Chasing Santa Fe: CHEF'S TABLE AT THE FOUR SEASONS RESORT

TOO MANY CHEFS IN THE KITCHEN?

Not if your Executive Chef Andrew Cooper, the rising-star culinary wizard of the FOUR SEASONS TERRA RESTAURANT, who creates Kitchen Theater when he choreographs his weekly CHEF'S TABLE.

While restaurant guests dine quietly in the elegant TERRA dining room, the Chef's Table guests are ensconced in the kitchen and have to "WORK FOR THEIR SUPPER".

But everyone was up to the task and judging from the smiling faces , all were having the time of their lives. They were all members of the prestigious CHAINE DES ROTISSEURS - the world's oldest food & wine society

HERE'S HOW THE EVENING PROGRESSED

When everyone arrived, they were seated at a perfectly-set table between the two open kitchens. Chef Cooper welcomed his guests - all members of the prestigious CHAINE DES ROTISSEURS, the world's oldest food & wine society - and then proceeded to create a refreshing aperitif to spark the appetite and officially begin the evening's fun.

The first of many toasts of the evening.

Then the first guest chef was apronned up, invited behind the line and with a bit of instruction finished the onion soup course beautifully.

After each course another guest would take to the kitchen; wine would be uncorked; and so on throughout the evening.

And more delicious courses...

And then came the MARATHON PASTA PARADE. Freshly-made pasta dough was put through the machine...floured...folded...and put through again and again...until said pasta was very, very thin and very, very long.

So everyone pitched in holding the perfect pasta and the 'parade' went through the kitchen and into the next room, literally!

And these boots were made for cooking!

Clowning for the camera...

The pasta was then cut; rushed to the kitchen were a large pot of boiling water was waiting; and the next guest chef took over.

By this time it was 9 pm. I was exhausted, but the party just seemed to be warming up. As I was leaving a great bottle of wine was uncorked and several more courses were on the agenda. And a sparkling disco ball and music and dessert was to bring this delicious evening to a close.

THANK YOU CHEF COOPER AND YOUR DELIGHTFUL CREW. And, thank you to all the guests who welcomed my coming along for the ride and photographing their culinary antics!