Vietnamese Menu Days 8+9

Remember - Sit-down quiz on Japan and Korea with ingredient ID component after clean-up on Day 8!

As usual, scale down recipes for Day 8 to feed only the group, scale up on Day 9 to be prepared for service with 10-15 portions of each item. SPEAK DIRECTLY WITH CHEF to determine how to scale recipes for each day.

Each Station  is responsible for making and properly holding Table Salads on their station. Table Salads will accompany every entree served. You MUST watch the video on Handling Fresh Herbs in the Vietnamese section of the Website.

EVERYONE!  Since we're not using the steam table, you MUST design your station layout  in  a diagram and present it to the Chef at the beginning of the day. Sorry to have to put it this way, but If You Don't Have a Well Thought out Diagram...you're not prepared for class and will be asked to leave until you have one. Needless to say, this will impact you grade significantly.

Sous Chefs:

The good news is you don't have to set up the steam table today, everything comes off of it's own station.

Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them.

Green mango salad - mangoes should be green and firm, if not - talk to me. The salad goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.

Long Grained Sticky Rice (Sweet Rice) - is soaking over night. You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.

Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dim sum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60 on Day 9. Each small (6") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of green mango salad, about a TBSP. of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look like this

EXCEPT there will be a small lump of sticky rice next to the mango salad:

From K1 Menu Photos

Draw a great diagram of how this will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.

BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed. Station 6 should portion 60 small ramekins of the nouc cham for the street food plates on day 9- about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.

Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels as soon as I walk in. These go on the street food plate, so don't worry about the nouc cham dip - station 6 will make and portion that for you. Each person should make two rolls apiece on Day 8 and 4 rolls apiece on Day 9 - that should give us enough for service each day.

Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. On Day 8 plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30, be sure to talk to me before you go .Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service - you'll only need to do this on Day 8, once sliced we save the bulk of it for service on Day 9.. The broth has been made for 2 days, so only heat 1/4 on Day 8 and the rest will be saved for Day 9. Heat it in a stainless pot on the range ,use one of the station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with chef before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.

Station 3
Shrimp on Sugar cane - the shrimp "mousse" for this got made on Day 7 and should be enough for both Day 8 + 9, Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help.

Fried Fish - catfish fillets coming in, cut into large bite-sized pieces and divide into 5 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer. Let chef turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls with rice noodles and table salad. See recipe for details.

Station 4- Making the table salad is labor intensive and time consuming, you're setting up a station for each team to construct their own, start early so no one is waiting for you. Watch the video on handling herbs and table salad and then set up a production assembly line so they can be assembled  efficiently. We really only need enough of each ingredient to construct about 15 table salads on Day 8, but on Day 9 we'll need enough to produce 65. Keep completely covered with moist towels at all times so they don't wilt.

The Chicken salad is very straight forward - follow the recipe and serve at room temp. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station. Chicken Salad is served with Jasmin rice and a table salad.

Station 5- Beef in la lot leaves is time consuming. set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll, them, then put them on skewers. Remember that the amount of beef prepared is supposed to be enough to last for both days - we will make about 25 skewers on Day 8 and save the remainder of the filling for Day 9, these can be cooked on a standard grill or on an Asian Satay Grill, I'd prefer to use the Satay grill, so plan on that unless you are instructed otherwise. The Satay grill needs charcoal and it needs to be lit far enough ahead to be hot when needed but not so far ahead that it's run out of heat by the time you're ready to cook. Speak to chef about how to light coals, also be sure to check that we have some charcoal when you place your supplemental order in the morning. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans.

BBQ ribs - should have been marinated on Day 7 and be ready to put in Chinese oven. Get some wood chips from garde Manger Kitchen - ask chef first - and place chips in saute pan, heat on range until they are smoking, place entire pan of smoking chips in oven on steel shelf beneath water tray. cook ribs until tender - talk to chef about how to determine doneness. For Day 8 we can roast 1 rack, on day 9 roast the remainder

Crepes- On Day 8, make 1 times the recipe for the batter and then consult with Chef on weather we should increase quantity on Day 9. . Make batter early and consult chef when you are toasting the mung beans and then again when you are straining the batter - these are common places to make mistakes, so get my input before you do. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.

Station 6 - Weigh out ingredients for dough and get started on it as soon as you come in. While dough rises, prep and set out all other sandwich ingredients and make chips. The pate and roasted pork was made on Day 7, so slice for sandwiches early, we'll have plenty of both, so let's ask the class how many sandwiches we should makes on Day 8. For day 9. plan to prep for 15. The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service. Chips can be made as far ahead as you want - just not a day before. You are also making all of the nouc cham for the rest of the class, we need about 16 oz on Day 8 and 2 quarts on day 9. Most will go into ramekins for street food - you are responsible for that, and on day 9 we need 2 cups to go to station 3 for their noodles.

Japanese Menu January 28 + 29

Here's the general information for Days 6+ 7. This info was originally written for full Service on both days, we will be using Day 6 as a "trial day"...so quantities may be adjusted down. Check with me before producing large quantities. Also PM Class should adjust timing to reflect a 2:00 PM class start and a 6:30 Service. 

Heads up -Japanese do not generally cook in woks and the woks we have are used for many other, stronger flavored dishes. We may use woks to steam or boil water, but not to cook in - the flavors come out "muddy".  Ask me if not certain about what to use.

Sous Chefs:
The only things coming off of the steam table today will be the steamed white rice and the Braised beef, You only need to use 1 steam table.

Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice - while rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.

- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.

Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead hold it. It works best to set up all 3 sushi stations on the same table so you can share ingredients. I usually use stations 1 and 2 (because they should be finished their other prep by 10). When the sushi is made and the garnishes (from station 6) are all together, you can plate on small plates and hold for service on the shelves under station 5.

Sushi Plate:

From Japanese Plate Presentations

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Make the Dashi for Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 3 gallons dashi all together so that other stations can draw from it, the exception will be for Station 6 - they need a Vegan dashi and will make their own. Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi"

The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed close to service.

The steamed white rice should be made the same way as the rice for the Chinese menu.

Station 2:
The braise is pretty self explanatory. Choose a small rondo - you don't want too much surface area or your braise will burn. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles (you will share these with Station 4, so read their section as well and communicate with them on preparing these pickles for service)

Station 3:
Pork Cutlet is also self explanatory. You should anticipate plating directly from the fry station, so draw a detailed diagram of how the station will look. You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, the cabbage salad should be dressed just before service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table.

Station 4:
Be ready to produce both the steamed Fish AND the Udon Noodles- these are separate entrees, so you'll need two station diagrams. Watch the video for making the cabbage/spinach rolls and check out the plate presentation for the fish. You may be able to get the fish early - try picking it up around 7:30. I can show you how to fabricate it and set up the plates, you will cook them as needed in a wok steamer and serve them in shallow casserole dishes set on oval plates with white rice and miso pickles - the miso pickles are VERY salty right out of the container, so soak them in cool water for at least 3 hours before service, then drain. Then concentrate on setting up the Udon noodle station. Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service. There should be a video for making the "spinach/cabbage" rolls, that's what you want to use. I prefer to cook this dish a few at a time during service so that everything is fresh. It's best to make a demo portion starting at 10:30 , just for practice. Just prior to service start 2 portions for the first order. When they are done, hold for the first orders and then start another one. It takes about 7-10 minutes for each batch, so if you fire the portions about 5 minutes apart, no one has to wait more than a few minutes. If you get hit with a lot of orders all at once you can fire 2-3 in the same pot and have the expediter explain that there's a short wait.


