July 16th

Day 1 at the Ritz. Wow! What an amazing day! So much I'm not sure I can remember it all. This is gonna be a long one...

Started in Banquets today @ 10 am, which basically means doing the same thing over and over again til ya hate it, lol! I met David, the banquet chef, and we immeadeatly took a tour of the hotel. Went to all the restaurants and all the way to the 40th floor, to check out the view. So dope. He has traveled to the states, Baltimore, and so he spoke decent English. We talked about life in Spain, my situation, and our lives up to this point. And had about three espressos! He is really cool, and admires the decision I've made to come learn more and enjoy this lifestyle. I think that's what life is about here.... Not so much the $$$$, but about the quality of life.

So then we got to work... I chopped 100lbs of onions, for two sauces we made that did not come off the heat til the end of the day. He talked about how important reduction is in Spain. It's all about the color on the bottom of the pan, and letting it slowly reduce... Could not agree more!

Then I made this duck confit with shiitakes, rolled in dough. I'm assuming to bake and then cut for a appertizer?! Duck tasted good, def with some hoisen sauce, reminded me of my days with Chef Chuong in NC.

Then we took lunch, which was about 2-230 by now. Wasn't even hungry because time flys when your busy in Banquets, but one of the cooks in the kitchen I made friends with, told me to go, "it's the only break we get!". So we went to have lunch, and the outsource it!?!?!? Are you kidding me? This hotel five restaurants, banquets, and a casino.... And they outsource employee food? Totally do not understand this, and it's not that good. Even the cooks complain about the quality. But maybe it's just one more thing they don't have to worry about?

Back to work, finished rolling out duck confit pastries. Granted I had to roll out the dough, pipe filling in, roll, brush with egg wash, then carefully put onto sheet-pan(which are so weird, nothing is the same here in Europe)... And I did about 100 of them. Like I said, same thing over and over and over!!!! All good though.

Met this cool chick in the kitchen, from Germany, who speaks perfect Spanish, French, and English. I asked her if she was married? She laughed! She did give me the double kiss at the end of the day...

At 4 o'clock, we stopped for a line up. They def like their blue Kool-Aid here!!! That's what the FEARINGS crew calls doin the Ritz stuff. It was really cool though, they were extremely professional about everything. The chef even called me out to talk about my experience and why I was here. Not that anyone understood me?!? Ha, she (head chef was off today, I'm assuming she is the executive sous chef) did stop me to translate a few times. Overall the people here, not just at the hotel, are truely kind and polite. I love this city!!!

Then Maki rolls. Basically fresh crab, pressed of all the water, mixed with herbs, olive oil, and "Philadelphia" cream cheese. Rolled in Nori paper (sushi) and breaded then frozen for a future party. Think they were slow today because we did a lot prep. This was the one thing I truely excelled at! Chef Chuong would be proud:-> I rolled the best out of anyone, so I won the prize of finishing all of them. Even, David said, "I do not know this Chino shit, you know how to do this?". Hahahahahahaha

After that, I was done. Could not believe it was already 630 pm! Tomorrow im in the fine dinning restaurant, will be a much later night I'm sure. Time flies though when you're havin fun, I guess. Chef David told me to meet him at Plaçe de Barcelonaleta for drinks and tapas... I was so appreciative and thankful to go out with a local, try the food, and the fact that he would pay it forward after only one day!

Needless to say, I had a blast!!! We walked down the street, talked about the difference between Cataluna and Spainish culture. Saw some cool band in the street performing, which he explained all about. I felt like Bourdain on an episode of "No Reservations," discussing the culture of the country, which I knew nothing about. He told me about, Franco, a dictator that killed many Catalunians over many years and the deep hatred, or rivalry between the Spanish people and local Barcelona Catalunians. A true history lesson...

Then we started drinkin! We went to some crazy small bar, off the beaten path and had some Estrella Damm, the typical Spanish beer. About three or four later, and some snacks brought to us, on the house of course, we headed out to get some tapas. I Mean..... Prob one of the coolest experiences ever. We stood outside this place, which had a wait around the building, in this little window and had some killer food. Every stupid American was standing in line, waiting for a table, as we just stood there drinking our beers enjoying our food. Every minute or so, they would bring us more stuff. Mussels, the greatest potato salad I've ever had, Sardines, Calamari, Bamba's (deep fried mash potato with house sauce. Soooo freckin good! This is what I wanted from the day I became a chef.
To experience local cuisine from around the world, especially not in a fine dinning atmosphere. Even though I truely enjoy my dinners with the Rents! We had a few more beers, and a shot of the house liquor. It looked like lemonchello, but it tastes different.
What a day...Can't wait til this weekend, when we go out. David has promised me a real night in Barcelona..


Pics...

2 from the top floor of the Hotel

David and Me at the bar

More, and more, and more tapas!