Day 1 information for October 3

In coming Group - 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.

 Several of you have asked about the proper format for a "Time Line" in my class. BE SURE to check the bottom of this post to see the required format. Each student must have their own, individual timeline, in this format, at the beginning of each day. Failure to have a properly formatted, complete time line will require you to leave class and return only when you are properly prepared .

PLEASE NOTE THAT FAILURE TO READ ENTIRE BLOG, ANALYZE ALL RECIPES FOR YOUR STATION, AND OTHERWISE PREPARE YOURSELF USING THE MATERIALS POSTED OR GIVEN TO YOU WILL RESULT IN A SIGNIFICANT REDUCTION IN YOUR DAILY GRADE. PLEASE REFER TO GRADING RUBRIC IN COURSE GUIDE FOR FURTHER INFORMATION.

If you have questions, please use the "Comments" section at the bottom of this post. I generally do not check CIA e-mail from home, but I do check the comments posted from you to the Blog. 


Heads up -
Some basic rules in my kitchen:
- If you don't know, look it up
- If you still don't know - ask
- Know your product before coming to class - use Google and Google Images to see unfamiliar products
- Look before you order...10 point deduction applies to ordering items already in stock
- All produce is washed/cleaned before final preparation for use
- Don't prep more than you need
- Don't save cut or cooked foods for service the following day without permission from Chef
- Don't serve "left-overs" to customers
- Keep a clean, moist towel on you station at all times
- Step back from your station every 10 minutes, inspect, straighten, wipe down
- "Yes Chef" means that you understand, agree and will comply
- "Yes Chef" does not mean "Go away, you make me nervous"
- The Chef's desk is not your work station - NO FOOD or SUPPLIES may be placed there without Chef's prior approval
- Metal containers are used for holding hot food, don't store food overnight in them unless instructed by Chef
- Papers, quizzes, tests submitted without full name on page will receive no credit
- EQUIPMENT SAFETY - Never use a piece of equipment you have not been trained to use properly and NEVER put your hand or any utensil in a machine while it is running!


The most common mistakes made on Day 1, class wide, are:
Not observing the Basic Rules
Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, techniques 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 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 if 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- 11:30 - Final Prep before service
11:30-12:00  - Service on Alternate days
12:00-12:45  -  Clean kitchen/inventory
12:45- 1:30 -   Lecture + Tasting

Cleaning towels - each student will be issued two clean cloth towels at the beginning of each day, these are to be used for general cleaning and station maintenance instead of paper towels. Please keep your station and work areas clean by "wiping down"  between each task, or as needed.

At the end of each day, Sous Chefs will collect the towels, count them, and place them in a plastic garbage bag. This bag will be stored in the bottom of the reach in cooler until the next morning.

On the next morning, fresh towels will be issued to each student and the soiled towels from the previous day will be washed and dried using the machines in the utility room across the hall from K1. The Sous Chefs are responsible for this task. Sous Chefs do not have to do this themselves - they may delegate the task to someone else in the class.

This procedure will be followed each day and will help minimize waste and expense. The cost of  76 cloth towels, washed and re-used on a daily rotation is $11.23/block. The cost of 3 rolls of paper towels per day x 14 days is $158.42/block. A savings of  $2355 per year. 

Please help keep our kitchen clean and your tuition expenses down.

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

Sous Chefs - STATION 1:

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. Hot plates are kept in the warming box near the refrigerator, make sure it's turned on as soon as you arrive. This is standard every day, a "China Checklist" will be supplied to you and 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 Ordered, 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.

Stock - Each day we make either a stock - based on chicken feet and pork hocks - or a remouillage from the previous day's bones. We will make a stock using remouillage on Day 1, a remoillage from the bones on Day 2 and, from that point on, will use the liquid from each remouillage to make a stock with the next batch of fresh bones. Please see recipe loaded in the Chinese Section of Moodle. Each student is required to have a printed copy of this recipe to follow each day. 

Rice - Rice should be rinsed according to video demo and ready to cook by 10:00 AM. Do not cook rice earlier than 10:00 AM to ensure freshness at service. Watch BOTH video demos on rice cooking but be ready to use the electric Rice Cooker, talk to me before you start anything to make sure you understand the procedure. 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. Rice cooked in the Rice Cooker - Do not cook more than 12 US cups of rice in the rice cooker at one time. Rice Cooked in Convection Steamer - Use only 2" deep hotel pans - not deeper; Do not cook more than 10 cups of rice in a single pan.

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.

Menu: You will receive a laminated menu for each service day, be sure that it's posted on the wall nearest the kitchen door. If unsure of where to post it, ask chef early in the day to avoid confusion at service time. 

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 far right column. Be sure to count and record specific QUANTITIES of each items or a "zero"- blank spaces and or check marks are not "counting". 

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:00, 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:
Dough is prepped ahead for you for Day 1, be prepared to complete the dough and roll it out,  make 1x  for Day 2 and allow to rest in the cooler over night.You will need to roll and cook the pancakes for Day 1, so write that into your time line. 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. On day 1 you only need one batch to cook for family meal. On service days  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 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 The Place 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, so use it all- 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 rice for Fried Rice must be very 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 Marinade for Days 1 +2. You will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 1 marinated pork butt 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. Before the end of the day you will need to put the fresh Butts in 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, on service days divide the MEP into 3 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.

MANDATORY 
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely. 

 You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef  - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class and you will be asked to leave the kitchen and return only when you are properly prepared. 

 The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own, submitting exact or similar timelines as your partner will be considered plagiarism. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe, or from your partner, will be considered plagiarism and result in a failing daily grade. 