Station 5:
Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak. Cut and portion into 5 oz. portions. Marinate steaks and prep vegetables. You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Also, you will be sauteing the veg (snow peas, bean sprouts, mushrooms) in small batches on the range. Set your station up so that you are "self contained". Grill set up - saute/veg set up- plates on shelf above saute line- cutting board on end of table closest to grill- chaffing dish set up with two 1/2 hotel pans in it , one for rice and one to hold your veg batches as they cook. Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. You're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:00 and have 1/3 of your vegetables already sauteed and in the chaffing dish ready to go. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness. Medium rare is too chewy. Attention Team 5 - the Pork Butts for the Vietnamese Menu should have been brined on Day 5. You need to marinate them overnight on Day 6 and roast and cool on Day 7. The recipe for this is embedded in the Bahn Mi recipe in the Vietnamese Section.

Station 6:
Your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made yesterday.
- wasabi for the plate and wasabi for the sushi production - see below
- sunomono salad - get from sous chefs
- blanched soy beans (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)

Get all of this stuff together early. The soy sauce in ramekins - about 80 ramekins - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes in the Maki recipe on the Web Page.

When you make the wasabi paste, follow the recipe, but add the water slowly while stirring. When it gets to the consistency of play dough, good for shaping into balls or cubes for garnish, take half out of the bowl and set it aside. Continue adding cool water and stirring until it reaches a smooth, spreadable consistency - like toothpaste. This should go into a brown plastic cup for the sushi production stations. There's a good chance we may get in FRESH wasabi - so double check with me before you open a can of the powdered stuff.

Vegetable harvest is simple. Once all the vegetables are prepped, you can arrange everything EXCEPT the tofu and cucumbers in deep bowls. Talk to me about steaming all of the different vegetables, they all cook differently and it's better for us to do it right early then fix it just before service. Keep a perforated hotel pan in the steamer. When you get an order, ladle dashi over vegetables, place the whole bowl in the steamer to reheat everything for 2 minutes, remove bowl from steamer and finish with Tofu cubes, cucumber slices, miso sauce and scallions. When you make your vegetarian dashi, you can save the kombu seaweed, chiffonade it, and use some of that as garnish as well.

Korea

Hi, everyone.

 Here's the heads up for typical questions and common problems for the first day of the Korean menu. Read all of the recipes, watch all of the videos, make a bunch of notes, distill them down into a few questions and post them here. PLEASE help each other answer questions and give advice. If it's inaccurate, I'll chime in between 8-9 and let you know.
Please try to consolidate your questions into 1 post. I understand that there will always be times when you need to add something on later, but receiving 4 or 5 separate posts from the same person takes a lot of my time and does not display organization on your parts. Below are some photos that might help you visualize things.

Sous chefs:

Set up on Station 5 for a "Kim Chi and Panchan Sampler Plate" Similar to the dim sum plate today, but all room-temp items, so they can actually be plated ahead and held on sheet trays if you have the time. The set up should look like this:

From Korean Menu Day 4

and the finished plate should look like this:

From Korean Menu Day 4

Sous chefs will only need to draw a diagram for the salad/kimchi station and the steam table. The steam table set up will be minimal - only the Rice, the Stir Fried Noodles, and the Braised Short Ribs will go there. All other items will be plated from the stations producing them. Steam table looks like this:

From Korean Menu Day 4

Spicy Beef Soup - broth is already made and you can add white beef stock to it if you need to, and beef is already cooked. Make sure we have enough for 2 days - we make the same soup both days this menu, talk to me if you don't have enough broth or meat on Day 4 so we can order more for Day 5.

Rice - Medium Grain rice. The tracking schedule says to make 12 cups, but you should make 16. Teams 4 + 6 will need rice, they will use some of the stuff that you soak.This needs to be soaked for one hour before cooking, other wise, treat it like the Chinese rice. The result will be a lot more sticky than the Chinese rice - so don't freak out when you see it. You still have to fluff it and rest it.

Salads/Kimchi - This will be a 6" round plate like we used for the Dim Sum, with small portions of each item on the plate - a "sampler".

Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 2+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 3x the recipe for that with the expectation that 1/2 will go on the salad/kimchi plate and the other 1/2 will be served with their grilled beef.

The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class. There should be cucumber, radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 10:30. They can be plated ahead and held at room temperature without suffering in quality.

Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Let T5 have the most meaty ones. the recipe on this dish works well, all you need from me is a demo on how to cut them - it varies from week to week, depending on the ribs, so ask first thing in the morning. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.
Miso pickles - the recipe is in the Japanese section, if you don't have time on Day 4, it can be done on Day 5 - BUT IT MUST BE DONE.

Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service.

Station 4 - You will get 6 small Cornish hens. Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the hens. Hens must be poached between 165-180F - no boiling! Get rice to stuff your hens from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff and truss hens, start cooking them by 9:30. While hens are cooking, make poached garlic heads and other garnishes. It works best to poach the hens on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of Hens and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early. Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.

Station 5- You will be sharing the grill with Station 6, space will be tight. You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Since you'll be plating from the grill station, set up a chaffing dish to hold your rice. You can share this chaffing dish with station 6 -1/2 hotel pan for your rice - 1/2 hotel pan for their "mixed grains". Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust in the morning. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. Do this early.

Station 6 - You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video. Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". The rice you need for this will come from the sous chefs, they are soaking enough for everyone. . You can share this chaffing dish with station 5 -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space. On Day 5 you are responsible for setting up the tasting of Korean Ingredients, use the tasting sheet form the course guide and ask me if you need further information. Tasting ingredients must be ordered with Supplemental so that we have them before service.

You are assigned to also make a Daikon and Carrot pickle for the Vietnamese menu - the recipe for this is embedded in the Bahn Mi recipe under that section. 

Dim Sum - Day 3 January 24 AM + PM

Day 3:

ALL STATIONS - be prepared to serve 80- portions of each Dim Sum item. See details below and on web site.

Prepping for Day 3 means being comfortable enough with the regular menu items that you can step up and add an extra item to your routine and still be on time. Everything must be ready by 10:45.

