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 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.

Class Tasting - Everyone should bring the Tasting Sheet Fro the China Section of the Course Guide.

Team 6- Here's a photo of what the tasting tray for Day 2 should look like if you follow the sheet. 17 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 12:45 - it can be done in the kitchen, otherwise, take it upstairs to Lecture room 455. Make 1 tray for each 3-4 students. If you have 12 students, make 3 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. Let me know if you need clarification on any points.

From Day 1 K1 China

Information for Day 1 February 14

In coming Group for February 14 - Hi, This is where you should look each day for information about the course in general and instructions specific to your class and station. It's VERY important that you read and analyze your recipes, watch all videos AND read the daily information posted here. A significant part of your grade hinges on being prepared for class and these are the tools to prepare with.Day 1 begins at 7:00 AM on Tuesday January 4 , Please be prepared as instructed in advance. Read the entire Blog post Every day, you are expected to be familiar with not only your station, but where you fit into the bigger picture. There will be information under other station's heading which may pertain to you - you will be responsible for knowing that.


Heads up - The most common mistakes made on Day 1, class wide, are:

Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, technique that you are unfamiliar with
Not knowing how to set up a basic work station
Not knowing basic cooking fundamentals covered in Skills such as - how much starch do you need in a slurry to thicken a set amount of liquid "How much corn starch thickens one cup of soup?"
Not knowing basic measurements - how many pints in a gallon?, etc...

On a station by station basis, here is more in depth info for you:

Sous Chefs:

All China and dish ware must be stored (hot or cold) as soon as you come in and the carts taken back to the dish room. This is standard every day, you must be aware of what plates, bowls, cups, etc. we need for service each day and alert me before 8:00 AM if anything is missing. A supplemental sheet should be started on a clean sheet of paper. The supplemental will list Item, Quantity, and Station ordering the item. Usually the supplemental is due to me no later than 7:30 AM, but on day one 8:00 AM is acceptable.

Rice should be prepared according to the video demo and ready to put into the steamer by 9:30. Your team is preparing rice for the entire class, the only other station preparing rice today should be Team 4 in preparation for Fried rice on Days 2 + 3.

The soup Mise en place should be assembled on a sheet tray and set near a large wok so that I can help you start it no later than 9:00.

The Bean Starch Sheets for the salad should be rehydrated early, cut, and the salad assembled by 9:30 as well.

Sous Chef's Paper Work, each day you receive a clip board with these papers. It's your responsibility to know how to use them and do so. If not sure - ask in advance. On the Day before you are assigned to be a sous chef, it is important for you to review this.

Early Morning Supplemental. Note "Item-Quantity-Station Requesting"

Sanitation Supply Ordering Sheet, based on par-stock system. Amount we SHOULD have on hand is listed, order what we need to get UP to that amount. If we have enough already, fill in blank with an "X"

Flip Side of the Sanitation Sheet. This is the end-of-the-day cleaning check list to make sure everything is left clean and orderly

Daily inventory sheet. While the rest of the group cleans, the sous chefs inventory what we have for the following day's menu.This allows me to order more if we are short, or back something out of the next morning's order if we are over stocked. Important to do this accurately - it shortens early morning supplementals and keeps our cooler from getting over crowded. Sous Chefs should fill in ONLY the "On Hand" column. Chef will fill in the "Order Column" as he needs to.

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:30, they need to be finished, hot held, and the woks clean before other teams can step in to stir fry at 10:45. Analyze your recipes and let me know if you have questions. Common mistakes are : Not knowing how much cornstarch is used to thicken a set amount of liquid, cutting ALL MEP and garnish for the lamb BEFORE braising begins(you should start the lamb cooking and THEN start working on the vegetables and garnish) and not asking for help with unfamiliar ingredients or appliances.

