D27, #100WorkingDays What did I want?

Reflecting on my time catering at the bank I was being encouraged by those I worked with yet after a while I was called to a tower block office where it was made clear (to my surprise) that I was under scrutiny. Having been promised a uniform, I had been asking for the items, particularly the jacket as I’d been wearing my old school blazer. These showed no signs of appearing.

The relative freedom of the hours, and the easy commute were things I enjoyed about the job, along with the comradeship of our team. Now it became a time of self examination and perhaps the gestation of my determined, and perhaps competitive, edge.

The failings of school times were not what I wanted to revisit so I began to wonder what else I might do. If the bank did not want me it was time to take control myself. I guess this was a maturing time that became significant for the future. There was the idea that something else would be better and ultimately more interesting. Naming that alternative was going to need help.

D26 #100WorkingDays Banking on Father

The time at catering college was a useful stepping stone to the future though I was not exactly clear what that would be. There was understandable parental anxiety as I looked to be unemployed with no future plan. This was in a time where relationships with one’s bank manager were still quite personal. Dad must have chatted to the manager at his bank about me. They had a catering role in the City of London in an important branch. My name must have been passed on. I wonder who’s fate was sealed in those kind of conversations? 

After applying I started a Monday to Friday lunchtime service role in this branch. It had been a tradition in this particular branch that the branch manager, and the managers of businesses accounts within the City each had a dining room. Here they would entertain customers who wanted to borrow lots of money. Out little team would start early each morning to prepare each room as required, cook the food and serve it. Drinks, and corsages for the ladies, were all part of the deal. Usually finished by 3 p.m., I’d make my way home. After a while though it became a little boring and I was wondering what to do. There was still quite a lot of choice though I was no longer sure the world of catering, and regular commuting, were the future. 

D25 #100WorkingDays Project work

 As expected one task I had to complete at college was a report on an aspect of catering. I’m unclear why I chose hospital food, but I did. I wrote to my local hospital in S London, to Great Ormond Street and a couple of other hospitals. Their catering teams were welcoming, knowledgeable, and helpful, often working in old kitchens that needed at least, refurbishment. 

On a small budget per head of patients they produced food on an industrial scale. They were trying new things too where there was willingness to invest in making efficiencies. I don’t have a copy of the report I wrote in the end but I was left impressed with the efforts made. Even so hospital food had reputation that was reinforced by jokes. 

So here I was visiting various hospitals and never thought much about what else was going on. Hospital catering did not attract me nor did any other profession based there. Why didn’t I recognise what was happening around me? 

D24 #100WorkingDays Cooking something up

Having established a liking for food, cooking and the occasional drink I needed to decide on a post school activity. Having turned 18 overnight as I returned from a first trip to Canada I was met at the airport by dad who greeted me with the news I’d failed my A levels. So a proposed higher level course at catering college transformed into one at a different college level. The course covered running a restaurant, cooking as a chef, along with knowledge of food, drink, especially wines, as well as accounts, and some French. All very enjoyable, our gang was a range of personalities and we all had our quirks. Dressed in whites with the tall hats we were a site to behold. The chefs we trained with were strict and on occasion difficult to please. 

Operating the college restaurant was more fun, dealing with proper customers. A favourite turn was to be the barman with the opportunity for a quick try of something we might not have tasted before. Apart from dealing with people the longest lasting non culinary expertise has been double entry book keeping and reading a balance sheet. Very useful whatever the amounts you’re faced with. As we were based in central London we soon learnt to be ready to pick up casual waiting jobs at big hotels, for a large banquet for example after the college day. Usually cash in hand. The best gig was at BBC television centre where if working late you were given a cab ride home as well as well paid. 

Our two year course passed quickly and I was awarded a book token as a prize at the end of it. It looked like catering of some kind would be the future.