![Picture](/uploads/1/6/4/6/16460548/379963.jpg)
This week we learned about Southern Cuisine, the menu included:
MENU ONE
Grilled Quail with Spicy Eggplant
Relish
Tomato Aspic on Bibb Lettuce Salad
Pecan-Encrusted Catfish with
Orange-Scented Sweet Potatoes
Succotash of Corn, Hominy, and Baby Lima Beans
Slow-Cooked Greens
Hush Puppies
Peanut Brittle
MENU ONE
Grilled Quail with Spicy Eggplant
Relish
Tomato Aspic on Bibb Lettuce Salad
Pecan-Encrusted Catfish with
Orange-Scented Sweet Potatoes
Succotash of Corn, Hominy, and Baby Lima Beans
Slow-Cooked Greens
Hush Puppies
Peanut Brittle
This week we learned all about southern cooking. During class it was interesting to hear about all of the influences that actually shaped the cuisine of the south. We discussed everything from Mountain cooking to Low Country cooking and their contrast. We also discussed the difference between Plantation cooking that was more elaborate and Slave or "Soul-food" cooking. Much of the cuisines that remain in the south have been watered down to some aspect but not "Soul-food". Our team had a difficult time and was scrambling at plate up time to complete everything. There are a few things that the team needs to tighten up on to be ready on time. The first thing is time management!! This is a new concept to most of us in a professional kitchen as prior to this course
we were only focused on one menu item....oh how I miss fundamentals...lol. The other issue our team seems to have is what Chef Clair calls efficiency of motion. Much of our team does a lot of back and forth running around to get additional equipment or just fail to mise en place everything prior to firing a dish. The final observation is that we need to deal with the cleanliness of the work area!!! All of these things will assist us in getting the menu items completed. Good luck tomorrow team.
we were only focused on one menu item....oh how I miss fundamentals...lol. The other issue our team seems to have is what Chef Clair calls efficiency of motion. Much of our team does a lot of back and forth running around to get additional equipment or just fail to mise en place everything prior to firing a dish. The final observation is that we need to deal with the cleanliness of the work area!!! All of these things will assist us in getting the menu items completed. Good luck tomorrow team.