Oliver Dovey – Diary of Final 2017 at Restaurant Sat Bains with Rooms

Oliver Dovey

2017 Final Diary at Restaurant Sat Bains with Rooms

Day 1

Today was a challenging day as it was the first day at Restaurant Sat Bains with Rooms. I had to learn the layout of the kitchen, the people and all of the menu, off by heart, as fast as possible. I worked in the preparation kitchen for most of the day but my highlight was moving over to work in the Nucleus restaurant. There was just Leon (Jr Sous Chef) and myself cooking and plating the dishes for the customers. It was a very interactive restaurant because as we were cooking the customers were asking us questions about the dishes and our experience too. I could see how the customers reacted to each dish and hear the excitement in their voices while they spoke about them. It was the best place for me to start as it gave me time to learn the whole menu in depth, from the preparation to cooking and then plating.

Day 2

Today was amazing, I spent most of the time in the hot kitchen doing preparation in the morning and in the evening I was working with the larder, plating all of their dishes, mainly the Chicken Meusli, Potatoes roasted in the wood fire oven and the Veal Sweetbreads. My favourite dish was definitely the Chicken Meusli as it was an amazing balance between sweet, sour, hot and warm.

Wood Fired Oven

Wood Fired Oven

Day 3

Today I spent the morning in Pastry, I made the milk Crisp for their Milk dessert. I also made their Chocolate Marquis dessert, from start to finish. They had a lot of trust in me and let me do a great deal during preparation. They gave me everything to taste but their truly exceptional dish was their conclusion of Green Thai Curry and Candy floss. It was absolute perfection in the balance of all 5 tastes. In the evening I was in the hot kitchen as it was very busy. I was plating their Beef Tartar dish as well as the others from yesterday. They also had a new dish for their chefs table, which is amazing watching how new dishes come about in Restaurant Sat Bains with Rooms.

Day 4

Today was by far the best day! I spent all day moving between each section doing jobs that I picked up during the week but with more speed and skill. When it came to the cook off, I was not sure of the result, it was very nerve wracking to show Sat and John your own style of cooking, there was a lot more pressure than I thought I was going to feel but overall I am happy with my final dish.

Olivers Final presentation of his original entry dish

Olivers Final presentation of his original entry dish

John said the dish was lovely and the Duck was cooked on point which I was very relieved at as I thought it was slightly over cooked ūüôā

In the evening I was helping pastry at the beginning. I was helping plate Sat Bains well known Duck Egg dish. It was incredible to see the effort.

Then after I moved over to work in the Nucleus again as they had a very busy service in there. the customers were very friendly and chatty towards myself and Leon (Sous Chef). They were absolutely blown away by the conclusion that I ate yesterday. It was a great pleasure to watch the customers fall in love with the food and knowing the hours and hard work it was really worth it!!!! It was a slightly sad ending as I really did not want to leave. They welcomed me as a family member and it truly touched my heart how nice everyone was towards me. I want to thank the whole team for the experience they have given me this week.

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Final Day – Restaurant Sat Bains with Rooms

Its all over! Harvey and Oliver have cooked their respective dishes and it seems they were both well satisfied with the results. Lots of positive feedback from 2 Michelin star holder Sat Bains, Head Chef John Freeman and the team at Restaurant Sat Bains with Rooms. ‘It’ll probably go down as one of the most nerve-wracking moments in my¬†career’ they both agreed, but they stepped up, fought the pressure and completed their dishes with perfection and professionalism. There is very little to tell the guys apart, but now we await the final judgement from Sat Bains and John Freeman to see which one of them is off on the culinary adventure of a lifetime to Les Sources de Caudalie in France [2 Michelin also] and Six Senses Zil Pasyon in the Seychelles!

Oliver was working across all the section on the final day, but finished up in the Nucleus, with Sous Chef Leon, where he was able to get the customers feedback on the dish they had been working on. This was hugely satisfying to see the results of all of that hard work and effort the previous day. In his opinion he was able to work with more speed and skill having learnt the different elements throughout the week, so both Finalists felt they were able to genuinely support the team for this incredibly busy Saturday service.

Harvey was back in the main kitchen and continued to soak up everything he saw, heard and learnt. Harvey said he will  cherish these memories for the rest of his career and he hopes he can utilise some of the techniques and methods hes picked up when he gets back to Hampton Manor next week.

Please give us a few days to go through the results with the team at Restaurant Sat Bains, then we will announce the overall Winner!

At this point all of us at Chef Stagiaire would like to give an absolutely massive thanks to every single person who supported Chef Stagiaire 2017;¬†all the entrants, all the Chef Patrons, Chef Proprietors, Head Chefs, Sous Chefs, CDP’s, Demi’s, Conmmis’, KP’s and all of the Front of House staff that welcomed our Finalists at every stage of the competition. Without all of you supporting and giving your time and opinion this simply would not be possible. THANK YOU!

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