A real shift
Light and manage the fire or grill, prep and temper meats, then cook to temperature through service while resting and carving correctly.
Skills that matter
- Heat management
- Cooking to temperature
- Resting and carving
- Meat knowledge
- Fire safety
Qualifications
- Level 3 Professional Cookery
- Butchery short courses
- Level 2 Food Safety
Where it leads
- Rotisseur / grillardin
- Sous chef
- Grill restaurant head chef
- Butcher
What we'd ask on the show
- Live-fire cooking and the British grill revival
- Burns, scars and the grill section
- Temperature, rest and the perfect steak