Cooking for Google

The Google cafeteria has always been legendary. I’ve had friends who worked (or still work) at Google talk about “the raw bar station” and the “everything-truffled station.” Gourmet Live even took a look at the California headquarters kitchen. What’s not to love? So when a friend told me about the guest chef program, I mentioned it to Felipe and we both felt it was worth inquiring about, so that’s where the journey began. The chefs that I coordinated with were so chill that it almost felt too good to be true. I guess they’ve done this before. Up until a few months ago, I had actually never eaten a meal there or even been there, and when we did our site visit, I was in awe. Even though I had heard about it, it was different seeing the layout in person. In Hemisphere’s there was a grill station, antipasti station, raw bar, and some other stations. At the Truck Pit Café section, we served some of our favorite items from our Comodo menu: Pao de Queijo Lamb Sliders, Corvina Ceviche with Roasted Corn, Citrus Slowly Braised Pork with Mashed Potatoes, Spinach and Pickled Onions, and for dessert, Mango Suspiro. Preparing for this venture was certainly facilitated by the awesome kitchen crew there. After Felipe and I submitted our recipes, much of the prep was taken care of; our biggest task was to make the Pao de Queijos and roll them out. About 800. (Talk about a good time). Aside from that, we just answered any questions we were asked, helped with some final prepping, and worked the line when it was show time. We were warned several times about the madness that might occur. People came in waves, but Sushi Wednesdays was our competition for the day. All in all, it was a cool experience. We both love collaborating with others and introducing people to our food. We also enjoyed finally trying out the Google Cafeteria experience.

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