By Emma Betty
When you're working with a brand, it's important to understand what they're all about, from their ethos and mission, to how they run their business.
I decided that the only way I would really know what it's like to run a kitchen would be to work in one, so I donned my chef whites and switched to the other side of the pass at Isaac At. Here are 5 things I learnt:
1. Chef whites are extremely comfy. Now I know what it's like to go to work in my PJs.
2. Everything seems very big. It's actually quite tough working with a large scale version of everything. I genuinely felt like a borrower trying to fix the whisk attachment to the mixer.
3. You need some serious upper body strength. Having a shift in the kitchen at Isaac At reminded me it's been a little while since I did any strength exercise. You need power!
4. Working in an environment that smells of freshly baked bread is hard. I just wanted to eat it ALL.
5. Very little cooking actually takes place. There is SO much prep that goes into every single dish, which is often forgotten about. I prepped some fresh scallops from Chichester that came in that day, which was a pretty delicate task alone. With all their ingredients being sourced from local producers, they come as they are. This means that a lot has to be done before they're even ready to get anywhere near some heat!
I loved being part of the team at Isaac At for the day, on the other side of the pass. Thanks for having me! Book a table to try their South Coast Tasting Menu. If you've got Chesnuts on your dish, it's likely I prepped them!