This week I also collected the radishes from our garden. You can see the garden and the back yard of the hotel in the video.
I got back in the hot kitchen and I worked with the executive chef. I always have an amazing time when I work with him. I learn a lot about the products, preparation techniques, seasoning, preserving. I am grateful for this chance and for all the time, that my chef is taking to explain me every detail. At service time I took care of the meat, of course with chef’s help. And I am really happy with the veal that we prepared.
Thank you for reading my blog, see you next week.
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