1st time in a long time that I do not know how to start a publication, but what I do have clear is the idea and the concept that I want to explain. It all started last week when I returned to the restaurant where I did my internship as a cook to graduate in culinary arts (goal to meet in 2019) had stopped for academic reasons in my other career but as I left on vacation I went back to where I started to give my 1st steps in this world
My chef had told me for a long time that I had a vague idea about making a clandestine dinner, that only the chefs knew the menu. Well on Saturday the day the event was organized for 13 people and the menu consisted of 4 times, ie 4 courses in which it was: an entry, a main carbohydrate, another main protein and fiber and dessert ...
the first dish was a carpaccio of tenderloin with radicchi, pineapple and caramelized onion with vinegar
2nd dish was a risotto with asparagus
The photo of the 3rd plate could not be taken because it had the phone loading
The 4th dish was coffee mousse with rum and toasted almonds
It was a pleasant experience, I can not complain about anything and anyone. Applause to my chef for having patience, to my colleagues and diners for giving us an opportunity that will soon be repeated
