Laia Guinó was a student at Girona’s School of Hospitality when she started her stage at elBulli. When she finished, she worked first at Restaurante Ginjoler in Girona, and then spent the summer season in 2010 at Mas Pau, under the direction of Xavier Sagristá, who was chef de cuisine at elBulli for more than a decade. Her position at Mas Pau ended in October 2010; currently she is figuring out her next step.
What task did you like best at elBulli?
One of the things I liked was prepping the sugar cane [for the caipirinha and mojito cocktails]. I was in charge of the task, and just had to square them off and vacuum seal them. I enjoyed making sure they came out perfect.
And the least?
I didn’t like making the shabu-shabu or the roses before service. They’re both very tedious (and very slow) jobs. Read the rest of this entry »