Bon Appetit- This Women-Led Restaurant Has Kept Its Michelin Star for 11 Years | On The Line.
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Bon Appetit- This Women-Led Restaurant Has Kept Its Michelin Star for 11 Years | On The Line.
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Part 1/7:
A Day in the Life of an Executive Pastry Chef at a Michelin-Starred Restaurant
Maintaining a Michelin star requires not just consistency and excellence but also a relentless pursuit of creativity. This idea is brought to life by Kamari Mick, the Executive Pastry Chef at Musk Room, the only Michelin-starred restaurant managed entirely by women. Kamari has been at the helm for 11 years, and she understands that the desserts must continuously evolve while still keeping the high standards expected at a Michelin-star establishment.
The Morning Routine: Setting the Stage for Creativity
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Each day at Musk Room begins early. Kamari mentions that pastry chefs must be morning people, as they are often the first to arrive. Upon entering the restaurant, she checks in with her team, who have been working diligently since 7:00 a.m. The atmosphere is vibrant; the kitchen smells of fresh innovation and dedication. Today, Kamari’s focus is on making a soy sauce ice cream that pairs with the restaurant’s signature Cow Nam semi Fredo. Utilizing rich and savory elements in desserts is part of her culinary magic, as she constantly pushes the envelope of traditional expectations.
Innovative Ice Cream Creation
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Kamari starts by preparing a dry caramel with sugar to form the base for her ice cream. By carefully controlling the temperature and the order of ingredients, she creates an exquisite balance. The addition of soy sauce not only provides a unique flavor profile but also accentuates the dessert's umami notes. Once the mixture cools, it will be smoked to add complexity.
While the ice cream base is chilling, Kamari takes the opportunity to cure egg yolks, showcasing her belief that pastry chefs should also embrace savory techniques. One of her creations today includes curing yolks for a bacon egg and cheese ice cream, reflecting an inherent desire to integrate different culinary styles.
The Balance of Sweet and Savory
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In her quest to create innovative desserts, Kamari often draws on savory influences. She prepares two types of cured yolks – one dry and one wet – both of which will lend unique flavors to her upcoming dishes, including a croque madame-inspired concoction topped with cured egg yolks and made with gourmet ingredients. The meticulous planning involved in these techniques showcases how culinary innovation often requires blending disciplines and experimenting fearlessly.
Afternoon Tasks: Menu Development and Creativity
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As lunchtime approaches, the daily managerial tasks begin to accumulate. Kamari manages ten people across the two restaurants, which involves scheduling, payroll, and strategic planning. While her creative work in the kitchen is paramount, much of her job now also revolves around administrative duties to uphold the standards of a Michelin-starred operation.
After attending a manager meeting, where the team discusses sales, events, and operational adjustments, Kamari returns to the kitchen. Here, she prepares to plate her latest creation - a play on the croque madame featuring her recently developed toast semi Fredo. She combines her artistic flair with a keen sense of aesthetics, emphasizing that visual appeal is critical in all culinary presentations.
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The Final Touches: Plating and Tasting
Plating is where Kamari's creativity shines. She carefully layers her toast semi Fredo with a rich Grier cheese ganache, fig jam, and fresh figs, finishing it off with the delicate grating of the cured yolk. She understands the importance of presenting a dish that looks as delicious as it will taste. Once plated, the dish is presented to key team members for tasting, a moment filled with both excitement and critical feedback.
A Successful Day in Review
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As the day concludes, Kamari reflects on the whirlwind of activities that transpired. Her commitment to creativity, high culinary standards, and collaborative teamwork demonstrates the multifaceted role of an executive pastry chef in a Michelin-starred restaurant. After a long, successful day in the busy kitchen, Kamari wraps things up, reminding everyone that the essence of cooking lies not just in the food but in the joy of sharing and innovation. With plans for more creative desserts in her mind, she bids her team goodnight, already anticipating what tomorrow will bring.