![Picture](/uploads/1/6/4/6/16460548/1415850267.png)
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.
(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.