I was talking with, Sean (cook from Barcelona, Ritz) the other day about starting in a new kitchen. One thing that drove both of us crazy is the fact they give you one, small thing to do at a time. I don't speak that much Spanish, but I'm not an idiot!!! They tell ya to do one minor thing, so when I'm finished with it 2 min later, I have to go bug them to see what they want next.
Que mas? Que mas? (What's next, or what more?) I could just take my time with everything, but i want to show them I'm interested and eager to do more. I don't want to just stand around all day, I want to help! Just gotta deal...
I went to other kitchen to prep some things. Super small diced tomato after taking all skin and seeds out. They use this for a tartar dish. Looks and tastes just like Steak tartar, but with tomatoes. Juiced about 50 lemons and 50 oranges for some more spheres or gelatins. And helped shuck some oysters. Their oyster knife is broken, so they use a dull paring knife instead, lol! Thought this is something i thought I could finally be of some real help with, but of course I didn't bring my oyster knife. I should have brought so many of my tools, instead of just my knives and peeler?!? They shuck the oysters different because of the knife too. They have to go at it in a different spot because the blade in the knife is so flimsy. Took me a min to figure out where to go, but I got it and we rocked out about 100 in 10-15 min.
Then lunch... Whole small bonito fish, with Caesar salad and leftover desserts from the wedding they catered last Saturday. Awesome!!!! They said they all got to meet Ferran Adrià there!!! He is the chef at El Bulli, one of the best in the world. To them here in Spain, the best!!!! Chef Paco, I learned, did a Stagé there at El Bulli for years back in the day. After that, he came back to this town, to his families restaurant, Miramar (circa 1939), and changed the philosophy and cuisine. Pretty awesome what he has created, and achieved.
Then I made some squid ink chips. You take that edible paper I've been taking about, Ubulato, and fold twice, then place one more on top. After that you brush the ink on, let dry, then repeat. I cant wait to experiment with this paper when I get back. They use it a lot of different ways. I picked up a pack here, an it has a website on the back so I can order more. I'm sure we have it back home, but I cannot find a translation. Maybe it's just called Obulato?!?
We picked the bones out of the bonito triangles tonight. Much easier than the anchovies, only about 8-12 bones per instead of about 100. I need some tweezers to work here... Cleaned some crabs, with a toothpick, of course! And made some baby octopus dust. Dredged in flour, you fry the hell of of this meat. After it dries, you chop til it's like a powder and fry again. It is like octopus flavored bread crumbs. Just one of their many garnishes, done daily, took me about 20 min! That's a long time for one garnish:->
Went for beers with the crew tonight, it was cool to go chill and talk about home with them. Then back to the hostel. Bout a mile walk to a from work, but I don't mind... It kinda chilly at night here. Feels great after sweating for 14-16 hours. Gives me chance to soak up where I am and what Im actually doing here. Dream come true!
Said my goodbyes and thanks to chef Paco tonight. He gave me a pat on the head and a big smile, and thanked me for coming. They are closed tomorrow night for a employee party. I'm gonna take tomorrow off, and head back to Barcelona on Monday. Its tough to leave after only three days, but I'd need 6 months here or a year to really learn the language and master their techniques. Not saying that they are sooooo much better than us by any means. Thats one thing I've thought a lot about lately. Are they better? In certain aspects yes, I like they way they approach things and the dedication and discipline they have. But not really in execution. I think our team does an amazing job of putting out the food that we do, in the quantities we do. This trip has just opened my mind to what you can do with food, textures, and presentation. I will be back here as well one day!
Pics
Family meal today... Whole bonito fish over the red sauce from yesterday. Certainly not the best family meal yet, Chef Daniel in Paris killed it with the fresh pasta and bread, but up there for sure
They own mico greens growin...micro greens are just super small & edible, delicate greens or flowers that you usually buy. First time I've ever seen them actually grown in house!
Cool little flour dredger. Just cool to me, never seen before. Saves flour and keeps the kitchen clean!
View of on way to work everyday. So many cool little gardens and tiny homes in this town.
Squid ink chips made with Obulato
Denise, chick from Costa Rica, dippin a white asparagus foam in liquid nitrogen for a tasting menu dish. Only girl in kitchen here.
Fresh oysters, super clean and delish. Why did I not bring all my tools?!?
The bin of mico greens and sea beans for garnish. Sea beans are like tiny raw green beans, but they taste salty like the sea
Crabs, still kickin...
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