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Samantha Hayes ReportingIf throwing a dinner party makes you nervous in the kitchen, imagine what it takes to cook for hundreds of people from all over the world. A Salt Lake City chef is doing just that for the Torino Olympics, and he's excited about it!
When is tastes just right, in Italy they say it's "al Dente."
Adam Kreisel, Chef: "My goal is to put something beautiful in front of someone every time I cook, whether its an egg sandwich or a brazed veal breast, it doesn't make any difference."
Whatever it was, it left a good taste in the mouths of very influential people who dined at the Globe restaurant during the Salt lake Games, the kind of people who would like chef Adam Kreisel to cook for them again, this time in Torino.
Adam Kreisel: "On one particular evening, we had Peter Uberoth and Bob Costos and Tim Brokaw, all old friends from their association with sports. Tom Brokaw had the ostrich, and very much enjoyed it, to my recollection."
His connection is through a woman who worked for SLOC, now with a high-end events company doing food service for the World Broadcast Center during the Olympics. Kriesel was
Adam Kreisel: "I'm excited. I'm ready to go. I'm chomping at the bit."
And it's that kind of enthusiasm you need when the dining room seats hundreds of people with different tastes and requests.
Adam Kreisel: "As many of the things I've come to find out about the Olympics that sort of grow, they are a work in progress. And up until the last minute they are changing and morphing and doing whatever they are doing."
And when it comes to an event of this magnitude, that experience is the most important ingredient that makes chef Adam Kriesel 'al dente.'
