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Leek Soup
Chef's Special by Tom Green | |
Started off, at fourteen, washing dishes.
Moved up, to being Commis chef.
Progress!
Now Im washing carrots and potatoes
and the rest. Gradually, Im climbing up the ladder.
Now, Im making sweets, preparing starters.
Then college. Eventually - Im Chef. You have to know the menus, the style of cooking.
Belgian cuisine, for instance.
Duck breasts with blackcurrant beer sauce.
Stoemp. Pronounced shtump -
Thats potatoes, cooked in beef stock,
With carrots, leeks, onions.
Whatevers in the larder,
A kind of Belgian bubble and squeak. Now, Im general manager -
A meal provider, if you like.
I see the rewards that come from people
Doing jobs I used to do. The preparation, and the love
That goes into the food.
From washing up, to washing carrots;
Putting food on the table,
And a smile on the customers face.
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