Oh, to be a fly on the wall atAlex Atala'sD.O.M. in Sao Paolo. What's it like to work in his kitchen? How often does the famous Brazlian chef poke his head in? Thanks to Giulio Zoli, an Italian cook at the restaurant, we have some answers now.
Zoli, who hails from Rome, began working at world's sixth best restaurant last November. Along with three others, he mans the garde manger station which is responsible for plating cold items.
In an interview with Gambero Rosso, Zoli explained the inner workings of Atala's kitchen:
"The team is divided between the kitchen DOM with fifteen chefs, and the production, with a dozen employees. The food production is responsible for the preparation of large quantities from cleaning fish and meat, sauces and soups, to the staff food."
Giulio Zilo via Gambero Rosso
So what dishes have impressed him so far? A whiskey and oyster pairing, as well as sorbets made with Amazonian fruits selected by Atala himself.
"Atala is famous, and I think rightly so, is helping Brazil a lot. In addition to helping Brazilians appreciate haute cuisine, he has discovered new products and this gives a strong contribution to the development of a country in constant growth. The chef is quite present in the kitchen, but even in his absence, the work is really well organized, thanks to the presence of highly qualified staff."
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.