Sequence	Task	Equipment	Ingredients	Method
#1	Stock---	-Wok -Skimmer -Stock pot -Ladle -Cont. for Mire   Poix -Cont. for straining -Chinoise -Storage container	-Water to blanch -Bones -Remouillage – 10 l -Onions – 2# -Carrots – 1# -Celery – 1# -Ginger – 4 oz -Garlic –  1 oz -Dry shitake  - 2 oz -Kombu – 3 oz.	-Blanch in wok           --Skim/dump water           --Transfer to Stock pot            --Simmer 2 ½ hours           --Add Aromatics ½ hour          ---Off heat/Add kombu  1 hour           Strain – save solids
#2	Noodle Salad	Pot to heat water Bowl to soak noodles Board Towel under board Chef’s knife Measuring spoons Measuring cups Whisk- Sm. Bowl for mustard Lg. bowl for salad dressing and mixing	-GBSS Noodles -Cucumber ,thin ½ ea. -Cabbage,.75 #,  1” wide -Mustard , I Tbsp finished -Dark Rice vinegar 1 oz -Light Soy Sauce 1 oz -Sugar 1.5 Tbsp -Scallion 1 Tbsp -Garlic 1.5 tsp. -Sesame oil .5	-Heat water for noodles and cabbage           Soak noodles         --- -Cut/Blanch/ shock cabbage            --Rinse + cut noodles 1 inch  -         -- Make mustard for dressing -1 Tbsp. only            - Dress + hold

Indian Menu Days 12, 13, 14 for September 28, 29, 30.

For India

Sous Chefs- Rin and Tori:

We make our own yogurt on Day 11 to use on Days 12 + 13 + 14.  On Day 12,  Recipes calling for "drained yogurt" should start to drain 3 containers in a china cap lined with cheese cloth, start this right away so that it has plenty of time to drain - don't squeeze it, let gravity do all of the work.

All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE Traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, these circles which fit into the 12" plates. Ask me early and I'll show you how, we'll use a 10" plate as a template to cut circles to fit inside of the 12" plates for service.

Menu is divided into "North" and "South" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Draw a detailed diagram of where everything will go on the steam table. 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. Show me the diagram right after the supplemental is placed and I can help you adjust it.

Soup for Days 12+ 13/14- will be Tomato Dal Rassam. Make 2 qts. on Day 12 and 1 full recipe on Day 13/14

Salad - 1/4x recipe for Day 12 and a full recipe for Days 13/14. This salad is served with the other accompaniments on a small, round "condiment" plate, you only need about 1/4 cup of salad per plate surrounded by the other condiments - chutni, raitha - if we have time to make them. It will be similar in set-up to the street food plates - on service days, these can all be plated ahead.

Rice - Saffron rice Pilaf for Day 12 - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down, I will ask you about it, so be prepared. Use 6 cups raw Basmati rice on Day 12.  On day 13 we will make Lemon-Mint pilaf, speak to chef in advance for recipe and make 10 cups. For Day 14 we can discuss other options in advance. Use Basmati rice and speak with Chef about the amount of seasoning to use.  Serve from a chaffing dish in shallow, full hotel pan.

Mango lhassi - the yogurt is being made overnight - should be ready in the morning. You will receive frozen Mango Puree from the store room. Don't plan to make mango lhassi both days - look for some other flavors or talk to me. Serve in 10 oz milk glasses - check that the glasses are in the kitchen early, if not - let me know. There are both "Sweet" and "Salted" lhassis, do a bit of research and find alternatives for days 13 + 14


Station 2- Herme: 
Lamb Khorma - start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 2# lamb cubes for this on Day 12 and 4# for Day 13 /14. 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. DON'T forget the garnishes for this dish - have them in place before service starts.


Dal Tadka - the lentils are already soaking in water.  Make 3x recipe on Day 12, when finished, remove enough for family meal and then cool the rest for use on Days 13 + 14. check with chef on flavor and consistancy before removing from the cooking pot. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them.The lentils should be mushy - falling apart -and the "tadka" added at the end. Bring to the steam table in a 1/2 hotel pan and place it according to the sous chef's diagrams.

Samoosas- If you have time on Day 12, make 2x the recipe for the dough and 2x the recipe for the filling. If you do not have time, talk to the chef to plan making it early on Day 13.

Whenever you make it, remember, this is a PASTRY dough, be careful not to over work the Gluten. Filling should be prepped, then they need to be assembled and finished. Let me help you toast the spices, they burn easily.Hold formed samoosas on parchment paper - they stick to paper towels! 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.


Station #3- Fernando : 

Fish curry - On Day 12 be prepared to make about 6 portions and on Day 13 + 14, that should double.  Read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish and requires the assistance of the chef the first time you make it.. Make sauce ahead, hold hot, poach fish in sauce a few orders at a time, just before serving. Serve from steam table in 1/2 hotel pan. You may receive enough fish on Day 12 for the rest of the block, so ask how much to use for day 12 and ice the rest for the next day.

Pooris(puris) bread - make 2x dough on Day 12 and we will use it for each other day. Make dough early - before anything else. 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.
You must also have pork  Brined for Day 1 -  plan to fabricate and brine pork according to the BBQ pork recipe in the Chinese Section; in any event, once it's brined , you need to put it in the marinade from the same recipe, you can stretch this out over 3 days- Fabricate and tie the roasts on Day 12, Brine them on Day 13, and marinate on Day 14.

Station #4- Kat - 

Pork Vindaloo  is already marinating for all days. On Day 12 you will cook it all for the remainder of the block, once cooked, please remove emnough for family meal on Day 12 and divide the rest into 2 containers to cool, store and reheat on Day 13 + 14.

Plan to start cooking it very early. Get your mise en place and ask Chef to help you get started, it's fairly easy but I'd rather start you off then burn 20# of pork!
 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.

Bondas - Again - all of the filling mixture can be made for on Day 12 for all 3 days, so make 3x recipe of filling. If you'd like, you may also make 3-4x the batter, but it does thicken as it sits and will require soem thinning each day before use. Cook potatoes early, let chef help with spices toasting; combine potatoes and spices and let chef demo how to size and shape. 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.

Pachadi - Make this only after you've started the pork and the bondas. It may not get done at all on Day 12, but read up on it so you can put together a "kit" for making it on Day 13 + 14.  Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas is a long process, so start early- they should  soak over night in water with a small amount of baking soda - on the day you use them, drain off the soaking water and place in a pot with enough fresh water to cover. Simmer until tender but not falling apart, drain and cool. Then they may be toasted on a sheet tray in a low oven toasted until they are cooked through and crunchy - if they're soft in the center, they're not done. Check with chef for help on this technique, it's very different from western cooking.

