I have, thus far, been privilaged to work on Garde Manger and Pastry in the service kitchen @ WD~50. Plating the menu items using the prepared mise en place from the prep kitchens is an opportunity to contribute to the daily success of the restaurant and to 'see' it all come together... I took a couple of photographs while on the line. Enjoy.
There is a story behind this sign, I'm told...
Chef Malcolm's miniature Micro-Basil bush.
Liquid nitrogen being delivered to the front door of the restauarnt.
Pre-plating 'S'Mores'.
'S'Mores'.
The Passe.
Pre-plating 'Yuzu Ice Milk'
Peace.
~R
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