Wednesday night we had a BBQ....'fish parcels, chicken shlick, burgers, and salads to die-for & some 'wickeed wines.
Imported cheeses & coffee.
Anyhow ! The Soup maker of Bergen Belsen......
It had to be a tough job in anyone's books. But those Nazis's knew a thing or two or three.
So they take their pick of archaeologists, jewellers, forgers, art experts and probably, first & foremost Chef's.
not forgetting: architects' filmakers' cars' designer tailored uniforms, motorways, ect, ect..
My Head Chef at 17 years old was an old Frenchman who served as a sous chef in Montgomery's rearground 5star kitchen.
He said the Nazi's High Command had exactly the same, even swopping Castles & Chateau's during retreats and advances.
The Chef's knowing just where the other Chef's hid all the loot, being wine,s herb's, cigars's brandies ect.
Sorry! I digress...
The point being I have just made one of my best soups to date,
Shame, but I can't share the recipe with you all as it's a secret and basically I can't remember,
I started it a few days ago, it will improve with age and some wine, or a lot of wine and some of those Salami ends.
Ps: I'm a sh*t patisserie which I apprenticed, but a "sh*t hot 'saucière..
"mind you I'm not saying I would 'die for that job..'that's a joke by the way... back to work and my plunge pool at a nice 20oC.....
