Photos > Fifth Week (11)
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Fry Boy
David is another intern from Minneapolis working at the restaurant. Here he frys batches of beets and sweet potatoes for an egg-based dish.
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Ruthless
Amy cuts the heads off wild game birds in preparation for dinner service. Perhaps instead of auditioning for Top Chef, she should also try her hands at horror movies.
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Game Birds
An example of what Amy filets, chops and debones on a daily basis.
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Potato Heaven
Each night for dinner service, I prepare around 80 - 100 small potatoes for the amuse bouche. The ends are cut off and then a melon baller is used to hollow them out.
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Dinner
On Saturdays, we sometimes get special dishes for dinner. On this particular Saturday, we're treated to beef tartar with french fries. I've never eaten raw beef before, but I have to say it wasn't half bad.
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Table Settings
A standard table setting in the private salon across the street. Customers can reserve this room months in advance to woo potential clients or host special dinners.
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Royale Foie Gras
This royale (or custard) is made from foie gras, eggs, cream, truffles and seasoning. It's served as part of the very expensive truffle menu.
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More Truffles
Thick slices of truffle are layered between slices of fried beets and stacked on top of each other.
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Last Day
Amy pours champagne for the staff (that she had to buy) on her last day. I already miss her like crazy!
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Test
My favorite executive chef (on the left) presents a possible new dish to THE Chef. THE Chef's comment was it was too Asian and that the executive chef should try again.
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Plating
The amuse bouche station is often used to plate dishes before they are wisked away to customers. Here two people plate a salad of turbo.