The last supper / Zadnja večerja

I had an excellent opportunity to travel with professional mountain bike team to some world cup races and be in charge for lunch, dinner and all the snacks between meals.

Sometimes I have to improvise a lot and cooking one meal for 10 to 13 hungry guys in two kitchens in two different apartments (they were at the same floor, lucky me) because only one was too small.

I had a great time in Meribel, France. Chalet where we had our headquarters has amazing kitchen so my cooking escapade was ON. I spoiled guys and a girl with classic lasagna, roasted chicken and couscous salad, pasta carbonara and an absolute must before a race day pasta with tomato sauce.

One day I was cleaning dishes and found serious amount of remekins. That kind of finding is quiet unusual. When remekins were already there was I found some time to cook/bake (still not sure how to categorise bain marie) classic and classy french dessert…Creme brulee. Guys were super happy and they did not mind that brulee had peach slices on top instead of brulee because I did not bring my blow torch along. No I have a small one in my purse (you never know when opportunity pops out).

Cooking for a group of hungry people is absolutely not a piece of cake. But when everyone are scraping last crumbs of food from their plates it is totally worth every moment of chopping, slicing, stirring, cooking, roasting and even cleaning up the mess.

Thanks to Unior Tools Team!