Day 1 Information for April 15, 2019

Please read this entire post and feel free to visit me in K1 AM on the final day of your Mediterranean Course - talking face to face is the best way to understand something if you're confused.


 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.  Please be prepared as instructed in advance.

This Blog is your text book for the course, as part of your daily required assignments you must 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 headings which may pertain to you - you will be responsible for knowing that. Be aware that your on-line participation is tracked and that failure to participate may significantly impact your ability to function well in class and, as such, your grade.

Please refer to the Moodle Page for other required readings and videos. Moodle participation is also tracked and will be counted as part of the"class participation and preparedness" component of your daily grade. Each "Required" item on Moodle will be worth 5 points for your daily grade. Be sure to open each item from a computer using your Student ID number in order to receive credit for fulfilling the assignment . If you do not participate in a required Moodle assignment, you daily grade will be reduced by 5 points.

To help you stay on track, there will be Study Checker quizzes on Moodle after the first day of each unit. Scroll through the Moodle Page to check the times and dates that these are Open for you to take. Study Checker quizzes will be part of your Class Participation and Preparedness grade - participation in these on-line exercises is worth 10% of your daily performance grade.

Before Day 1, the videos-   Knife Cuts and Vegetables for Asian Kitchen,  and-  The Wok Line are  loaded on the Moodle Site, these are required viewing. There is a short quiz related to the Wok Line video - this is also considered a part of your Daily Performance grade.

As you scroll through the course Moodle Page, you will also see four online Unit Quizzes. Please note the dates and times that each one is open and available. If there is a conflict with you personal schedule, please see me at least 2 class days in advance so I can make time accommodations for you. Failure to take a unit quiz during the allotted "window" will mean failure for the quiz and reflect negatively on your grade.

 Several of you have asked about the proper format for a "Time Line" in my class. BE SURE to check the bottom of this post to see the required format. Each student must have their own, individual timeline, in this format, at the beginning of each day. Failure to have a properly formatted, complete time line will require you to leave class and return only when you are properly prepared .

PLEASE NOTE THAT FAILURE TO READ ENTIRE BLOG, ANALYZE ALL RECIPES FOR YOUR STATION, AND OTHERWISE PREPARE YOURSELF USING THE MATERIALS POSTED OR GIVEN TO YOU WILL RESULT IN A SIGNIFICANT REDUCTION IN YOUR DAILY GRADE. PLEASE REFER TO GRADING RUBRIC IN COURSE GUIDE FOR FURTHER INFORMATION.

I really can't stress this enough. In order for the class to run smoothly and for you to succeed as a group and as individuals, you all have to be well prepared and well informed each day. If you're not, you will be asked to leave class and receive a "Zero". 

If you have questions, please use the "Comments" section at the bottom of this post. I generally do not check CIA e-mail from home, but I do check the comments posted from you to the Blog. 


Heads up -
Some basic rules in my kitchen:
- If you don't know, look it up
- If you still don't know - ask
- Know your product before coming to class - use Google and Google Images to see unfamiliar products
- Look before you order...10 point deduction applies to ordering items already in stock
- All produce is washed/cleaned before final preparation for use
- Don't prep more than you need
- Don't save cut or cooked foods for service the following day without permission from Chef
- Don't serve "left-overs" to customers
- Keep a clean, moist towel on you station at all times
- Step back from your station every 10 minutes, inspect, straighten, wipe down
- "Yes Chef" means that you understand, agree and will comply
- "Yes Chef" does not mean "Go away, you make me nervous"
- The Chef's desk is not your work station - NO FOOD or SUPPLIES may be placed there without Chef's prior approval
- Metal containers are used for holding hot food, don't store food overnight in them unless instructed by Chef
- Papers, quizzes, tests submitted without full name, or other appropriate information (version of test, etc. )  on page will receive no credit
- EQUIPMENT SAFETY - Never use a piece of equipment you have not been trained to use properly and NEVER put your hand or any utensil in a machine while it is running!


The most common mistakes made on Day 1, class wide, are:
Not observing the Basic Rules
Not having a complete and detailed time line in the correct format
Not analyzing recipes fully
Not researching terms, ingredients, techniques 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...

The MOST COMMON MISTAKE OF ALL is not following directions - this especially includes the direction to read all material and be prepared for class. If you read and listen and then ask questions if you need further clarification, you'll almost certainly have a successful and enjoyable class.

