first_imgChef Martin AndersonWomen need to get back into the kitchen!Now before you all go off on a rant ……….. let me explain that statement.In 1984 when I first set foot into the catering college in Killybegs it was very evident that there was a divide between male and female chefs. Male chefs wore checked trousers, crisp white jackets, neckties & starched chefs hats.The ladies however wore , white coats , aprons, cloth caps and, dare I say it, were called cooks.We all studied at the same level, prepared all the same meals and had the same duties butI always felt that perhaps the male chefs were pushed harder and were given that little bit more attention. The bad old days! Slowly over the years the ladies uniforms ( I’m delighted to say ) have changed and everyone is dressed and treated equally.However, female chefs were given breakfast & pastry duties with male chefs heading towards the hot and heavy end of the kitchen.In fairness it’s no joke lifting a 60 L pit of soup off a cooker no matter what gender you are!Just take a look at how many well known male chefs there are.Yes there are lady chefs but I bet you a red velvet cake you can name more male ons! What’s the story with that ?This week sees the arrival of leaving cert results and for many the choices will be more towards the academic side of life.But if you are looking for a rewarding career no matter what your gender then catering is the way to go.I know it’s long hours and at the start the pay is low but there is a minimum wage in place now unlike when I started & you will always get something to eat. Once you finish college and begin your career the options are endless , world travel & great opportunities to start your own business .There is this at present time a serious shortage of real chefs. Not a week goes by that I am not offered or contacted about work.Chefs are easy to find but good Chefs are hard to find!So come on ladies get back into the kitchen and show us guys how it’s done ! See it wasn’t that bad after all!This weeks recipe is Tandoori Spiced Chicken Goujons, a popular dish here at The Crest Catering Company for events & buffetsYou will need.4 Fresh Chicken fillets.500mls of low fat yogurt keep 200mls for the dip100g of Tandoori paste or powder.A pinch of Red food colouring if desired.2 cloves of chopped garlicSome Chopped herbs of your choice, I love coriander & fresh mint for this dishMethod.Mix the yogurt with the food colouring and tandoori paste or powder.Trim and cut your fillets into strips, marinate in the yogurt mix.Allow to marinate for a couple of hours.Pre heat your oven to 170c.Place the marinated chicken strips onto a baking sheet which you lined with silicone paper or place on a non stick silicone mat.Roast until cooked , approximately 15-20 minutes, try not to over cook them as they will dry out.For the dip.Simply mix the remainder of the yogurt with the garlic & fresh herbs.Serve with a good tossed salad, as a filling for a wrap or as part of a finger buffetYou may also use fresh turkey, lean lamb, and strips of beef or pork for this dish.Make sure they are well cooked and never use the yogurt marinate as a dressing as it contained raw meat.COOKING – GET BACK IN THE KITCHEN WOMEN, SAYS CHEF MARTIN ANDERSON! was last modified: August 14th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:chefcookingdonegalMartin AndersonWomenlast_img