Welcome to K1. This is the place for you to ask questions of me and each other and communicate with your classmates and team members. To give you an idea of the level of detail you are expected to be ready for, it's a good idea to look back through the archives from past Blog posts by past classes and see what information I gave them and what kinds of questions they asked.
I'll check in over the weekend from time to time, but not on any set schedule but I will definitely check in between 8-9 on Sunday. Post your questions as they arise and I'll pick them off as I can, if you all wait until Sunday night to post you may not get the best answers because I'll be swamped.
I'm optimistic about the new block and how much we can accomplish with a big group if we're well coordinated - that's up to you.
Chef,
ReplyDeleteI am on station six for day one and i read that one of our responsibilities is to set up tasting and i was wondering what that means?
Thank You,
Shakeis
Chef,
ReplyDeleteI'm one of the sous chefs for the the first day and the recipe guide says choose one soup and one salad. i was wondering which ones you wanted for the first three days.
Thanks,
Kelsey Tokle
Chef,
ReplyDeleteI noticed that station 1 is supposed to make 20 cups of rice. I am guessing that the rice will be shared amongst the entire class just like the bok choi from station 4. Is that correct?
Rex
Chef,
ReplyDeleteThe recipe for the moo shu pancakes says to use 2 pounds of flour and the tracking schedule says to make 2x the recipe. I just wanted to confirm that is the correct amount because it seems like it would be too much for 20 portions.
Rex
Hello Chef,
ReplyDeleteSorry if this is a duplicate..I just posted a minute ago and it doesn't look like it went through, but it may later.
My questions are similar to Rex. Our Grandmother's Bean Curd menu (station 6) shows we will be serving bok choy and rice as well so I was wondering if this means our team will be responsible for our own portions or if another team will be responsible for it?
Also, the tracking schedule shows "2x" the bean curd recipe, which means 20 portions. Does this mean you would like us to make 2 x the chili oil recipe as well (and the bok choy and rice if we do make that)?
I also noticed that the recipe method for bok choy reads "score core to promote even cooking." Could you explain a little what that means?
Thank you. I appreciate your time.
-Cindy
Cindy,
ReplyDeleteI checked out the course guide and it explains what we need to set up for tasting for the first day.
Chef,
should we set it up in 2 oz cups?? and does each student get one? what time should we begin setting up the tastings? and what time should it be set up by?
- Sha'keis
Cindy,
ReplyDeleteFor the Bok Choi Chef already said that team 4 is making 8 pounds which is for the whole class to share. I am pretty sure that it is the same with the rice as well but just wanted to make sure.
As for your other question. "Score core to promote even cooking" means that you need to make some shallow cuts into the core of the bok choi since it is thicker at that point. This will allow the cooking medium (water in this case) to permeate into the core of the bok choi and cook it evenly. At least I think that is what it means anyways.
Rex
Does anyone know if we are going to make individual plates for family meal like in skills 3 or are we making one large plate like in Americas?
ReplyDeleteRex
Last question. Are we supposed to have the station and mise en place setup at 10:30 and then chef will demo the cooking of the dish or are we supposed to have the demo plate finished and then chef will talk about it like we did in Americas?
ReplyDeleteRex
Hi Chef,
ReplyDeleteI am on the lamb and cabbage team tomorrow. In the directions for cabbage it says to serve with Char Sieu and Braised Lamb shoulder. I searched the course website and did not see a recipe for char sieu (pork buns?)and it is not listed on the tracking schedule. Is this included in the dish tomorrow? If so could you advise how to make it.
Also in the tracking schedule it asks for 5# of cabbage. The recipe on website consists of 12#. Are we assuming that we will start with 5# of raw cabbage and scale recipe accordingly or are we looking for 5# to be the end result (thus start with 12#)?
Thank you for your time in advance. I really appreciate this system.
Kind regards,
Eleanor
one more thing chef,
ReplyDeleteare there any special tools for station six granmothers bean curd that we should know about??
Wow, I'm glad to see so many questions, but I wish more people would be engaged - 11 comments from 3-4 people. Can you encourage your peers to participate?
ReplyDeleteAnyway - sorry to be late, I just got in after a long day.
Sous chefs will make 20 cups raw rice - that will be plenty for the entire group - only team # 4 should make extra to cool and use for fried rice on Day 2.
Sous chefs READ TRACKING SCHEDULE FIRST! Day 1 you make hot and sour soup and Starch sheet noodle salad, day two the others, Day 3 you can choose which to repeat.
Family Meal - self serve from steam table - hopefully ready at 11:00 so you can eat before service.
Scoring Bok Choy - Cindy, follow Rex's advice - thanks Rex.
Eleanor - Char Sieu is Roasted/BBQ pork (Station 5) Char Sieu Bo are pork buns. If you are up to speed by day 3, we can make the buns as an extra project. Ask for recipe. Cabbage - start with 5-6# raw (cut recipe in half, it makes TOO much.
Rex - Moo Shu dough - 2x recipe - we need enough to screw some up...that happens on Days 1+2 sometimes.
Station 6 - No tasting on Day 1, it's on day 2. easier to explain in person tomorrow. You are not responsible for rice or Bok Choy - see above. 2x Bean curd recipe only, don't need to double the oil. No "special" tools...just read recipe. I expect you to bring entire knife kit each day and to plan ahead for things like a fish spatula or a pastry brush if needed.
OK, that's it - I'll check back once more before I turn in around 11:00 - I don't usually do that, but I was late tonight.
Chef:
ReplyDelete[Station 6] I was wondering if we will be using the re-hydrated dry shiitake mushrooms at all (maybe for one of the dim sum items on day 3)? I just want to make sure you want our station to continue to use only fresh shiitake mushrooms for the Grandmother's Bean Curd plus the liquid from the dry shiitake since we are re-hydrating quite a lot for the liquid each day.
Also, just for clarification:
We fire 1/4 of our bean curd item at 10:45am to prepare for family meal at 11:00 and then immediately fire another 1/4 when we get back at 11:25am for service?
Thank you.
FSAE- We will use the dried Shiitake in the Korean menu, for this application they are to strong. Your team will set up a tasting tomorrow which will include the Dried Shiitake - please reconstitute some new ones for this so that you can see how strong they can be - talk to me before you set up the tasting so I can give you additional info.
ReplyDeleteChef how complicated is the extra dish that you would like us to make tomorrow if we have time? Would it require a lot of extra time to complete?
ReplyDeleteRex
Rex, see me in the morning. I have a stack of recipes for you to chose from depending on your time constraints and motivation.In the future, ask before leaving class. I don;t keep the recipes on my hard drive at home.
ReplyDeleteHello Chef,
ReplyDeleteMy station is #5 tomorrow. Our tracking schedule says X3 portions to our tangerine chicken Dish, are we doing 90 portions total each day?
Zev,nick,steve