21st Century Barbecue Food: Industrial Fans Needed!

On To The Next Job!

My work is now completed at Richard and Sienna’s terraced house, they were overjoyed with the work on the kitchen and I’ll be seeing to their stairs once they’ve settled in.

There truly is no rest for the wicked however as I’ve been rushed into a second job outside of the workshop. If I keep this up, I’ll never get any time to pursue my own projects! In all seriousness though, its great to finally be in demand as a jobbing carpenter and designer. The worry for many independent workmen, such as myself, is that when we go out on our own we may well be stuck for work.

The most recent big job to drag me out of the comfort of my lovely workshop?

A huge fitting of an American-style Barbecue place in Chester. Although American food is not exactly new to our shores, authentic Barbecue food is the latest sub-division of the cuisine to be receiving a boost in popularity. Much like the countless Gourmet Burger joints that have cropped up in the last 5 years or so, ‘real’ Barbecue food is now very much in vogue.

My new clients are hoping to make the most of this by renovating an old hardware store into a brand new restaurant with a shop worn feel. The store’s not ready for customers, but enough of the kitchen equipment has been installed to cook up a sample of what’s to come. Half way through the working day we were all treated to a feast of smoked meats and burgers. The food was fantastic but there is one downside to smoking meat in a half-completed restaurant: ventilation!

Within a few minutes of the grills firing up, smoke was filling up the kitchen and pouring into the open restaurant area.

Luckily, we could open the windows. I’ve put my clients in touch with Beatson, who specialise in Industrial Fans, so hopefully future barbecue experiments won’t end up smoking the diners along with the food. I’ve certainly come along way since my early days as a self-employed carpenter.

Nearly 14 years ago, I set out to start my own firm. I’d built up some viable experience and gained my qualifications with some good companies, however I felt ultimately restricted in regards to the style and execution of my work. I’d initially entered into the carpentry game because it activated a creative part of my mind that I was unaware I had. During my years in training I was content with sticking to the rule book, but after so many years adhering rigidly to the orders given to me, I needed to step out on my own.

There’s nothing more frightening than handing your notice into a job with no work in the pipeline.

That first year I worked out of my own back yard – no doubt waking the neighbours up every morning with the sound of power tools and sawing wood. When I finally got together enough work to afford a small workshop, almost miraculously, my neighbours started talking to me again and I was welcome round for tea once more! Still, it’s not until this year that I’ve really started to fill up my schedule with bigger on-site jobs that have allowed me to plan for the future.

I should be holed up in this place for the next fortnight or so – the race is now on forĀ opening night!