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En la cocina como en otros oficios, existen grandes imprevistos. Acudimos a Copenhagen, donde a un colaborador habitual, Paul Arrillaga del @Zazpi Gastrobar le hab\u00edan encargado una cena. Este es el diario:<\/p>\n
D\u00eda 1<\/p>\n
15:00 Mise en place para un curso maridaje en Kofradia Itsas etxea
\n19:00 Comienza
\n21:00 Acaba
\n21:30 Salida al aeropuerto de Madrid Barajas, en el camino nos comunican desde la empresa de transporte que hay problemas con el env\u00edo de producto y mise en place que llevamos dentro que tendr\u00eda que haber llegado ayer<\/p>\n
D\u00eda 2 <\/p>\n
02:00 Llegada Madrid
\n06:00 Sale el vuelo con escala en Paris
\n08:30 En Paris intentamos darle alguna soluci\u00f3n al env\u00edo, nervios…
\n11:00 Llegada a Cophenagen, nos confirman que no va a llegar, el evento empieza a las 17h<\/p>\n
Objetivo: que el cliente deguste nuestra cocina <\/p>\n
12:00 Llegada al lugar del evento, nos prestan una furgoneta y nos trasladamos al mercado de Torvehallerne, a 50 km y hacemos la compra
\n14:30 Comienza la mise en place
\n18:00 Empieza el servicio<\/p>\n
Resultado: cliente muy agradecido y s\u00faper feliz con lo degustado, nosotros m\u00e1s…<\/p>\n
Toca celebrarlo….
\nEst\u00e1n los Gipsy Kings en directo <\/p>\n
#Donostia#EH#San Sebasti\u00e1n#Pays Basque #Basque Country#Copenhagencooking#Copenhagen#torvehallernekbh#mercados#merkatua#euskalsukaldaritza#basquegastronomy#basquechef#asesoriagastronomica<\/p>\n
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