For the most part, please disregard the tracking schedule issued and follow the instructions below.
Sous Chefs - Andy + Rin:
Day 4
Spicy Beef Soup 2 qts.
Medium grained rice 8 cups, steamed
Daikon and Carrot Salad, 1/4 recipe
With Chef, set up kimchi plating station
Day 5
Same as Day 4 EXCEPT - Increase soup to 2 gallons and steamed medium grain rice to 20 cups
Station #2 - Victoria:
Day 4 - Braised beef short ribs - 3#
Make full recipe of cabbage kimchi - complete on Day 4
Day 5 - Braise Shortribs- 10 #; Pickled ginger for Days 6+7, 1 recipe
Station #3- Hermez:
Day 4 - Stir Fried Glass Noodles - 1x recipe - Draw complete and detailed diagram of stir fry station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.
Make 1/2 recipe (3#) Cucumber Kimchi - complete on Day 4
Day 5 - Stir Fried Glass noodles 2X recipe; Air dry pork belly for day 6 (See Japanese Menu for Ramen Noodle recipe)
Station #4 - Alex
Day 4 - Korean Style Fried Trout - 5 portions. Draw complete and detailed diagram of deep fry station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.
Day 5 - Stir Fired Noodles x 2 recipes; help chef set up Korean Tasting for class (see tasting sheet in course guide)
Station # 5
Fernando -
Day 4 - Grilled Beef Bulgogi 7 portions - you are responsible for entire recipe plus grill station set up. Draw complete and detailed diagram of Grill station with all ingredients and equipment in place. Submit copy to Chef at 7 :00 AM on Day 4.
Day 5 - Same as Day 4 EXCEPT - increase Grilled Beef Bulgogi to 20 portions
Kat-
Day 4- Make 1/2 recipe (3#) Daikon Radish Kimchi - complete on Day 4. Also - Butcher and brine pork butt for Days 8+9. Find recipe for brine in Vietnamese Menu under "Bahn Mi".
Day 5 - Kimchi pancakes x 1/2 recipe - see chef for details
Start pickled Daikon and Carrots for Days 8+9 (see Vietnamese Menu - recipe is embedded in the main recipe for the menu item "Banh Mi"
Hi Chef, this is Andy. Rin and I are sou chefs tomorrow and you mention making 1/4 recipe of the daikon and carrot salad,that is the same thing as the sliced daikon salad, correct? Also, we are supposed to setup the kimchi plating station, what are the components of the kimchi plate, or is that something you will discuss with Rin and I tomorrow in class?
ReplyDeleteYou are correct on the salad, we only need to make enough for you to practice it and for us to have with family meal. The Kimchi plate will consist of your salad and 3 kimchis made last block by my previous group. It's easier to explain in person and very easy, it shouldn't take more than 15 minutes to set up.
DeleteHi Chef,
ReplyDeleteFor the daikon radish kimchi, should I use 3# daikon plus the 8oz called for in the vegetable kimchi recipe?
Also, how would you like the daikon cut?
For the pork-am I trimmining, boning, tying and brining the pork butt, or am I also cutting it into the smaller 3" diameter roasts before brining it?
Thanks for your time,
Kat
You may leave the 8 oz. of daikon out of the daikon kim chi, it's an aromatic for most other kimchis, though. I will show you how to cut the daikon, just weigh and peel them.
DeletePork - you will receive 1 bone in pork butt to fabricate. Remove bone and cut into 3 or 4 small roasts. Tying is helpful t retain shape. I can coach you on all of that. If you as me in advance of making the brine, I will give you a short-cut.
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ReplyDeleteHi Chef,
ReplyDeleteI was wondering how early/what time I should plan to cook the kimchi pancakes, and once they are cooked, should they be held in a hotel pan lined with a clean towel and held warm in the steam table?
Thanks,
Kat
Much easier to explain face to face, get ingredients together and we can discuss tomorrow.
ReplyDeleteHi Chef,
ReplyDeleteI was wondering how early/what time I should plan to cook the kimchi pancakes, and once they are cooked, should they be held in a hotel pan lined with a clean towel and held warm in the steam table?
Thanks,
Kat