Day in the life: Radisson Blu DMC executive chef |
3.00pm – I catch up on administrative work, while operations are quieter.
4:00pm – I take some time to work on new food concepts and do a bit of experimentation in the kitchen.
6.00pm – I do a second round of the restaurants and back of house as they open for dinner service, staying in the heart of the operations for three to four hours as the guests start coming in.
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