I just directed and managed the 7th stl food and wine show mainstage....which means building commando kitchens (2) from the ground up, our wash area is 3 bus tubs. 5 staff assist me in prepping all mise....including many options...ie rissotto may be from made on stage with a beauty we premade, so 2x risotto.
2 days of chefs, all but one from out of town......with Tony LaRussa making a vegetarian chili on stage, serious big hunkin' world series rings on each hand.
6 chefs on Sat, 4 on Sun......each year I meet and learn from those that come through. |