Today in inventory management (5 am) we did the usual, sweeping and mopping the coolers, receiving, processing, and putting away the orders, and taking inventories of the "A" freezer, and B, C, D, E, F, and G coolers. After all of the muscle work, we got to do an awesome produce taste test of some exotic ingredients. Chef Herve took us into the lecture room and it began.
We tasted many fruits and veggies including: Sunchokes, chayotes, avacado, papaya (you would have loved it dad), jicima, celery root, endive, water cress, passion fruit, ground cherries, tomatillos, fresh coconut, yucca, and several more.
Chef Herve unleashed some awesome humor none of us have ever seen today. He told us that back in the day in france they would make ash trays out of hollowed out coconut shells. He also shared many great recipes for the ingredients we sampled.
Next week we get to do an oil and vinegar tasting, which will include olive oils from 5 different continents, nut oils, and many herb and vegetable oils. We will also taste many different vinegars, and although we dont get to taste it, Herve has a 30 year old bottle of balsamic vinegar that cost over 60$ for the 1 oz. bottle he has. It came from years ago when NECI did a dinner for some big wigs who ordered 5 of the bottles and one was left over, so chef Herve has it. Unfortunately the little bit of vinegar that was left in the bottle has evaporated but we do get the opportunity to smell it.
Any way I have uploaded the portion of the lecture i remembered to video tape and you can watch it here (warning it is sometimes difficult to understand) : HERVE LECTURE
Love you all,
Saul
1 comment:
COOL! Two of my all time favorite things in one post, papaya and aged Balsamic vinegar. Did you know that in Modena Italy, it was common on the birth of a daughter to put up a barrel of vinegar that would age and be the perfect dowry for her wedding (in 16 years or so!). However, I think they should have waited, as both balsamic vinegar and marriages are better when they (and their participants) are at least 25 years old!
Now that you are used to getting up at 5 am every morning for manual labor, I will make sure to keep you in your routine when you visit this weekend- OK? Love, Dad
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