The price of fish has driven us to send our Portofino chef, Noel Stamp all the way to Mexico to catch his own!!
Noel has just arrived back at work after a two-week holiday in Cosumel, with his fiancée, Gemma.
Being a keen fisherman, Noel couldn't resist catching the first boat out to go deep-sea fishing for Barracudas, Swordfish, Tuna, etc...
The last time he went to Mexico he brought me back a cookery book. The cheek!
This time, he thought about bringing back his catch but worried about the stink he might cause on the plane back. So, after getting one of the hotel chefs to cook him the best of the catch, he shared the rest between the housekeepers and waiters.
Have ever heard the story of a guy catching a fish this big?
Noel made sure he had the evidence with him because we would not have believe one word of his fishy tale.
Fishy tale....
Staff Profile: NOEL STAMP
Age: 26 Joined the restaurant:28 June 1999 Initial job: Part-time Pizza Chef
Job History: Work experience at the Blue Bells while at Middlesbrough College.
What do I like about working here? Having a laugh with the lads at work. They're more like a family. I also like the satisfaction of teaching staff new things. I love cooking good food.
Favourite dishes I like cooking: Sea Bass with basil butter and roast cherry tomatoes, Tuna Loin with red pepper coulis, Goat's Cheese and Parma Bruschetta with a tomato chutney. (My girlfriend loves it!)Favourite dishes I like eating: Tuna, Beef fillet, Goat's Cheese, Beef Carpaccio, Indian food, Sunday Dinner!
Favourite holiday: Florida, Cancun (Mexico), Zante (Greece) Places I'd like to visit: The Seychelles, Fiji, New Zealand, Australia, Goa, Antigua, Mount Everest...
Heroes: David Beckham, Gordon Ramsey, Sebastian Loeb
Thoughts: "If I had his money, that would make me a better chef, better looking and richer than Gordon Ramsay." "A winner never quits. A quitter never wins!"
Krimo says: Within a few short weeks of starting as a part-time pizza chef, Noel decided to give up catering college and work full time at Portofino.
A couple of years later and through a lot of hard work, Noel slotted into the head chef's shoes. It was then that the real slog began when he had to quickly grow into the role of kitchen manager while going through the pains of becoming an adult.
Nowadays, after much coaching and sparring, laughter and tears, Noel has come to accept, just like we all do, that one never stop learning.
Noel, I am proud of you even if, at times, I could throw you into the Marina.
