Met Gala Monday is an extraordinary occasion at the Carlyle hotel in New York City, where executive chef Moosah Reaume managed the daunting task of feeding 1,200 meals. Despite having experience with high-profile clients, Reaume found this event particularly challenging, as it combines intense culinary demands with the complexities of dietary preferences. His passion for food is evident in his meticulous preparation and personal dining habits, showcasing a balance between profession and personal enjoyment. After a long day, he concluded his Met Gala experience with Bugles and caviar, reflecting the glamorous nature of the event.
"This is the biggest day of the year," he says. "Christmas and New Year's Eve are busy, but the Met Gala is something else."
Prior to the Met Gala, Chef Reaume spent the previous weekend obsessively tasting hors d'oeuvre and occasionally sneaking out for walks in Central Park.
For breakfast, I usually have seven eggs â five whites and two whole eggs; I get mine from Sweet Farm.
I try to avoid anything heavy or meaty during the day, but I snack on Kunik cheese, a soft cow's-milk cheese.
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