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.
Sous Chefs: Remember that the diagram for Day2 will be different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense - stay with the same basic outline, but figure out how you will make room on the line for the fried rice, which utensils you need, and how to coordinate everything to be on time. Plan well, draw a good diagram. Give it your best effort and show me the results first thing in the morning so I can help you figure out mistakes before it's too close to service.
Ask questions before you change anything. don't surprise me. I'm open to discussion, but we need to have a solid plan far ahead of service.
Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide.
Team 6- Here's a photo of what the tasting tray for Day 2 should look like if you follow the sheet. 17 items in all, whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Chef should walk you through each item, giving a short explanation and allowing you time to taste each one. Make 1 tray for each 3-4 students. If you have 10-12 students, make 3 identical trays for them to share.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler on the top right hand side. We can use this to review for tests later in the cycle.
Everybody else: 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. Let me know if you need clarification on any points.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler on the top right hand side. We can use this to review for tests later in the cycle.
Everybody else: 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. Let me know if you need clarification on any points.
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| From Day 1 K1 China |
Dear Chef,
ReplyDeleteI was wondering what time you want the demo tastings to be ready to go, and when we will be eating the tastings.
-Dustin Kim
Erika's question:
Can you please confirm or clarify if the lacquered pork ribs will served as a side with the salad, or as an entree. Also for the smoked bean curd and celery salad; does the celery need to be peeled?
Dustin - tasting needs to be ready when we sit down for lecture at 1:00. Make sure that you have all of the ingredients for tasting early in the day, before the supplemental. If you wait until after lunch, the store room is closed.
ReplyDeleteErika - Please read the menu and find where the ribs belong, and on what day. Please do not peel the celery.