Chanterelle was not the one restaurant that served up employees meals — or “household meals” as they’re referred to as — that would give the precise eating places’ menus a run for his or her cash. As a result of working hours are lengthy, it’s customary observe for many eating institutions to feed the employees earlier than the primary night service begins. Chef Julien Royer of Singapore’s Odette, which serves nouvelle delicacies and holds three Michelin stars, says restaurant employees cook dinner and serve their very own meals, as a result of as he put it, “It is higher once we cook dinner. It places individuals in an excellent temper when now we have one thing that tastes good. This takes us again to the notion of delivering happiness by means of our meals. We do it for our visitors [and] it is the identical for our crew” (by way of Michelin).
Employees meals can serve a number of capabilities at high-end eating places: one is to make sure that there isn’t a food wastage, which implies cooks cook dinner with no matter is readily available, and the opposite is to experiment. Odette sous chef Adam Wan recalled one such event, when Odette had been given low season tomatoes and so they wanted to be tasted. “So, I made a pleasant tomato salad with stracciatella cheese and basil. Very traditional, very tasty,” he stated.
