Spanish chef thinks 'nose to tail' for special dinner

Aitor Olabegoya, his "chef's whites" still crisp after an hour in the kitchen, is poised like an eagle over a steaming pan of soup.

"Black pepper consomme," he says, offering the hovering reporters spoons for tasting. It sounds simple enough, but the result of a long, slow simmer is so rich that we're scanning the counter around him to see where the magic came from.

The culinary director of Migas is not working in his own Sanlitun restaurant kitchen, but across town in Wanjing, mixing it up with his friend Rob Cunningham, executive chef at Feast in East Beijing hotel. Cunningham orchestrates what he calls the Carnivore Club every couple of months - a special dinner with a guest chef who joins him to make the most of every cut of meat from the animal of the day.