The most fascinating experience in hotel kitchens is the first time you are permitted to sew up a chicken. When I went through this part of my early training, I was as excited as a young surgeon after completing a neat appendectomy. With great pride I presented it to the chef for his approval. His comment was “Very good—now do it in under thirty minutes.” I have had a complex ever since about using needle and thread. I have now overcome this problem by devising a tying-up method that requires no needle. It's quicker and just as neat.
© 1966 Graham Kerr. All rights reserved.