Then we were given these cute little box lunches which were pretty good.
The competition was split in two groups - 4 in the morning, and 4 in the afternoon. Canadia was in the 2nd half. Go Ferrandi!
Happy Bang-me, the commis. haha
Chris was quite happy to be finished
And Chef came for the afternoon portion to watch Chris and his other children/pupils put to work post-schooling. Chef - what did you used to say about not shaving?! ahahahh jk.
In the afternoon, I was fortunate to be Chef David Kinch of Manresa assistant for his demonstration. I was also able to meet his gf, foodie, and food writer, Pim! I am a big fan of her blog as well. They are seriously some of the sweetest people I have met. What a small world to meet them in Paris !
I was put in charge of chopping toasted nori really really fine, julienne-ing radish, and ciseler-ing chives. Who knew that it was a bit tedious to julienne toasted nori? I made a big batch the first time which was cut too big. I kept chopping and chopping until I got it right.
Chef David Kinch took care of the fish
So I am not the best at taking videos...
Isn't Pim the cutest ??
He let me practice slicing the fish scraps with his cool Japanese knife. Then I plated my own - too much sauce otherwise it was ok.
Me and Pim
Me and Sophie
F'in delicious tapioca with coco milk and pineapple by Sophie.
Their Chinese tea and dessert setup
Valrhona chocolate as well as other vendors were there
We finished around 11pm and sat down for a drink. Called it a night around 12. What a long day but it was so much fun! I was very happy to meet and hang out with everyone today.
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2 comments:
I don't know if you will get this message, but I will write it anyway. First off, I follow your blog everyday and it is fascinating reading your posts. Okay now to the introduction...My name is Hubert Tsai and I am an 18 year old senior at Los Gatos High School. I am planning on attending the Culinary Institute of America in October of 2010, however an entrance, requires 6 months work in a professional kitchen. I know Chef Kinch's restaurant Manresa, which is about 2 minutes away from my house and I am thinking of doing an internship there but I don't know if he will take me. I have no experience in a professional kitchen. I am posting this message to ask you: Were you ever in a situation like me? What do you think of my chances getting an internship with Chef Kinch? Will he take me even though I have no experience in a professional kitchen? Your response is much appreciated.
Sincerely,
Hubert Tsai
Before I started culinary school, I walked into Chez TJ in the afternoon and asked for a stage. It worked. =) I would call and/or stop by and ask.
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