One week down, almost.
It has been almost one week into my externship and oh how fun. I still have to work Sunday, but there are signs of snow and cold upon us, so it should be a catch up day. So what have I learned in only a few short days? More than I ever thought. People that are passionate about their craft and want the most out of it will create amazing things. I am so very thankful I am in a good, no, make that a great place. Rioja is one of Denver’s finest establishments. Not the most expensive, or the most glamorous, but the best and perhaps the most respected. I now know why. Chef Jennifer Jasinski runs a teaching kitchen. People want to be around her. People want to learn from her, and it shows. Everybody learns, everybody wants to learn, everybody is proud to work there and wants nothing more than to make the place better than it already is. Pride is in the air. Everyday we have family luncheons. A time to gather and just be with family. I really enjoy every single person there I have met, and they are excited I came all this way to learn and be a part of their family. Everyday the specials are presented to the wait staff, to explain the different meals and techniques, wine pairings and of course, the dessert special so they can offer the guests the best possible dining experience. And specials are not what are left over from the night before, but rather entrees and desserts that are well crafted because of what is in season, and what would be best for the customers. Everyday. Constantly thinking about what could be made and what could be the best possible entree and dessert there is to offer. Everything there is fresh. Everyday. Oh, we do have one freezer in the kitchen, but that is used mainly for our ice creams and sorbets. In the kitchens, all Chefs teach, learn, train and encourage the people around them to do better because that is what our craft requires. Still not convinced it is a great place? Before I left work Saturday night, we had over 200 covers. Not bad for a place that has a maximum occupancy of 125 AND I left before 5:00.
As for desserts, Chef Eric is amazing. He pushes me, encourages me and of course listens to me. He wants me to have input on what we can offer, and what we can do better. “Yes, Chef” is an important part of my externship vocabulary, but it is equally important when he wants inspiration. Tonight’s frozen dessert was made because of what I suggested, and I didn’t even know it until he made it and gave me a sample. He said, it was your idea, I just made it. Ricotta cheese and port wine marinated fig ice cream. It was better than I ever imagined. I was just thrilled I could help. Today I made their signature dish from beginning to end, because, well I will be making a ton of them for the next ten weeks. It is the famed Hazelnut tortamisu. The photo is below and well, hope you enjoy as much as I enjoyed making and eating it.
