1940: Clement Freud began his culinary career as a trainee chef in the “huge dank dark” kitchen of the Dorchester Hotel. The vegetable cook was an elderly Frenchman, a heavy-drinking garlic chewer who garnished dishes by stuffing his mouth with chopped parsley and spraying it through the gaps between his teeth. This technique, Freud reported, was “particularly effective with new potatoes, where the evenness of his aim made the dish look impressive”.
Source: Clement Freud, Freud Ego (2001), pp. 35, 36