Brief stage at Manresa

Remember the Gastronomy by the Seine event where I met Chef David Kinch? I had the pleasure of staging at his restaurant the past couple days. Oh ~ and I forgot to mention how Chef Mauro gave me some rare Champignons oranges to pass on to Chef David. I was pulled outta line to go through customs individually when I landed in Minneapolis. All they checked were my chocolate and spices. HAH! Success!

Anyway, on with the photos !

I got to try a couple amuse bouches




Fun! Wrapping a million caramels. One time someone drove by, walked in, grabbed a handfull of caramels and dashed out. hah!


Manresa makes tons of flower pots too


Lychee tomatoes


Cochon du lait - hi Steve!


The don't look as happy as French cochon du lait.


La cuisine


Chef made this for a photoshoot








Dessert








The past couple days I worked a lot with the vegetables, and helped make the fond de volaille. Also, Steve let me butcher a bunch of pigeon which was cool.

Manresa is a really cool place to work. There is no yelling here, and everyone is super nice and polite. Everyone helps each other out when needed. Very tranquil and efficient. Been a cool past two days. Andrew, Raf, and I are eating here in a couple weeks. Can't wait!