Its crunch time now and the full staff have their assignments creating the passed Hor's d. There are over 50 different ingredients going into 7 different works of culinary art and as always it's lists, lists, lists. Working on the left side of the cramped kitchen the crew from the Pastry Shop is responsible for assembling the Tuna Tartare with Tobiko in Cornets
On the right side David and Jose are tasked with opening the oysters and assembling the Kumamoto Oysters with Pearl Tapioca and Beluga Caviar. Chef Robert works on the final details of presentation and making sure everything is perfect.
In the middle James and Brian set up the demos for the remaining passed for Chef Robert's inspection. One of the first guests of the evening, Serge David joins Chef Robert behind the line and gets a detailed explanation of the savory treats. Chef Robert's mantra for this evening is "I want everything to be perfect, nothing goes out that is not identical to the one that went before it or after it."
As the guest start to arrive en masse Hors d' production goes into full swing. Just to make things interesting the guests have to walk through the kitchen to get to the reception area. In the middle of the quiet storm one of Chef Roberts favorite Chefs', Lidia Matticchio Bastianich from the PBS show Lidia's Italian kitchen comes in and greets Chef and crew.
