I can easily picture Chef William at a carvery, standing behind the buffet counter with his blue uniform and chef’s hat, looking ever so purposeful. His role would be to 'expertly' carve slices from the joints of meat and transfer it onto the plates. He might even be called upon to assist the less able patrons with the transfer of vegetables. This would be a nice safe position for Chef William, with diners being spared his more adventurous dishes such as à la microwave charcoal chicken.
I'd certainly feel a whole lot happier with him dishing out out prepared meats rather than hoping I was one of the 'lucky ones' whose food was properly cooked.:mysmilie_46: