Gong Xi Fa Cai
In New Orleans, Tuesday is Mardi Gras...
Laissez Bon temps rouler
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 different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. 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.
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 used to look like, it's since been expanded to cover 38 items, so use the same format and talk to me about changes. I'd like to shoot a new photo - when the trays aerr set up, let me know so I can do that. 38 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. If you clean up fast - before 12:45 - it can be done in the kitchen, otherwise, take it upstairs to our Lecture room . Make 1 tray for each 3-4 students. If you have 16 students, make 4 identical trays for them to share.
When tasting is done, please cover and wrap remains - as in second photo - and store in AM cooler. 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. 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 |
Heads up - The most common mistakes were still being made on Day 1, even though you were warned about them in advance. I can only surmise that this blog is not being read...prove me wrong please, by
Having a complete and detailed time line in the correct format
Analyzing recipes fully
Researching terms, ingredients, technique that you are unfamiliar with
Knowing how to set up a basic work station
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?"
Knowing basic measurements - how many pints in a gallon?, etc...
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 - Family meal
11:15-11:30 - Final Prep for service - fire first batch of each ala minute dish - Demo Plates on Demo Table
11:30-12:00 noon - Service
12:00-12:45 clean up and inventory
12: 45- 1:30 - Lecture and tasting
Sous Chefs:
Wonton Soup - 2 gallons, set up station to make wontons before (;00 so we can filter the rest of the class through and everyone can practice making a few wontons.
Salad - make 2x recipe - uniformity of cuts for celery and tofu is important, ask me for a demo before yo get started. SAlad may be dressed as much as an hour before service.
Rice should be prepared according to instructions given today, using rice cooker.Prepare 12 cups of white rice
Station #2:
You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:30, 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. Scale recipes to use 5# lamb and 8# Cabbage for braising. Prepare 1 1/2x recipe of Steamed dumpling filling to use on Wednesday.
Station #3:
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. As you prep, break the MEP for the stir fry into 3 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 pancake dough has been made and rested already, but you need to make another batch for Day 3. Remember to set up the griddles early and to count the pancakes as you make them.The prep table under the spice rack near the prep sink is a good 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. Today you also need to make dough and filling for Pan fried Dumplings. Make 1 1/2 x filling and 2x dough.
Station 4:For Fish and Bok Choy and Fried Rice the instructions are the same as yesterday, but portions will increase on Fried Rice and Bok Choy, the amount of fish reamins the same.Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. All of the Bok Choy we receive is for you to prep. Be completely ready to start the fried rice no later than 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. You will also prep and stir fry the filling for the Spring Rolls for Day 3, timing will be difficult if you aren't fast from the start...there's a lot of wok to do and the filling MUST be made on Day 2 and chilled for Day 3.If you run into trouble getting everything done, make sure to be ready for Day 2 service first and then ask me for help finishing the Spring Roll filling.
Station #5:You should have Pork Butts in Brine and Pork Butts in Marinade, move them forward as discussed and talk to me about how many pieces to cook for service today.
For day 1, put 2 marinated pork butts in the Chinese roasting oven at 325F as early as possible. If we can find time, I'd like to marinate a couple of whole chickens for a special dish I've been working on, talk to me about it early and I'll get them started with you. For Day 3 you must clean, trim, and marinate the pork ribs - watch the demo and ask for help if you need it.
Station #6: As discussed, the tasting set up is very important. Ask other teams to help if you need it. For the Bean Curd, make 1 1/2 time the recipe and divide the MEP into 3 batches to fire as needed - talk to me about timing on that. I'm changing the amount of Shrimp Filling for the Stuffed peppers, please make 1 1/2 times that recipe. On Day 3 we will need about 100 pieces of stuffed peppers and need to increase the filling.
Station #3:
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. As you prep, break the MEP for the stir fry into 3 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 pancake dough has been made and rested already, but you need to make another batch for Day 3. Remember to set up the griddles early and to count the pancakes as you make them.The prep table under the spice rack near the prep sink is a good 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. Today you also need to make dough and filling for Pan fried Dumplings. Make 1 1/2 x filling and 2x dough.
Station 4:For Fish and Bok Choy and Fried Rice the instructions are the same as yesterday, but portions will increase on Fried Rice and Bok Choy, the amount of fish reamins the same.Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. All of the Bok Choy we receive is for you to prep. Be completely ready to start the fried rice no later than 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. You will also prep and stir fry the filling for the Spring Rolls for Day 3, timing will be difficult if you aren't fast from the start...there's a lot of wok to do and the filling MUST be made on Day 2 and chilled for Day 3.If you run into trouble getting everything done, make sure to be ready for Day 2 service first and then ask me for help finishing the Spring Roll filling.
Station #5:You should have Pork Butts in Brine and Pork Butts in Marinade, move them forward as discussed and talk to me about how many pieces to cook for service today.
For day 1, put 2 marinated pork butts in the Chinese roasting oven at 325F as early as possible. If we can find time, I'd like to marinate a couple of whole chickens for a special dish I've been working on, talk to me about it early and I'll get them started with you. For Day 3 you must clean, trim, and marinate the pork ribs - watch the demo and ask for help if you need it.
Station #6: As discussed, the tasting set up is very important. Ask other teams to help if you need it. For the Bean Curd, make 1 1/2 time the recipe and divide the MEP into 3 batches to fire as needed - talk to me about timing on that. I'm changing the amount of Shrimp Filling for the Stuffed peppers, please make 1 1/2 times that recipe. On Day 3 we will need about 100 pieces of stuffed peppers and need to increase the filling.
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