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Learn how to cook and how to serve

A few days back, I returned to France to enjoy a meal at my favorite restaurant.

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Learn how to cook and how to serve

A few days back, I returned to France to enjoy a meal at my favorite restaurant. There were also families with kids in other nearby areas. Because of my idiosyncrasy, I am an observer by nature and was amazed at the way young people handled cutlery. His fork looked just like a pitchfork. The same was true for his relatives. He eats worse every day.

Receive and learn

The premises are now under new ownership. This is a good thing. They welcome young people with a smile, professionalism, and a friendly attitude. All the food arrived on time, without any awkward questions, or mistakes. They took notes in an orderly manner, ensuring that they didn't disturb the diners by asking repetitive questions.

The best is here

I find myself confronted with the tyranny and incompetence of waiters who make it difficult for customers to speak out, if not extravagantly, about the ingredients that each 'creation. Copy of another master chef, who was then instructed in the trades and techniques of youtube. Imagine that you go to Valencia and can't eat paella for the next day. France has a clear policy: the first is their product. The food is served in the dining area, in front the excited diners at the bizarre cooking show.

There are many ways to serve

There are many ways to deliver the prepared food to your diner. Plated, where the waiters are merely porters coming out of the decorated cooking area. It is the most popular today and always served by the right. It is not recognized by professionals. The English-style or platter-to plate service, on the other hand, is elegant and professional. The waiter will pass the food to the diner in the quantity he requests. The waiter holds the tray containing the food, and the diner serves the food. This is a delicate and slow service, so the waiter must be familiar with how to use the tongs.

Art of the Gueridon

It was an honor to watch the lady in the photograph present the piece, meat or fish, using tongs, a knife or fork, and then, with both her hands, preparing the food to be served to the customer. This is the most difficult and professional of all the ones that exist, because it involves manipulating the bones, carving or flambe. This lady reminded of a great hotel meter, who she visited when she arrived in Algeciras to observe him perform surgery. The piece was left clean and enjoyable.

Public eating

I return to the beginning. Perhaps it is the pandemic, college cafeterias or all of these things that make eating publically at weddings and banquets a difficult moment. Restaurants, supermarkets and other businesses could be subject to fines of up to 60,000 euro. They can also be fined up to 60,000 euros if they throw away food. Take care

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