free stocks and marrinades
-12°Expired

free stocks and marrinades

Banned 18
Banned
Found 15th Nov 2008
use these all the time at work (im a chef) great products. fill in the form to request your free samples. you get loads. you have to be a caterer, so just make up a name for that field.

enjoy

18 Comments

Samples Request Submitted
Thank you for your interest, in order to complete your samples request, please call Major's on freephone 0800 58 77 333 quoting your samples verification code

Just had a go, unfortunatley they want me to phone to confirm. Not yet sure whether it's worth blagging?:oops:

nope im not

Banned

technically dosent "makeing up names " count as fraud

laurenpob;3474266

technically dosent "makeing up names " count as fraud



Only if they catch you:thumbsup:

Original Poster Banned

its worth it. you get a box of samples. i got 8 or 9 250ml tubs of marrinades and 5 x 100ml stock bases and a bag of demi-glas powder (posh gravy) but i didnt have to phone them, mabe they have changed it recently.

Your a chef and you use ready made stock..........have ya ever been on ramsey's kitchen nightmares? :whistling::roll:

or r u Gordon Ramsey? Hope not

Hmmmm... not sure about this.....

i was watching jamie oliver yesterday and he said 90% of the time a decent shop bought stock is worth using

Original Poster Banned

you would be suprised at the type of top quality restaurants and hotels that buy food iu. i bet 99% of the public wouldnt know the difference between fresh and bought in stock (and im not talking about those horrible salty stock cubes) same with many other things, breads, pasta and pastry springs to mind, some of the stuff avaliable to the caterer now is better than anybody could make. why waste time making these things if you can bring in products that are just as good or better than can be made.

GagzoD;3480089

Aren't you passionate about your job :roll: Where is your cafe (they buy … Aren't you passionate about your job :roll: Where is your cafe (they buy pre packed ready made food also!) so I know never to go near it?



If you got paid the pittance they do for working in a red hot kitchen for well over 8 hours a day, believe me you'd be the same.

My dad's a chef and he used to rope me in to work with him in a 6 week's holiday,just the rubbish peeling potatoes and washing up (10 hours a day and in all honesty not a single penny paid!!!) I was about 14 and it was red hot summer anyway, and the heat in a kitchen is like passing out heat. It's terrible, and the majority of chef's are on under £20,000 a year, which when you're working hard all day like that is nothing. Same as cleaners etc, but after seeing my nan clean a school and comparing it to my dad working in a kitchen- they seriously do have an easy life- it's all running round like a headless chicken in the kitchen.

snakeeyes21;3482196

you would be suprised at the type of top quality restaurants and hotels … you would be suprised at the type of top quality restaurants and hotels that buy food iu. i bet 99% of the public wouldnt know the difference between fresh and bought in stock (and im not talking about those horrible salty stock cubes) same with many other things, breads, pasta and pastry springs to mind, some of the stuff avaliable to the caterer now is better than anybody could make. why waste time making these things if you can bring in products that are just as good or better than can be made.




:roll: Isn't the point of going to a restaurant to get food that you can't 'make' at home? Might aswell just buy in from same supplier's and heat it up :roll:

midjet666;3484932

If you got paid the pittance they do for working in a red hot kitchen for … If you got paid the pittance they do for working in a red hot kitchen for well over 8 hours a day, believe me you'd be the same.My dad's a chef and he used to rope me in to work with him in a 6 week's holiday,just the rubbish peeling potatoes and washing up (10 hours a day and in all honesty not a single penny paid!!!) I was about 14 and it was red hot summer anyway, and the heat in a kitchen is like passing out heat. It's terrible, and the majority of chef's are on under £20,000 a year, which when you're working hard all day like that is nothing. Same as cleaners etc, but after seeing my nan clean a school and comparing it to my dad working in a kitchen- they seriously do have an easy life- it's all running round like a headless chicken in the kitchen.



woopiedoo! Don't be so patronising! I worked in a kitchen for a summer in Texas so yes I do know what its like....probably worse for the fact that average Texan summer day was well over 100 degree's

Original Poster Banned

midjet666;3484932

If you got paid the pittance they do for working in a red hot kitchen for … If you got paid the pittance they do for working in a red hot kitchen for well over 8 hours a day, believe me you'd be the same



sounds about right. especialy when you first start out. but now 9 years on i couldnt be more set up. 35k a year, 10k in tips, a 20% profit share, and 6 solid weeks in the sun every year. happy days. id much rather be doing what i do working 16 hours a day, than be just another pen pusher sat behind a desk, trying to climb the corporate ladder.

snakeeyes21;3489559

sounds about right. especialy when you first start out. but now 9 years … sounds about right. especialy when you first start out. but now 9 years on i couldnt be more set up. 35k a year, 10k in tips, a 20% profit share, and 6 solid weeks in the sun every year. happy days. id much rather be doing what i do working 16 hours a day, than be just another pen pusher sat behind a desk, trying to climb the corporate ladder.



No way, where do you work?! Do you work in london?
My dad's worked at the belfry and the grand and copthorne as either a head chef or as close as,and he still gets naff wages!!

Original Poster Banned

midjet666;3489913

No way, where do you work?! Do you work in london? My dad's worked at the … No way, where do you work?! Do you work in london? My dad's worked at the belfry and the grand and copthorne as either a head chef or as close as,and he still gets naff wages!!



used to work in london. too much hassle!! had to get out of the rat race. you tend to find that the smaller establishments pay more, you could work at the savoy like a few friends do and be on 25k a year, or work in a small restaurant in scotland and be on 40k a year. doesnt make sense but the catering industry is like that. i suppose you could say i was in the right place at the right time, when a 10m hotel was being built.

you have to phone them after giving details what a ripe off

just tryed 2get some samples n i have 2call them! No way, hosea!!!!! xxxxx
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