This service was already our fifth so it’s not obvious to have something new going on. Some of the services I had in the past were very exciting and challenging and some less. This time we were warned a long time ahead that it’s going to be a special occasion and we should invite our friends and families to dine (no one of my friends and family came!!). The service was hosted by two guests chefs from restaurants in Paris. We were working with Chef Daniel Rose from “Spring” and Anglo B was working with Chef Grégory Marchand from “Frenchie”. This was an opportunity to experience new types of cooking, new ideas and have a different prospective of the service as a whole.
This is why I was more let down when I couldn’t find it challenging or interesting for me. I still never cooked the entree dish in the restaurant service and had hoped to be in the oyster entree group. Instead I was placed in the Amuse Bouche group. We had a day of preparations on Monday when we spend few hours in the kitchen with chef Rose helping the pigeon group and the stock making. We had nothing to prepare for the amuse. Then on Tuesday we came early and cleaned the scallops, finished all the preparations for both of the services that day and didn’t even rush anything. The service itself was very slow. Not many tables had got our scallops and we weren’t that busy. I was already in a similar situation our first restaurant service when I made the Amuse with Rob and Barbara and we felt left out of the game. This was even worse because the dish was so simple it didn’t require much. It was tasty but in my opinion this is a dish that fits a person who is also doing another station in parallel.
We finished first and started cleaning the kitchen while everyone else was in the middle of the service rush. The next day’s service we had absolutely nothing to do except taking some of our things out of the fridge. I asked few times to have a go and try opening the oysters but I was refused due to lack of special oyster knifes. That’s a stupid reason and it made me angry and depressed. At some point Andreea, Alissa and I started the preparations for Friday’s regional meal. That was the highlight of my day and thankfully made me feel a little better.
Some service time videos: