Absolutely hectic week as on the Tuesday when we usually start at 15;00 we started 13;30. I was very confused because the banquet was 5 days away but i could see veal cheeks around. What i didn't know was that there was another banquet this night for 76, quite the surprise indeed. I was assigned to distribute the cannapes with a colleague. Afterwards we went upstairs and finished with the team. Having 76 plates to fill made it quite the challenge since the pass can fit only 45 , so we had to place plates all over the kitchen on the stations and thermotops. The night was fast and succsesful but it was just a warmup for the real game that was comming. On the 8th of April everybody in the kitchen worked like it was their last day of work. I prepared the battuta cannape which is chopped raw meat ontop of a bread circle covered with grated parmigiano cheese, helped with the making of the other salad and rabbit cannape. Then was time for the preparation of the main course. I had to spread grids all over the pass and place 230 pots on them. After that with the help of 2 of my colleagues the meat and root veggies were distributed in the pots. Right after that i was assigned the job to cut out 230 pieces of parchment paper and 230 pieces of cardboard one that we put on top of the plates under the pots. Then it was showtime , i was not in the cannape group because while the banquet took place in the gallery downstairs, the restaurant upstairs was open for customers so we did a service and at 22;30 after we finished it all the team went in the gallery and for 15 minutes we put out 230 main courses and 230 desserts. This was by far the biggest teamwork i've witnessed in my culinary experience. However after the short display of plating came the real hard part- cleaning. All the Sunday was for cleaning up after the event. My mind is still in the night of the banquet because it really was quite the exciting view and i am honored to be a part of this perfect kitchen team. Now i don't know what the upcoming week holds for me but i'm sure it will be interesting for me and perhaps for my readers. Stay tuned to see what i have endured.
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