Ask me for other recipes for you do do on Days 13 + 14. I have several fermented flat bread recipes which must be started a day or two ahead, so starting the ferment on Day 12 would be perfect. Also, there are several chutneys that we don't often make that you could take on as well.

Finally - I've been asked to do some recipe development on a Korean project. If you have time on Day 13 or 14, I may have you work on some of that.

Station #5 - Alex - Make 1 full recipe of nann on Day 12. If you have time, you may be able to make a second dough later and allow it to do a slow rise in the cooler for Day 13. Talk to the chef about how to do this.
Naan should go into the tandoori oven between 10:15-10:45. Watch the video so that you are familiar with the set up and make sure you know which tools to use - have them on your station for a demo by 10:15.

Tandoori chicken - Make 15 pieces on Day 12 and 40 pieces on Day 13/14. The Chicken should already be marinating on Day 12  but needs to be prepared on Day 12 for 13 and Day 13 for 14. 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.

Raitha is made with drained yogurt - if the yogurt did not get drained the night before, drain it in a chinoise lined with cheese cloth for a couple of hours before making, put in small container for sous chefs to arrange on the accompaniment table.

Station #6:

Paneer Saag - Make 1 full recipe for each day. Make the cheese as early as possible, so plan to start heating the milk by 7:15. You will be making 3x recipe, which will last you for all 3 days. Once cheese curdles, strain into a cheese cloth and 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 9:45. 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 9:45 in order to cook slowly and gently and should be finished no later than 10:45

Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 9:45, cook slowly until cauliflower is very tender.

Both dishes served from steam table in 1/2 hotel pans.

Information for Thai Menu Days 10 + 11, September 23 + 27

Know Your Thai Curries

Every one: I will set up a tasting and lecture session to cover material for the Vietnamese- Thai quiz on day 12. Try to pace yourselves so we can sit down for an hour between 9:30 - 10:30, after that we can set up for service and family meal and you can get out earlier to start your weekend. 


Individual Stations and personal responsibilities: 

Sous Chefs-

Fernando : Hot and sour soup - 1/2 gallon and Green papaya Salad 1/4 recipe for Day 10.
                  Thai Chicken soup with coconut and galangal- 2 gallons for Day 11 and 1 full recipe                           papaya salad for Day 11.

Day 11 is Coconut Chicken soup, make 1 full recipe , just follow the recipe and taste for fish sauce and lime with me when it's done.

Salad -  - 1/2 recipe on Day 10 and 1 full recipe on Day 11. To ba placed on street food plate.

Hot and sour soup for Day 10- watch demo on how to cook shrimp in broth, Green papaya, watch demo on papaya fabrication

Fernando: You are also responsible for setting up the streetfood station for Days 10 + 11.
 Set up Street food station - similar to Vietnamese set-up. The Thai Street foods are : Beef Satay with peanut sauce, fried fish cake, cucumber salad, green papaya salad, and long grained sticky rice. Set up a chaffing dish on Station 5 with 1/3 pans for hot foods and place cool food, salads ( there are two salads on Street Food Plate - cucumber salad and papaya salad) plates in small containers at room temperature. The sweet chili sauce, and plates should all be set up near the chaffing dish.
Peanut sauce for Satay is made by Station #3, it DOES NOT go in a ramekin - hold it in a small plastic cup on the side and put a dab on top of each satay as it goes out.

 Draw a complete diagram of how the station will be set up with all components and items labeled in diagram and show it to the Chef when you arrive at 7:00 so we can go over it together early.


Kat:  Talk to me before assembling the dipping sauce so I know you have the proper ingredients, and fill the ramekins only HALF way! On Day 10 we only need enough sauce for 10 people. Day 11 - enough to serve about 65. You may make it all on Day 10 and store it in the cooler over the weekend.

Remember that you have Long grained sticky rice soaking from Day 9 for use on Day 10, steam it as directed o Day 9 in class, allow it to cool slightly, and old to serve o the street food plates.

Also steam 8 cups of Jasmine rice for Day 10 and 16 cups for Day 11.

When Dipping sauce is made and rices are steamed, or ready to steam, prepare to set up the hot line. There's not much to it: Steamed Jasmine Rice, 1/3 pans for each of 5 curries, and a 1/3 pan for Stir Fried squid - only one steam table needs to be set up. Be sure to consider plates needed ,utensils to set out, garnishes and plate wipes.

Curries are served as a "sampler plate", meaning that a small amount of all 5 curries are served on each plate.
Know your Thai Curries - See poster above - Each curry should come to the service line in a deep 1/3 hotel pan. Use a  12" rimmed "soup plate" (the shallow bowls) with Jasmine Rice, with rice in the center.

Chicken Rice is served from the station producing it. They will have a chaffing dish for their own rice and will plate and pick up without needing assistance from other stations.

Stir Fried Squid will be cooked in small batches for Day 11 service and be served from the steam table in a 1/3 pan. Plate into an oval casserole dish on a larger oval plate with a scoop of rice.

Jasmine rice - 8 cups Day 10, 14 cups Day 11 - Talk to me about using the Western Steamer or a Rice cooker, or both.

The Steam table will need to be used to hold the curries, the pad thai, stir fried squid and the jasmine rice. Put each curry in separate, deep 1/3 pans, same with the squid.  Pad Thai should be in a deep 1/2 hotel pan, and the Jasmine rice in a full hotel pan. Draw a diagram of the line set up and make it complete. Plates: Currys in a 12" shallow bowl with Jasmine rice, Pad Thai in a deep noodle bowl with roasted peanuts and a lime wedge on top of each. Stir fried Squid in deep 1/2 pan, the squid itself is served in a round casserole dish sitting on an ovel platter with jasmine rice sitting on the side - similar to presentation of steamed fish from Japanese menu.

