As my internship at Disfrutar progressed, I was assigned to the appetizers station, a crucial area in the kitchen that plays a key role in creating the first impression for diners. From the first day in this new assignment, I was given a recipe bookcontaining all the essential preparations and a list of tasks for which I would be responsible, such as daily ingredient preparation, mise en place for the appetizers, and the precise execution of each recipe.
Skill Development and Preparation for Excellence
Working in the appetizers station required meticulous attention to detail, precision in execution, and a deep understanding of the ingredients and techniques used. During this period, I had the opportunity to learn and apply innovative culinary techniques that have significantly enriched my professional training. These included multi-spherification, reverse spherification, creating sphericals with cocoa butter, advanced gelling processes, and many others. These techniques, characteristic of avant-garde cuisine, not only allowed me to improve my practical skills but also opened new perspectives on creativity and innovation in the kitchen.
Each day, I faced the challenge of maintaining the pace in a kitchen as dynamic as Disfrutar’s, developing both my speed and efficiency. This experience also strengthened my ability to work under pressure, closely coordinating with the team to ensure that each appetizer was served on time and with the quality expected from the world’s best restaurant.
June 6, 2024: A Historic Date for Disfrutar
June 6, 2024, is a date that will remain etched in my memory and in the restaurant’s history. On that day, during the 50 Best Restaurants gala in Las Vegas, Disfrutar was crowned as the best restaurant in the world, securing the top spot in this prestigious ranking.
To celebrate this historic achievement, the restaurant organized a special breakfast for all the staff at 5:00 AM, taking into account the time difference between Spain and Las Vegas. The entire team gathered to watch the gala and share in the joy of this immense recognition. It was an incredibly emotional, motivating, and satisfying moment, as we not only celebrated the success but also the effort, dedication, and passion that every team member brings to the restaurant every day.
Despite the euphoria of the moment, the team leaders reminded us of something essential: being the best is not the end of the journey but the beginning of an even greater challenge. They encouraged us to keep working with the same effort and, if possible, even more dedication to maintain and surpass the standards that have brought us to this point. This reminder emphasized the importance of consistency and commitment in the pursuit of excellence, motivating us to continue improving every day.
Raseko International 
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