As a month and a half in the starter and pastry section has passed I have received the news that i am moved on the second plate of the main course which really opened me to the reality of the hot kitchen service. As i had to learn how to prepare 4 different complicated recipes and do them quick aswell i felt empowered and satisfied after every new plate that i put out on the pass ready to be served. The new recipes i know how to make now are panfried octopus that has been vacuum steam cooked beforehand, long cooked and tender veal cheeks over a layer of smooth potato purée made by me , a sauce made with the veal stock , potato syphon and a dried potato purée in the form of chips. In that way the customers can see 3 different forms of potato on their plate. Third dish i have to put out is beef tongue served over a small circle of balsamic vinegar which has 3 pieces of different salads on top. I also help for the more major dishes such as ''Bolito misto'' ( boiled mix) which is a huge bone ontop of which are served beef and pork sausages , anchovies, cock crests and different boiled vegetables. Personally i cannot wait to see what the future holds for me in this restaurant and i hope you , my readers to be here and experience it with me.
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