Descriptive Example Essay

art object playing in a mulct dining restaurant, I got to sample nearly of the best foods Ive ever tasted in my life. Working in a restaurant of some(prenominal) kind is hard work from start to finish. I used to say, If Ive walked champion step today, Ive walked a thousand. My feet would feel like they were going drop curtain remove. Heavy plates, customer satisfaction and beau ideal of plate presentation were all stresses that a server would have to deal with in a night, save to name a few. I have to say though that one of the things that make it all worthwhile was a meal made especially for you by the Chef. It didnt matter how devolve he was after his night, our Chef showed his appreciation to us by feeding us something off menu, something creative. He would come issue of that kitchen just as proud as a child 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 indulg ent that the retrospect of it is engraved in my memory forever. The aroma hit us forward we ever saw it, intoxicating. I take for granted that it smelled so beautiful because I was famished. thusly we saw it, simultaneous gasps came from all of the servers. He called it Boursin Stuffed Filet, unretentive name that was not short on character.This was not just any ornament mignon, this was art. A 12 oz. grilled filet perfectly juicy, stuffed with Boursin Cheese, confined in applewood smoked bacon. Resting atop creamed potatoes and transcend with a demi glace and grilled asparagus. Sounds simple? Looks drop be deceiving.The moment I expurgate 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 judging of any great 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 tall mallow similar t o cream cheese with a light hint of garlic, oozed out to scramble 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 profusion which cannot be described but only when experienced. I took my time with every decadent bite, knowing that our Chef truly did love food.How else could person create magic with simple ingredients instal in every grocery in the city. That experience still haunts me to this day. I fall apartt believe anything can make it up to it. That Boursin Stuffed Filet will unendingly be an apparition of what food can be.