Station #3:

You should plan to prep the vegetables and other MEP for the Moo Shu as quickly as possible - watch the Vegetable prep video and work in a clean, organized fashion. As you prep, break the MEP for the stir fry into 4 batches so that we can fire them as needed during service. The sauce should be made and pre-portioned into 15+ 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as early as possible - the prep table under the spice rack near the prep sink is a good place to work on that. Ask me to help you get started, but see if you can walk yourself through the procedure and get all of the necessary equipment in place before you ask me for a demo. Remember to pre heat the cast-iron skillets while you prep the pancakes so that the skillets are hot when the pancakes are ready to cook. The dough for Day 2 needs to be made as well, but leave that until last - it's no use being prepared for Day 2 if you can't be ready for 11:00 on day 1. Common mistakes - not cleaning bean sprouts properly or cutting vegetables properly, pre heating the cast iron skillets too hot and burning the first batch of pancakes, not watching videos closely enough to understand the procedures.

Station 4:
Set up the wok steamer and stake out the large wok next to it as "yours" for Bok Choy. The fish is fairly simple, I can demo how to cut it. Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive tomorrow is for you to prep - cut as directed, cleaned, blanched in heavily salted water, shocked, gently squeezed dry, divided into 4 batches for service. Garlic should be sliced into thin "chips". Please ask me to help you with the first batch of Bok Choy - the garlic can burn very easily if you don't control the wok heat. The prep for Fried Rice must be done, but don't get bogged down on prep for Day 2 until Day 1 is well in hand. You should cook the rice, cool it and store it and you may cut the vegetables, etc and store them for use on Day 2. On Day 2 be completely ready to start the fried rice by 10:00 AM in the same large wok you will later use for Bok Choy - you'll need to be finished with the fried rice by 10:30. Common mistakes are - not understanding how the fish is cut or garnished, not cutting garnishes properly, not knowing what type of ham to use, burning the garlic for the bok choy.


Station #5:
Put 2 pork butts in the Chinese roasting oven at 325F as early as possible. Make sure you know how to use the oven, if you do not - ASK. Once that's started, begin prepping the chicken. Cut and clean the chicken thighs and get them into the marinade, preheat the fryer,make the sauce in a small wok, and cut all of the vegetables, fry the chicken pieces ahead of service - Make sure you understand what type of frying you are doing and how to best accomplish it. All of the MEP for the chicken should be divided into 4 batches for firing as needed during service except the sauce. Sauce can be held in a bain marie with a ladle on your wok station. You are also responsible for setting up a pork carving station for service on the end of Station #5 near the oven. The pork should be held in the conventional oven at 200F on a sheet tray with a rack. When you get an order, the steam table line will pass you a plate with rice and cabbage on it - you will take a pork butt from the oven, slice a portion, plate it, and put the pork butt back in the oven to keep it warm. Common mistakes are - not knowing how to fry battered items properly or how to set up a fry station efficiently, not knowing how to use cornstarch to thicken the sauce, not following directions and getting flustered as service approaches.

Station #6:
Follow the recipes, divide the MEP into 4 batches to be fired as needed during service, assist the sous chefs through out the day - Early in the morning you should assist/delegate the putting away of plates, etc and return the carts to the dish room/store room, complete sanitation supplemental supply order, be involved and aware of the Sous Chef duties - you will be sous chefs in the next menu. On Day 2 you will be responsible for setting up the class tasting, please talk to me about this before the end of class on Day 1 so you understand what you need to do.

Last minute India Questions? Post them here

I'll be checking in until 9:00 PM

On Day 12 You'll need to be well organized before coming to class so you know what to start first and how you'll fill in the blanks. If you don't plan how to make every minute count it can get away from you really easily.

Sous Chefs-

2 quarts of yogurt was strained on Day 11 for the beginning of Day 12. Have someone Drain more 2 quarts of yogurt for as soon as you come in, you'll need it for both days. If you don't understand the process, ask first and I'll help you.

All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that. We will receive several packets of banana leaves, they need to be cut into circles which fit into the 12" plates. Ask me early and I'll show you how.

