It’s 1.30am as I write this and this is most tired I’ve been yet.
I woke up getting my usual coffee and cream filled pastry from the cafe across the street. With my daily call to the boyfriend. I thought about how little free time I have. Finish work at 12.30, shower, blog for an hour, asleep by 2am, up by 9am, iron, breakfast, call Alex, go to work by 10.30.
I arrived at work and am starting to get a feel for the routine. Get everything we need from the prep kitchen, refill all our squeeze bottles, make lettuce stuffed with roasted vegetables, service butter and honey cream for mamey.
The honey cream is crema ranchero, special honey and yuzu salt. All very expensive ingredients that I have to hide in the pastry kitchen for safe keeping.thos morning we added xanthum gum to keep it stiff. All this involved a lot of back and forth – asking Chihuahua, then Kevin and then Sous’s opinion but we finally got it right.
And then the day cracked on. “Brrriefing” where I asked Natalie how it was going upstairs and she gave me a big thumbs up and told me about all her new responsibilities.
“Buen servicio” Sous shouts from the end of the pass – and we’re off.
“6 menus” “4 menus” “3 menus” – the start slamming out – and this is our call to action. We have to clean all the plates and get ready for our call. Eventually Sous yells out “llevan 5 caviars” and we have to plate up and run to the end of the pass.
And then I ran out of time to finish writing this! … And now I can hardly remember what happened!!