We have 6 stations, the details of your responsibilities are in the previous post, you must be familiar with the entire menu and specifically with your team's responsibilities. If you have questions, it's also your responsibility to post questions here BEFORE coming to class so that you are fully informed and ready to succeed. For Days 8+9 the Roster and stations are as follows:
Sous Chefs, station #1:
Nicholas Micolta and Danny Monteiro
Station #2:
Luis Morales, Maxim Pettersen, Emelie Thirawattenapan
Station #3:
Richard Alba, Alexander Armstrong, Michael Carpenter
Station #4: Ilya Denisenko, Shalva Djaparidze, Lauran Fury
Station #5: Francesco Giglio, Jennifer Goodman, David Holloway,
Station #6 - Michael Lopez, Beatriz Martinez, Kim Hong
Dear Chef Pardus,
ReplyDeleteI don't know if it is because my computer is a mac but I am unable to view the crepe video. I will use another computer at the library tomorrow. To get a jump start I found a banh xeo video on youtube of the without borders guys
here is the link
http://www.youtube.com/watch?v=n5QtpNnOJZQ
if anyone else is interested too!
Dear Chef Pardus,
ReplyDeleteI was able to find a recipe from Chef Smythe for Pork Rib Marinade. Station 5 will prep this tomorrow. We will need 5 racks of spareribs (if possible) from the meat room tomorrow. Thank you.
David
Dear Chef Pardus,
ReplyDeleteA follow up on the crepe preparation and recipe for tomorrow. I am planning on adjusting the recipe for 96 fl. oz of coconut milk (the size of one can). Also, I am planning on adjusting the filling recipe to 2x the recipe. On your link you advise to make the crepes ahead of time and then reheat a la minute. If I am to prep them ahead of time what should my MEP for pans be? Will I need oil for this? Furthermore, I know it seems hectic, but cooking them a la minute is a challenge but more sincere to the customer. If possible may I cook them a la minute and if so I would enjoy discussing a proper plan for making this occur. Today, no one ordered this item, I would be very pleased if it was "home run" item on the menu.
David - the website was created on a Mac, that's all I have at home. You can also view videos by searching mpardus on You tube.
ReplyDeleteribs are already in house, they came in yesterday.
As far as ala minute - let's discuss in class. I hesitate to have you increase therecipe, it does not sell because it's Vegan and out of the ordinary. It sells during the day becaise people are used to it.
Dear Chef Pardus,
ReplyDeleteOn the Registrar Class schedule, you are listed as our Chef Instructor for the duration of Cuisines of Asia. I am wondering if this is true, so as to be prepared for your class tomorrow. I look forward to seeing you this week and hope that you had a good weekend. I went to NYC for the weekend and staged at Beacon Restaurant. After work, I ate at Momofuku Noodle Bar. The kitchen atmosphere there is very exciting. It was amazing to see how quickly they are able to produce such fine food. See you tomorrow.
David
Chef Pardus,
ReplyDeleteFor the massaman curry: can you heat the curry paste in oil (until aromatic) ahead of time and hold to the side? Or should you heat the curry paste in oil right before adding to the beef and coconut milk mixture?
Thank you
David