INTERNATIONAL NO-DIET DAY

Every day is International No-diet Day for former AA Hotel and Restaurant inspector Linda Vijeh.

A highly thought of chef in her own right, tasting and testing food is not simply a paid occupation for her. ‘I haven’t cooked a meal in the last year, and have no plans to do so.’ She proclaims. Whilst others may be home enjoying a family meal come friday night, she is still on the prowl, continually looking out for new additions to the Restaurant Guide, and putting existing establishments through their paces to ensure high standards are maintained. So don’t be surprised if you see her dining in solitary splendour long after you’ve let your guard down. ‘If they’re open for business, and taking my money then they are fair game for an inspection.’ she says ’I have no truck with places that insist it’s unfair that I tested them on a sunday lunch time, or the chef’s day off. What about the other poor unsuspecting customers, who, often as a result of our recommendation, will dine out, and have the right to expect the same standards throughout. I see no reason why a roast sunday lunch should not achieve five rosettes, if it’s the best sunday lunch you’re ever likely to have in your life!’

Of course, she is not alone. Joined by the other 25 highly trained inspectors at the AA, they form an experienced heavy-weight team of diners. Collectively they have eaten over ……………. Restaurant and hotel meals in their careers with the AA Inspectorate, and have between them put on…………….. That’s a lot of food, equivalent to ……………………. Just imagine, ……………fried eggs, …………. desserts, not to mention …………………..glasses of wine. No other organisation can call on this level of expertise across the board. That’s not to say it is all a ball of fun. Strict guide lines, in the line of duty, are laid down, so no light salad for Linda and her colleagues. Whilst the aim is not to try to ‘catch a restaurant out’ what they look for are dishes that demonstrate the necessary level of experience in order to achieve its rosette level. This means always a full meal, no matter how jaded the appetite, consisting of at least a starter, main course and dessert, and in some establishments, where set menus operate this can mean as many as seven courses. Of equal importance for these menus is the balance of the dishes, whether the overall effect is pleasing on both the palate, and the stomach! Pastries and sauces are considered to be a good test of a kitchen’s skill level so it is usually in order to order at least one dish illustrating these skills. Presentation is important but at the end of the day it is the eating quality of what is offered that is of the utmost importance. ‘I am quite a fussy eater,’ continues Linda, ‘but that has no bearing on my judgment. If I like something I consider it a bonus, but what really counts is whether or not the dish itself is a good example of what it sets out to be.’