Menu is divided into "North" and "south" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Draw a detailed diagram of where everything will go on the steam table. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates. Show me the diagram right after the supplemental is placed and I can help you adjust it.

Lamb Shorba - broth should have been made on Day 11 and shoulder cooked already - soup itself is simple, make it in a large wok and check flavor with me before serving.

Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate, you only need about 2 TBSP of salad per plate surrounded by the other condiments - chutni, raitha, pachadi

Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down and I WILL ask you about it. Make 12 cups raw rice. Use Basmati. Serve from a chaffing dish in shallow, full hotel pan.

Mango lhassi - the yogurt is being made overnight - should be ready in the morning. You will receive frozen Mango Puree from the store room. Don't plan to make mango lhassi both days - look for some other flavors or talk to me. Serve in 10 oz milk glasses - see me early if stewarding doesn't supply.

Set up "accompaniment" station on Table 5. small, uniform containers of each item + salad. You can keep any back-up in the cooler if you need it. It's ok to make a lot of plates in advance and hold them on the shelf under Station 5.

Station 2:
Lamb Khorma - start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 5# lamb cubes for this. Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan. Ask Sous Chefs where to put everything.

Samoosas- Dough needs to be made if it hasn't already been, filling should be prepped, then they need to be assembled and finished. Let me help you toast the spices, they burn easily. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan. Sous chefs should have a detailed diagram of where everything goes, follow their instructions.

Dal Tadka is easy to make, but consider starting very early. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them.The lentils should be mushy - falling apart -and the "tadka" added at the end. Bring to the steam table in a 1/2 hotel pan and place it according to the sous chef's diagrams.

Chili Chutni - we should have enough for the rest of the block - it should be made already from Day 11, check tracking schedule to see who made it and ask them where it is.

Station #3:

Fish curry - read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish. Fish should be portioned into 5-6oz portions, see chef depending on type of fish. Make sauce ahead, hold hot, poach fish in sauce a few orders at a time, just before serving. Serve from steam table in 1/2 hotel pan. You will receive enough fish on Day 12 for the rest of the block, so take 1/2 for day 12 and ice the rest.

Pooris(puris) bread - Make dough early - before anything else. Check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels, sous chefs will have a diagram telling you where to put them.

Station #4;

Pork Vindaloo is marinating for both days. Take 1/2 pork and other MEP and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan - see sous chef's diagram for where to place it.

Dal Sambar - also start very early.Toasting the spices for this can be tricky - get chef to help you start so you don't burn them. Lentil should cook until mushy. Keep heat low, stir often, keep pot covered. If lentils start to stick, change pots and add a bit more water. Serve from steam table in 1/2 hotel pan according to sous chef's diagram.

Bondas - Filling for this can be made a day ahead, but if it wasn't, cook potatoes early, let chef help with spices toasting. combine potatoes and spices and let chef demo how to size and shape. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan according to sous chef's diagram.

Pachadi - Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with chef for help on this technique, it's very different from western cooking.

Station #5:
make dough for naan first thing - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the tandoori oven between 10:30-11:00. Watch the video so that you are familiar with the set up and make sure you know which tools to use - have them on your station for a demo by 10:30.

Tandoori chicken - should already be marinating. Remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan according to the sous chef's diagram.

Raitha is made with drained yogurt - if the yogurt did not get drained the night before, drain it in a chinoise lined with cheese cloth for a couple of hours before making. put in small container for sous chefs.

Station #6:

Paneer Saag - make cheese as early as possible, it can be made a day ahead, but if it's not- 7:15 or so on Day 12. Let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. The paneer saag is a braised veg dish, it needs to be started in a large wok no later than 10:00 in order to cook slowly and gently and should be finished no later than 10:45

Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender.

Both dishes served from steam table in 1/2 hotel pans.
I'll take questions only until 9:00 tonight.

