19th November 2020
I visited Gran Melia with a few of my classmates. We were taken for a tour with the head chef, we first looked at different restaurants around the ground area, we checked out the top and checked out the view and a completely different restaurant. We carried on heading to the staff kitchen and where all the work base takes place, we saw the different storage rooms and storage for keeping different foods in. We moved on and went to where room service quarters take place and how it works. It basically works like this, once the guest orders something from their room it is prepared in a different kitchen only for rooms and then taken to through the elevator then delivered. Honestly I was quite confused with their setting and locations. It mixes you up but it is still a wonderful experience. We then finally went to where they do the main dishes for guests and we first were shown where everything is kept then thanks to their great service we then were given some juice to refresh, then continued. The chef started marinating the fish with simple salt and pepper and a bit of paprika chili. We then all gathered around and he dip fried then real quick after, he showed us how to wet fry the fish and as soon as he was done he then asked each one of us to try and do the rest on our own.