Thanks for all of your help and good work getting through this block with so few students.
For the Indian Menu - we have at least 1 person to cover each station. Please look forward at the recipes and see what you can handle if you are alone on your station. If it seems like too much, please discuss it with me and we can make menu modifications. I don't want you to be overwhelmed, but I don't want to take anything away if you want the practice.
For tomorrow:
Heather - Follow the tracking schedule and everything should be OK - no changes for you. Be sure to have the street food station set up properly - ask me to help if you are short on time. Make sure you know how to expedite - if you do not, ask me BEFORE service.
Yujung - For station #2, follow the tracking schedule PLUS make 1 recipe of Mango Chutney from the Indian Menu. Don't forget to finish the Red Chili Chutney - if You need my help please ask early.
Seunghun - Take care of setting up for the Beef Satay and the Squid first, same as today but more portions. I can get the yogurt started. Nothing extra for you
Jong + Rakmin - follow the tracking Schedule and ADD ON Finishing the prep for Pork Vindaloo for the Indian menu. The spice paste has been started but needs to be finished, the marinade needs to be made and the pork cut and marinated. See the Indian Menu and the recipe for Pork Vindaloo. Talk to me about cutting the pork before you start.
Shira + Pasavit - Follow the tracking schedule - no changes. Be sure to get the Tandoori chicken marinating before the end of the day.
Chef, I can't find Day12 Lemon Mint Rice Pilaf recipe. Do you want to make saffron rice for Day12?
ReplyDeleteMake a standard rice pilaf using Basmati Rice, oil, onions, and water as the liquid. When the rice is cooked, "fluff in" 1 cup of fresh mint chiffonade and 1 cup lemon zest. It's very simple.
ReplyDeleteYou can make Saffron rice on days 12 + 13 - make the lemon-mint rice on Day 14