Jacques
genius, skill and awesomeness didn’t quite sink in until today. Today we
finished preparing food for 28 people who paid $1000 to eat something I (cough
I mean Jacques) made. It is likely I will never have the opportunity to eat
such an amazing meal or work with such incredible ingredients ever again.
This was
the most hectic of all of our Jacques days but it was still organized and
fairly relaxing all because Jacques is such a master at his craft. He purposefully
made a menu that could easily be made well ahead of time with dishes that we
could all handle at our skill set but still feel that we were contributing to
the overall experience. Looking back I think the most strenuous thing I did all
day was help polish wine glasses but we were still able to accomplish the
amazing meal.
Midway
through the meal Jacques took a break from prepping and cooking to make us just
a casual little snack that was probably one of the best things I have ever
tasted. Jacques is diligent about wasting nothing. No scrap of bread, no
shavings of pate go wasted. First, he broke down a chicken. He made about 4
cuts with the knife and did the rest by hand. Just with gravity and a few
simple tugs he had 6 pieces of chicken ready to go in one piece with no bones.
He stuffed it with all the leftovers he hand on hand, wrapped it up and started
cooking it for our pre-dinner, dinner. Little did I know that he had taken the
crusts from the loaves of brioche bread and made an apple brown betty with the
leftovers. It was amazing and simple but highlighted the lack of waste and his
skill.
The meal
went off without a hitch and it was a true honor to be a part of something on
that scale with such a master.
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| The butter roses that we made on Monday with a little paprika |
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| What was left of the apple brown betty |
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| The table for the event |
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