So I decided to work at the Del Mar Race track this summer, and it has been quite an experience. It has been very interesting seeing the massive scale of production that happens during these events. I am currently working at the “Turf Club”, which is one of the higher end restaurants in the main building (There are about 12 other restaurants that operated under the main kitchen at any given time).
This is also the first time in a long time that I have been not only confident, but proud of the food that I am cooking. It is nice to work with products that are sustainable and morally produced.
Service exists on a different level here as well. Given the nature of the demographics and clientele, the service staff hold themselves to the highest of standards. Needless to say this experience is re-invigorating my faith in the hospitality industry. It has been great to be around so many positive and forward thinking individuals.
More to come soon, I will be formulating a brand new beer recipe in the coming week that will be “Del Mar Themed”, so stay tuned!
I will also be publishing some of the recipes and plate ups for some of my favorite dishes I have been cooking this summer….