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| The "punishment jam" was cooked in that lovely copper pot |
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| The mayo on the ceiling after Chef "expressed" his anger by slamming the container down on the ground. |
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| Doughville |
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| Pistachio financier with berries and marscapone - it was a lovely deep green, but the picture doesn't do it justice... so good. |
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| Foie gras, creamed corn & popcorn - plated, and ready to take out for service. |
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| The outline of where the mayo was on the ceiling... I'm sure the glops of mayo fell to the ground that night, but the cleaning staff at Gram & Papa's still didn't clean the ceiling... ewwww. |
| yes, it's The Fred Savage - from the Wonder Years. He interned a couple of nights. Chef had him peel grapes that night. And he did it. |
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| Rosanna, the pastry chef during the last 2 weeks. Such a sweetheart. |
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| Me, sauteing the coins of fingerling potatoes that I'd sliced on the mandolin. I look happy there, but I was always worried and nervous when using the "plancha" or flat-top. |
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| Erika, Rosanna & Joon (the machine) |
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| Greg, moments after the sink handle fell into his hand again, and Grace totally cracking up, again. Yep, it was a fucking miracle that we got anything done in that kitchen |
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| Me & Ila - line cook, blogger, doodler extraordinaire |
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| The Mise en Place for the Tropezienne dessert - strawberries macerated in sugar, black currants, powdered sugar, lavender blossoms |
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| The oxtail entree - closing night... it was really good |
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| Ludo Lefebvre - with his intimidating glare... this is him in a good mood. |
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| Chef & Joon |
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| Scallop & Prawn ceviche - the leftovers plated for the after service final staff gorge-fest. I took a deli-cup of this for take away |
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| Brioche for the Tropezienne, with the creme patissiere & black currants - these were the leftovers for the staff |
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| Now I get to wear a big red coq on my chest. |





















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