Sous Chefs-

Hot and sour soup for Day 10- watch demo on how to cook shrimp in broth, make soup in a wok, hot hold. Day 11 is Coconut Chicken soup - easy, just follow the recipe and taste for fish sauce and lime with me when it's done.
Salad - Green papaya, watch demo on papaya fabrication
Sticky rice AND Steamed Jasmine rice
Set up Street food station - similar to Vietnamese set-up, chaffing dish on Station 5 with 1/3 pans for hot food, cool food, plates, sweet chili sauce, etc. should all be set up near the chaffing dish. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram. Sweet Thai Chili sauce comes from store room - bottles labeled "Mai Ploy". This goes in ramekins in center of plate. Peanut sauce for Satay DOES NOT go in a ramekin - hold it in a small plastic cup on the side and put a dab on top of each satay as it goes out.

I have a couple of extra street food items we can add on - the lemon grass beef skewers and some BBQ pork - no recipes for either, just talk to me before 7:30 and I'll tell/show you what to do. If anyone else is interested in picking one of these items up, call out in the "comment" section.

The Steam table will need to be used to hold the Curries, the pad thai, the squid, and the jasmine rice. Put each curry in a 1/3 pan, the Pad Thai and Squid in 1/2 pans and the Jasmine rice in a full hotel pan. Draw a diagram- make it complete. Plates: Curry Sampler in a 12" shallow bowl, Pad Thai in a deep noodle bowl, Chicken Rice - chicken and sauce in a casserole dish sitting on an oval plate with rice and their own cucumber/tomato salad, Squid in an oval casserole on an oval plate, rice on the side of the oval plate.



Station #2 -

Chicken Rice is served room temp in summer, plated at room temp and reheated in a wok steamer across from Table #2 in the cooler months, so it's cold- set up the wok steamer. Entire plate is picked up from your station. You need to make your own rice, make it pilaf style and use rendered duck fat to parch the rice. Pandan leaf is usually available - order it on supplemental if you don't see it on the invoice in the morning. For Service you will need:
- Chaffing dish to hold rice
- Shallow "gratin" dishes to hold chicken and sauce, gratin dish sits on large oval plate with rice and cucumber/tomato/cilantro garnish (this is like and undressed salad tossed together).
- Service utensils to plate. Draw a complete diagram of how the station will be set up with all components and items labeled in diagram.

Yellow Shrimp Curry - use the curry paste to make the yellow curry sauce. Make the sauce completely except for the shrimp. Hold sauce for service and gently poach the shrimp in 1/3 batches in 1/3 of the sauce - this keeps the shrimp from over-cooking on the steam table.

Station 3-
The squid is stir fried, divide the MEP into 4 batches as usual, you can mix the Oyster Sauce, fish sauce, sugar, and chicken stock together before service. Watch the video, it's pretty easy. I want to do the first batch with you. Squid will be served from the steam table in a 1/2 hotel pan in an oval casserole on an oval plate with Jasmine rice on the side.

The satay - trim off external fat and collagen from Flank steak and let me show you how to cut it for satay. You will trim and cut the meat, then put it on skewers, THEN marinate it. Talk to me or one of the people from Station 5 Day 8+9 about how to set up the Satay grill, you'll need to fire up charcoal and keep feeding the grill with more charcoal as it burns down. When service is over, place hot charcoal in a hotel pan of water before putting in the compost. You need to gently re-heat 1/2 the peanut sauce that was made on Day 8. This sauce breaks easily when heated, if it breaks on you, fix it the same way that you would fix a broken mayonnaise. Watch the video on how to pound meat - I'll have a meat mallet for you to use. Make 2x the cucumber salad - this will go with satay and fish cake on every street food plate.

