We walked down a hall, with many other Chefs, with bags of Veggies. I told Chad, I was disappointed that I couldn’t see the inside of the event, like when we do Banquet serving. The hallway was one long winding snake. At least 1,000 tables! On one side, set up with at least 30 salad plates, on the end of each table. We were set up in an ensemble line.
It was the funniest, strangest set up, I had ever seen. Instead of plating in a kitchen. We had to do it in a carpeted hallway. With a line of Chefs. Each Chef platting, one by one. A line sooooooo long, I could not see the end. Each package had instructions. First. Put on the gloves. Then the assortment of veggies. Ends with the olives, and croutons on top.
We had to walk the length of the hall. Prepping each plate. We had barely finished, with the instructions on the bags. And how many to lay down. When I lost Chad. Everyone, was laughing and having fun. Then we were told by a Toque Chef to go to a break room, for refreshments, before we were to set up the next dishes.
Chad and I immediately had eye contact. And his huge grin, came over, ”Jill, I want to show you something.” He grabbed my hand, and he took me up a staircase. Then we went up an elevator. ”Where are we going?” I asked.
”YOU’LL SEE.”