Island Life Magazine Ltd December 2014/January 2015 | Page 109

Cory has Royal appointment
C

ory Williams, Operations Director at Medina
Foodservice, had the rare opportunity to get
behind the scenes at The Royal Hotel’s 2AA
Rosette kitchen.
Shadowing Head Chef Steven Harris and his team
across a typical split shift, he was invited to get a taster of
what a day in the life of a chef is like in such a top quality
restaurant. Cory was made busy cooking and shelling
local lobsters, cutting and trimming fresh fish, making
Rogan Josh curry-filled pasta Oysters and also a gorgeous
salsa verde. He also had an insight into the makings of
one of the Royal’s signature dishes, a cheese soufflé.
Cory said “Although I have spent a lot of time in
kitchens, I have not experienced anything on that scale or
serving up cuisine of that quality before. The organisation
that goes into ensuring that everything ordered goes
out correctly, in a timely manner and perfectly presented
certainly is something to behold.”
Every job has its perks and this one had a major one, as
Cory was treated to a full seven-course tasting menu fo