As announced in class, we're going to run an abbreviated menu for Day 3, please read below. Our goal will be to work together to have all mise en place ready by 9:00 AM in order to make time for a lecture and tasting.
Sous Chefs - Kat + Fernando - Divide Pepper Recipe for group to assist
Hot and Sour Soup - 1 recipe
Steamed White Rice - 20 cups
Steamed Peppers - 1 recipe
Station #2 - Andy + Rin
Braised Lamb - 1 recipe
Braised Cabbage - 1/2 recipe cabbage
Steamed Dumplings - 1 recipe
Pan Fried Dumplings - 2x recipe filling only - do not make dough
Station #4 - Victoria - Divide Spring Roll Recipe for Group to assist
Spring Rolls - 2x recipe
Spicy Mustard - 1x recipe
Bok Choy - 8#
Station #5 - Alex and Hermes - Divide Chicken Sauce for group to assist
Tangerine Chicken - 1x recipe
Cantonese Roasted Pork - All
Lacquered Pork Ribs - All
Hi Chef this is Andy, according to the tracking schedule it says do a 6 lbs of cabbage for tomorrow. On the blog you mentioned to do a half recipe..do you mean you want 3 lbs of cabbage braised?
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