Sous Chefs - You'll need to have a new service diagram for the Dim Sum. We don't have space on the steam table, so we usually set up two chaffing dishes with sterno on table 5. Think about how you would lay it out and draw a detailed diagram with each item in place and labeled as what it is, the diagram should be well thought out for work flow - if everything is in it's place? Can one person efficiently plate fast enough to keep up with service?Two chaffing dishes with three 1/3 pans in each. You'll need a pan for the steamed dumplings, the pan-fried dumplings, the spring rolls, the ribs, and the stuffed peppers and an empty one to fill the space and keep the heat in. Everyone who comes to K1 will get a Dim Sum plate on Day 3. Presentation will be on 6" round plates with a ramekin of ginger-soy dipping sauce in the center. The five dim sum items will be positioned around the dipping sauce and a dab of spicy mustard will go on the plate next to the spring roll. Make sure that you know who will be doing what during service- figure it out ahead of time and tell the people involved what their duties are well before service, everyone will need to multi-task and hustle.

Draw a diagram of what's been described above on a six inch plate and show it to me first thing in the morning along with your station diagram so we can make sure you're on the right track.

Station 2 - Braises PLUS Steamed dumplings (Shao Mai) know which are the proper wrappers. Make sure to remember that you are responsible for each dim sum plate getting a 1 oz ramekin of the ginger soy dipping sauce (only fill each ramekin 1/2 way).
The dumplings can be steamed ahead using the wok steamer and then re-heated as needed during service. They are brought to the service line in 1/3 hotel pans.

Station 3 - Moo Shu PLUS Pan Fried Dumplings. The dough should have been made on day 2. The dough must be kept cold. As soon as it's rolled and cut, it should be stacked in single layers- with parchment paper between each layer - in a 1/2 hotel pan, covered and kept in the cooler. After they are shaped and filled, they should be held in similar fashion. When brought to the cooking line, the pan containing the dumplings shod be nested on another pan of ice. If these dumplings become warm before cooking they stick like crazy and are very difficult to work with.

Station 4- Spring rolls - filling should be made and cooked on Day 2, rolls filled on Day 3 . There's an extra recipe for a different spring roll available, if you're ahead and want to take on something extra, ask Chef. Once they are rolled, they should be kept cold - layered between parchment paper sheets in a 1/2 hotel pan. Set up a proper fry station and fry them in batches as needed for service. Remember - you're responsible for the spicy mustard that's served with them.

Station 5- Ribs may be put in Chinese oven with the Roasts early in the day. When they are cooked through you can cut them and hot-hold them, covered, until service. Bring them to the line in a deep 1/3 pan.

Station 6- In addition to the Grandmother's bean curd, you'll need to fill, cook, and finish the stuffed peppers. They can all be steamed ahead and held at room temp - covered - for service. At service they should be sauteed in small batches as needed, 15-20 at a time, and brought to the service line in a 1/3 pan.

Post Questions for Day 2 + 3 here until I have more to put up.

In Day 2 I will post information for setting up the Dim Sum station and how to produce the components for it. This will be important, so ....stay tuned.

Day 1 for classes beginning January 22, 2012

In coming Groups (AM+PM) - Hi, This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with.Day 1 begins at 7:00 AM , Please be prepared as instructed in advance. Read the entire Blog post Every day, you are expected to be familiar with not only your station, but where you fit into the bigger picture. There will be information under other station's heading which may pertain to you - you will be responsible for knowing that.


Heads up - The most common mistakes made on Day 1, class wide, are:

Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, technique that you are unfamiliar with
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Skills such as - how much starch do you need in a slurry to thicken a set amount of liquid "How much corn starch thickens one cup of soup?"
Not knowing basic measurements - how many pints in a gallon?, etc...

The MOST COMMON MISTAKE OF ALL is not not following directions - this especially includes the direction to read all material and be prepared for class. If you read and listen and then ask questions for you need further clarification, you'll almost certainly have a successful and enjoyable class.

The Daily  Schedule will run as follows:

Day 1 AM
7:00AM -  Arrive, meet with Chef, discuss class objectives, introduction to kitchen and ingredients
7:30 - 10:00 - Prep and Demos
10:00-10:45 - Set up for Service/finish ala minute preparations with Chef
10:45-11:15 - Plate Demos/Family meal
11:15-12:15 - Clean kitchen/inventory
12:15- 1:30 - Lecture - Course Protocol + Grading

Day 1 PM
2:00PM -  Arrive, meet with Chef, discuss class objectives, introduction to kitchen and ingredients
2:30 - 5:00 - Prep and Demos
5:00-5:45 - Set up for Service/finish ala minute preparations with Chef
5:45-6:15 - Plate Demos/Family meal
6:15-7:15 - Clean kitchen/inventory
7:15- 8:30 - Lecture - Course Protocol + Grading

ALL OTHER DAYS  2-14

 AM
7:00 - 10:00 - Prep and Demos
10:00-10:45 - Set up for Service/finish ala minute preparations with Chef
10:45-11:15 - Plate Demos/Family meal
11:15-11:30 - Final Prep for Service
11:30- 12:00 - Service
12:00 - 12:45 - Kitchen Cleaning + Inventory
12:45-  1:30    - Lecture - Course Protocol + Grading

 PM

2:00 - 5:00 - Prep and Demos
5:00-5:45 - Set up for Service/finish ala minute preparations with Chef
5:45-6:15 - Family Meal
6:15-6:30 - Final Prep Before Service
6:30-7:00 - Service
7:00- 7:45 - Kitchen Cleaning and Inventory Lecture
7:45-8:30 - Lecture

On a station by station basis, here is more in depth info for you:

Sous Chefs:

All China and dish ware must be stored (hot or cold) as soon as you come in and the carts taken back to the dish room. This is standard every day, you must be aware of what plates, bowls, cups, etc. we need for service each day and alert me before 8:00 AM if anything is missing. A supplemental sheet should be started on a clean sheet of paper. The supplemental will list Item, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on Day One 8:00 AM is acceptable.

Rice should be prepared according to the video demo and ready to put into the steamer by 9:30. Your team is preparing rice for the entire class, the only other station preparing rice today should be Team 4 in preparation for Fried rice on Days 2 + 3.

The soup Mise en place should be assembled on a sheet tray and set near a large wok so that I can help you start it no later than 9:00.

The Bean Starch Sheets for the salad should be rehydrated early, cut, and the salad assembled by 9:30 as well.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.

Early Morning Supplemental. Note "Item-Quantity-Station Requesting"

Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"

Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly

Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the "On Hand" column. Chef will fill in the "Order Column" as he needs to.

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:30, they need to be finished, hot held, and the woks clean before other teams can step in to stir fry at 10:15. Analyze your recipes and let me know if you have questions. Common mistakes are : Not knowing how much cornstarch is used to thicken a set amount of liquid, cutting ALL MEP and garnish for the lamb BEFORE braising begins(you should start the lamb cooking and THEN start working on the vegetables and garnish) and not asking for help with unfamiliar ingredients or appliances.

Station #3:
With a "non-service" day on Day 1, you will make your own Pan cake dough for Day 1. Start dough as early as possible so that it can rest., you may make dough for Day 2 at the same time, divide the dou8gh and wrap and refrigerate 1/2 for Day 2 service. You should plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible - watch the Vegetable prep video and work in a clean, organized fashion. As you prep, break the MEP for the stir fry into 4 batches so that we can fire them as needed during service. The sauce should be made and pre-portioned into 15+ 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as soon as the dough has rested -The prep table under the spice rack near the prep sink is a good place to work on that. Ask me to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before you ask me for a demo. Remember to pre heat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.

