this leads on to the third option. (The option of take away is not even being considered is this blog, needless to say)!
Dining out at home. What better way to enjoy each others company, create the right ambience and enjoy some top quality food than right there in your own home? Everyone knows that a home cooked meal always tastes best, maybe its the effort that someone else has gone into for no monetary reward, maybe it is the devotion of time and effort, maybe it's that secret ingredient called love. Who knows? What we at YesChef! do know is that like most homes across the board there will be a mountain of cookery books filled with hardly ever used recipes that never cease to delight and enthuse when made. They are more often than not also far more imaginative than what is on offer at most of the restaurants you pay a fortune to eat at. The presentation of a well prepared and lovingly made dinner for the loved ones in your life creates an atmosphere of happiness and general wellbeing throughout the evening. The chef can also feel a little smug too, as they have impressed with their believed to be non existent cookery skills!
The only downside of this though is who has to do the dishes at the end! Go on, dig to those cookery books that you've always looked at but hardly ever used. Make something delicious and impress the family.

YesChef!

An under rated tip that may well save your life!

Something that has been long made aware to those in the food industry is the all to apparent and irritating danger of fire. It comes in many forms in the kitchen, flambé, from the stove and sometimes from burnt food. Often they are minor and something that is more of an irritant than a danger as it puts the team in the kitchen behind and it's a bit of mess to clean up afterwards. From a personal point of view for the chef it is most upsetting as it represents a loss of control in both technique and timing. Most of the time though these small fires are quickly and safely dealt with. This is because as professionals they know what they are doing and how to handle such events. The same could not be said for many less informed food enthusiasts.
At universities up and down the UK at least, the fire brigade is called out almost every Saturday to put out a fire in a student residence that ends up either gutting the kitchen, or seriously damaging the house. You'd be surprised at the amount there actually is of this event. As such during freshers week the fire service is often seen outside the front of the main building doing a demonstration of what not to do when a particular fire is started. This is the most frequent and dangerous of fires. The oil fire. The reason behind this is, as common knowledge suggests that if something is on fire, you add water to put it out. If you've ever seen one of these demonstrations you'll know that this is in fact the exact opposite of what you should do. Even half a cup of water to your average chip pan fire will result in a catastrophic explosion, large enough to consume the entire average student kitchen and set everything inside ablaze. It's actually very scary to see.
The second reason why this type of fire is so dangerous is because they almost always happen when the person making the food is drunk. They come home after a long night of heavy boozing and decide that they have the beer munchies. We've all done it and we're all guilt of doing it. Several times during my travels in New Zealand there were instances of people almost setting the house on fire due to this exact scenario. The pan is left on the heat and the oil catches fire as the protagonist has forgotten. There was a large campaign in NZ that highlighted this. It was imaginatively called the, 'Don't drink and fry,' campaign. Either way it's an important message. So to end this blog we at YesChef! would like to give you the answer to what to do if this ever happens to you. Not that it ever would, you are all experts in the kitchen of course! If the pan does set alight, turn off the heat, remove the pan from the heat source and cover with a damp tea towel. This stops the fire from getting oxygen to burn and promptly extinguishes itself. No need for the fire department or a new kitchen!
Keep on cooking and be safe.

YesChef!

You are where you eat?

If your household is anything like ours, then we are sure that amongst the craziness of daily life, the hustle and bustle of work, friends, family and children there is one thing that serves as a focal point and reason to stop, take stock and reset. The dining table. This much under-rated but over used item in the home is possibly the last bastion of the ever shrinking, 'family time,' within the household.
It used to be the reason to be home at 6 o'clock so that the entire family could sit around and enjoy each others company whilst enjoying a good meal. Dinner time was always a source of much excitement and expectation as the smells of the previous few hours drifting through the house were amalgamated into either a plate piled high or pot or dish placed firmly in the centre of the table. Seldom was there any left over and equally seldom was there much conversation as the food was being consumed! There was never any rush to leave the table after dinner as it was after the meal that the daily events were discussed.
The dining table sees all aspects of family life. Good times, celebrations, tantrums and arguments all take place around it. It truly represents the family through our interactions and no house can be called a home without one. However all to often of late the family doesn't have time to sit around and eat together. For some households not only do they not have the time but neither do they want to sit around discussing their lives with each other, strange though this seems. You could ask why do people even bother having on if this is the case. Yet every home has one, some have more than one and even though they all differ in size, shape and colour, they are still fundamentally the same. Perhaps this is a subconscious reminder and reason for the continual retention of the dining table. They so represent family life that just by having one in the house allows us to remember that no matter what is happening in our lives, or the state of the relationships within the family, we are all just that. A family.
So clear off the clutter that is built up on top the table, set the places for the entire clan, cook up a scrumptious family feast (possibly utilising one of the recipes on our page)! reconnect as a group, chew the proverbial fat and EAT!

YesChef!

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YesChef! Dubai Catering

Here’s a few comments from our happy customers over successful events in recent times:

Dear All,
Just a short email to thank you for the catering this week.
I think all the food went down really well , especially the wraps, and one of our clients personally came to see us today to say how much he loved the food!
Also, thank you for all your efforts to accommodate our requirements this week which have been somewhat hectic at times but you were flexible and we appreciate this.
Jelena has already requested your services for our next event and we very much look forward to continuing business with YesChef in the future.
Kind regards and have a good weekend!
S. Roberts

YesChef!

Fiona giving her thoughts on the food during the Clarke event. Another supremely happy customer!

YesChef! Dubai Catering

Hello YesChef! followers. So here is a little story about the importance of food safety and correctly cooking your food that I think we can all relate to. Some of us at some point in our lives with have had food poisoning. For those of you that have not, it is not something that you will want to have happen to you. I was lucky enough to only have had a small dose which happened to be a very painful and harrowing experience. 
During my travels around the world I met many people, most of whom were around my age. It still surprises me that so many people who are classed as adults are actually unable to look after themselves in regards to preparation and cooking of their own food. As ever in a backpackers’ kitchen the mainstay of their diet is pasta and rice. Even fewer actually know when their food is cooked properly.
I lived with a young lad who shall go by the name of M when I was in New Zealand. This guy was self professed to be at best a, “Not very good cook.” There is nothing wrong with this but at the same time he was dangerously unaware of the potential harmful diseases and bacteria that could be contracted from undercooking and not correctly storing and preparing his food. I constantly reprimanded him for his lack care and often warned him of the hazards that could befall him if he did not take the proper measures. Naturally all my words were scoffed at and fell largely on deaf ears until he left for Queenstown for new years. 
M, one night, went out for some food and ate some chicken that was undercooked and he ended up having a weeks worth of the worst food poisoning anyone could ever have. Not only did it make him incredibly unwell but it completely spoiled his new years, which he had spent a great deal of time, effort and money arranging to enjoy. Upon his arrival back in Christchurch the ever annoying mantra of, “I hate to say I told you so,” was trotted out and a very sheepish M scurried quickly back off to his room. From that date onwards I don’t think I have seen a more careful person in regards to the correct storage, preparation and cooking of meat in the kitchen. He is still a terrible cook, but at least his meat is always thoroughly cooked!

YesChef!