Station #2 - Andrew see abovve about Chicken Rice and coordinate with Kat. 

Chicken Rice - Scale recipe to use 1 whole chickens on Day 10 and 3 whole Chickens on Day 11. This dish is served room temp in summer, or prepared and then reheated in a wok steamer across from Table #2 in the cooler months, most westerners don't "get it" when it's served at room temp, so set up the wok steamer. Entire plate is picked up from your station. You need to make your own rice, make it pilaf style and use rendered duck fat to parch the rice. Be sure to discuss Pilaf Method with Chef before you start, this is a common area for mistakes. Pandan leaf is available from the store room- order it on supplemental if you don't see it on the invoice in the morning. For Service you will need:
- Chaffing dish to hold rice
- Shallow "gratin" dishes to hold chicken and sauce, gratin dish sits on large oval plate with rice and cucumber/tomato/cilantro garnish (this is like and undressed salad tossed together).
- Service utensils to plate. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram.

Typically, there will be 9 whole chickens delivered on Day 11, NOT ALL OF THESE are for you. Station 5 needs 5 chickens to marinate for Day 12.

Yellow Shrimp Curry - 1/2 Recipe on Day 10 and 1.5x recipe on Day 11 -  Use the curry paste to make the yellow curry sauce. Make the sauce completely, except for the shrimp, and cool it. Just prior to service, heat the sauce and gently poach the shrimp in 1/3 batches in 1/3 of the sauce as needed to stay just ahead of service without over cooking the shrimp- this keeps them from over-cooking on the steam table.

Red Chili Chutni - Your responsibility to make this for the Indian Menu. It's used as a condiment, but also as an ingredient by other teams, make sure it gets made early in the day so that it can be available for others to use. You may divide the job over Days 10 + 11, but it must be done.

Station 3- Rin
Make sure you set up the satay grills and check the charcoal before the supplemental goes in.
I'll show you how to set it up, but it must be done early, you'll need to fire up both grills with charcoal for service on Day 11 and keep feeding the grill with more charcoal as it burns down. Make only 10-15 Satay for Day 10 and 60-80 on Day 11. You may make 2x recipe of peanut sauce on Day 10 and hold it over the weekend for use on Day 11.
Cucumber salad - 1/4 recipe for Day 10 + 1 full recipe for Day 11

The Beef Satay - 1/2 recipe for Day 10 and 2x recipe for Day 11. Trim off external fat and collagen

Peanut Sauce - Should be made on Day 10 and used for both days. When cooled to use the following day, it needs to be reheated gently, and it may break - it's an emulsion. If it DOES break, fix it the same way you would fix a hollandaise or mayonnaise (and if you think I mean "use an egg", you need to do more research). Peanut sauce should be held at room temp on the street food line and a small dab placed onto each skewer as it's plated.

Stir Fried Squid - 1/2 recipe Day 10 + 2x recipe Day 11

If you have time, you can help me set up Mise en place for the Pepper Crab...otherwise, I'll handle it. 



Station #4 - Victoria + Hermes

Scale the meats to make 1# of the Massaman and Jungle and Green Curry on Day 10, and 2# on Day 11. It's important to start them early, so hustle. Use a small rondo or large sauce pot with a cover - size matters here, too big and you'll burn the curry, too small and it's too crowded - remember to keep covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven if the range gets crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. The braises should go to the steam table in deep 1/3 hotel pans - -covered.

You will also be responsible for the Pork Vindaloo Paste for the Indian Menu - look in the Indian section for the paste recipe and start it on Day 10 for finishing on Day 11 - it's very easy when spread over two days.


Station #5- Alex - Red Duck curry 1/2 recipe for Day 10, the rest on Day 11 - talk to chef about exactly how many pieces of duck to cook on Day 10. Also Fried Fish Cakes 10 pieces on Day 10 and as many as you can (40-60) on Day 11.

Duck Curry, the duck should have been marinated on Day 9, we'll use 1/4 of the marinated duck on Day 10 and the rest on Day 11 - recipe is pretty self explanatory. Pan Roast Duck, while duck is roasting, prepare sauce. When both duck and sauce are finished, hold both separately. Near service, gently heat sauce, add duck and gently heat duck in sauce. Ask for clarification on the blog if you need it. Served from a deep 1/3 hotel pan on the steam table.


Fish cakes - We need to make 1# of fish on Day 10 (1/2 recipe), use the older fish left over from Day 9 first.  Double on Day 11 - we can shape and size the cakes to meet the required number of portions for each day. It's important that you have a VERY sharp knife to hand mince the fish. Also very important that the long beans are sliced into PAPER thin rounds, if you slice them thicker, the cakes fall apart. Please ask for a demo on slicing the beans before you start. Cakes should be fired in a 325F fryer in small batches as needed for service and put on the street food station in 1/3 pans. I will show you how to form them. They will be served on the street food plate - talk to the sous chefs ahead of service so they can direct you on where to put them when they are cooked, fry them as close to service as possible.

Also - Day 11 - Prepping Tandoori chicken - the marinade requires red chili chutney. This is made by Station #2 for the class. Be sure to check with them early in the day to discuss when it will be available to you. Also be sure to speak with station #2 and get your chickens for marinating.

Update for Vietnamese menu DAY 9 and Prep for Thai menu!

Hi - Please ask questions in advance if you are confused. I would like to have a "catch up" lecture and tasting period between 8-9 AM tomorrow. Bring tasting sheets from Korean and Japanese sections. 

There are videos on how to handle Herbs, Lemon grass, and Tamarind that you must watch to be prepared for the Vietnamese section of class, please check them out below or in the side bar of the Vietnamese Section of the Website. 

Working with Lemongrass:

Working with Tamarind paste:

Each Station  is responsible for making and properly holding Table Salads on their station, watch the video in the Vietnamese section on "Handling Herbs". Each station will be responsible for making at least 1 table salad for demo plates on Day 8, and  15 table salads for service on Day 9.Please let me go over, in person, how to handle the herbs and make the salad. I'll be pretty picky about this being done correctly.