Station #4 -
Make 2x each curry recipe. It's important to start them early, so hustle. Use small rondos or large sauce pots with covers, remember to keep them covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven - the range will get crowded later in the morning, if you don't have room on top of the stove, you can finish in the oven. The braises should go to the steam table in 1/3 hotel pans

Start the lamb broth by roasting the bones - that's all for Day 10 - just roast the lamb bones and the lamb shoulder, cool and store. On Day 11 you should start a stock with the roasted bones as soon as you arrive.

Station #5-

Duck Curry - recipe is pretty self explanatory. Ask for clarification on the blog if you need it. Served from a 1/3 pan on the steam table.

Fish cakes - important that you have a VERY sharp knife to hand mince the fish. Also very important that the long beans are sliced into PAPER thin rounds, if you slice them thicker, the cakes fall apart. Please ask for a demo on slicing the beans before you start. Cakes should be fired in a 325 fryer in small batches as needed for service and put on the street food station in 1/3 pans.

Station #6
Pad Thai- Stir fried dish, divide MEP into 4 batches, it's ok to combine ingredients for sauce ahead. Make sure to have lime and peanuts for garnish. Served from 1/2 hotel pan in steam table into deep noodle bowls. Be sure NOT TO OVER SOAK THE NOODLES - about 5 minutes in very hot tap water(NOT BOILING WATER). The idea is for them to be pliable, not ready to eat. In the wok you will add more liquid and heat and they will become done at that point. I believe that the embedded video may not be exactly the same recipe as the one you have, if it looks different, the technique is the same. Remind me if it's different and we can shoot a new video.
Seafood "yam" is the seafood salad. Easy to make, hold at room temp in a 1/3 or 1/6 pan for use on the street food station.
Pork Vindaloo - follow recipe for 1st stage of the paste - this is important, DON'T forget to do it.

Questions?

Day 9 and Thailand

Plan ahead, look at last block's post for Thailand, compose good questions. I'll check in on Sunday evening.

Use the tracking schedule to see where you are and where you are going. READ THE ENTIRE TRACKING SCHEDULE so you know what's happening around you.

Don't loose points for being lazy and uniformed.

Vietnam Day 8+9, Feb 4+7

Remember - Sit-down quiz with ingredient ID component after clean-up tomorrow!

Sous Chefs:

The good news is you don't have to set up the steam table today, everything comes off of it's own station.

Fisherman's soup - recipe is easy, watch demo of how to cook shrimp in the soup. You can make soup early and hot hold - keep cooked shrimp on the side until service, put them in cups and ladle soup over them.

Green mango salad - mangoes should be green and firm, if not - talk to me. The salad goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.

Sticky Rice (Sweet Rice) - is soaking over night. You need to drain it, put it into a perforated hotel pan lined with moist cheese cloth and steam it for 15 minutes. Do this early, it's usually served at room temperature, so it doesn't matter if it's not hot at service. Keep it for the street food station in a 1/3 hotel pan, covered with a moist towel.

Your primary responsibility besides soup/salad/sticky rice will be to set up the Street Food Station. This should be done on Station 5 using one chaffing dish with three 1/3 hotel pans in it to hold the hot food - like the dim sum set up. The street food plate will go to every customer with an entree, so we need to be prepared for 50-60. Each small (6") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of green mango salad, about a TBSP. of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane. It should look like this

EXCEPT there will be a small lump of sticky rice next to the mango salad:

From K1 Menu Photos

Draw a great diagram of how this will look on Station 5. Where will everything be? Plates? Ramekins of sauce? Chaffing dish with each compartment labeled, Where's the rice? The salad rolls, and mango salad? Don't use utensils to plate- use gloved hands - faster that way.

BTW - All of the nouc cham for the class will be made by Station 6 and distributed or portioned as needed. Station 6 should portion 50 small ramekins of the nouc cham for the street food plates - about 1/2 full each ramekin. The rest will be used by Team 4 to dress their noodles for the fish.

