Information for Day 2 July 8th

Remember - You will be required to hand in timelines for each day of the block. They should be in the format described for Day 1 and you must have a copy for yourself and one to submit to Chef at the start of each day. Failure to have a complete, properly formatted, typed time line will result in expulsion from the class until the time line is submitted. 

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.



Special Note to Class for July 8th: Because of the small group, I will be making changes to the tracking schedule for Day 3. This will effect some of you and what you need to prep for Day 3 but it will not increase anything. Be prepared to produce everything on the tracking schedule and I will talk to you individually about what to cut out.

Sous Chefs: Remember that the diagram for Day 3 will be much different from the one I gave you for Day 1 and that it's up to you to design a layout that makes sense. So give it your best effort and show me the results early in the day so I can help you figure out mistakes ahead of time.

Making wonton soup - Watch the video demo and set your station up so that I can do a "live demo" for the class no later than 9:00 AM. We can then engage the rest of the class in helping shape the wontons. Set up the station exactly as it is in the video and ask for verification before we stop the class for demo at 9:00.

Class Tasting - 

Team 6- Here's a photo of an abbreviated tasting tray for Day 2 should look like, but it's been expanded to include 21 items. You should include whole pieces of things that would be cut up or re-hydrated for tasting (just so you can see both forms). Make sure you have all of the ingredients for the tasting before we place a supplemental order - talk to Chef about the set up early. The tasting itself will occur after service. 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.

From Day 1 K1 China