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!