Oh yeah, there were some mistakes. Altitude charts exist to help bakers compensate for elevation, but the highest point referenced is 5,000 feet. So Shaben and his eight-member crew of kitchen staff continue to blaze the trail. Thus far they have learned that when cooking on top of a mountain, water boils faster but food cooks slower. The rate of evaporation is exaggerated so when boiling anything, water has to be constantly added.
Sauces heat up quickly but cook slowly, so ingredients have to be compensated.
Shaben has also learned that eggs can't be beaten as long as usual in most recipes. Being part of what's going on up here is an amazing opportunity. The view and the atmosphere are so inspiring. He claims the Eagle's Eye is the most exotic place he's ever worked. A tall declaration considering his craft has taken him from Barcelona, Spain to the Tea House Restaurant in Vancouver's Stanley Park.