The Daily  Schedule will run as follows:

Day 1 AM
7:00 AM -  Arrive, meet with Chef, discuss class objectives, introduction to kitchen and ingredients
7:30 - 10:30 - Prep and Demos
10:30-11:00- Set up for Service/finish ala minute preparations with Chef
11:00- 11:30  Plate Demos on First day of Menu. Service on 2nd/3rd day of menu
11:30-12:00 - Family Meal
12:00-12:45  -  Clean kitchen/inventory
12:45- 1:30 -   Lectures + Tastings


Cleaning towels - each student will be issued two clean cloth towels at the beginning of each day, these are to be used for general cleaning and station maintenance instead of paper towels. Please keep your station and work areas clean by "wiping down"  between each task, or as needed.

At the end of each day, Sous Chefs will collect the towels, count them, and place them in a plastic garbage bag for return to Central Issuing.

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

Sous Chefs - STATION 1:

Each member of the group will be assigned to be part of the sous chef team for at least one menu cycle - it's very important that, as sous chefs, you understand the procedures listed below. Make a note on you tracking schedule

Sous chefs Important - please read: Making stock, preparing rice, soup, and salad are cooking tasks performed by sous chefs, but sous chefs are considered "Kitchen Management" and, as such, should focus on organization and set up of the kitchen for service, overseeing and delegating cleaning and sanitation duties, and making sure that the food storage areas are clean, organized, and that a proper inventory is taken at the end of each day. Unless directed by the chef, sous chefs should not be washing pots or cleaning floors if there are "managerial tasks" to be done. Sous chefs are expected to plan and work as a team (although each individual should submit a their own time line each day). Sous Chef Timelines must include management tasks - opening duties, setting up service line and expediting, delegating cleaning duties, taking inventory,and using closing check list.

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. Hot plates are kept in the warming box near the refrigerator, make sure it's turned on as soon as you arrive. This is standard every day, a "China Checklist" will be supplied to you and 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 Ordered, 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.

Stock - Sous Chefs are responsible for making stock/remouillage each day. Each day we make either a stock - based on chicken feet and pork hocks - or a remouillage from the previous day's bones. We will make a stock using remouillage on Day 1, a remoillage from the bones on Day 2 and, from that point on, will use the liquid from each remouillage to make a stock with the next batch of fresh bones. Please see recipe loaded in the Chinese Section of Moodle. Each student is required to have a printed copy of this recipe to follow each day. 

Rice - Rice should be rinsed according to video demo and ready to cook by 10:00 AM. Do not cook rice earlier than 10:00 AM to ensure freshness at service, but realize that the Rice Cooker takes longer to heat up and cook than the convection steamer - factor that into your timing. Watch BOTH video demos on rice cooking but be ready to use the electric Rice Cooker, talk to me before you start anything to make sure you understand the procedure. 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. Rice cooked in the Rice Cooker - Do not cook more than 12 US cups of rice in the rice cooker at one time. Rice Cooked in Convection Steamer - Use only 2" deep hotel pans - not deeper; Do not cook more than 10 cups of rice in a single pan.

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.

Menu: You will receive a laminated menu for each service day, be sure that it's posted on the wall nearest the kitchen door. If unsure of where to post it, ask chef early in the day to avoid confusion at service time. 

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 far right column. Be sure to count and record specific QUANTITIES of each items or a "zero"- blank spaces and or check marks are not "counting". 

Station #2:

You should plan to start the lamb braise no later than 8:30 and the cabbage no later than 9:00, they need to be finished, hot held, and the woks clean before other teams can step in to stir fry at 10:15. 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:
Dough is prepped ahead for you for Day 1, be prepared to complete the dough and roll it out,  make 1x  for Day 2 and allow to rest in the cooler over night.You will need to roll and cook the pancakes for Day 1, so write that into your time line. 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. On day 1 you only need one batch to cook for family meal. On service days  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 1 oz. white china ramekins, these will be held on the side to accompany each plate. The Pancakes need to be rolled out as soon as the dough has rested -The prep table under the spice rack near the prep sink is The Place 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. 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.It's steamed in a savory rice wine broth and the broth should be saved to serve with the fish.  Make sure to know all of your ingredients and how the steaming process works. All of the Bok Choy we receive each day is for you to prep, so use it all- 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 rice for Fried Rice has been made and chilled in advance for Day 1, get it out of the cooler, separate the grains onto lined sheet pan, and have it ready to begin frying by 10:00, fired rice may be made in advance and hot held until service.  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:There are Pork Butts in Marinade for Days 1 +2. You will also be receiving 2 butts to complete the entire process yourself over 3 days. For day 1, put 1 marinated pork butt 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. Before the end of the day you will need to put the fresh Butts in Brine . 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 having a complete recipe and understanding of how to fabricate, brine, marinate and roast pork;  not knowing how to fry battered items properly ( the chicken for the Tangerine Chicken dish is battered and fried ahead of service), 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: Since your dish is essentially a braise, you may start it ahead and hot-hold it. Follow the recipe for Grand Mother's Bean Curd and taste with Chef.  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 later in the cycle, so it's good to look ahead. On the Second Day of Each Menu, Team 6 will be responsible for setting up the class tasting for the unit. On Day 2  you will be responsible for setting up the class tasting for the Chinese Tasting, so please talk to me about this before the end of class on Day 1 so you understand what you need to do, you'll need a copy of the tasting sheet from the Chinese section of the course guide.

