Plan ahead, look at last block's post for Thailand, compose good questions. Even if I don't get to answer them tonight, they'll be on your mind and on my radar as soon as you come in tomorrow.
REMEMBER - Vietnamese Tasting tomorrow! If you all can work fast and clean, it's posible we could do the tasting between 10:30 and 11:00 - before Family meal and service. That way, after service. all yo'd have to do is clean up and hit the road....it's up to you. Can you make it Happen?
Sous Chefs? Team 6? if you organize it and hustle everyone along, it could be done.
Anyway - be prepared to have a rocking good day so your holiday is anxiety free.
Chef -
ReplyDeleteFor the duck, do you want us to prepare marinade in two batches for 8 ducks (Mon + Tues) or just for the Monday duck that's arriving tomorrow?
Also, do you want us saving each part of the duck we don't use (head, wings, etc) separately or do you want them specifically dealt with in a certain way?
Thanks,
Chris and Brian
Thanks,
Brian
Hello Chef,
ReplyDeleteStation 2- I was reading over the yellow curry paste recipe and it says we are to use dried red small chilies. I was just wondering what chiles to use specifically.
Thankyou. Sarah.