Filed under:
Late Arrivals, Scuba Certification & 6 Course Meals
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Chefs Jennifer Carroll of 10 Arts, Michael Schwartz of Michael's Genuine Food & Drink, Soa Davies of Le Bernardin, and Eric Gestel.
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Cleaning 150 times six glasses.
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Michael's Genuine Food & Drink chef de cuisine Thomas Tennant flips braised pheasant leg roulade.
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Le Bernardin chef Soa Davis tastes stock for seasoning.
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Michael's Genuine Chef de Cuisine Thomas Tennant.
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Michael's Genuine Food & Drink's Executive Pastry Chef Hedy Goldsmith and Chef Michael Schwartz.
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Eric Ripert briefs his Le Bernardin team on his dish.
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Team Think Food Group prep in the Blue by Eric Ripert kitchen.
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Team Think Food Group prep in the Blue by Eric Ripert kitchen.
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Ritz-Carlton executive chef Frederic Morineau and 10 Arts and top chef Jennifer Carroll.
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Michael's Genuine Food & Drink chef de cuisine Thomas Tennant turns pheasant.
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Michael's Genuine Food & Drink chef de cuisine Thomas Tennant turns pheasant.
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Chef Ripert leads pre-service with front of the house staff at Blue in preparation for gala dinner.
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Chef Eric Ripert leads gala dinner pre-service.
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Chef Eric Ripert leads gala dinner pre-service.
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Gala dinner pre-service, led by Eric Ripert.
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Pre-service with chefs Ripert and Schwartz.
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Chef Charlie Trotter's Spiny Lobster & Pulled Pork Ravioli, Curried Chicken Liver Puree.
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Gala dinner chefs gather for a group photo.
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Chef Charlie Trotter finally made it to the group photo, chatting here with Jose Andres' interviewer, reporter Sara Rose, but where's Suser Lee?
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Dining room TV.
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Front and back of the house plan a smooth service.
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Chef Schwartz's Local calabaza puree.
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Chef Michael Schwartz snaps an iPhone photo of chefs Ripert and Andres.
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Chef Michael Schwartz snaps an iPhone photo of chefs Ripert and Andres.
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Chefs Ripert, Schwartz, and Andres.
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Michael's Genuine Food & Drink's Executive Pastry Chef Hedy Goldsmith and Chef Michael Schwartz.
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Left to right: Michael's Genuine Food & Drink's chef de cuisine Thomas Tennant, Executive Pastry Chef Hedy Goldsmith, and Chef Michael Schwartz.
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Michael's Genuine Food & Drink Executive Pastry Chef Hedy Goldsmith and Chef de Cuisine Thomas Tennant.
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Chef Jose Andres puts in-kitchen camera to good use.
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Chef Luis Lujan's Local Conch Ravioli, Crab, Grapefruit Jelly, Grated Iberico Ham.
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Think Food Group chef Robyn Stern works on the components of Jose Andres' plate.
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Le Bernardin chef Soa Davies plates Jose Andres' dish.
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Chef Andres confirms final plating details with Think Food Group chef Robyn Stern.
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Plating Jose Andres' dish.
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Plating Jose Andres' gala dish.
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Plating Jose Andres' gala dish.
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Plating Jose Andres' gala dish.
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Plating Jose Andres' dish.
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Le Bernardin executive pastry chef Michael Laiskonis with avocado puree.
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Chefs Eric Ripert, Charlie Trotter, and Jose Andres discuss the gala dinner menu.
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Chef Jose Andres' dish awaits its final components, sea urchin and white garlic soup.
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Chefs Andres and Ripert expediting the gala dinner.
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Think Food Group chef Aitor Zabaca.
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Expediting chef Schwartz's dish.
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Succulent component for Jose Andres' dish.
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Front of the house Mario Cabezas consults on service with Andres and Ripert.
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Chef de cuisine Thomas Tennant of Michael's Genuine Food & Drink Grand Cayman plates Jose Andres' dish with 10 Arts and Top Chef Jennifer Carroll
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Michael's Genuine Food & Drink chef de cuisine Thomas Tennant plating Jose Andres' dish with 10 Arts and Top Chef Jennifer Carroll.
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Chef Suser Lee talks plating design with his team.
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Chef Susur Lee and Ritz-Carlton chefs in the Blue by Eric Ripert kitchen.
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Think Food Group chef Aitor Zabaca plates Jose Andres' dish, Sea Urchin & King Crab, Black Garlic & White Garlic Soup.
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Think Food Group chef Aitor Zabaca plates Jose Andres' gala dish.
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Think Food Group chef Aitor Zabaca plates Jose Andres' gala dish.
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Think Food Group chef Aitor Zabaca plates Jose Andres' gala dish.
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A course of plating design with Suser Lee's culinary team.
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Think Food Group Chef Aitor Zacapa.
