Brend set to overseeing the tasting menu options - smaller plates of everything on the menu, enough for people to get a taste of everything. He helped out where he could, still expediting, all the while with a colorful insult for people lagging behind.
When he was assembling the plates, he heard the man's question. It was nice, having someone in the kitchen who knew to ask things when he was able to actually answer! "Just a month long vacation. I went to cooking school in the United States - it's across the ocean - but I traveled a little bit to make sure I could do more regional things. Japan, France, Italy." He smiled a little bit, moving to hand him three plates. "Okay, so that first one is Casterbridge beef carpaccio with confit foie gras, beetroot and horseradish ice cream. The bowl is bouillabaisse with monkfish, John Dory, sea urchin, octopus, and scorpionfish. And the last one is aerated foie, pickled beet, mashad plum, and a bit of brioche. I'm sure none of that made any sense to you, so ask me anything."