Chef Ross shares small bites of culinary inspirationJoin Our Newsletter
A very beautiful article about what’s currently happening on the horizon at our Kitchen Space in Palma.
Thank you to The Islander Magazine for featuring our Business with such eloquent words by Jane Catchpole and illustrated with Photos by Nathalie Kraft, capturing our work and smiles.
Flick through the Magazine below and find the whole article on Page 88 or view the PDF of the Magazine directly here.
Every year, I am asked many times by my clients who are renting a day chartered yacht, what food is appropriate to bring along with them. Well the specifics are always up to the guests, but my advice for yacht-food is to keep it light, fresh and snacky! Its going to be hot on the water, most likely, so you want cool items with lots of freshness and variety. Most importantly you want something that’s easy to eat such as petite sandwiches, fruit on skewers, finger foods and already portioned items such as desserts. Don’t mess with hot food that needs to be eaten with a fork and knife…where will you cut a giant piece of meat? No hot pasta, no red sauces, no beetroots! Nothing that will stain a boat’s gorgeous and expensive interior. Cool pasta salads are ok provided they are easy to eat. Ditch the roast chicken, side salad and potatoes for more manageable items like a gourmet chicken Caesar wrap bite.
“Your Chef’s Table Will Be the Ultimate Gastronomic Experience.”
A Chef's Table is a dining experience where guests sit in close proximity to or within a restaurant's kitchen, allowing them to observe and interact with the chef and kitchen staff. The concept provides a more intimate and immersive dining experience, often featuring a specially designed menu or a chef's choice of dishes known in Japanese dining as Omakase.
The experience at The Kitchen Space Palma is reserved for a small group of 10 diners who are interested in a unique and personalized culinary journey. We allow guests to witness the cooking process, learn about the ingredients, and gain insights into our creative process. At our Chef's Table you are meters away from the kitchen and part of the show itself.
This is an exclusive opportunity, and I love interacting with you and possibly putting you to work while you sip a welcome cocktail! It’s a dining adventure and a closer connection to the menu which I will create at the moment using the seasons and my ingredient love affairs at any given time.
First option is to create a group of your favourite people to share in the dining extravagance.
Second option is to join a public event where you join the Chef’s Table of like minded adventurers and share moments that may blossom into more.
We have cooked for about 15 Chefs Table Experiences in 3 years so you can see how exclusive and rare they are so have a look at all of our pictures in the Gallery and imagine yourself as our guest, at our Chef’s Table!
On April 27th our Kitchen Space Palma hosted a small but smart Culinary Lab with a Free LIVE Cooking Demo for Yacht Chefs. The event took place along with the Palma Yacht Show. The hands-on cooking with Chef Ross using speciality ingredients from Maison del Gusto (Yacht Provisioning) attracted a lot of curious yacht chefs and was a big success connecting like-minded people over unique flavours.
I’m honoured to have been listed as one of 50 Most Interesting People In Mallorca 2022 by The Mallorcan. Do check out the 49 other creative people on this beautiful Mediterranean Island and get inspired to visit Mallorca.
When I arrived in Mallorca in 2012, things were a lot different. The food scene had not yet developed and you had lots of traditional restaurants and way of thinking still remaining… -life was a lot slower!
Even though in The United States, the chef culture had already been established thanks to food television and celebrity chefs, Mallorca still offered a lot of open doors for people like me. What seems like a trend now, to relocate here as an expat, was simply a risk for adventure for me in 2012. Coming from NYC, Seattle and Texas before, I had a lot of great food exposure but endured a huge learning curve about how to get things done in Mallorca. I met the right people at the right time, and they helped form the basis for my future profession.
There were perhaps only 4 or 5 private chefs advertising their profession in Mallorca when I arrived and I knew that this is exactly what I wanted to do with my talent and my adaptable personality. I ended up meeting a couple chefs who mentored me through the first year and I managed to find a great long term client who literally kept me running. I still cook for this client and family 10 years later and I always think of how serendipitous it was to meet them.
Mallorca was a land of opportunity for those who were resilient, and today the reward of staying true to my cooking, my interpersonal skills and my agreeable nature has been huge. I love what I do and where I am with my profession. I now have a team of multiple chefs and waitresses who do magical work for the guests who write us to cook for them. We have clients from all over the world and many who return because they trust in our food and in our service.
I have the opportunity to create different business in the future and always give to the future chefs and the hungry residents through cooking courses, food products to meet demands, and of course our exclusive private event service with a smile.
I don’t try and seek recognition much, but when a local magazine writes about you the way The Mallorcan did, you can’t help but feel like a rockstar! I can’t wait for what the future holds.
Banner Image by Marc Schadegg via Unsplash
