Is there anyone out there who has worked in the bakery at The Dorchester Hotel in London.
I worked there and would like to hear from anyone else who has as well

By Yankee on Sunday, February 04, 2001 - 04:15 am: Edit

I replied to an ad for pastry cooks that the Dorchester Hotel placed in the Swiss "Espresso" publication while I was working at a hotel in Zurich about five years ago. My working visa in CH was running out, and I was looking to get another one in an EU country.

Funny, I never heard back from you guys. Was it because I was a Yank?

Perhaps you can tell me what I missed (and how about a decent recipe for spotted dick)?

Cheers.

By lee on Tuesday, February 06, 2001 - 06:59 pm: Edit

Hello Yankee

I don't think they never got back to because you are a Yank. But having said that I was there for nearly 2 years and never saw an American working there, there was one Canadian but I don't think you class them as American do you.
The Kitchens there are very German influenced which was fun for me being English but it is in London so being British I was in the minority.
You missed working in a very modern and extremely clean kitchen with very high standards. You proberly did not miss learning to much as the desserts were nothing special, the afternoon teas were very good though.
I was Head Baker so I was not involved with the Pastry section but I can give you a good recipe for Spotted Dick: 240g self raising flour
pinch salt, 120g shredded suet, 30g sugar
240g currants or raisins soaked in brandy
150ml water
mix altogether and steam for approx 2 hours.

Best Regards
Lee

By Yankee on Wednesday, February 07, 2001 - 01:20 pm: Edit

Lee,

Yes, perhaps one day the Swiss will get over themselves and join the EU. But, I'm not holding my breath and neither are they. It would have been nice to have had EU papers while I was over there, but so be it.

Thanks for the recipe. We had some last Summer while we were visiting friends in London.

You are right, London was full of expats, tourists, and Starbucks. The locals seemed to have all left town. Was it the Millenium Dome that drove them all away?

Can you please let me know what your breakdown of "self-raising flour" is? I have an Aussie recipe for it, but I wanted to make sure it was the same.

Cheers.

By Lee on Saturday, March 10, 2001 - 12:14 am: Edit

Hello Yankee
I am not sure of the break down for self raising flour in England I am sure it would be the same in Oz.
Lee