Well ... we do not start sentences back to back! But now I will. Well, I had my first day in the kitchen. Sweden, Grand Hotel, Mathias Dahlgren, Matsalen two Michelin stars. A part of the hotel operated by Mr. Dahlgren, which operates two restaurants, and Matbaren Matsalen, or about Food Restaurant and Bar, fine dining and bistro. Dinner only restaurant, Bar Food lunch and dinner. The restaurant received the second star of this year, the Food Bar is the first of this year. Well, it could be a great happiness. The restaurant has two things in common; cooling room, storage and a preparation room. You, however, for serving two completely separate mercat de sant antoni places. For our guests come in the front door, and then choose to turn left or right, good or even better food.
In two months I will spend throughout the restaurant. The Chef, Mr. Dahlgren is a phenomenon. Manual work is not done, hit, check, good luck wishes, "Have a nice service" and check it out constantly, talking, walking around inside the kitchen and out the guest area. The eight in the morning and shift to come, it will upload the track there until 5. The 3-inch-du comes to taking over the mise en place was, you have to finish half staff from six to six, six to complete preparation, briefing 6:50, 7 of service. 11-11.30 at the end of a 20-minute tidy away and complete cleaning. But what I did. I to 3. First megpucoltam giant five pound chanterelle (small report from Bela Urban Chef), but I have to mention the look was quite interesting, some of the edges of dry, discolored, some wet szottyadt, another hoarse, dry place much maggots. But of course, the most beautiful, tight! But who am I to criticize the raw material, they said fresh. Then came a small vegetable preparation, baby carrots, broccoli, onions, and a new kind of vegetable mercat de sant antoni I could not identify, radish-like appearance, the meadows were just dark purple, taste it next time. The lefurcsább stuff I got here, I found myself mercat de sant antoni face to prepare the broccoli. As far as I know, broccoli is a flower, roses beautifully bold. Here the point and cut flowers as it is only below about 4 cm and a thickness of Finger picked stalks held. The rest goes to the letcho. The raw materials "lecsósolása" later also seem to face! I've been party may also, comes with Chumak, mercat de sant antoni menzából with the hotel employees we can get. Not too bad, although the dry, feta, beetroot couscous neglected, strop it back elvárásaimJ were high. I do not know what I did, it fell from 6 weeks. To be sure, the dishes a couple of times. Briefing at 6:50, greetings and start driving. Everyone is quiet. But how can this be? First, mercat de sant antoni the approximate number of guests took home all the time. Both restaurants are about 30-40 seats, not a big place. The only restaurant dinner, there is time to prepare. Of course, you can find a degustation menu of seven courses, there is also a variety of three-course meal, plus be a la 'carte are sorted, but this had not happened today. I think the future will not be often. The kitchen is divided into two parts with hot and cold sections. The cold to go to the bread, everything is cold, coffee desserts, sorbets and desserts. There are two chef working in a service, sharing the work. The track is hot meat-fish-sauce-Purest-dropping position and turn the sidebar. The hot kitchen is also the Chef in charge, that is responsible for the chef, who found and checked, help out, today was the sous chef, Jakob. Strait Meat Henry, Marcus circle pad, cold Oskar and Peter (another). I had the job, as this is my first day, do not touch anything that made me look just a service. Well ... I was watching. Big ones. Of course I was a bit pushy, always asking what can I help you, you can have the result. Of course they did not trust me for anything serious, just minor things but really mercat de sant antoni close so I was able to see through things. Especially decorations arranging or more additional mercat de sant antoni elements mercat de sant antoni are called because of their own food decorations, lots of small accessories. mercat de sant antoni A two interesting - to me at least, was -. The track was a piece of hot French form. 5-6 No gas, no double two ... one. Between the two positions, both of these have worked. Directly next to a mini multi-purpose hand wash. Because more functional, because the meat during the entire service for a total of two, or two pieces of pan. If you had put into melted butter, oil was not, what should be fried, meat or fish, and then kept the bathroom, water it and let it sink into the prepared brush has washed, rinsed, and then put it back in the warm French. Such a technique was a meat and a fish pan. Acted in the same way the circle is known. In addition, two combi oven is used, one 80 degree, 90% a few of the other oven to 150 degrees. These, in arranging these roasts. As far as I have seen, most of the meat elősütötte, bark, where the skin or thawed and rested his little tray before serving, when it has finished cooking. The meats were not dispensed, cut, there Nyeste off the edge, dosed off, threw it into the loose
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