EVERYONE! We will not be using the steam table for any items served on this menu.  Since we're not using the steam table, you are required to design your station layout  in  a diagram. This is mandatory for each person - draw up your plan, bring yours - along with your team mate's - for review and present it to the Chef at the beginning of the day for final adjustment. First draft diagram is due for review at the beginning of class on Day 8. 

If you're preparing items for the Street food Plate, they must be placed in 1/3 hotel pans for service. 


Sous Chefs: Alex and Hermez

New Information: One of you should spend the day on station work: Make ONLY the lotus rootlet salad, the soup (1.5 gallons) and steam the sticky rice, set up soup and street food stations. 

The other person (you choose who) will make 1 recipe of each curry paste from the Thaui menu:
Green Curry Paste                        Massuman Curry Paste
Red Curry Paste                            Jungle Curry Paste
Yellow Curry paste

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. We will make the same soup on both days. Prepare 1/2 gallon for Day 8 and 1 1/2 gallons for Day 9.

Salads - Make 1 recipe of lotus rootlet salad on Day 9

 Green mango salad - DO NOT WORRY about it.

Long Grained Sticky Rice (Sweet Rice) -  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 (8") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of each salad, about a tablespoon of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look something like one of these, depending whether we have time to make any extra items :


Include a small lump of sticky rice next to the mango salad:
href="http://picasaweb.google.com/lh/photo/UC6vaCgTrc432FGyNYuyFw?feat=embedwebsite">
From K1 Menu Photos



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: KAT - 
NEW INFO: Same as Day 8. Prep Pho for 15-20 and bowls - Minimum of 25 whole (50 halves). If you are set up early, assist Sous Chefs with prep for Day 10 (Thai Curry Pastes) or Tori (Nam Prik Pao)

Salad Roll set up - Remember not to place the papers between the moist towels until JUST BEFORE you want to use them. . 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 we walk in. The rolls go on the street food plate. Each person should make two rolls apiece on Day 8 and 6 rolls apiece on Day 9 - that should give us enough for service each day. Bring to Street food Serving Station in deep 1/3 pan with layers of lightly oiled parchment paper between each layer of rolls.

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.. Enough 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 hot bowls for service 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.

It's a good idea to look ahead to the sous chef's duties for Days 10 + 11 and ask questions before you get there.

Station 3 - Fernando
NEW INFO : Shrimp on Sugar cane - a minimum of 40 portions and read the entire recipe - you need scallion oil on Day 9. Fish- Mise en place for 10 portions. 

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. You need to fabricate the sugar cane as well, make sure to get chef's assistance with this before you begin.Once the shrimp is shaped onto the sugar cane, it must be steamed until completely cooked, then allowed to cool. It will be reheated and browned for service on the satay grills. Bring to Street food Serving Station in 1/3 pans.

Fried Fish - catfish fillets should be coming in, cut them 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, you can set up a tray stand with fish and flour mix next to the wok and keep your noodles, nouc cham, herbs and table salad on the table behind you - 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- ANDY

NEW INFO : Chicken Salad - 2 birds. Ask me about using Balinese Long Peppers instead of black pepper!

 Jasmine Rice - 8 cups. Talk to Rin about sharing station space. 

Ducks usually arrive slightly frozen - DO NOT put in cooler, allow to thaw at room temp or under cool running water. Make marinade in advance, set up a butchering station with a container for finished product, bones and trim, and a separate pot to render fat and skin. 

The Chicken salad is very straight forward - follow the recipe and serve at room temp, be prepared to adjust seasoning with chef as needed. 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 Jasmine rice and a table salad.Jasmine rice is a long grain rice, prepare as we have been for Chinese Long grained Rice.

Butchering and marinating the duck for Days 10 + 11 must be done on Day 9. Be sure to watch the video on duck fabrication and work with the chef to start the process. Separate the breast from the legs and thighs and Reserve all for use.


Station 5 - Rin : 
NEW INFORMATION: CREPES- Make at least 30 crepes in advance and hold warm for service. Beef Rolls - Make at least 60 full rolls, place on skewers for grilling. Remind Fernando to light charcoal around 9:30. 

Also, you will roast 1 rack of lemon grass pork ribs in the Chinese Oven for Day 8 and the rest on Day 9.  Bring Beef rolls and Pork Ribs to Street food Serving Station in deep 1/3 pan.

 Satay Grill Set Up - under hood


Crepes- On Day 8, make 2  times the recipe for the batter, that will be enough for Day 8 + Day 9. mOn day 8 you will only make about 10 crepes for practice and use the rest of the batter on Day 9.  Be sure to read and understand all of the ingredients in the recipe, mistakes are often made by people who don't do this.  Make batter early and consult chef  when you are straining the batter - this is another common place 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.Draw a diagram of your service station for the crepes


Station 6 - 
Tori- New INFO: Cut weight on bageuettes to 150-160 g each. I'd like to have at least 15 sandwiches. Shape and proof rolls first, then set station for speed and efficiency. 

 Make 1 quart nuoc cham (cut chilies quantity in half it was too spicy, and we can adjust up if we need to. Portion for service into small ramekins - about 1 Tbsp per ramekin. Hold back about 1 cup of nuoc cham to give to Fernando for his station.
 No chips. Wrap for "grab and Go" , remember sandwich picks

Check this link for Thai Nam Prik Pao and ask Chef for advise on the most efficient way to make it. I want that finished before we leave at end-of-day. 

https://sites.google.com/site/asiancuisinewithchefpardus/thai-menu-days-10-11/nam-prik-pow

Weigh out ingredients for a full recipe of Bahn Mi dough on each day and get started on it as soon as you come in, Talk to Chef about substituting some ice for some of the water and holding the bulk of the dough in the cooler overnight. 
The roasted pork, pate, and pickles are already made - you just need to set them up for a "sandwich station". Gather all of the ingredients for making the sandwich, you will NOT be making chips and, afer a demo with the chef, you will be making and wrapping sandwiches to"to go" in advance for service on Day 9. 

