Day 2 March 26

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. 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. You MUST have a well thought out diagram to avoid problems and the resulting grade.

Class Tasting - Everyone should bring the Tasting Sheet From the China Section of the Course Guide. Fro the remainder of the block, Team 5+6 Will be responsible for the tastings on the second day of each menu - dont drop the ball. 

Teams 5+ 6- It's critical that you all talk to me before 7:30 to understand the set up for the tasting. Here's a photo of what an abbreviated tasting tray for Day 2 should look like  - but it's been expanded to 37 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 12:30 - it can be done in one day, if we run out of time, we can make it up on Day 3.
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.

From Day 1 K1 China