Adventures Below Stairs (Press, 23 April 1983)
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Summary: Adventures Below Stairs (Press, 23 April 1983)
The article by David Burton reflects on the Midland Hotel in Wellington, which was established in 1915 and regarded as the city's grandest hotel. The hotel featured luxurious amenities for its time, including hot and cold running water and electric radiators in each room. It hosted notable figures such as W. Somerset Maugham, who commented on the English feel of New Zealand during his stay there. However, by the 1970s, when Burton began working at the hotel as a third cook, it was evidently aging, with faded decor and tarnished silver. During his early days in the kitchen, Burton felt inexperienced and intimidated by the second cook, who was skilled but abrasive. He vividly describes emulating the second cook's movements in a manner akin to a choreographed performance. Burton shares a recipe for a salad he learned that day, highlighting the importance of presentation in cold buffet luncheons, which were remnants of the hotel's former splendour. In addition to the salad, he provides a recipe for Pressed Oxtongue with Cumberland Sauce, detailing the preparation process and ingredients required, showcasing the elaborate cooking expected in the hotel's kitchen. The article paints a picture of a vibrant but dysfunctional kitchen environment, complete with a fourth cook who had a troubled past and two transvestite kitchenhands, one impressively convincing and the other less so. The dynamics among the kitchen staff were marked by humour and conflict, especially between the second cook and one of the transvestite kitchenhands. The piece concludes with a humorous anecdote about the kitchen chief's clumsy reaction to a spat between the second cook and the transvestite staff member, demonstrating the chaotic yet entertaining atmosphere of hotel kitchens in that era. Burton's reflections offer a nostalgic glimpse into a significant institution in Wellington's history, capturing both its grandeur and the colourful personalities that worked within its kitchens.
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