Friday: All work and no play
Michael in his new chef's hat
Friday the crew from Morocco came home. The chef, Heston Blumenthal, the chef Ashley Watts, the pastry chef Jocky, and a handful of the staff had been in Morocco doing a lunch for Nokia's release of the new phone. Today they all returned. Jocky brought with him a fitting gift for jolly Michael here, a fez.
It was also my first night in the kitchen watching service. The food is really spectacular, and the crew works like clockwork. I stood in the kitchen while each of the cooks gave me little tastes and told me what each and everything was. There is some really amazing things hapening here, and some flavors i have never experienced. There is a green oatmeal flavored with herbs and such. I liked the use of oatmeal as a starch. It is creamy and starchy and holds a lot of flavor. It was familiar yet suprising. Then there is a sauce of grapes set with gelling gum. This is heated and just before serving champagne is added. This leaves not only an amazing flavor, but the ubbles are held in the gel for an effervecient quality.
But being who I am I quickly found myself saddling up to the pastry station. Everything with the regular menu is amazing and i delight in learning it, but the pastry station makes my heart beat faster and my mind race with excitement. It is something I have never seen; what can happen when you have 3 people who's ony purpose is to create desserts. I hope to spend as much time there as possible as two months will barely be enough to absorb all that they are doing.