I worked with Neil on the development of the Oil & Gas Industry specific Corporate Award Training Programme for the Chartered Institute of Purchasing & Supply (CIPS). Neil was the CIPS Senior Consultant, Customer Development and he did exactly what it said on the tin.
The initiative was dragging its heels a bit until Neil came on board. His limitless tenacity, energy and attention to detail meant that the initiative regained its focus and the programme was launched in November 2010 with more programmes in the pipeline with commitment from a broad range of companies.
In simple terms, if Neil Young makes you a commitment to do something, then it is Neil Young who delivers. In any development programme, there are times when some of the people involved become tired or disengaged for a number of reasons. Neil's character and drive kept the momentum and it is no understatement when I say that if Neil had not come on board when he did we may well, as of today, still been at the 'thinking about it stage'. I don't think 'give up' has a place in the Neil Young vocabulary 
Steve Johnson MSc, FCIPS, FCILT Head of Global Procurement & Supply Chain Management, Prosafe Offshore Ltd
Chicken Chasseur
Ingredients
4 chicken joints
15 ml / 1 level tbsp seasoned flour
15ml / 1 tbsp oil
25g / 1oz butter
1 onion, skinned and chopped
50g / 20z mushrooms, wiped and sliced
2 tomatoes, skinned, seeded and diced
150ml / (1/4 pint) espagnole sauce
30ml / 2 tbsps white wine
Salt and pepper
Chopped parsley
Method
Coat the chicken joints in seasoned flour and fry in the oil and butter for about 5 minutes, until golden brown
Remove the chicken joints from the pan and put into a casserole
Fry the onion and mushrooms in the oil and butter for 5 minutes, until golden brown
Add the tomatoes, espagnole sauce, wine, salt and pepper and pour over the chicken joints
Cover and cook in the oven at 180 C (350 F) mark 4 for ¾-1 hour, until tender
Place the chicken joints on a serving dish, pour the sauce over them and sprinkle with chopped parsley before serving
Note:
I tend to use red wine rather than white normally, and tinned tomatoes rather than fresh ones.
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