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  • 8×8 course dinner – I love charity work, no pressure

8×8 course dinner – I love charity work, no pressure

Posted on Feb 8th, 2014
by Brian Kennett
Categories:
  • Main Course Recipes

I think most of you know that I do a lot of charity work for Cambodia and the charity ‘The Tabitha Foundation’.

Here I am in that rather small galley kitchen. Made smaller because we're doing 8x8 courses. Phew!!!
Here I am in that rather small galley kitchen. Made smaller because we’re doing 8×8 courses. Phew!!!

Well last year part of the fund raising with my mates Reevey and Si was to auction me off. Basically auction me off as a chef for the night, to come to your house and prepare an 8 course meal. Included some bottles of wine.

So 3,000 SGD later I was indeed auctioned off and had to attend a house party for 8 guests to cook 8 courses. Man this was a tough one, as I have never really had to cook a dish that had to go out exactly the same as the other 7 plates for that course, at the same time, and for 8 times that night.

We started about 8pm and finished cooking about midnight.

Mary was there to help, but heavily preggers.

Major help from my heavily pregnant Mary, I think Baby Jude was helping too. Here she is shelling prawns for me for the ceviche.
Major help from my heavily pregnant Mary, I think Baby Jude was helping too. Here she is shelling prawns for me for the ceviche.

Si and Reevey were my excellent serving bitches for the night – thanks lads.

Reevey with one of the main courses, Jack Russell Thai style. Nah joking, joking - he was a starter, ha ha...
Reevey with one of the main courses, Jack Russell Thai style. Nah joking, joking – he was a starter, ha ha…

We had a blast!!!

My Pho Bo's, Vietnamese soup, x8 nearly ready to go go go
My Pho Bo’s, Vietnamese soup, x8 nearly ready to go go go

Despite some flaky starts – such as me rocking up with all my cooking gear including woks etc. to walk in to a rather small galley kitchen with electric hobs. Sh*t that does’t work well with round bottomed woks now does it. PANIC!!! Luckily they had some flat bottom pans and woks so all was saved.

No pressure, outside looks like a 5* hotel...
No pressure, outside looks like a 5* hotel…
Crikey no pressure...
Crikey no pressure…
MG even artsy views of the audience participation area. Yeah alright it is just the dining table.
MG even artsy views of the audience participation area. Yeah alright it is just the dining table.

Also something else never done before by yours truly was the serve then come and explain to the consumers what the hell it is they are about to eat.

I actually took 3 fresh herb bushes, which makes all the difference in the taste. Just hope the Jack Russell doesn't cock his leg up it. "Hmmm Brian this soup is very salty..."
I actually took 3 fresh herb bushes, which makes all the difference in the taste. Just hope the Jack Russell doesn’t cock his leg up it. “Hmmm Brian this soup is very salty…”

First couple times at that was a tad embarrassing, but after a while and a few bottles of beer, all was good.

Come on Kennett, got to get that dish out the door. Guests are waiting... Tenderising squid here for the ceviche course. Someone ate all of this, including the prawn, who hates prawns - wow!!!
Come on Kennett, got to get that dish out the door. Guests are waiting… Tenderising squid here for the ceviche course. Someone ate all of this, including the prawn, who hates prawns – wow!!!

It was a great success, with some pretty amazing compliments coming from the recipients. We were even invited to stay with them for drinks once we had cleaned up, staying in the end to about 0230am drinking and laughing. Another good sign I would say.

I loved every minute, despite being very nervous and would do exactly the same again.

Plus to raise 3,000 for Cambodia makes you a very proud person of what you achieved!!!

Reevey and I with one of my newly acquired serving platters for the event. Reevey thought it looked like the Wimbledon trophy - hey presto! "I accept this award on behalf of the team... blah blah blah"
Reevey and I with one of my newly acquired serving platters for the event. Reevey thought it looked like the Wimbledon trophy – hey presto! “I accept this award on behalf of the team… blah blah blah”

Thanks to the Brindlecombe’s and friends for a great experience and opportunity. And also thanks for your amazing generosity to us and of course Cambodia.

My truly wonderful 'staff' and clients. Thanks again to all for such a wonderful experience. Loved it! Every minute of it!
My truly wonderful ‘staff’ and clients. Thanks again to all for such a wonderful experience. Loved it! Every minute of it!
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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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Is Life a Recipe is all about food. It's my personal experiences from my travels across Asia, and beyond. You'll see reviews of restaurants, reviews of hawkers and coffee shops, reviews of countries, reviews of food stalls, my travel experiences and recipes that I have created following those experiences. My recipes are Asian in nature, recreations of food I have eaten, Asian fusion options, and supposed to be simple and fun. ENJOY!!!

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