![Picture](/uploads/1/6/4/6/16460548/693451.jpg?1415851400)
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.
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.