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.

Updated on Monday - Japanese Menu Days 6 + 7 and Prep for Vietnamese Menu

Please read this entire post! There are updates and add-ons to each station and you'll need to know what each other person is doing in order to work cooperatively. Message me if something doesn't make sense. 

In advance of the Vietnamese Menu for Days 8+9 you should watch the videos on how to prepare tamarind, lemon grass, and herbs, in the side bar in the Vietnamese section of the website. If you do not, you'll be unprepared for several techniques you'll need to know.

For day 6:

Sous Chefs - Victoria and Hermez - Make sure to review the Day 1 material for sous chef duties and how to do the organizational paperwork, include those things in your time lines so you don't forget.

YOU WILL BE RESPONSIBLE FOR SETTING UP THE PLATING AREA FOR SUSHI. On station 3, same as chef did today, but there will be larger quantity.  Rin will prep garnish and portion ramekins of soy sauce for 60 plates.


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

Making Sushi Rice is key. You will find the recipe for Sushi Rice under the Sushi Maki heading in the on-line menu,open the Sushi Maki link and then look for another hyper-link to Sushi Rice. Make 8 cups of sushi rice for Day 6 and 12 cups for Day 7 (be sure to adjust the seasoning liquid accordingly)

 There is also a video,  Watch it and read the step by step instructions here. You'll need to be prepared  to start the process as soon as you come in at 7:00 am. Remember that we are using the Rice Cooker instead of the Steamer.
- 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 - be sure to handle the rice GENTLY so that it does not crumble as you rinse it.
- 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 in Rice Cooker - CHECK WITH CHEF FOR DONENESS OF RICE BEFORE REMOVING FROM RICE COOKER.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. Use stations 1 and 2 (because they should be finished their other prep by 10:00). 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:

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Make 3 gallons of Dashi for Days 6 + 7 on Day 6. The recipe for ichi ban dashi is included inthe miso soup recipe.

Make the Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 1/2  gallons of soup for Day 6 and 2 gallons for Day 7.

 Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi", please be very aware of the time and temperature instructions for Dashi - these are important. Also be VERY aware not to rinse or wipe away the white powder which may be on the kombu - this is very flavorful sea minerals. 

"Sunomono" means "vinegared things" in Japanese. 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 closer to service, around 10:00-10:15. For Day 6 make a small amount, 1/4 recipe. Talk to chef before you begin if you're unsure. For Day 7 make 1.5x a full recipe.

The steamed long grained white rice should be made in the steamer, the same way as the rice for the Chinese menu. Day 6 make 8 cups, day 7 make 20 cups.


Station 2: Alex
The braise is pretty self explanatory. For Day 6 make only 1/2 recipe - for Day 7 make 1 full recipe.

 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). Remember to soak Long Grained Sticky Rice on day 7 for Day 8.

Also - set up Mise en place for California Sushi Maki, see photo below to guide you.

ALEX PLEASE : also look at the Vietnamese menu for "Shrimp on Sugar cane". I need you to set up to make the shrimp force meat for 1.5X recipe. I will help you organize it, and everyone will assist in peeling the shrimp.

Station 3: Rin 
Pork Cutlet is also self explanatory, you will clean a pork loin, trim off all silver-skin and external fat, cut into 1/2" thick slices and then pound into very thin, wide cutlets. ASk chef for quick exp[lanation before you begin (Actually, if you want to talk about other ways to do it, that would be fine too..just don't surprise me)

You should anticipate firing each cutlet ala minute and plating directly from the fry station, so draw a detailed diagram of how the station will look, make sure to consider work-flow in your diagram .

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  before service,

 You'll need a cutting board and knife on your station to slice pork before plating.

Remember to make the Pho Broth for Days 8+9. It's important to start this very early so it develops good body, so blanch the bones and meat on Day 6 and have them ready to start for broth as soon as you arrive on Day 7. Talk to chef early on Day 6 to get a good start on that.

RIN ADD ON:  please  prep garnish and portion ramekins of soy sauce as you did today, but prepare enough for 60-70 plates. Get wakame sunomono from sous-chefs, they're making it.

Station 4:  Fernando 

 The Pork Belly for The Ramen Noodle Recipe has been left to dry in the cooler on Day 6 for Day7. It'ts your responsibility to complete the process and set up a working station for this. You will finish each dish ala minute from the 6 burner range. Draw a complete and accurate diagram of how this station will be set up.   

The rest of the procedure is self explanatory from the recipe (make sure to review embedded PowerPoint on preparing the pork), feel free to ask me any questions.

For Day 6 you will make 5 full portions of noodles in broth with all garnishes, on Day 7 you should be prepared to serve 20 portions,

You have a lot of prep to do for the Vietnamese Menu, so look ahead and think about how to spread that work over two days - Prep the Beef in La Lot Leaves filling using the ground beef in the cooler.


Station 5: Kat and Andy

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. Be ready to serve 5 portions on Day 6 and 15 portions on Day 7. I will bring in the skirt steaks for both days so you can clean them all on Monday, saving time on Day 7.

Please remember to take the pork from the brine and marinate it on Monday,and on Tuesday to roast it and chill it for sandwiches on Wednesday.

You also need to make a pork pate for the Vietnamese Menu (see banh mi recipe). The ground pork will be here on Monday morning - it's up to you whether to do it on Day 6 or 7, but it must be baked and chilled before day 8.

ADD ON : Please organize the group to help you make the marinade for the Lemon Grass Pork Ribs from the Vietnamese Menu, if you break down the knife work, I'll walk you through butchering the pork and applying the marinade.  Work this into your time line and don't be afraid to ask for help.

Korean Menu - Days 4 + 5 , September 15 + 16

For the most part, please disregard the tracking schedule issued and follow the instructions below.