Station 4:Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. The fish is fairly simple, I can demo how to cut it. Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive is for you to prep - cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service. Garlic should be sliced into thin "chips". Please ask me to help you with the first batch of Bok Choy - the garlic can burn very easily if you don't control the wok heat. The prep for Fried Rice must be done early, Fried rice is best when made with cold rice, so speak with me about steaming off rice early enough for it to be chilled before 10:00AM..  Be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for Bok Choy - you'll need to be finished with the fried rice by 10:30. Common mistakes are - not understanding how the fish is cut or garnished, not cutting garnishes properly, not knowing what type of ham to use, burning the garlic for the bok choy.


Station #5:There are Pork Butts in Brine and Pork Butts in Marinade, you will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 2 marinated pork butts in the Chinese roasting oven at 325F as early as possible. Make sure you know how to use the oven, if you do not - ASK.The Butts which are in Brine need to be put into  marinade - you'll need to make this - and the fresh ones will need to be fabricated and put into Brine. Once that's started, begin prepping the chicken. Cut and clean the chicken thighs and get them into the marinade, preheat the fryer,make the sauce in a small wok, and cut all of the vegetables, fry the chicken pieces ahead of service - Make sure you understand what type of frying you are doing and how to best accomplish it. All of the MEP for the chicken should be divided into 4 batches for firing as needed during service except the sauce. Sauce can be held in a bain marie with a ladle on your wok station. You are also responsible for setting up a pork carving station for service on the end of Station #5 near the oven. The pork should be held in the conventional oven at 200F on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm. Common mistakes are - not having a complete recipe and understanding of how to fabricate, brine, marinate and roast pork;  not knowing how to fry battered items properly or how to set up a fry station efficiently, not knowing how to use cornstarch to thicken the sauce, not following directions and getting flustered as service approaches.

Station #6:Follow the recipes, divide the MEP into 4 batches to be fired as needed during service, assist the sous chefs through out the day - Early in the morning you should assist/delegate the putting away of plates, etc and return the carts to the dish room/store room, complete sanitation supplemental supply order, be involved and aware of the Sous Chef duties - you will be sous chefs later in the cycle, so it's good to look ahead. On the Second Day of Each Menu, Team 6 will be responsible for setting up the class tasting for the unit. On Day 2  you will be responsible for setting up the class tasting, so please talk to me about this before the end of class on Day 1 so you understand what you need to do, you'll need a copy of the tasting sheet from the Chinese section of the course guide.

India - January 17+ 18

Be prepared for a quiz after clean up on Thursday afternoon and the final on Friday morning. The quiz will be the same format as the previous and cover Vietnam and Thailand.The final will cover Key Terms, Study Questions and Tasting Items for all units including India - so make SURE that the cold station people assemble the indian Tasting for Thursday Afternoon.

  India

HEADS UP - Indian People do NOT eat with chop sticks, they traditionally eat with their hands. Please do not put chop sticks out for service during the Indian Menu.

 ANYONE: If interested and have time, see the recipes for Mango Lhassi and Jal Jeera. They're fun and different and we can drink them with family meal.

All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. Let me show you how to cut the circles and be sure we have enough Banana leaves for service on Day 13. YOU MAY NEED TO ORDER EXTRA ON SUPPLEMENTAL. Traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that.

Everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Sous Chefs - Consult with me ahead and draw a detailed diagram of where everything will go on the steam table for Day 13. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates.  After the chaffing dish for rice, start with the vegetables, then the Dal, then the proteins, then breads, finally the "dumplings"


As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room - delegate as needed to make sure the food is at the kitchen by 7:00 AM.  Also sanitation supplies, supplemental, china check in and storage and set up for in-kitchen family meal and TASTING TRAY for the Indian section of the course guide on Day 12,  and demo table set up for service on Day 13. For service on Day 13, think ahead, figure out who will be cooking and who will be serving, where everyone should be during service and how you will expedite to them-  communicate to them in advance. Ask Chef and past Sous Chef/Expediters for advice. 

  Instead of Street Food like the previous menus, we will need to set up a cold condiment plating station. The condiments will be a variety of different chutnis, spreads and pickles to serve with each main plate on  Day 13 for service. Consult with Chef on the best set up for efficient service - all items will be cool/room temp: Tamarind/Date Chutney; Coconut Chutney; Mango Chutney; Cucumber Raitha; and Vegetable Achar - Sous Chefs, .  Think about how to set up the service table with small containers for each component, I strongly suggest drawing a diagram of how you will lay this out BEFORE coming to class. Because the components do not need to be kept hot, about 20 plates may be set up just before service to speed things up at the beginning.

Students #1, #6, #7, #13 - All  Grill /Roast stations will be making Tandoori Chicken - so if that's your assignment, I want each person to individually prep and cook their own batch. If you try to short-cut and combine efforts you're cheating yourself out of an experience you may not get again for a long time - tandoori ovens are becoming more common in the west, but are still very rare. All Grill/Roast people should talk to me about sharing the experiance with the rest of the group by hooking up with some one NOT assigned and teaching THEM how to use the oven after learning how themselves. Since the meat has been marinating overnight, remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan according to the sous chef's diagram.Check out a brief demo here

 
ALSO - Tandoori Chicken Accompanyment - Work together with other stations preparing the chicken to make one batch of Onion and Cucumber Kashumber to serve with it. Chef will demonstrate plating. 

Student #2 - Lamb shorba - Review method with chef before starting. The broth should have been made on Day 11 and shoulder cooked already - soup itself is simple, make it in a large wok and check flavor with me before serving. Cooked meat should be quickly shredded and put into the strained soup, let it cook as long as possible so the meat shreds are falling apart. For day 12 make a full recipe of the Shorba Base, but only enough garnish for family meal. Be sure to save at least 6 liters of soup for Day 13, and on Day 13 be sure to have enough garnish for about 40 portions. Also on Day 12, make 6 cups of saffron rice pilaf - make sure you understand the pilaf method; on Day 13 make 12 cups. Serve from a chaffing dish in shallow, full hotel pan.

Student #3 - Make 1/2 recipe of Lamb Korma for Day 12 and a full recipe for Day 13. On Day 12, make sure you have enough lamb for Day 13. Don't forget to have garnishes ready for service on both days. Start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch.  Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan. Ask Sous Chefs where to put everything on the steam table - they should have a map.


Student #4 - I'd like you to prepare 2x the recipe for Naan and, once you've had some practice, I'll put you in charge of coaching the rest of the class and allowing each person to bake one or more pieces
Everyone should watch this demo before class on Day 12. You can make the naan dough a day ahead for Day 13 but if you do, you have to use ICE WATER for the liquid to retard the yeast fermentation. If you do this, remember that in baking you WEIGH the water, and that frozen water (ice) weighs as much as liquid water. So, when measuring the water, weigh out 1/4 of it as ice. If you are making it on the same day as you intend to use it, you want it to rise faster, use luke warm tap water and start the dough for naan early - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the tandoori oven between 10:30-11:00. Watch the video so that you are familiar with the set up and make sure you know which tools to use on your station for a demo by 10:30.

