Diary of a Chef | Day 9: "Teamwork & Traditions"

Photo | 'The Mercenary Chef  Team'

The big day finally arrived and after the media had finished their luncheon journey 'round New Zealand on a plate', the chefs and I answered questions about my 'Flavors of New Zealand' menu and specific information about the fourteen New Zealand producers we drew on for ingredients. Then back to the kitchen for clean up followed by a takeaway pizza to refresh. Most of the chefs looked ready for sleep!!! Camera's were snapping ... a quick pic with the Consul General Paul Gestro and an interview with Regina Varolli of  The Huffington Post.
Matt and I signed the chef's jacket in the dining room (a James Beard Tradition) followed by group chef pictures at the front of the house. Then back to preparing for the evening event ahead.
Dinner was smoother than lunch as the mercenary chef team had more of an idea about how the dishes should look and be served!
Extra additions were the venison tartare and the seabass. Post dessert and question-time with the guests, we took a bow a la 'parade de chefs' - at last a chance to personally thank all the guys and gals from Public and Double Crown for their invaluable help and support - without it, this would have been an impossible task!
Then the kitchen and a few well deserved glasses of wine, beckoned and a chance to breath and reflect. Every one seemed to be enjoying this part! Then it was time to clear down, say our thank you's and relocate all of our equipment back to Double Crown.Whew, it was a long night!