Sous Chefs - Andy + Rin: 

Day 4
Spicy Beef Soup 2 qts.
Medium grained rice 8 cups, steamed
Daikon and Carrot Salad, 1/4 recipe
With Chef, set up kimchi plating station

Day 5
Same as Day 4 EXCEPT - Increase soup to 2 gallons and steamed medium grain rice to 20 cups

Station #2 - Victoria:

Day 4 - Braised beef short ribs - 3#
Make full recipe of cabbage kimchi - complete on Day 4

Day 5 - Braise Shortribs- 10 #; Pickled ginger for Days 6+7,  1 recipe

Station #3-  Hermez:

Day 4 - Stir Fried Glass Noodles - 1x recipe - Draw complete and detailed diagram of stir fry station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.  

Make 1/2 recipe (3#) Cucumber Kimchi - complete on Day 4

Day 5 - Stir Fried Glass noodles 2X recipe; Air dry pork belly for day 6 (See Japanese Menu for Ramen Noodle recipe)

Station #4 - Alex

Day 4 - Korean Style Fried Trout - 5 portions. Draw complete and detailed diagram of deep fry station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.  

Day 5 - Stir Fired Noodles x 2 recipes; help chef set up Korean Tasting for class (see tasting sheet in course guide)

Station # 5

Fernando - 

Day 4 - Grilled Beef Bulgogi 7 portions - you are responsible for entire recipe plus grill station set up. Draw complete and detailed diagram of Grill station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.  

Day 5 - Same as Day 4 EXCEPT - increase Grilled Beef Bulgogi to 20 portions



Kat- 

Day 4- Make 1/2 recipe (3#) Daikon Radish Kimchi  - complete on Day 4. Also - Butcher and brine pork butt for Days 8+9. Find recipe for brine in Vietnamese Menu under "Bahn Mi".

Day 5 - Kimchi pancakes x 1/2 recipe - see chef for details
            Start pickled Daikon and Carrots for Days 8+9 (see Vietnamese Menu - recipe is embedded in the main recipe for the menu item "Banh Mi" 

Day 3 September 14

As announced in class, we're going to run an abbreviated menu for Day 3, please read below. Our goal will be to work together to have all mise en place ready by 9:00 AM in order to make time for a lecture and tasting.

Sous Chefs - Kat + Fernando - Divide Pepper Recipe for group to assist
Hot and Sour Soup - 1 recipe
Steamed White Rice - 20 cups
Steamed Peppers - 1 recipe

Station #2 - Andy + Rin
Braised Lamb  - 1 recipe
Braised Cabbage -  1/2 recipe cabbage
Steamed Dumplings - 1 recipe
Pan Fried Dumplings - 2x recipe filling only - do not make dough

Station #4 - Victoria - Divide Spring Roll Recipe for Group to assist
Spring Rolls - 2x recipe
Spicy Mustard - 1x recipe
Bok Choy - 8#

Station #5 - Alex and Hermes - Divide Chicken Sauce for group to assist
Tangerine Chicken - 1x recipe
Cantonese Roasted Pork - All
Lacquered Pork Ribs - All

Day 2 Chinese Service Day

Day 2 requires that you know the Day 1 menu and set up PLUS add new items to the line and prep for Day 3. Please be sure to go over your successes and mistakes from Day 1, learn and move ahead, and to use what you learned today to prep for Days 2 + 3 with better planning and more confidence.

OK - Information specific to Day 2:

Sous Chefs: Remember that the diagram for Day 3 will be much different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. So give it your best effort and show me the results early on day 2 so I can help you figure out mistakes ahead of time.

We will be making Making wonton soup on Day 2,  watch the video in advance so, if you have questions, I can answer them in class before we get started. On Day 2, set your station up so that I can do a "live demo" for the class no later than 9:00 AM. We can then engage the rest of the class in helping shape the wontons. Set up the station exactly as it is in the video and ask for verification before we stop the class for demo at 9:00.

Class Tasting - Everyone should print and bring a copy of the Chinese Tasting Sheet to class on Day 2, Chef will direct the set-up of the tasting. After service and clean up - at 12:45 - you should all be prepared to sit down to sample and discuss key components of Chinese ingredients. 

Station #2 - Braised Lamb 5#, braised cabbage 4#, and prep steamed dumpling filling for Day 3. The tracking schedule call for making 1/2 recipe of the filling - speak to chef about increasing this to 1 full recipe.

Station #3 - Make a minimum of 36 pancakes. Prep ingredients for  1.5x recipe of moo shoo vegetables and sauce. Since you do not have to prep hoisin sauce today, plan to make 1 full recipe of filling for the pan fried dumplings. Speak to the chef if you have any concerns about quantity to prep.

Station #4 - Prep all the fish and all of the bok choy that comes in. Speak to chef about how much Spring Roll Filling to prep. The tracking schedule calls for 1/2 recipe, but I think you can handle 1 full recipe.

Station #5 - No special instructions, be prepared to follow instructions on the tracking schedule. Be sure to look at the recipe and watch the video for the pork ribs.

Everybody: Make sure you know what you're supposed to be prepping ahead for Day 3 and that IT ALL GETS DONE. The reason it was assigned as prep a day ahead is because you will be in the weeds on Day 3 if you have to start from scratch.

Day One Information for Class beginning September 12

In coming Group - 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.

 Several of you have asked about the proper format for a "Time Line" in my class. BE SURE to check the bottom of this post to see the required format. Each student must have their own, individual timeline, in this format, at the beginning of each day. Failure to have a properly formatted, complete time line will require you to leave class and return only when you are properly prepared .

PLEASE NOTE THAT FAILURE TO READ ENTIRE BLOG, ANALYZE ALL RECIPES FOR YOUR STATION, AND OTHERWISE PREPARE YOURSELF USING THE MATERIALS POSTED OR GIVEN TO YOU WILL RESULT IN A SIGNIFICANT REDUCTION IN YOUR DAILY GRADE. PLEASE REFER TO GRADING RUBRIC IN COURSE GUIDE FOR FURTHER INFORMATION.

If you have questions, please use the "Comments" section at the bottom of this post. I generally do not check CIA e-mail from home, but I do check the comments posted from you to the Blog. 


