At the restaurant we try to have fun it keeps us sane and grounded. I was secretly looking through the fish stations mis en place I almost fell in laughter, I guess im easily amused.
Lobster bisque, Sunchoke puree, Mussel cream, Black olive oil. Those are the ones that really stand out. I guess the cooks have fun and love what they do. Its important to keep that level of sanity and calm with an element of reckless and creativity.
This picture Below was intended as an Amuse bouch for one of my cooks last day he had dinner at the restaurant. His last day was 31st and came in the 1st of April you all know what that means. A praline and mint jelly Sandwich
ey chef what about the madness OCTO JEW BAG
Posted by: Marcus Garvey | April 11, 2009 at 03:16 AM