Day 27:

I have helped with the buffet. I have assembled desserts and cool meat. Then I have cleaned lettuces and have assembled salads for the buffet and the staff.

Later in the kitchen “a la carte” I have prepared three dressing salads.
- With balsamic vinegar+mustard+honey+salt+black pepper+oil.
- With white vinegard+mustard+chive+parsley+salt+black pepper+oil.
- With white vinegard+lemon+grated citrus fruit peel+garlic+salt+oil.

The next task was cleaning the kitchen with my partner Enrique Pérez, a Spanish cook who was born in Germany.