In the Ciel Bleu restaurant we present our guest a unique take on French cuisine, where innovation is very important. To be able to surprise our guests continuously with new dishes and recipes it is of great importance to keep learning and travelling to study and see the latest trends and developments in the culinary world. This philosophy is very identifiable for me, as standing still is not my cup of tea. Whenever I have some free time I'm busy training, studying and with placements to develop myself continuously. For that reason I used the summer closure of Ciel Bleu to fulfill a dream.

On Sunday the 13th of July I left Amsterdam for a three weeks internship at The Fat Duck*** in London. For me The Fat Duck is one of the most remarkable restaurants, also highly ranked in the top 50 best restaurants of the world. Working in such a restaurant for a few weeks will for sure lead to much new inspiration. And of course meeting the world famous chef Heston Blumenthal is amazing!

I stayed in the village Bray close to Maidenhead, a larger village, during my placement. Since I arrived late at night, I went out the next morning to explore the village. At least two three star restaurants were located in the village, and one bar. But on Monday all these facilities were closed, so I took my bike to the next village. When I look back this was quite a dangerous trip, as there was no lighting and there was nobody around.

When I arrived in Maidenhead I visited a pizzeria for dinner, where a few guys were playing cards. When we talked it seemed they were familiar with The Fat Duck, as they had friends who worked there as well. They advised me to go to bed early because some heavy weeks were coming up. At The Fat Duck the shifts starts at 7 A.M and ends around midnight, something we are not familiar with at Ciel Bleu as our focus is on serving our guests an incredible dinner.

During these three weeks I arrived at work early in the morning when it was still dark, and I went home in the middle of the night. At my first day I was introduced to the entire team, and at 7.30 A.M. I received my first task: the cleaning of 200 oysters! The oysters had to be finished at 8.30, and I could not waste one as they were all needed. I got a little bit nervous, but finished the oysters as carefully and fast as I could. When I finished at 8.30 A.M., I received my second task: I had to take out 800 grams of beautiful fruit parts out of three grapefruits. It was clear that I was being tested on my first day as kitchens always do when there is someone new, but I succeeded on my first day and the following days I was involved in the most interesting and beautiful culinary happenings.

The time passed very fast from my first to my last day. The work was really nice and the people around me were all very kind and helpful. I've seen and learned a lot, which was of course the purpose of this trip. During me breaks I was able to witness the recording of a national television show which was completed during my placement, which was of course very interesting. And another highlight of my placement was the vacuum cooking of an entire pig! They did this in a Jacuzzi with a temperature of 65 degrees. I can look back on a successful internship period, I've been able to develop myself and create new ideas for Ciel Bleu. From everything I have seen and learned,  a lot of inspiration can be derived.

Two days before the end of my placement I enjoyed lunch at The Fat Duck which was really impressive. It became clear how guests experience everything we had been working on in the kitchen when you get the change to look through the guests eyes. And of course this lunch was the best thank you gift I could think of! During the lunch chef Heston Blumenthal even passed by for a chat. To me this was very special; I've been able to meet him twice during my placement.

In conclusion, I've had a wonderful time in London. I'm well prepared and looking forward to start again in Ciel Bleu and surprise you with our new menu!

With culinary regards,                                                                                                   

On behalf of the entire Ciel Bleu team

Dennis Huwaë