MANDATORY 
Use This Time Line Grid to help organize yourself + team to work in sequential order and not forget anything. It may seem like a lot of work at first, but if you train yourself, it becomes easier to do and frees you of most anxiety in the kitchen, making cooking more fun and success more likely. 

 You are required to use THIS format to organize your time-line ; make two copies - one for you to work from and the other to hand in to the Chef  - all timelines are due upon arrival to class at 7:00 AM - typed and neatly organized as shown below. Failure to submit a complete timeline in this format will result in a 50% reduction in grade for not following instructions and being unprepared for class and you will be asked to leave the kitchen and return only when you are properly prepared. 

 The example below shows only two items, but you should create a similar one out-lining all of the items your station is responsible for. This is not a group or team project - EACH PERSON must create a time line of their own. List each menu item for the entire station, putting them in the order to do them , and include detailed lists of equipment and ingredients. The final column "Method" will put each step of the plan in sequence. Use bullet points and short words, do not clutter it up with a "narrative". Do not "Cut + Paste" directly from the recipe. Think about it and put things into your own words. Copying directly from the recipe or course blog,  submitting a time line significantly similar to the chef's recipe OR a team mate's timeline will be considered plagiarism and result in a failing daily grade. DO NOT GIVE YOUR TIME LINE TO A TEAM MATE TO COPY!!! You might think you're "helping out" but if they submit the same, or closely similar, work as you,  both fail. 

In writing a sequential time line, think about how you day will flow: what will you do, and what order will you do it in? Use this sample of a generic time line for a station producing Stir Fried Chicken and BBQ Pork. Notice how the flow of tasks toggles back and forth between the two items. 

Sequence	Task	Equipment	ingredients	Method
#1	Pre-heat oven + Water	-Torch (?) -Wok + water pot
#2	Start Pork	-Hooks -Hotel pan to hold pork -Cup for marinade -Paintbrush		-          Pork on hooks -          -hang in oven -          Baste every 30 minutes until 150F+ and tender
#3	Prep Chicken	-Knife -Board -Lg. Bowl for marinade - Measuring spoons - Measuring cups -Scale - Fryer on - Fry baskets - Drain pan	-8# Chicken - Thin soy sauce 3/4c -Eggs, 6 - Water, 3 qt. - salt, 2 tsp - garlic, 12 ea - Cornstarch- 12 oz. - Water chestnut powder , 12 oz.	-combine all marinade ingredients except starch - cut chicken, lg. bite sized pieces, place in marinade - marinate 20 minutes -add starches to marinade to make batter
#4	Baste Pork	-brush	-marinade
#5	Prep sauce MEP	-board -knife -measuring tools - Bowl -cup for slurry - wok tools -bain of oil  w/ 2 oz. ladle	-Ginger, sp. -Garlic, 1/2 cup - Scallion, ½ cup -Tangerine skin, 2 T        -Hot bean paste, 2 Tbsp -Lite soy sauce, 1.5c - Shao Xing, 3/4c -Rice vin, ¾ c -Sugar, 4 c - Stock, 1 qt. - Sesame Oil, 1T - Slurry  8oz starch/ 8 oz water
#6	Prep Veg – Blanch broccoli in wok water	-board -knife -measuring tools -scale - Ice bath to shock broc - 9 containers for aromatics and veg	-Ginger, ½# -Garlic, 2T -Scallion, 4 T -Tang. Skin, 8 T -Dry red chilies, 16 -Mushrooms, 2# -Red bells, 4ea -Broc. floret, 1# -Stems from broc -Garlic Sauce
#7	Pre-fry chicken	-Fryer on -baskets -sheet tray/paper towels to drain	-Marinated chicken in batter	-Swimming method, quickly. -Finished when floating -Remove from oil -Drain
#7	Baste Pork	-brush	-marinade	Baste, remove when 150F+ and tender
#8	Finish Sauce	-Bain to hold finished sauce -bain with oil + ladle - Wok spatula	-Refer to ingredients above for sauce	- Sweat aromatics in oil - Add all liquid except slurry -Boil -Add sugar to dissolve -Add slurry to thicken
#9	Remove Pork  from Chinese ove/Hot hold Western oven 200F	-Tongs - ½ sheet pan - rack for sheet   pan -Oven preheated to 200 F -Slicing knife -gloves -plate wipe		-Hot hold in 200F oven, slice ala minute as needed, place back in oven
#10	All Chicken MEP on tray for stir fry		-Divide all MEP 4 batches - Chicken -Sauce -Ginger, ½# -Garlic, 2T -Scallion, 4 T -Tang. Skin, 8 T -Dry red chilies, 16 -Mushrooms, 2# -Red bells, 4ea -Broc. floret, 1# -Stems from broc -Garlic Sauce
#11	Fabricate Pork ribs for next-day-prep	-Board -Knife - Measuring cups - Paint brush - Full, deep hotel pan -Plastic wrap - Paper towel	-Dark soy sauce, 1.5c - Shao Xing, 3/4c -Rice vin, ¾ c -Sugar, 4 c -ginger, ½ c -garlic, ½ c Scallions, ½ c - Sesame Oil, 1T	-cut ribs as instructed -split racks lengthwise -paint with dark soy sauce + sesame oil - combine all other ingredients, apply to painted ribs, place in hotel pan, cover, marinate overnight
#11	Stir fry Chicken	-Wok -Bain + ladle for sauce -½ pan over line - wok tools -Bain with oil + ladle -Cleaning cloth		-oil in wok -Add aromatics while cool -gradually heat When aromatic, add, in order: -          Mushrooms -          peppers -          Broc stems -          Broc blorets -          Chicken -          sauce
#12	Serve

