So we’ve travelled a long way to find out our euro power converter doesn’t work (apparently each EU country have slight differences), and our knives haven’t arrived; but when we got in on tuesday morning, no matter the circumstances, this trip would be like taking a breath of fresh air.
We have been really busy working 16 hour days with three other cooks and one head chef. The amount of work required to prep for the services is quite impressive. The restaurant is closed on Sunday and Monday. Lunch AND dinner is served all other days except Saturday when it is only lunch.
I have been helping out mostly with pastry and Justin has been prepping for both hot and cold stations. On busy nights like tonight, we both have to jump in and plate up. The cooks and chef here all walk plates out to the dining room with the help of a small front of the house staff.
They have been extremely hospitable to us. On our first night I drank more beer that day than I have all year. We are building up our tolerances on Belgium’s finest, made by monks. This Trappist is ranked one of the top in the world! Not a bad way to start off a stage, except if you’re hungover and jetlagged.
Karen (and Justin)