Station 2:
Salad Roll set up is deceptive. It looks and sounds simple, but until you've made a few, it's awkward. For that reason, have all your MEP set up to start rolling by 9:00 AM - we'll get everyone to practice rolling a few, I'll help, and it will be easy. Watch the video - ask me for the towels as soon as I walk in. These go on the street food plate, so don't worry about the nouc cham dip - station 6 will make and portion that for you

Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. Plan to go to the meat room for about 30 minutes and slice the semi frozen meat down there at about 7:30, be sure to talk to me before you go .Plan to set up Station 2 table and a tray stand with sheet tray for Pho pick -up during service. The broth has been made for 2 days, so only heat 1/2 on Day 8. Heat it in a stainless pot on the range ,use one of the station 2 woks, filled with simmering water, as a hot water bath to hold the stainless pot of broth. The wok next to the broth should have simmering water and a china cap - this is to heat and refresh the noodles in.Draw a diagram of how you are going to set everything up. Noodles should be portioned ahead and held in cups - where will they be on the station? The Herbs? The raw beef?Where are your bowls kept? Under liner plates for Table Salad, Sambal, and Lime? All of this should be mapped out before you get to class. Check with chef before service if you have any doubts about the efficiency of your plan. You will pick up ala minute from Station 2.

Station 3
Shrimp on Sugar cane - the shrimp "mousse" for this got made today, Talk to the sous chefs about who will do the finishing grill work on these - probably we only have one person to grill both your shrimp and team 5's Beef in La Lot skewers. Watch the video on how to shape and form and also on how to work with sugar cane. Chef can help.

Fried Fish - catfish fillets coming in, cut into large bite-sized pieces and divide into 6 oz portions. You will set up most of your mise en place on your station, the fish portions and seasoned flour mix on a tray stand next to the wok, and one of the large woks directly across from your station will be filled with 6" deep of fry oil and act as your deep fryer - just like down town Saigon on the side walk. Let chef turn on and adjust the temp on the oil - if you get it wrong, it's a BIG fire - very scary. Draw a diagram of where everything will be and label everything, it will make your life soooo much easier. You will be frying ala minute - order-fire-pickup as the orders are called. Served in the wide, shallow bowls.

Station 4- Making the table salad is labor intensive and time consuming, you're making them for everyone, so start early. Watch the video on handling herbs and table salad and then set up a production assembly line so you can knock them out fairly fast. Keep completely covered with moist towels at all times and, if there are any left over, they can be wrapped and used on Day 9 - you won't have to make as many.

The Chicken salad is very straight forward - follow the recipe and serve at room temp. You are responsible for your own Jasmine rice and making enough to share with Station 5. Hold it hot in a chaffing dish on your station.

Station 5- Beef in la lot leaves is time consuming. set it up "production style", meaning don't make one at a time, lay out all of the leaves, fill them all , roll, them, then put them on skewers. Remember that the amount of beef prepared is supposed to be enough to last for both days. Have a conversation with Station 3 and the Sous Chefs about who will work the grill for both your product and the shrimp on sugar cane during service. They will both be cooked in batches and brought to the street food station in 1/3 hotel pans.

Crepes- Do only 1 times the recipe for the batter . Make batter early and consult chef when you are toasting the mung beans and then again when you are straining the batter. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.

Station 6 - Weigh out ingredients for dough and get started on it as soon as you come in. While dough rises, prep and set out all other sandwich ingredients and make chips. The pate and roasted pork were made on Day 7, slice for sandwiches early, 1/2 of the pate and pork is for Day 8 and 1/2 is for Day 9, DONT use it all up on Day 8. The rolls should be ready to bake by 10:00, so that they have time to cool before cutting for service Chips can be made as far ahead as you want - just not a day before. You are also making all of the nouc cham for the rest of the class. Most will go into ramekins for street food, about 2 cups will go to station 3 for their noodles.

Questions answered between 8-9 tonight. I may answer late ones if I can, but try to have questions submitted by 8:00 - that's the deadline.