: About Me

Married and live by the sea.
I make a living as a Chef.
Spent many happy years as a merchant seaman.

My passion is ...

all things maritime

My parents always told me ...

i would never be out of work as a Chef..(how right they were!i have fed millions i am sure.

My childhood ambition ...

to travel the world

My favorite memory ...

too many to mention really..............

Why I write ...

i enjoy writing and like to share my experiences and points of view

What I am reading/watching/listening to ...

listen to a lot of music,no time to read much

My first job ...

trainee chef

My best moment ...

very lucky to have more than one

My inspiration ...

would like to get my memoirs published someday

Food & Drink > Dairy & Eggs Recipes: The perfect omelet

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An omelet for the very best results , should be cooked and served immediatly, and as a proffesional chef here are a few secrets that will help you to produce an excellent omelet everytime. Take three fresh eggs and break them into a bowl or mixing jug, find an old dinner fork that you do not use much, and flatten the tongs, this will give you a very good tool to now whisk the eggs, add a pinch off salt and pepper and nothing else. The filling if raw should be prepared and cut small, and dice like, for example onions, peppers, tomato, pinapple,mushrooms or ham. Cheese, cooked ham, should be...

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