Descriptive Example Essay

While working in a beautiful dining restaurant, I got to sample some of the best foods Ive ever so tasted in my life. Working in a restaurant of any potpourri is hard work from start to finish. I used to say, If Ive walked unmatched step today, Ive walked a thousand. My feet would feel like they were going menstruate off. Heavy plates, customer satisfaction and perfection of plate presentation were all(a) stresses that a server would have to deal with in a night, estimable to name a few. I have to say though that atomic number 53 of the things that make it all worthwhile was a meal made peculiarly for you by the Chef. It didnt matter how tired he was after his night, our Chef showed his wonder to us by feeding us something off menu, something creative. He would add go forth of that kitchen equitable as proud as a chela at what he created, no matter what it was. He never made anything less than perfect.I will never forget the kitchen with something that was so heavenly, so decadent that the memory of it is engraved in my memory forever. The aroma finish us before we ever saw it, intoxicating. I assumed that it smelled so beautiful because I was famished. Then we saw it, simultaneous gasps came from all of the servers. He called it Boursin Stuffed Filet, short name that was not short on character.This was not just any stopping mignon, this was art. A 12 ounce grilled filet abruptly juicy, stuffed with Boursin Cheese, wrapped in applewood smoked bacon. Resting atop creamed potatoes and topped with a demi glace and grilled asparagus. Sounds artless? Looks buttocks be deceiving.The moment I cut into mine it was like an out of body experience. The filet was 12 ounces of the finest cut of beef tenderloin available anywhere. It is the opinion of any prominent Chef that a filet be prepared rare, as was this one perfectly blue-red in the core and brazed at its perimeter. When you cut into it the Boursin, a soft stop similar to cream cheese with a ligh t hint of garlic, oozed out to mingle with the creamed potatoes. With every bite you had the smokiness of the applewood smoked bacon with a hint of creamy garlic. The demi glace and asparagus rounded everything out with an elegant richness which cannot be described but only experienced. I took my time with every decadent bite, knowing that our Chef truly did love food.How else could someone create magic with simple ingredients found in every grocery in the city. That experience lull haunts me to this day. I dont believe anything can live up to it. That Boursin Stuffed Filet will always be an apparition of what food can be.