As I already mentioned, the meals preparation for staff is very important. The first break is dedicated to lunch which should be concrete in its content, providing boards of energy, but not too heavy, so after eating it we would be able to work comfortably till the second break, which is dinner. In fact, the dinner time can be a great opportunity to present something from the native’s cuisine or something simply delicious. While planning the menu it is necessary to remember about the ones which from religious considerations aren’t eating pork as well as about the vegetarians or people who can eat only gluten free meals. And, of course, about the fact, that the team is formed of dozens of nationalities and it is difficult to satisfy everyone. Additionally, it is also necessary to take into consideration the food surpluses which we get, that is, for example a romaine lettuce, sprouting broccoli, white cabbage, potatoes, sometimes pumpkin, and once in a while – a surprise. The people who cook the meals for staff start their day earlier comparing with the rest. Already at 6 a.m. we had to be on the spot in order to be on time with prepared meals for the first break, that is at 11 a.m. I think we had a good start – we prepared the fried eggs on the lentil. For the dinner we planned to prepare the meatballs in the mushroom sauce with the rice and the cucumber salad served with stewed cabbage and sprouting broccoli. We managed to prepare everything quite efficiently. However, because we worked together for the first time and due to the fact that the kitchen or the stove weren’t always available, we were a bit anxious and as a result we finished the meals preparation just in time. We were just about to expose the meals on the table, when right from under the earth René grew and interested questioned what will we serve. We answered politely and we went to clean the kitchen. After some time, René turned up with one of his daughters and asked, whether there are still some meatballs left. A smile appeared on our faces, because luckily, three were still three meatballs left – each one for every of his daughters. We breathed a sigh of relief and we high fived each other. On Wednesday I made my favorite dish of the lifetime, when I still ate the meat, that is Tokan – a Hungarian ragout in tomato sauce which perfectly fits the put noodles. I prepared three metal sheets of it. In fact, one of them dropped gracefully on the floor burning my fingers. The put noodles were supposed to be a substitute for the dumplings for which almost all friends asked for. We explained to them that it is very difficult to prepare over a thousand of dumplings, because we would need to prepare at least ten dumplings per person. On Thursday we served  the chicken legs with apples, pearl barley and the celery. On Friday we were supposed to prepare the pork chops, but due to the lack of the coating we served just the pork from the frying pan. And here a recalled gift just appeared – a bag of configured first quality ceps that left after the oil production, which we used for making the mushroom sauce. On Saturday – that was our last day of work – we made for lunch the borscht prepared on the beef meat and bones (plus of course  there was a small portion for vegetarians). In the end we served the baked ribs stew in a heater. That was Bartek’s excellent idea for concluding the very successful week in grand style. It was very pleasantly, that people working for individual sections joined in the cooperation and when there was something left, we received it for the meals preparation.  There were also bonuses in the form of chestnuts or the apple mousse coming from the testing kitchen. Plus, the sweets section went our wildest expectations. It is sort of obvious  that the dinner must end with the dessert. And you know what? The most incredible and at the same time the most pleasant in all of this was the fact that we cooked in the best restaurant in the world, and the best cook admitted that he enjoys our food. What a feeling!

To be continued next week!

text: Maria Przybyszewska, photo: Magazyn USTA

The review sponsor from z Marii Przybyszewska Noma‘s stay is the HERMES, a producent of flavoured waters.  www.hermes-amita.com.pl


Zobacz też podobne artykuły

Wszystkie wydania ust
  • nr 29

  • nr 28

  • nr 27

  • nr 26

  • nr 25

  • nr 24

  • nr 23

  • nr 22

  • nr 21

  • nr 20

  • nr 19

  • nr 18

  • nr 17

  • nr 16

  • nr 15

  • nr 14

  • nr 13

  • nr 12

  • nr 11

  • nr 10

  • nr 9

  • nr 8

  • nr 7

  • nr 6

  • nr 5

  • nr 4

  • nr 3

  • nr 2

  • nr 1

Nasze przewodniki po miastach
  • Kraków

  • Lizbona

  • Polskie góry

  • Bangkok

  • Lato

  • Kioto

  • Mediolan

  • Singapur

  • Warszawa

  • Warszawa

  • Berlin