First, we divided the menu into separate products, with an expiration date of 3 to 7 days. Then, we made preparations using sous vide technology, Cook and Chill, Cook and Frost and packed in a vacuum with barrier properties. This allowed prolonging the life of the products without loss of quality in the texture and use of preserving substances.
Prepared products leveled the floating schedule of guests. Chefs if necessary, were ready to give dishes on the menu for half an hour. Even if it is a leg of prolonged cooking, and in the kitchen, there is no oven.
The whole route was divided into three stages and took a separate chef for each stage. At the base of Russian Railways, we sent Alexander — the chef-pedant. He needs a kitchen with running taps and electricity, and in the refrigerator should be not higher than 6 degrees. We checked the first reaction of the guests on him.
Igor went to Mamai, who can quickly navigate in harsh conditions. Mamai is a place where it is very difficult to access and it is not technically equipped and in addition, there is no connection. Anything he could take with him would fit in the back of the SUV.
Nikita is the chef of the trip went to the last location in the Village of Arshan. By the time we already knew that the head of the family fell in love with omul, his wife does not eat fish, children love meat. Complaints were only on the amount of food — it was cooked too much. We also noticed that the guests do not have a habit of service staff. Later chefs began to leave the laid table and go.
When we served the guests all the chefs were said, “Do not be afraid of the guest but keep the distance. Imagine that you cook for your close people, but don't go over to personalities.” During the first lunches and dinners, we observed their preferences. The information was analyzed and we adjusted the menu in parallel. We were ready that we could be told, “It's not right, everything needs to be changed.”