Chef Frederic changes the menu weekly, all but the foie and the chocolates. So, 5 of the 7 change. The menu above is slightly wrong. I took a picture of it and then realized I needed to help them with some spelling errors; a word that we don't recognize as food in English - "shell" …
Author: rachelogdie
A blast in Cadaques with the Lowreys
On Sunday at about 8:15 a.m., I met Shan, Fred and family at the airport, then S and I hopped the 9:46 a.m. train to Figueres. Conner and Fred drove ahead to Cadaqués (feature picture at top), dropped off the other two kids, then came back to the Figueres train station to pick us up, …
End of Week 1 at Osmosis
I'm loving it! Oooohh, I'm so mad McDonald's uses that as a tag line, as I've always used it and now it sounds gross when I say it. Anyway, I AM loving my new stage, the chefs, and the food we produce. I'm also loving my weekends that are now free after early Sat a.m. …
End of Day 1, half of Day 2
So, I love my new stage. I know it's only day 2, but it's totally different and I needed a change to help me change my outlook. I went in today at 12:00 p.m. and left at 4:00 p.m. for the afternoon siesta. I go back at 8:00 p.m. and will probably finish at 1:00 …
First Day at Osmosis (I’m on a break until dinner service)
So far, amazing and good! I like my chef Frederic a lot, except that he has threatened to put "cinco kilos" on me before I leave at the end of the month. Translation: he thinks I'm skinny and wants to put 10 pounds on me by the end of June. No problem. I've already eaten …
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Last Day at Dos Palillos – 5 weeks!
Although the lighting was terrible, these are the main cocineros outside of Dos Palillos after we finished Saturday night/Sunday a.m. From left to right, back row: Mario - all cold apps; Borja - grill and 3rd in command at the restaurant after Albert (owner) and Chef de Cuisine Takeshi; Rachel - pastry; Takeshi - Chef …
3 days left and counting
Here's me looking happy in my pastry kitchen. I have the immersion circulator and the cryovac machine (not really a cryovac, but I like to call it that) over my right shoulder, and I'm making "chupitos" and macerated strawberries for stuffing the mochi. Here's the mochi before I pull it (it's not actually green; I …
A funny, insightful book: “Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef
I'm only about 1/4 of the way through the book because I can manage to read only a few pages each night before I fall asleep. It's not the contents of the book or the writing that's causing me to fall asleep, to be sure. I love the book. It's raw, it's unbelievable in its …
Things I’ve learned in the past 3 weeks, and another fun weekend!
I have worked 3 weeks at Dos Palillos. There is much I have learned that I have taken for granted because I'm moving so fast when I am there that I don't have time to really think about what I'm learning. So, I thought I should jot down at least a few of them, in …
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A typical day at Dos Palillos (well, not today)
I seem to have a perpetual sore throat and snot nose here. Could be allergies, but it could be that I'm picking up hundreds of plates - yes, hundreds - from customers every day, picking up their chopsticks, etc. and then likely putting my hands on or near my face. For almost every course of …
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Salty Apron 