"The pleasures of the table are for every man, of every land... no matter of what place in history or society..." -Brillat-Savarin

cianag:

#maincourse #shortrib #140supperclub #fairmontcopleyplaza #latergram

Celery root purée, braised short rib, carmelized pearl onions, glazed rainbow carrots, fried leeks.

cianag:

#monkfish #fakeout #140supperclub #fairmontcopleyplaza #latergram

Beetroot risotto, monkfish wrapped in bacon, beurre blanc, micro chervil.

cianag:

#firstcourse #140supperclub #fairmontcopleyplaza #whatsthepassword?

cianag:

#amusebouche #140supperclub #fairmontcopleyplaza

honeychiles-kitchen:

If you’re not sure, which herbs go with which dish - look here

Seems pretty legit

(via poetic-chef)

cianag:

Last but not least from the tasting:

Roasted pork loin, braised kale & chard with bacon and onions, roasted butternut squash purée and cranberry gastrique.

#chef #cheflife #chefsofinstagram #truecooks #tasting #pork

cianag:

More from yesterday’s tasting:

Mixed greens, sautéed onions, roasted beets, bacon lardons and bacon vinaigrette.

#chef #cheflife #tasting #bacon #everythingisbetterwithbacon #beets #autumn

cianag:

Seared scallop, pickled beet & carrot salad, micro cilantro & ponzu pearls @chefsofinstagram #chefsofinstagram #cheflife #chef #tasting

From the tasting yesterday

Tasting was today.

I guess the back story is that I originally applied to a chef de partie position, not the sous. The place thought they could roll with one sous and two cdp’s. Then, somewhere along the way, they decided this wasn’t possible.

So, after my initial interviews they still wanted to consider me for the sous position, even though, really, I don’t have enough experience. But, they brought me in for a tasting anyway.

Which has been, for lack of a better way to explain it, completely and utterly physically and mentally exhausting. I haven’t eaten or slept in days, haven’t thought about anything but this tasting for a week.

So, the results are in, and, shockingly (:sarcasm:) they feel like, had they been filling the CDP position, they would have hired me without a doubt, but unfortunately they are really looking for a sous with a bit more experience. So, they are keeping me on the tip-top of the pile, but can’t take me on today.

Apparently, all of my food was really good. All the cooks gave me discreet high fives because they “haven’t seen those guys clean their plates like that, ever.” Chef said that while there could have been a bit of flavor refinement (mainly that one of my dishes was a little bit too…. Pickled) that all of the flavor profiles were excellent, and my plates looked beautiful.

I don’t know. I feel like it was a good experience, and that every opportunity to do a tasting makes you a better chef. But in the let down, in this moment, I am frustrated, disappointed, and exhausted. Therefore, I am stuffing my face and going home to lay on my couch and move as little as possible.

I have to present a tasting menu tomorrow as part of the interview process for a sous chef position.

Two hours, one salad and two proteins.

I know I’m prepared, I know my food is good, but I still can’t stop the nausea.