Challenges and Growth in the Meat Section

The fourth month at Disfrutar marked a turning point in my internship, as I had the opportunity to work as the first assistant in the meat section. This is one of the most demanding areas of the restaurant, due to the number and complexity of dishes prepared during each service. Being in this position allowed me to see up close the precision and organization that define Disfrutar, and it pushed me to my limits at every turn.

Spherification and Advanced Techniques

One of the most fascinating experiences was observing the spherification of chili crab in gold, used for one of the restaurant’s signature dishes: The golden egg. Witnessing this technique up close was impressive, as it requires absolute mastery of timing and precise ingredient use. Additionally, this month I delved into advanced cooking techniques, such as preparing pigeon, where we used a shio koji marinade to enhance the umami and create a unique flavor in the meat.

Fermentation with the Occo

I also had the chance to learn about fermentation using a device called the Occo, which allows for precise control over fermentation conditions. With this method, we created products such as amazake, a Japanese sweet fermented rice drink, and a rich sour cream, both adding complex flavors to different dishes. The Occo has become an essential tool in modern kitchens for its ability to produce consistent, controlled fermentations, opening up a range of possibilities for flavor creation.

New Gelling and Emulsion Techniques

This month, I was introduced to the gelling technique to create pigeon consommé noodles, a process that transforms the broth’s intense flavor into a unique, unexpected texture. I also prepared almond ice cream and beet meringue using only emulsion and concentrated beetroot, without additional stabilizers. These techniques opened my eyes to the versatility of ingredients and the importance of understanding how they react under different conditions.

Personal Reflection

Working in the meat section, under constant pressure, turned out to be surprisingly rewarding and revealing. I discovered my strengths in the kitchen: my ability to adapt, stay calm, and coordinate quickly. This experience gave me confidence in my skills and reaffirmed my passion for gastronomy. The learning process and the satisfaction of seeing the results of our work in each dish made this month an incredibly enriching stage.

*”Some photos were collected from internet.”