Huge event, good experience

Hello, my friends!

Finally, I came back to work from one week burn leave. I had enough time to rest and came back with greater enthusiasm. And I am moved again to starters. So, I am doing the same stuff like before (gaspacho, carpacho, tartars, aperatives etc.).

This Saturday we had event, service per 240 people. It was really good to see how is organised such a huge event and be part of the team with different chefs from another Abama restaurants. We were using M. B. kitchen like the biggest in Abama to put all that plates. It was 4 course menu. From starters was salmon tartar, then was raviols, then beef with potato pure and to finish was panakota with vanila icecream. Also, was a lot of different types of cheeses, hamon and breads. During mise en place I was doing salmon tartar, we cut really a lot that day. Then we plated dishes and was helping to make other dishes. I was happy to see the sistem which chefs was using to do hot course.

So, that day was really good and now I have days off to get ready for next but last week in Txoko. It means that M. B will be open in one week and we going to come back. And I really excited about that.

See you in one week to saying some news. Now sending some pictures how I spend one of my day in other city Los Cristianos.

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