Student #5 - You are primarily responsible for preparing and coordinating the plating of the accompaniments to the Breads and main dishes, so be prepared to make Mango Chutney, Cucumber Raitha, and Vegetable Achar and to get the Tamarind -Date Chutney and Coconut Chutney from the stations preparing them. All of these will be served together on 6" round plates to each customer. Since all components are served at room temp, it's fine to pre- plate and hold them for service. Ask several people to help plate and prepare 16 plates for day 12 + 50 for Day 13. Because we need to serve lentils with Indian Food and we have no one assigned for this you, are also responsible for making 1 recipe of Dal Sambal on Day 12 and 1.5x the recipe on Day 13. Dal are easy to make, but consider starting very early. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them. Bring to the steam table in a 1/2 hotel pan and place it according to the sous chef's diagrams.

Student #6 - See Tandoori Chicken instructions for Station #1, above.

Student #7 -  See Tandoori Chicken instructions for Station #1, above.

Student #8 - Tomato Dal Rassam and Saffron Rice Pilaf. Prepare 1/2 recipe of Dal Rassam on Day 12 and 1/2 recipe on Day 13. Speak to the Chef about seasoning before serving. For Pilaf, prepare 6 cups of rice on Day 12 and 10 cups on Day 13. Read recipe carefully, understand the pilaf method completely, and confirm with chef before beginning to cook. Serve rice from a chaffing dish in shallow, full hotel pan.

Student #9 - Pork Vindaloo should be marinating for both days, check tracking schedule to see who made it and where it was stored. Take 1/3 of the marinated pork and other MEP for day 12 and 2/3 for day 13 and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan - see sous chef's diagram for where to place it.

Student #10 - Pooris (puris) bread -Make 1x recipe for dough on both Days 12 and Day 13.  Check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels, sous chefs will have a diagram telling you where to put them. Don't cover fried foods with foil, plastic, or metal lids when on steam table - they get soggy.
Also - Staion #10 - The recipe for Coconut Chutney may also be label "Coconut Pachadi" - This should not be made a day in advance, the raw onion will over power everything if it sits too long. Crack open fresh coconut, remove flesh, and grate. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with Chef for proper doneness, you won't know until you've experienced it.

Student #11 - Mushroom and Cauliflower Curry - A braised vegetable dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender. The finished dish should be wet and more like a vegetable stew.

Student #12 - CANCEL - This is a new dish for K1.Carefully analyze the recipe, write a good time line of the steps you'll take and consult with the chef before starting to cook. Make 1/2 recipe on Day 12 and 1 full recipe on Day 13. Be Aware that the size of your cooking vessel is very important, the chicken should just cover the bottom of the rondo with crowding; too much surface area and too little chicken will scorch and burn.
Both dishes served from steam table in 1/2 hotel pans.Have all ingredients and equipment ready, pre-prepared by 8:00 and ask chef to get you started with the Biryani itself, cooking onions and rice shold be done before this.

Student #13 - See Tandoori Chicken instructions for Station #1, above.

Student #14 - Samoosas and Idlis-  For Samoosas, make dough early and let rest while you prepare filling, let me help you toast the spices for the filling, they burn easily.  You should make 1 recipe for Day 12 and 1 for Day 13. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan. Sous chefs should have a detailed diagram of where everything goes, follow 


their instructions. See demo above.

Idlis are steamed, fermented cakes which require overnight fementation and preparation. Make the initial ferment on Day 11 and be prepared to steam them on Day 12, if you made a Dosai Ferment also, we can discuss weather we should make more Idlis batter for Day 13 or use the Dosai instead. Idlis require special molds, ask Chef to supply them on Day 12. Dosai require a special griddle, ask chef for it early so that you can discuss where and how to set it up.

Student #15 - Paneer Saag - make cheese as early as possible, 7:15 or so on Day 12. You can make enough for both days on Day 12. Speak to Chef about a variation on the plain cheese which requires overnight brining - you can do this on Day 12 for Day 13 use. Anyway, after forming the curd,  let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. The paneer saag is a braised veg dish, it needs to be started in a large wok no later than 10:00 in order to cook slowly and gently and should be finished no later than 10:45. Make 1/2 recipe on Day 12 and 1 full on Day 13.

Student #16 - Bondas - Make 1/2 recipe for Day 12 and 1 full recipe for Day 13. Cook potatoes early, let chef help with spices toasting. Combine cooked potatoes and spices and let chef demo how to size and shape the bondas themselves - they should be about the size of a small golf ball - a SMALL one. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan according to sous chef's diagram. Remember - don't cover fried food on a steam table. The Fermented Dosa require over night fermentation, start soaking the Dal early on Day 12 and let soak until after family meal. Have other mise en place ready for fermentation and combine before end of class. Allow to ferment overnight and finish with assistance of Chef on Day 13.

Thailand Menu January 15+16

EVERYONE - This is a rough draft - I think I've covered everything, but if there is confusing or contradictory information here, please ask questions that I can answer at 8:00 from home. I need to leave earlier than usual for a Doctors appt.Although there are only 14 of you, read the assignments for Students 15 + 16 -the recipes are intersting if anyone wants to pick one up in addition to their regular assignment.

If you're making Jasmine Rice, measure and rinse like Chinese Rice. For Day 10 we need 12 cups total and 20 cups for Day 11.  on full steam, covered. HAVE CHEF CHECK WATER LEVEL AND PLACEMENT OF PANS IN STEAMER BEFORE COOKING.


Sous Chefs -
As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room - delegate as needed to make sure the food is at the kitchen by 7:00 AM.  Also sanitation supplies, supplemental, china storage. Also, on Day10+11 set up a street food table similar to the Vietnamese one. Draw a diagram and present to chef early each day for approval. Also responsible for demo table set up for service on Day 11. We will need to set up chaffing dishes for Street Food on Day 10 (for demo/practice/family meal and 11 for service.) It will   include Hot: Beef Satay with Peanut Sauce-  Fried Fish Cakes and  Cool/Room Temp: Seafood Yam, Green Papaya Salad and Cucumber Salad - on Day 11 we will add some long grained sticky rice to the street food plate, but it mees to be soaked over night on Tuesday for Wednesday; in the center of each street food plate will be a 1 oz. ramekin containing a small amount Nam Prik Pow - Station #4 should be making that 1st thing on Day 10 for the rest of the class. Think about how to set up the service table with chaffing dishes and small containers for other components.Your diagram should show all of these and any items needed for service.

