The chefs at the UN first turned their attention to the event menu in January, and by June had narrowed down their options to four or five appetizers, entrees, and desserts, before a four hour tasting session in July or August to finalize what will be served.
"Being at the UN, they do like a lot of the classical French dishes," explained Lopez.
"We did the veal paupiette with a chicken muslin and foie gras wrapped in caul fat one year."
"They like lamb, they like veal, they like filet mignon as their entrees, those pretty much are the three top, deciding proteins that have been consistent throughout the 12 years that I've been here."
"And then we always provide some kind of Chilean seabass as an alternative, as well as a vegetarian dish."
Talk about a pre-shift meeting! UN Executive Chef Dan Lopez addressing our team at the United Nations for the General Assembly!
Posted by HMG Plus, Inc. on Tuesday, 24 September 2013
When asked about whether he gets nervous before serving up his fare at the General Assembly, or whether the process has become routine for him, Lopez replied:
"It's somewhat routine, of course. The day of [the event] is always a little nerve-wracking because there are so many different details that go into preparing and planning and executing."
"I have a good team, they're smart, they're reliable, and I couldn't do it without them, so kudos to them," said Lopez.
