Posted by Susan Wojcicki, VP, Product Management (and long-time seeker of Google chefs)
One of the most fantastic perks at Google is
free meals for employees. I've always loved having fresh food available, and today that includes breakfast, lunch and dinner. As our Mountain View HQ grows, so does the need for people who know how to make good food, and plenty of it.
The
search is now on for not one, but two, executive chefs to fuel Googlers. We already serve umpteen meals a day (not including snacks). We go through 55 gallons of olive oil a week. At our breakfast bar, the chefs turn out two fresh smoothies, or one custom omelet, each minute.
This is why we're looking for industrial-strength chefs who know how to cook with fresh and
organic ingredients. People who will thrive on the accolades - and demands - of repeat customers who come to eat day in and day out.
There's a cook-off for the finalists - a team of Googlers will taste their dishes and vote for their favorites. And then we'll announce the winners with great fanfare. Till we do, check back here for updates, menus and a recipe or two.
Just to give you an idea of what our chefs turn out, here's the daily menu for
one (admittedly the largest) of our 5 cafes.
SALADSAhi Tuna & Avocado PokeFresh line caught Ahi tuna diced with organic avocados and minced ginger, habanero chilies, cilantro, green onions and sesame seeds, tossed with a fresh dressing of orange juice, rice vinegar, tamari, sesame oil, lime juice, tangerine oil, sambal oeleck and garnished with black and white sesame seeds.
Calypso Rice SaladPerfectly steamed wild rice with Valencia orange segments, currants, diced red bell peppers, cilantro, green and red onions, mint, coriander and cayenne, tossed with orange juice and extra virgin olive oil.
Tuna Melt SaladAl dente elbow macaroni tossed with mayonnaise, cider vinegar, Dijon mustard and lemon juice, then topped with tuna salad, cheddar cheese and green onions.
VEGHEADSEggplant, Tomato & Onion SkewersOrganic eggplant, tomatoes and onions, skewered, baked, and topped with cilantro chutney and yogurt sauce.
Stir-fried CauliflowerOrganic cauliflower stir-fried with mustard seeds, turmeric, diced tomatoes and red onions.
Greek Spinach SaladOrganic baby spinach, Greek feta cheese, roasted tomatoes, red onions, Kalamata olives and toasted pistachio nuts, tossed to order with a dressing of fresh lemon juice, Dijon mustard, extra virgin olive oil, oregano and minced garlic.
CHARLIE’S GRILLPork Loin SteakBerkshire Farms pork loin brined in marjoram, paprika, red wine vinegar and brown sugar, then seared to perfection. Served with a roasted red pepper sauce.
Eggplant RatatouilleOrganic eggplant roasted with Roma tomatoes, zucchini, mushrooms, white onions, bell peppers, garlic, basil, parsley, extra virgin olive oil and a splash of red wine.
Creamy Mashed PotatoesOrganic russet potatoes mashed with buttermilk, cream and butter.
BACK TO ALBUQUERQUEAgua Fresca… MoraBlackberry infused water.
Pollo en HuertoFree range chicken with garden vegetables: organic zucchini, onions, fresh corn off the cob, tomatoes, green, red and yellow bell peppers, carrots, jalapeños, cilantro, garlic and oregano.
Vegetarian Tamale CasseroleA casserole of organic zucchini, carrots, onions, green and yellow bell peppers, corn off the cob, green peas and diced tomatoes, with chili powder, oregano, cumin and garlic.
Snap PeasOrganic snap peas sautéed with garlic and extra virgin olive oil.
EAST MEETS WEST
Seared Day Boat Scallops in Green Coconut Curry SauceDay Boat scallops seared to perfection and tossed in green curry coconut. Topped with a red bell pepper coulis and daikon sprouts.
Pad Thai NoodlesPad Thai noodles stir-fried with yellow and red bell peppers, garlic, ginger, shiitake mushrooms, cilantro and Thai basil.
Broccoli, Cauliflower & Haricot VertsStir-fry of organic broccoli, cauliflower and haricot verts with garlic, ginger and Dave’s special brown sauce.
Jasmine RiceJasmine-scented rice steamed to perfection.
AL FORNO ROMANORoasted Pork LoinBerkshire Farms pork loin with mozzarella and bell pepper sauce.
Roma & Green OnionOrganic Roma tomatoes, green onions, Gruyère and fontina cream.
I PIADINIArugula with Dried Apricots
Organic arugula with dried apricots, shaved Parmesan cheese, tossed with extra virgin olive oil and vinegar.
IL SECONDO PIATTOHerb Roasted ChickenFree range chicken legs and thighs roasted to perfection with extra virgin olive oil, fresh herbs and herb salt.
Creamy Tomato PolentaA lush blend of polenta, slow roasted tomatoes, cream and butter.
Sautéed Wild MushroomsOrganic shiitake, cremini, button and oyster mushrooms sautéed in garlic and herb salt.
Capelin PestoToasted pine nuts, basil, Parmesan cheese, garlic and herb salt.
SOUPSSpinach Lentil Dahl
Tropical Shrimp Bisque
Wild Rice & Pork
Sweet Onion with Peas (chilled)
DESSERTSRed Velvet Cake with Bright White Frosting
Hazelnut Shortcakes with Plum Compote
Chocolate Coconut Cheesecake
Creamy Lemon Macadamia Nut Cookies
Cherry Chocolate Chip Oatmeal Cookies
《东方早报》2005年8月4日14A