| Day 1 Prep day: Garde Manger Prep Chef knife Scale Whisk Rubber Spatula Measuring Cups Teaspoons and Tablespoons Tasting Spoons Cutting Board Sheet Trays (half) Small Sauce Pot Plastic Storage ContainersPeeler Small SS Bowl Sanitation Bucket Cockpit Plastic Gloves Tongs SS Bowl (toss salad) Tongs Service Plates Sanitation Bucket Bain Marie Spoons Off Set Spatula Ceramic Bowl Recipes/Menu: Salted Carmel Pumpkin Torte, butters, Carmelized onion dip, Tapenade, Celery and Green apple slaw Tools: Robo Coupe Small Cambro w/ lid (Salsa) Chef Knife 2 half sheet pans 1 large hotel pan with perforated insert (for prepped portions) Fillet knife 2 Meduim Saute pans Paring knife 1 Small Sauté Pan & 2 Small sauce pans 2 small bowls (Mixing) Tongs 1 Small bowl, plates 1 large garbage bowl 2.5 inch ring cutter Pan extender Stand mixer Summary: Week four in A La Carte was interesting. We stated out kind of behind the eight ball because we did not have all of the things we needed for the pumpkin torte recipe, namely, Greek yogurt. After speaking with chef about not having this ingredient we began discussing reworking the dish from the cake perspective. We looked at the cooking method, the mixing method and the way the item was served. We came to a consensus that we could get the same flavor profile if not better, improve the texture of the cake itself, and incorporate a crunchy textural component at the same time. We decided to use sour cream and also use crème fraiche in the recipe to sub for the yogurt. . We also changed how the cake was put together to make it more efficient and we could get more cake discs using a half sheet pan with a pan extender. Once we tasted the cake, chef made the decision that this was the recipe that we needed to use going forward. The cake tasted great with the other components of the dish and we loved the texture. It was a win – win for our team. |
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![]() Cornelius Smith | CU240 A La Carte (A1)Week: 3| Day: Mon, Tue, Wed | Objectives: Prep for 15 protions of the Halibut dish, skin and portion fish, make the breading, make the sherry reduction and vinigerette, make the gastrique, make the salsa, get plates for service, set up cockpit, set up cockpit for Emmi Roth pizza, practice sunny side up egg. – Timeline: Day 1 Prep day: Portion fish Toast pistachios (oven) Toast saffron Finely dice Onions Finely dice sweet pepper finely dice garlic Dice Jicama Dice tomatoes Chop parsley Slice grapes (half) Grind toasted pistachios Set up dredging station(cornmeal and nuts, egg) Portion butter Salt and pepper on station Recipes/Menu: Pistachio crusted Halibut with Grape Saffron Salsa and Fennel Balsamic Gastrique Emmi Roth Breakfast Pizza with Sunny side up Egg Tools: Robo Coupe Small Cambro w/ lid (Salsa) Chef Knife 2 half sheet pans 1 large hotel pan with perforated insert (for prepped portions) Fillet knife 2 Meduim Saute pans 2 Ziploc bags for breading Paring knife 1 Small Sauté Pan & 2 Small sauce pans / nonstick pans for eggs, silicone spatula 2 small bowls (Mixing) Tongs 1 Small bowl, plates for fish and pizza dishes 1 large garbage bowl Fish spatula 1 Slotted spoon and strainer 2 shallow pans (dredging station), pizza screens Summary: Week three in A La Carte was more intense. We started with a heavy day of prep on Monday and learned more about the dining room service operations. On Tuesday, we began serving guest. We served every dish on the menu and it was a bit hectic. This was our first taste of running a line for a restaurant. Overall, everything went well. I knew that I really needed to watch the fish so that it would not overcook, but I did have a complaint about bones being in the fish. I needed to go back and make sure that there were no bones in my fish so that I would not receive that comment again. I took that guest getting bones in their fish very personally but was able to recover from that on day two of service. We had a total of 16 guests and they were allowed to order anything from the menu. We got the chance to see what it was like to need substitutions in the menu. One of our guests wanted to have the Halibut dish without pistachios and we were able to accommodate. I was proud of everyone for really pulling together and getting the job done. ![]() A La Carte (A1)Week: 2| Day: Mon, Tue, Wed | Objectives: Prep for Tasting and run mock drill for service Timeline: Day 1: 1. Make the crust for the fish 2. Make Fennel and Balsamic gastrique 3. Make Sherry vinaigrette 4. Make Grape Saffron Salsa 5. Portion fish Day 2: 1. Req plates for tasting and mock drills 2. Set up cockpit for service 3. Watch Jessica for flatbread service 4. Prepare for tasting Day 3: 1. Revise all items that needed adjustments 2. Salsa 3. Gastrique 4. Crust 5. Fish portion from 6 ounces to 4 ounces Prep List: Set up Cockpit Preheat oven (350F) Portion fish Toast pistachios (oven) Toast saffron Finely dice Onions Finely dice sweet pepper finely dice garlic Dice Jicama Dice tomatoes Chop parsley Slice grapes (half) Grind toasted pistachios Set up dredging station(cornmeal and nuts, egg) Portion butter Salt and pepper on station Tools: Robo Coupe Small Cambro w/ lid (Salsa) Chef Knife 2 half sheet pans 1 large hotel pan with perforated insert (for prepped portions) Fillet knife 2 Meduim Saute pans 2 Ziploc bags for breading Paring knife 1 Small Saute Pan & 2 Small sauce pans 2 small bowls (Mixing) Tongs 1 Small bowl 1 large garbage bowl Fish spatula 1 Slotted spoon and strainer 2 shallow pans (dredging station) Summary: This week we prepared the recipes for the first time and made note of the work that had to be done. We also had the chance to set up our “cockpits” for service in a logical order that we would have everything that we needed in arms reach. Chef Claire and Tracy did a tasting and critique that went pretty well. There were some suggestions about knife skills and about color mostly. For the Halibut dish they suggested that everything remain the same but stated that the salsa needed more acid . The final day of class we made adjustments to the recipes after consulting with Chef and then ran mock drills for service. We learned that it is vital to communicate with the line and with the Sous to make sure items were coming up at the same time. A La Carte CU240
A La Carte (A1)Week: 1| Day: Mon, Tue, Wed | Date: Oct 6, 7, 8 Objectives: Understanding how the class works and the expectations, Menu planning, research. Timeline: Day 1 1. Steps of service 2. How to write a ticket 3. Research assignment Day 2 1. Time requirement 2. We must work together as a team 3. Recipe research and tentative menu planning Day 3 1. Complete menu planning 2. Assign dishes 3. Planning your cockpit 4. China 5. Notebooks 6. Life lessons from a line cook The first week was very intense. Right away we started preparing a test menu for the restaurant. It was obvious that there would be lots of work to do. We all had very grand ideas of what we wanted to produce but Chef helped guide us to something that could potentially be more cohesive and doable. Our homework was to think about every step of each recipe, think of what pan we needed to use or how many bowls we would need. Doing this part of class was solely to expose us to what was to come when we are open and serving guests. |
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December 2014
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