Heads up -
Some basic rules in my kitchen:
- If you don't know, look it up
- If you still don't know - ask
- Know your product before coming to class - use Google and Google Images to see unfamiliar products
- Look before you order...10 point deduction applies to ordering items already in stock
- All produce is washed/cleaned before final preparation for use
- Don't prep more than you need
- Don't save cut or cooked foods for service the following day without permission from Chef
- Don't serve "left-overs" to customers
- Keep a clean, moist towel on you station at all times
- Step back from your station every 10 minutes, inspect, straighten, wipe down
- "Yes Chef" means that you understand, agree and will comply
- "Yes Chef" does not mean "Go away, you make me nervous"
- The Chef's desk is not your work station - NO FOOD or SUPPLIES may be placed there without Chef's prior approval
- Metal containers are used for holding hot food, don't store food overnight in them unless instructed by Chef
- Papers, quizzes, tests submitted without full name on page will receive no credit
- EQUIPMENT SAFETY - Never use a piece of equipment you have not been trained to use properly and NEVER put your hand or any utensil in a machine while it is running!


The most common mistakes made on Day 1, class wide, are:
Not observing the Basic Rules
Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, techniques 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 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 if 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- 11:30 - Final Prep before service
11:30-12:00  - Service on Alternate days
12:00-12:45  -  Clean kitchen/inventory
12:45- 1:30 -   Lecture + Tasting

Cleaning towels - each student will be issued two clean cloth towels at the beginning of each day, these are to be used for general cleaning and station maintenance instead of paper towels. Please keep your station and work areas clean by "wiping down"  between each task, or as needed.

At the end of each day, Sous Chefs will collect the towels, count them, and place them in a plastic garbage bag. This bag will be stored in the bottom of the reach in cooler until the next morning.

On the next morning, fresh towels will be issued to each student and the soiled towels from the previous day will be washed and dried using the machines in the utility room across the hall from K1. The Sous Chefs are responsible for this task. Sous Chefs do not have to do this themselves - they may delegate the task to someone else in the class.

This procedure will be followed each day and will help minimize waste and expense. The cost of  76 cloth towels, washed and re-used on a daily rotation is $11.23/block. The cost of 3 rolls of paper towels per day x 14 days is $158.42/block. A savings of  $2355 per year. 

Please help keep our kitchen clean and your tuition expenses down.

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

Sous Chefs - STATION 1:

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. Hot plates are kept in the warming box near the refrigerator, make sure it's turned on as soon as you arrive. This is standard every day, a "China Checklist" will be supplied to you and 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 Ordered, 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.

Stock - Each day we make either a stock - based on chicken feet and pork hocks - or a remouillage from the previous day's bones. We will make a stock using remouillage on Day 1, a remoillage from the bones on Day 2 and, from that point on, will use the liquid from each remouillage to make a stock with the next batch of fresh bones. Please see recipe loaded in the Chinese Section of Moodle. Each student is required to have a printed copy of this recipe to follow each day. 

Rice - Rice should be rinsed according to video demo and ready to cook by 10:00 AM. Do not cook rice earlier than 10:00 AM to ensure freshness at service. Watch BOTH video demos on rice cooking but be ready to use the electric Rice Cooker, talk to me before you start anything to make sure you understand the procedure. 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. Rice cooked in the Rice Cooker - Do not cook more than 12 US cups of rice in the rice cooker at one time. Rice Cooked in Convection Steamer - Use only 2" deep hotel pans - not deeper; Do not cook more than 10 cups of rice in a single pan.

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.

Menu: You will receive a laminated menu for each service day, be sure that it's posted on the wall nearest the kitchen door. If unsure of where to post it, ask chef early in the day to avoid confusion at service time. 

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 far right column. Be sure to count and record specific QUANTITIES of each items or a "zero"- blank spaces and or check marks are not "counting". 

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:00, 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:
Dough is prepped ahead for you for Day 1, be prepared to complete the dough and roll it out,  make 1x  for Day 2 and allow to rest in the cooler over night.You will need to roll and cook the pancakes for Day 1, so write that into your time line. 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. On day 1 you only need one batch to cook for family meal. On service days  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 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 The Place 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, so use it all- 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 rice for Fried Rice must be very 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 Marinade for Days 1 +2. You will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 1 marinated pork butt 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. Before the end of the day you will need to put the fresh Butts in 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, on service days divide the MEP into 3 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.

MANDATORY 
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely. 

 You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef  - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class and you will be asked to leave the kitchen and return only when you are properly prepared. 

 The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own, submitting exact or similar timelines as your partner will be considered plagiarism. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe, or from your partner, will be considered plagiarism and result in a failing daily grade. 

Sequence	Task	Equipment	Ingredients	Method
#1	Stock---	-Wok -Skimmer -Stock pot -Ladle -Cont. for Mire   Poix -Cont. for straining -Chinoise -Storage container	-Water to blanch -Bones -Remouillage – 10 l -Onions – 2# -Carrots – 1# -Celery – 1# -Ginger – 4 oz -Garlic –  1 oz -Dry shitake  - 2 oz -Kombu – 3 oz.	-Blanch in wok           --Skim/dump water           --Transfer to Stock pot            --Simmer 2 ½ hours           --Add Aromatics ½ hour          ---Off heat/Add kombu  1 hour           Strain – save solids
#2	Noodle Salad	Pot to heat water Bowl to soak noodles Board Towel under board Chef’s knife Measuring spoons Measuring cups Whisk- Sm. Bowl for mustard Lg. bowl for salad dressing and mixing	-GBSS Noodles -Cucumber ,thin ½ ea. -Cabbage,.75 #,  1” wide -Mustard , I Tbsp finished -Dark Rice vinegar 1 oz -Light Soy Sauce 1 oz -Sugar 1.5 Tbsp -Scallion 1 Tbsp -Garlic 1.5 tsp. -Sesame oil .5	-Heat water for noodles and cabbage           Soak noodles         --- -Cut/Blanch/ shock cabbage            --Rinse + cut noodles 1 inch  -         -- Make mustard for dressing -1 Tbsp. only            - Dress + hold