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Think Food Group chef Aitor Zacapa.
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Think Food Group and Le Bernardin chefs working on Jose Andres' gala dish.
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Think Food Group and Le Bernardin chefs work on Jose Andres' dish.
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Front and back of the house collaborate for a smooth service.
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Michael's Genuine Food & Drink executive pastry chef Hedy Goldsmith tending to chef Schwartz's pearl onions.
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Michael's Genuine Food & Drink Executive Pastry Chef Hedy Goldsmith.
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Michael's Genuine Food and Drink chef de cuisine Thomas Tennant preps pan-roasted pheasant breast.
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Michael's Genuine Food & Drink power duo, chef Michael Schwartz and Executive Pastry Chef Hedy Goldsmith.
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Michael's Genuine Food & Drink Executive Pastry Chef Hedy Goldsmith works on chef Michael Schwartz's pearl onions.
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Michael's Genuine Food & Drink Executive Pastry Chef Hedy Goldsmith works on chef Michael Schwartz's pearl onions.
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Chef Michael Schwartz of Michael's Genuine Food & Drink and Executive Pastry Chef Hedy Goldsmith.
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Executive pastry chef Hedy Goldsmith of Michael's Genuine Food & Drink tends to chef Schwartz's pearl onions.
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Chef Andres conducts a communication experiment between kitchen and dining room.
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Chef Jose Andres conducting a communication experiment with the Blue dining room.
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Chef Jose Andres conducting a communication experiment with the Blue dining room.
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Chef Charlie Trotter shares his thoughts with Eric Ripert.
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Chef Schwartz waiting for the pheasant breast in the window.
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Chef Jose Andres shows the Blue by Eric Ripert dining room chef Michael Schwartz's dish, Pan Roasted Breast of Pheasant with Braised Leg, Local Calabaza, Herb Salad, and Black Truffle.
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Chef Michael Schwartz expedites his pan roasted pheasant with chefs Andres and Ripert.
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Chef Michael Schwartz's dish, pan roasted pheasant with braised leg, local calabaza, herb salad, and black truffles.
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Expo line.
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Plating chef Schwartz's pheasant dish.
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Plating chef Schwartz's pheasant dish.
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Expo line.
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Expo line.
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Expediting chef Schwartz's dish.
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Expediting chef Schwartz's pheasant dish.
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Plating line.
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Plating line.
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Chef Andres, Ripert, and Schwartz expediting the Blue by Eric Ripert gala dinner, finale to Cayman Cookout.
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Expediting the gala dinner at Blue by Eric Ripert, finale to the Cayman Cookout.
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Food running chef Michael Schwartz's pan roasted pheasant with braised leg, local calabaza, herb salad, and black truffle.
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Jose Andres conducting a communication experiment with the dining room while Anthony Bourdain prepares his message.
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Gala dinner guest Anthony Bourdain beats Jose Andres at his own game, who had been sending messages to the Blue dining room throught the evening via In-kitchen cameras.
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Gala dinner guest Anthony Bourdain beats Jose Andres at his own game, who had been sending messages to the Blue dining room throught the evening via In-kitchen cameras.
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Expediting Susur Lee's Asian marinated certified Angus Beef striploin, daikon, island scotch bonnet ponzu sauce, beurre noisette.
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Expediting Susur Lee's Asian marinated certified Angus Beef striploin, daikon, island scotch bonnet ponzu sauce, beurre noisette.
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Chefs Eric Ripert expedites Suser Lee's dish.
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Eric Ripert expediting Suser Lee's dish.
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Eric Ripert expediting Suser Lee's dish.
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The food runner hand-off, Eric Ripert expediting Suser Lee's dish.
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Jose Andres and Eric Ripert expediting Suser Lee's dish.
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Chefs Eric Ripert hands off Suser Lee's dish to a Blue food runner.
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Chef Andres expedites Suser Lee's dish.
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Suser Lee's dish featured a jewel-like island scotch bonnet and yuzu sauce over poched daikon and striploin.
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Chefs Eric Ripert and Jose Andres expedite Suser Lee's dish.
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Eric Ripert expediting Suser Lee's dish.
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Chef Michael Schwartz.
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Chef Suser Lee spoons his island scotch bonnet and yuzu sauce on the plate.
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Chef Suser Lee saucing his plate.
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Plating chef Suser Lee's dish.
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Eric Ripert introduces the gala chefs to the dining room at the conclusion of the meal.
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Chef Eric Ripert introduces the gala chefs to the dining room at the end of the meal.
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Wine expert Anthony Giglio and VP/Publisher Christina Grdovich of Food & Wine Magazine.
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Chef Jose Andres and Michael's Genuine Food & Drink Brand Manager Jackie Sayet.
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Michael's Genuine Food & Drink executive pastry chef Hedy Goldsmith and Brand Manager Jackie Sayet make a chef Jose Andres sandwich.
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