As I had mentioned in my previous post we had a break this
weekend and I didn’t have class, however I got the chance to volunteer for the
Star Chefs International Congress. I was a bit nervous about doing this, I hadn’t
volunteered in anything since high school, I had no clue what was expected of
me, what would I be doing or how would it work, all I knew is that I would be
helping in the culinary area, I should bring my uniform and not my knives (Thank
god – cutting my finger in public was not going to happen after all).
The congress was held in the Armory in Park Ave, that place
is really big and perfect for an event of this magnitude, after I changed I was taken to the main stage
to watch the final round of the pastry competition. The chefs were presenting a
show piece, a dessert and a cocktail, and the only thing I could think off was
please don’t let the pieces fall (although secretly wanting them to fall…jijij),
after they presented they asked us to start moving the carts out of the way but
then thought better about it and told us to leave it alone. That gave me the chance to walk around the
place and get some samples, a delicious pistachio crusted lamb with goat cheese
polenta, a blue fin tuna sashimi, jamón de bellotas (acorn-fed ham), Peruvian ceviche,
passion fruit gummies and chocolate bonbons. Just being able to try all those dishes was worth
the work.
Walking around I started feeling like I was at Disney World
when I caught a glance of Richard Blaise ( All Stars Top Chef Winner) Paul Qui
( Top Chef winner Texas) and Patricia Yeo ( Top Chef Masters contestant), it
was like finding Mickey and Minnie, I had to take a picture. To be hones I felt
embarrassed, but what the hell it was now or never, so up to Richard and Paul I
went, asked them if they would take a picture with me and the said yes, so that
was my rock star moment .
I then reported to my station – a pastry workshop – little did
I know that I would be assisting Angela Pinkerton the head pastry chef for
Eleven Madison Park! Eleven Madison Park is the best restaurant in USA – I have
had the chance to be there once and it is a spectacular experience- so imagine
my excitement. Of course there was a
chef from the school who was in charge, then a recent graduate and then me,
which was totally fine by me I didn’t know even where to start. I was given the
task to find all the equipment she needed for her demo, bowls, scrapers, forks,
containers, etc. Which meant running
around all the backstage kitchens and trying to find it, everybody was
scrambling and everybody wanted the exact same amount of bowls, so….I resorted
to checking all the carts of all the workshops and started taking one by one…my
Chef told me do what you have to do and I did.
Angela was great, she prepared a malted dessert, and taught
the attendees how to make a pretzel cookie- thin as paper. She was very humble
and very nice to us assistants.
So my day ended in high note, I loved working there, and I
am eagerly waiting if I get chosen to volunteer at the Food and Wine NYC
Festival. Will keep you posted. I can’t wait for this Saturday.
Loving it!
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