Well after the trials and tribulations of dragging 1kg of dried herbs (lemon myrtle) and a small armoury of chefs knives through Australian, Hong Kong and Chinese quarantine and customs my mind drifts away from Schapelle Corby and thank God I don’t have a boogie board. I start the morning in high spirits at the white swan meeting the team that I will train to create my dishes I start to get a little nervous when I find that there is me primarily English speaking, Madani who speaks excellent French not so great English and absolutely no Cantonese or Mandarin, and 3 fearless hotel sous chefs who speak absolutely no English or French but I Imagine quite good Cantonese and mandarin.
Need not worry these chefs understand the global language of food, and we all progressed well through the menu, Chinese as it appears to me are fantastic at reproducing things! Food is no exception, however I find it very hard to teach them the feel and the taste of food, to find its soul, like I would do at the Wild Oak and like I try to teach all of my cooks you have to find that soul let it sing and don’t overdo it. The Chinese cooks follow a recipe to the letter but fail to taste touch and feel to smell and to really know it or feel it.
Anyhow we do the presentation, take some photos for the kitchen to follow and off to the tasting with the senior chefs, F &B managers and the general manager, I give a little spiel on Australia its food and cultural influences its produce and how I came to choose these dishes and I hope the interpreter got it right because no one laughed during the funny bits!
All goes well a couple of little changes made and the promo starts tomorrow has been a lot of fun today
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