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.
Mmmmmm
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