PUJOL

My stage at Pujol was a big challenge, because not only was it traditional cooking with local ingredients that I had not used or even seen, I was also in a kitchen that spoke very little english. I learnt the names of ingredients and kitchen equipment quickly and everyone was patient with my lack of spanish. 

The restaurant is split into two sections, the production kitchen up stairs and the  service kitchen downstairs. There was a huge amount of prep with most days being around 50 for lunch and 60-70 for dinner.

The amount of time and work spent on making sauces, salsa's, tamale's, and dessert prep was huge. But well worth the results!

My dinner at pujol will be one I never forget, even though by the end of it I was a little light headed from all the mescal, wine and beer.

Its hard to put into words how good it was, I guess you could say:

It was like the best taco you have ever had, times by 50, then put in a fine dinning style degustation with amazing alcohol parings and some great theatre.

Here are some Pics.

 Petit Fours

 Chocolate, Popcorn

 Tamale

 Cactus

 Berries

 Best Taco of my life!

 Turkey, Mole

Flaming mezcal and sorbet

Pork and Raddish

I spent a month staging at Coi and the food really impressed me. At the end of the month I was offered dinner and it blew me away. The progress of the courses was perfect and very few meat courses ( which I loved). I would say the best dinner I have had to this day.

Daniels palette is amazing and with a tasting every day before service to make sure everything tasted spot on.

Snacks, Puffed Barley crisp, with Avocardo.

Mandarin sour

Oysters in their own gel with radish 

Beets, dill pesto, goats cheese

Asparagus, mint, soup

Onions, Yolk, espelette crumbs, Flowers

Artichokes, Crawfish, Fava leaves

Abalone, Barley, seaweed sauce, turnip

Popcorn grits

Lamb Tartar, wheat grass emulsion, grains, borage, peas shoots

Japanese carcoal grilled lamb, pine needle potato puree, sorrel

Bees wax tart, goat cheese, gooseberry puree

Grapefruit, essence

Lime frozen marsh mellow, charcoal toasted meringue 

Chocolate sorbet, puffed rice

Soy white chocolate silk, kiwi fruit

Honey nut candy 

Not in and particular order

San Francisco

If you are a lover of food, the San Francisco is a city you must visit! The city is like no other with so many different little areas. You can find amazing late night food in china town and little Italy, then you have the mission with some amazing mexican and latin food. 

Every thing From some of the worlds best fine dinning restaurants to amazing late night vietnamese to dive bars with delicious snacks that go great with a drink or two.

There are an abundance of fresh food markets with some of the best produce I have ever seen. Almost anything you could think of you can get when its in season. 

You can find lane ways full of small bars, bakery's and coffee shops. Take a walk down to fishermans warf and you sample some of the freshest seafood. SF really is packed with something for everyones taste.

The Sunday markets were also fantastic! Best I have Seen.