General Manager vs Chef, Centara Ras Fushi
GM back in the whites: slipping on the chef’s jacket like slipping into a warm bath
It seemed like a great idea at the time, although 13 hours in with sore legs and sweating like a fat kid in a candy store I was wondering the soundness of my decision. Having recently come to the Maldives I had last worked with my General Manager 8 years ago when he was my Executive Chef and I was a CDP with considerably fresher legs and lower cholesterol. Considering how much effort it now takes me to get to the bottom of the service fridge and how painful a once normal split shift has become, I was looking forward to seeing my old chef don his whites and sweat it out in the kitchen one more time. We took over the Italian restaurant and show kitchen and created a 5 course menu for the night. Avoiding cooking for a full restaurant alone Hell’s Kitchen styles we sensibly took 2 courses each: myself scallops and duck, Ulrich prawns and dessert; the winner decided by popular vote. With pride on the line and the promise of some champagne we sharpened the knives and started cooking.
And so it begins…
Sautéed king prawns, mussel salad and roast capsicum gazpacho w fennel seed wafer
Moet & Chandon & passion fruit palette cleanser
Szechuan pork belly and scallops w pancetta, pea puree and salted caramel
Confit duck w porcini risotto, sugar cured breast, star anise foam and coffee hazelnut praline
Make sure you don’t forget to drizzle…
Ulrich’s dessert: Flambe peach w strawberry Swiss roll and vanilla bean ice cream
And the winner is…..
With a ballot system reminiscent of the Florida election 2000 the GM wins. Until next time… But now it’s time for a drink!
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