A Good Gcse

Albert Roux once maintained that if he wanted to assess the ability of a young chef he would ask them to fry an egg. The care with which they would break the shell, the patience and low temperature they needed to cook the white so that it did not toughen, the manner in which they would gently baste the yolk and thus end up with a perfectly cooked example would tell him all he needed to know. If a fried egg was the eleven-plus of cookery I think a peppered steak might be a good GCSE or even ‘A’ level.