Student #1 - On Day 10 work with the other "Steam/Poach" stations to prepare the 12 cups of Steamed Jasmine Rice as described above. Also, on Day 10 prepare 2 liters of Hot and Sour Soup and on Day 11 8 liters of Chicken - Galangal Soup; hold both hot for service. See video on how to poach shrimp in soup broth here:

Student #2 - Massuman Beef Curry is a straight forward braise. Prepare a recipe using 1/2 kg Beef for Day 10 + 1 kg on Day 11. Discuss with Chef how we will plate a "Curry Sampler Plate" for Day 11 and be ready to compose a trial demo plate by 10:30 on Day 10. Any braises should go to the steam table in 1/3 hotel pans. Since it will be part of a Curry Sampler Plate with the other curries being prepared, you should at least look at those recipes so you are familiar with how your dish will be plated. Curry Stations are #2, #8, #14, #16.

Student #3 - Fried Fish Cakes and Deep Fried Eggs. For the fish cakes we will use some of the halibut in the cooler, be sure to hand mince fish and slice long beans PAPER THIN - this is really important. On Day 10 follow recipe for 500g fish, Day 11 1 kg fish. These are fried just ahead of  service on day 11. See video for shaping the cakes here



For the Deep Fried Eggs -10 eggs both days. The directions are pretty straight forward, but it's a technique not common in western cooking so let me help you get started. The eggs can be fried in the same oil used for the Noodles on station #9, any time after the noodles are done, and held at warm room temperature for service in a 1/2 hotel pan lined with clean paper towels. It's very common in SE Asia to see already- fried eggs on street carts, waiting to be used as accompaniments to other dishes. Yours will be used to accompany the curries.

Student #4 - Green Papaya Salad/Cucumber Salad/Nam Prik Pow
Make 1/2 each salad on Day 10 and a full batch of each on Day 11. Make 3x the recipe for Nam Prik Pow on Day 10 and reserve most for Day 11 - PLEASE CHECK with me about the process of frying each item separately so you get it right - this is a common problem area. The salads are not very complex, but there is a lot of chopping - so start early and move quickly. It's fine for them to sit and marinate until service. To see a unique method for shredding papaya, see this video
 

Student #4 - Nam Prik Pow - read the recipe and MAKE SURE you understand before you begin the process. This is a labor intense preparation which occasionally gets ruined by students who don't follow the instructions properly. Check with the chef before you begin. You'll be making enough for family meal and soup production on Days 10 + 11 as well as having some to use as a dip on the street food plates. - see chef for this as well.  Lastly, on Day 11 you will be making Yogurt for Days 12,13,14. Find Recipe in the Indian section of the old Website and speak with chef before beginning.


 Student #5 - Pad Thai Noodles - prep for 5 portions on Day 10 and 12 portions on day 11. Be ready for cooking demo at 9:30 with the Chef and a plating demo at 10:30 on Day 10. On Day 11 you will fire your service food at 11:20 and put it on the steam table with tongs. It will be served in a deep noodle bowl.  Soaking the noodles properly is important - soak them for 5 minutes ONLY in hot tap water, drain and hold for service. Have your garnishes on the line and be sure to instruct line servers on how to plate properly on Day 11.

Student #6 - Stir Fried Squid with Basil- Prepare 1/2 recipe for Day 10 and 1 full recipe for Day 11. Be ready to do a cooking demo with Chef at 9:30 and a plating demo at 10:30. The ingredients are stir fried in 3 batches to avoid losing temp in the wok and sweating the squid, you can mix the Oyster Sauce, fish sauce, sugar, and chicken stock together before service. Watch the video, it's pretty easy. I want to do the first batch with you. Squid will be served from the steam table in a 1/2 hotel pan into an oval casserole sitting on an oval plate with Jasmine rice on the side. The squid should be kept very cold throughout the prep process, but not allowed to submerge or soak in water - it soaks up water like a sponge and makes the dish more of a soup than a stir fry. Pat the squid as dry as you can before cooking. Here's a demo of the technique, although this is a bit wet

Student #7 - Sea food Yam and Streamed Jasmine Rice. On Day 10 work with the other Steam/Poach stations to prep jasmine rice for family meal as described above. On Day 11 please prepare 8 cups on your own for service. On Day 10 prepare 1x the Seafood Yam Recipe, on Day 11 prepare 2x. You should watch the video "Ouch Hot Water" for how to poach the shrimp and squid

The Seafood Yam is served at cool room temperature on the street food plate. Have it ready by 10:00 on Day 10 for setting up the plating station demo and on Day 11 have it ready for putting in position no later than 10:30

Student #8 - Pork with Green Curry - On Day 10 prepare 1/2 recipe, on Day 11 prepare 1.5x. 
Since it's a braise, it's important to start early, so hustle. Use a small rondos or large sauce pot with cover, remember to keep it covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven - the range will get crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. Discuss with Chef how we will plate a "Curry Sampler Plate" for Day 11 and be ready to compose a trial demo plate by 10:30 on Day 10. Any braises should go to the steam table in 1/3 hotel pans. Since it will be part of a Curry Sampler Plate with the other curries being prepared, you should at least look at those recipes so you are familiar with how your dish will be plated. Curry Stations are #2, #8, #14, #16.

Student #9 - Fried and boiled Noodles. There are a few typos in this recipe which I can't correct and upload from home, but they're not too difficult to work around. Basically you are going to make an egg pasta dough (adjust with a small amount of water if needed), cut noodles by hand, set up a wok as a deep fryer (let me help you with that), deep fry the raw noodles and then boil them to soften before using as a garnish with the curries. After frying the noodles, Station #3 can use the same oil to fry eggs, so work with Chef to set up and fry noodles and then let Station #3 know when the oil is free. Also - For days 13+14 - you are assigned to the Pork Vindaloo - read the recipe for that and prepare the Spice paste and marinade on Days 10 + 11 as indicated so they are ready when you need them.

Student #10 - Pickled Mustard Greens and Pickled Shallots. Ideally, these have been started last block or earlier in this one and ready for service now, you will start another batch of each for use NEXT block.  Read the recipes and talk to Chef about any adjustments. This may be too light a load for you, if so, let's discuss additional recipes to work on. If you think you'll have time, look at the recipe for Jungle Curry 1x, it would be a different style of curry than the others are making and a nice contrast.


Student #11 - Pork Laarb - Prepare 1x the recipe on Day 10 and 2x on Day 11. be ready to fire a demo portion with the chef at 10:00 on Day 10 and do a plating demo at 10:30. On Day 11 be ready to fire 1 recipe for family meal at 10:30 and one recipe for Service at about 11:45. Discuss this timing with Chef on Day 11 - it may change. Also, we may have extra fish or poultry in the cooler to use up. If you have extra time, we could try variations of the Pork Laarb by substituting a different protein.


