King Charles was praised by a former royal staffer (Image: Getty)
King Charles left a member of staff utterly surprised with one of his gestures, it has been claimed. A former royal chef has opened up about what it was like working for His Majesty and revealed the reason why working for the royals was a “massive learning curve” throughout his career. Visen Anenden worked as the Head Chef for King Charles and Queen Camilla for nine and a half years, starting his tenure in the early 2000s.
He said working for the royal household was a unique experience and spoke about how the King, who is deeply passionate about organic food and heritage produce, was involved in sharing his knowledge with the other chefs. Speaking on behalf of Heart Bingo Online, Mr Anenden said: “You will never be able to work like that again. In the restaurant world, you do get fresh produce every now and again, but once you get fresh produce literally less than a mile from where you’re working, and something is pulled straight out of the ground, it’s on another level.
The King loves quality food (Image: Getty)
“That’s freshness within itself. Just the most simple things, like a carrot, potato or asparagus, are just on a different level.”
He then revealed: “When I first started there, I’d never seen anything like it before. It was an amazing learning curve for me as a chef.
“You actually realise what heritage produce is, what seasonality is, and what produce sourced locally is.
“Most importantly, you had the man himself, King Charles, who was a phenomenal teacher, teaching the chefs what fresh produce is all about and understanding how it’s executed.”
Elsewhere, he shared a rare glimpse into what it’s like cooking for royal birthday’s and noted on Charles’s 60th birthday extravaganza.
He said: “I did Charles’s 60th, which was huge and a massive deal. T
“he event for that was phenomenal, and the organisation that went into it.
“Everything was sourced from the estate. All the food is really, it’s all off the estate, and nothing is brought in. It’s all seasonal, too.”