|When I started at Ç24 just over a year ago I was a fresh-faced kid straight out of culinary school and still wet behind the ears. In those intervening months I've not only learnt an immeasurable amount, but I've changed so much as a person. Looking at myself now, I realise just how different I am from that boyish stagière who first arrived in Barcelona back in September 2007. A lot has changed since then. Comerç 24 has been my coming of age.|
The very first job I was given when I first entered the kitchens of Ç24 on Tuesday 2nd October 2007 was to cut a julienne of green asparagus, for the Sopa de Fideos dish. So it was only fitting that on Tuesday 28th October 2008 the very last produce I touched at Ç24 was green asparagus tips, as I decorated what was to be my final Autumn Salad during lunch service that day. I never got to finish that salad. It was my Sagrada Familia.
|Postscript: While I was working at Comerç 24, I had neither the time nor the wherewithal to even contemplate socialising with the restaurant's owner and Executive Chef Carles Abellan. So it was an immense pleasure for me and my friends to sit and chat with him and his family the other night at Koy Shunka, Barcelona's hottest new Japanese restaurant. And an even greater pleasure to discover, at the end of the evening, that Sr. Abellan had picked up our drinks tab (which by that time, after Cava and some very high quality sake, was pretty sizeable). One day I hope it will be my own great pleasure to invite the man who set me off on my professional career to sit and dine with me at my own restaurant.|
Asparagus courtesy of the wonderful Haalo of Cook (almost) Anything at Least Once.