Student #12 - Grilled Issan Chicken - the chickens marinating from Day 9 should be taken out of the cooler by 9:00 and allowed to come to room temperature while the grill heats. Be SURE to have the grill station set up properly -  zone the grill, have all proper grill ling and grill cleaning tools. On Day 10 fire the chickens for Family meal at 10:00 with the chef's assistance. When cooked to an internal temperature of 70C degrees, remove from grill and allow to rest and carry over cook before cutting and serving. Be prepared with a cutting board, knife and pan for a cutting and plating demo with the Chef on Day 10. On Day 11 begin grilling chickens for service at 11:15 and have ready to serve from the line - from a 1/2 hotel pan - by 11:30. Be sure to have an accurate, calibrated thermometer


Student #13 - Ground Meat Steamed in Banana Leaves. Although beef is listed, we also have other options available in the cooler, so lets look at all of them before you start to prep. Make 1x recipe on Day 10 and then lets assess for Day 11. You will need a wok steamer to cook the packets, see the Video at the beginning of the course if you;re not sue how to use this. Be prepared to start cooking at 10:00 for family meal on Day 10 and at 11:15 for service on Day 11. Leave the packets at room temperature for at least one hour before steaming to assure consistency of cooking.


Student #14 - Duck Red Curry. The duck has marinated over the weekend, we can prepare 16 pieces for Family meal today and the rest for Day 11. Talk to the chef about timing and portion on this as soon as we come in. The ducks were fabricated on Friday, but if you want to see how it's done Here's the 1st of a 3 part series on how to break down a whole duck, you can follow the link from there to see the rest of the series.

Here's an video to give you an idea of how to make the curry itself
 Student #15- Tum Yum Krob - Read the recipe so you know what's involved, gather the mise en place,and then work with the chef to follow each step. This is an easy recipe once you understand it, but it's very different from western snack food. Make 1x this recipe fro Day 10 and then discuss with Chef how much to produce for Day 11.


Student #16 -Yellow Shrimp Curry 1x for Day 10 and 2x for Day 11. Very straight forward recipe, be sure not to cook the shrimp in the sauce before you need it - if the sauce is hot, on Day 10 you should only need to poach the shrimp in the sauce for 3-5 minutes before family meal.
Discuss with Chef how we will plate a "Curry Sampler Plate" for Day 11 and be ready to compose a trial demo plate by 10:30 on Day 10. Any curries should go to the steam table in 1/3 hotel pans. Since it will be part of a Curry Sampler Plate with the other curries being prepared, you should at least look at those recipes so you are familiar with how your dish will be plated. Curry Stations are #2, #8, #14, #16.This dish is fairly simple. If you think you will have extra time, bring a copy of the Pork Adobo Recipe and have enough familiarity with it to start it early enough to serve for family meal as well. This is not mandatory, but it would fit well into the menu.

Vietnamese Menu January 11+ 14

Most entrees will be served with a "Table Salad" on the plate, the sous chefs will set up a station for assembling table salads and will make a communal Table Salad for family meal on  Day 8. Be sure to watch All 3 Video Demos on Moodle: on Handling Herbs and Table Salad, Straining Tamarind; and Fabricating Lemon Grass.

Crispy Fried Shallots - Used in several recipes. See recipe in Moodle section and speak to chef before attempting. It's usually much easier if all stations using fried shallots combine efforts and do them together. 

On Day 9 Each Student preparing an entree dish is responsible for preparing table salads for their service - See Video. Remember that herbs dry out quickly, keep yours covered with moist towles through out the day.

As always, Sous Chefs will need to make sure we have the food picked up from Store room, Fish room, Meat room - delegate as needed to make sure the food is at the kitchen by 7:00 AM.  Also sanitation supplies, supplemental, china storage and set up  family meal on Day 8 and demo table set up for service on Day 9. For service, think ahead, figure out who will be cooking and who will be serving, where everyone should be during service and how you will expedite to them-  communicate to them in advance. Ask Chef and past Sous Chef/Expediters for advice. Sous Chefs are responsible for preparing Communal Table Salad for Family Meal on Day 8 - Talk to Chef. 

Street Food Station 

Like Dim Sum on the Chinese menu, We will need to set up chaffing dishes for Street Food on Day 9. Consult with Chef on the best set up for efficient service. The Street Food Plate will look like more or less like this, but have a few more items on it. When we compose the demo plate on Day 8 I'll photograph a new presentation.

From K1 Menu Photos  On our street food plate will be: - Grilled Beef in la lot leaf  - Hot - Shrimp on Sugar Cane - Hot - Grilled Pork Belly Skewers - Hot -Lemongrass Spare Ribs -Hot -Green Mango Salad - Cool -Lotus Rootlet Salad - Cool -Salad rolls - Cool -Banana Flower Salad - Cool  Long Grained Sticky Rice - Cool - Nouc Cham Dipping Sauce

Draw a great diagram of how the street food station will look.  Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the sticky rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.  

Nuoc Cham is an important condiment served with most meals in Vietnam. Student #9 is responsible for preparing enough for the class on both Day 8 + 9 and portioning it into small 1oz ramekins for service. On Day 9 we will need 65 ramekins at the start of service. 

All of the recipes for the Vietnamese section are loaded onto Moodle but not all of the videos are embedded yet so look at the web site, and I'm trying to post some of them here on the blog as well.  Again, I'll want to take photos or shoot video of  the new dishes and new shots for some of the older ones too, so when you have MEP set up, talk to me before putting things together. Here are the details of each station on Days 8+9:

Student #1 - Caramel Pork in Clay Pot - this is how it's listed on the tracking schedule, but the Recipe Title is "BBQ Pork Belly in Caramel" - so look for that. This is a 2-3 day process, the pork belly should be in marinade on Day 7 and  be roasted by the person on station #5 early on Day 8 so a small batch can be made for family meal -  you can also set up your Mise en Place for Braising on Day 9. Talk to Chef on Day 8 about how much to serve and how much to save for Day 9. The finished braise will be served with steamed jasmine rice from the steam table and a room -temperature table salad on the plate.

Student #2 - Bahn Xeo  - This recipe says that it requires overnight pre-prep, so soak the rice and beans o Day 7 for Day 8 and then prep over night as directed for day 9. The Updated recipe uses shrimp and pork, this video does not show that, but the technique is the same.

Ask chef about Shooting a new Demo. These crepes may be/should be made ahead of service and held above the saute line on a sheet tray lined with parchment paper. At service they are reheated in a non-stick pan and plated ala minute. Serve on a round plate with Steamed jasmine rice, a table salad, and a ramekin of nuoc cham.

Student #3 - Green mango salad + Lotus rootlet Salad. These will be served on the Street Food plates to all customers on Day 9. Make 1x Green Mango Salad recipe and 1/3 recipe of Lotus rootlet Salad for Day 8. Make 2x Green Mango salad and 2x Lotus rootlet Salad for Day 9.  Also, steam the long grained sticky rice which was soaked on Day 7 and soak 4 more cups on Day 8 to steam on Day 9. The method for this is very different from other rices - make sure to understand how it's done.

Student #4 - Stir Fried Lemon Grass Beef - Make 1/2 recipe for Day 8 and 1 full recipe for Day 9. Very straight forward - The Recipe for the Beef itself is the same, there is a slight change to the accompanying greens, bring a printed copy of the recipe so we can go over it before you start to prep. See chef for changes before prepping greens. I'm probably being over optimistic, but if we have time to shoot a video, that would be cool. Let me know.

