Shadowing Head Chef Steven Harris and his team across a typical split shift, he was invited to get a taster of what a day in the life of a chef is like in such a top quality restaurant. Joining the rest of the team, Cory was made busy cooking and shelling local lobsters, cutting and trimming fresh fish, making Rogan Josh curry-filled pasta Oysters and also a gorgeous salsa verde. He also had an insight into the makings of one of the Royal’s signature dishes, a cheese soufflé and is keeping the skills behind the most incredible béarnaise sauce close to his chest.
Taking part in a full service and serving a party of 36 plus hotel residents and locals, Steven’s new apprentice also joined him on the pass, where dinner is plated up and checked for quality and presentation. Cory said:
“Although I have spent a lot of time in kitchens, I have not experienced anything on that scale or serving up cuisine of that quality before. The organisation that goes into ensuring that everything ordered goes out correctly, in a timely manner and perfectly presented certainly is something to behold”.
Some would assume that the environment in a kitchen is full of angry chefs screaming at each other, mentioning no TV shows, but Cory’s experience was thoroughly enjoyable and tremendously insightful. He added:
“I really enjoyed it and no one was stressed out at all. There was a nice atmosphere and it was fascinating to watch everything being made even when I couldn’t be hands on. It was great to see how every little thing is all hand made in the kitchen. From pasta to bread, to the little caramely-sugary tubes that are used to dress some of the desserts were all made totally from scratch. The professional chefs do make it look easy – I suppose that comes with experience!”
Every job has its perks and this one had a major one, as Cory was treated to a full 7-course tasting menu for dinner with his fiancée, Neva, who cleared her plate on every course which is a good seal of approval.