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From Punch and Judy to Haute Cuisine - a Biography of the Life and Times of Arthur Edwin Simms 1915 to 2003 (Paperback)
Loot Price: R2,909
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From Punch and Judy to Haute Cuisine - a Biography of the Life and Times of Arthur Edwin Simms 1915 to 2003 (Paperback)
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Arthur Simms was an amazing and an exceptional man. This biography
has been described as a timeless 'evergreen' which captivates
interest and even entertainment from a socio-historical context,
through chartering the life of a man from lowly beginnings in
London's 1920's Kennington. A man who became a leading light in
hospitality management education post 1945 and who played a role in
elevating standards, qualifications and the societal perception of
this occupation as a profession, as it is recognised today. This
book has 473 pages and some 300 illustrations placing it beyond
limits for the bedtime reader. Here are fourteen chapters which are
free standing but linked to one another with some features on
'experiential learning' and 'transferrable skills', as well as
other avenues for research in further and higher education centres.
Chapter 1 by Geoff Felix also an author, Punch and Judy performer
and maker of ventriloquial figures, describes Arthur assisting his
father, the celebrated ventriloquial figure maker 'Quisto',
performing 'Punch and Judy' to the royal children at Buckingham
Palace. Furthermore Arthur's trip to the palace kitchens 'for the
ice cream which changed his life' ie: - his career choice. Chapters
2 and 3 uncover Arthur's schooldays leading to Westminster
Technical Institute where he gained a first class cookery diploma.
Then in chapter 4, his work experience in some prestigious London
hotels and the Carlton's and George V in Paris, having been granted
a one year work visa. Chapter 5 describes his return and experience
at the Savoy Grill, the Trocadero, the Grand Hotel Leicester and
the Gargoyle Club London. Then, in World War 11 as a founder of the
British Army Catering Corps and afterwards as Head Chef at the
Potsdam Conference in 1945. As a champion for the improvement of
training standards and qualifications, he became first head at
Brighton Municipal College Catering Department in 1946 (Chapter 6)
and in 1952 to a purpose-built department at Portsmouth Municipal
College. (Chapter 9) Between 1964 and 1966 he was seconded as
Principal, to the Pusa Institute New Delhi India. (Chapter11).
Other chapters cover his membership of the City and Guilds
committee for the first professional cookery examinations (Chapter
7), the founding of the Hotel and Catering Institute (Chapter 8)
and links to the Association Culinaire Francaise (Chapter 12). The
development of Hospitality management in higher education gets
extensive coverage in Chapter 10 and the concluding chapters are
13, on his consultancy with Chandris Lines and 14, on his final
years. Each chapter has appendices for more in-depth information
for further interest or research; on a career spanning five
decades, promoting Haute Cuisine under the French influence in some
former colonial destinations. 'Uncle' Arthur's name lives on and he
is remembered today by hundreds of his former students' colleagues
and friends worldwide.
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