To Prepare For Class Each Day
Daily Mise en Place: Most recipes yield 10 portions. You will need to CAREFULLY scale the recipes according to the chefs’ instructions. If you’re not sure – ASK.
Step 1 – Scale that day’s production as well as (PREP) for following day.
Steps 2 – Transfer information onto your time line - see Course Blog - Day 1 information
Step 3 - Bring two typed + printed copies of your time line to class each day. One for you to work from, the other to submit to the chef for critique. Time line must follow format outlined in Day 1 Course Blog
Step 4 – If any part of YOUR presentation is linked to another station's production it is your mutual responsibility to meet, discuss, and coordinate your work.
Questions: You are expected to completely analyze each recipe that you are responsible for each day before you come to class. While analyzing the recipes you should take notes of any questions about the recipe that you may want to ask the chef. Students who identify questions prior to class and communicate via The Cuisines of Asia with Chef Pardus Blog Site will have the best chance of succeeding. Deadline for blog communication with Chef is 8:00 pm the night before class.
Recipe Analysis and Time Line structure:
- Begin by reading the recipe completely
- Re-read the recipe, make a list of what you need to do to make it happen, put the things to do in a step by step order starting with what you will do first and ending with how you will put the food on a finished plate for serving.
- Re-read your list and make a list of all of the tools, equipment and ingredients you will need.
- Re-read your list again, make any changes, add any steps you forgot, add any tools you may have left out the first time.
- Read your list a final time. Try to imagine going through each step, if you have forgotten anything – add it in the appropriate place. When you get to the end of the list ask yourself if you feel confident that your list would enable you to get from “recipe” to “plated service”.
- While you are making your list write down any terms, ingredients, or techniques that you are not familiar with. Research these items so that you understand them before coming to class.
- Make another list of questions you have for the Chef about your recipe, ingredients, techniques, or equipment. This will help you to remember what to ask during the first hour of class and will help you be more successful.
Station Duties:
Sous Chefs (Changes with Each Unit) - See tracking Schedule For Your Assignment
Pick Up Food from Store Room Prior to 7:00am
Compile Supplemental Order from class before 7:30am
Inventory and order Cleaning supplies using Sanitation check List
Delegate and coordinate production and service for entire class –see below
Complete daily Food inventory at class end
Over see cleaning and do final walk through using Cleaning checklist
7:00 AM
[ Arrive in kitchen – work with chef on getting kitchen ready for class.
7:15 AM
[ Get plates in hot box – they MUST be hot for service
7:30-10:45
[ Produce assigned items from tracking schedule – Assist other stations as needed
10:15-10:45 - Prepare line for Service
10:45 -11:00 - Final Prep Before Service:
[ Check your pre prepared service diagrams.( These you should have prepared before coming to class)
[ Set up service areas.
[ Coordinate garnishes from production stations to service line
[ Organize hot water/vinegar solution to wipe plates
- Set demo table with table cloth, chop sticks
- Set up soup station - soup, ladle, hot cups, garnish
- Prepare expediting sheet with Chef
11:00 - 11:30 Lunch Service
During service:
[ Greet guests (they must be in compliance with uniform to get a meal), take order, and supply them with meal
[ Tally orders to include family meal.
11:20 Fire family meal and final round of service
11:30- 12:00 Family Meal
12:00 – 12:45
[ Complete kitchen clean up checking kitchen for orderliness
[ You are responsible for closing check list and food inventory
12:45-1:30
Lecture and tastings