5 things I learnt in the kitchen at Isaac At

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.

Emma turns chef

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.

Freshly baked bread at Isaac At

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!