Student #5 - First thing in the morning, talk to Chef about roasting pork butt and pork belly for other uses, you and the person on Station #11 will be responsible for this together.  This is quick and easy and requires little attention once it's started. Watch the Video on using the Chinese oven - that can be found in the "Must See Video" section of Day 1. After that, You will prepare Grilled Beef in La Lot Leaf and Shrimp on Sugar Cane. Check with me first thing in the morning, some of the Shrimp mixture may already be made for Day 8.  Make the 1 full recipe of Beef mixture and 2x the recipe for the Shrimp mixture for Day 9. You will be preparing 15 pieces of each for Family meal on Day 8 and saving the rest for Making about 80 pieces each for Day 9 - let Chef know if quantity is lower than this. Watch the video on how to shape and form the shrimp and also on how to work with sugar cane. Chef can help. Also, Talk to Chef about setting up the Charcoal Satay grill  and how to set up the regular grill to avoid burning skewers and sugar cane.

The Shrimp On Sugar Cane is composed like this
 

And hopefully we will have fresh sugar cane - not packaged - to work with

 Student #6 - Your Tracking Schedule calls for preparing 10 cups of Jasmine Rice - this is a typo. Steam 8 cups for day 8 and 20 cups for day 9  (two full hotel pans). The method for this is the same as for the Chinese long Grained Rice.  Pho Bo - The broth should have been made on Day 7 for use on Days 8+9. You will have 2 types of beef to add to this - boiled beef (should be cooked and cooled ahead on Day 7)  and thin slices of raw sirloin. Plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30 on Day 8 - you'll be slicing the raw meat for both days;  be sure to talk to Chef before you go. Enough broth has been made ahead for 2 days, so only heat enough for 5 portions on Day 8 - speak to Chef about putting up smaller portions for Family Meal. For Day 9 you will "sell" 10 portions to customers; plan to set up a Service Station with a tray stand and sheet tray for Pho "pick -up" during service.  Heat broth in a stainless pot on the range ,use one of the smaller woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles. Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with chef before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from The Table across from the small woks.

Student #7 - Braised Sour Duck with Watercress. Make 1x this recipe on Day 8 and 2x on Day 9. It's important to start braising early, if you need help fabricating the duck, ask the chef  EARLY so we can get you on track. I have a 3 part series on YouTube demonstrating how to fabricate a duck and use all of the parts, you can see it here When finished braising,place the finished product in a warm 1/2 hotel pan for service from the steam table with steamed jasmine rice.

Student #8 - Bahn Mi, Make 5 sandwiches on Day 8 and 15 on Day 9. This is a busy station, but most of the time consuming work has already been done ahead, you just have to bake the rolls and set up a sandwich station; if you're organized and move in a logical sequence things will go smoothly - so make a good plan. The Pickles and Pate have been made and the pork is ready to roast so get it into the oven and then weigh out ingredients for the dough and get started mixing it as soon as the pork is in the oven. For the dough - make 1/2 recipe on Day 8 and 1.5 recipe on Day 9.  While dough rises, prep and set out all other sandwich ingredients, and make chips; chips can be made as far ahead as you want - just not a day before.  The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service. By 10:45 the station should be completely set up on the rear table nearest the grill - the griddle will be set on the grill itself. I strongly suggest drawing a station diagram showing where everything will be, laying it out to flow smoothly during service. If you show me your diagram on Day 8 I will help you fine tune it - so give me your BEST effort and together we can see if it needs improvement.

Student #9 - Salad Rolls/Nuoc Cham/and Banana Blossom Shredded Duck Salad. The Nuoc Cham is served with every plate, so be sure to have it ready and portioned into 1 oz ramekins before service or family meal. You should make 500ml for Day 8 and 1.5l for Day 9 and fill each ramekin about 1/2 way.
On Day 8 you should make 16 salad rolls for family meal and on Day 9 you should set up to make 80. We will have the class cycle through your station, each making a few rolls for practice. Here's a video of how to use the damp kitchen towels for efficient construction of these rolls

For the Banana Blossom salad you can roast and shred all of the Duck legs on Day 8, make 2 portions fr family meal and save the rest to make 15 or more portions on Day 9. The Banana blossoms oxidize quickly, so have acidulated water ready before you begin to cut them and ask the chef for a demo - I'll want to shoot a new one to show how this is done. 

Student #10 - Stir Fried Chicken with Lemon grass and Tamarind is very straight forward, prep for 5 portions on Day 8 and 15 portions on Day 9. Work with the Chef on Day 8 on your first attempt to stir fry. If we have time to shoot a video of this dish, we will.Prepare to butcher and marinate chicken for Days 10 + 11 - check with chef for quantity.

Student #11- First thing in the morning, talk to Chef about roasting pork butt and pork belly for other uses, you will work with the person on Station #5 for this - both of you will be responsible for getting it done early. This is quick and easy and requires little attention once it's started. Watch the Video on using the Chinese oven - that can be found in the "Must See Video" section of Day 1. The Spare Ribs are already in marinade, speak with Chef about amount to roast for Day 8 and whether to prep more for Day 9.Some of the pork belly you are roasting will be used for your skewers, so once thay are roasted - cool them and talk to chef about how to slice. On Day 8 slice, marinate and grill  20 skewers for family meal and on 9 prepare for 80. Ask Chef about the Charcoal Satay Grill - if it's available, we will use it on both days. Remind Chef to order charcoal on Day 8 Supplemental.

Student #12- Shaking Beef Salad. A simple stir fried dish, Plan to make 5 portions on Day 8 and 10  portions on Day 9. Yours will be the 3rd stir fry served during service on Day 9, so be prepared to cook later in the service period. If you have enough on Day 9 you may cook 2-3 orders early for Family meal.

Student #13 - Fish In caramel sauce. Prepare 5 portions on Day 8 and 12 portions on Day 9. You should make the caramel for both days on Day 8 and reserve some for Day 9. Make the braising base early in the day, cool to room temperature and then reheat near service time. Because this is a fairly simple dish, you may have time to prepare some stir fried or pickled greens to accompany. Speak to the chef early in the day if you think this is possible.Also, there may be some pickled greens in the cooler from a previous batch - check there first and talk to chef about use.

Student #14 - The Tracking Schedule tells you to prepare the Stir Fried Chicken - this is a typo. Prepare for the Stir Fried Noodles with Turmeric and Pork. Be careful not to over soak the noodles before cooking - they should be somewhat tough and will soften as they cook with the liquid in the wok. Prep to make 5 portions on Day 8 for family meal and 10 portions on Day 9. If time permits, talk to chef about shooting a video of this dish. Be prepared to butcher and marinate 4 ducks for Red Duck Curry on days 10 + 11.

Student #15 - Grilled Fish in Banana leaves. Prepare 5 portions for Day 8 and 10 portions for Day 9. Cooking the banana leaf packets takes about 10 minutes on each side, so be ready to cook them all slightly ahead of service or Discuss with Chef how to stagger cooking times. Talk to chef about cutting. folding, and wrapping the leaves. Folding and wrapping the packets will take some practice, have filling ready early.