Indian Menu Days 12 + 13

Sous Chefs-

We make our own yogurt on Day 11 to use on Days 12 + 13 + 14.  On Day 12,  Recipes calling for "drained yogurt" should start to drain 3 containers in a china cap lined with cheese cloth, start this right away so that it has plenty of time to drain - don't squeeze it, let gravity do all of the work.

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, these circles will fit into the 12" plates as liners. Ask me early and I'll show you how, we'll use a 10" plate as a template to cut circles to fit inside of the 12" plates for service.

Menu is divided into "North" and "South" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. 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.

Set up according to this description:

Items representing the North on the left side, will be set in the steam table and plated in this order:

- Paneer Saag
- Dal Tadka
- Tandoori Chicken
- Lamb Khorma
- Samoosas
- Naan

The steam table should look like this:

                                                                North

Rice	Paneer  Saag	Dal Tadka	Tandoori Chicken	Lamb Khorma	Samoosas	Naan	Plate wipes/ garnish
	Mushroom Cauliflower Curry	Dal Sambar	Keralan Fish Curry	Pork Vindaloo	Bondas	Puris

                                                                   South

Items representing the South on the right side, will be set in the steam table and plated in this order:

- Mushroom + Cauliflower Curry
- Dal Sambar
- Fish Curry
- Pork Vindaloo
- Potato Bondas
- Puris Bread



Soup for Days 12+ 13/14- will be Tomato Dal Rassam. Make 1/2 recipe on Day 12 and 1 full recipe on Day 13/14

Salad - 1/2x recipe for Day 12 and a full recipe for Days 13/14. This salad is served with the other accompaniments on a small, round "condiment" plate, you only need about 1/4 cup of salad per plate surrounded by the other condiments - 2 chutney, 2 raitha, 1 pachadi. It will be similar in set-up to the street food plates - on service days, these can all be plated ahead. On  station 5, set up each condiment in a separate, evenly sized container with a small spoon for portioning. Place salad in the center and arrange the chutneys, raithas , and pachadi around.

Rice - Saffron rice Pilaf for Day 12 - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down, I will ask you about it, so be prepared. Use 6 cups raw Basmati rice on Day 12, and use  plain water as the liquid.   On day 13 we will make Lemon-Mint pilaf, speak to chef in advance for recipe and plan to make 10 cups. For Day 14 we can discuss other options in advance. Use Basmati rice and speak with Chef about the amount of seasoning to use.  As stated above, we serve rice from a chaffing dish at the far end of the steam table, near the plates. Please read this! - Basmati rice is very tender. once it's cooked, it must be gently fluffed - not stirred or worked very much. Use chop sticks or a long tined fork - like a roasting fork. If you are rough with it, the cooked rice breaks easily and will fall apart.

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 - check that the glasses are in the kitchen early, if not - let me know. There are both "Sweet" and "Salted" lhassis, do a bit of research and find alternatives for days 13 + 14

Accompaniments: Sous chefs are responsible for setting up an accompaniment station on Station #5. Kachumber, Mango Chutni, Chili Chutni, Coconut Pachadi, Cucumber Raitha and Pineapples Raitha should be on station in 1/9th or 1/6th pans with small spoons for serving/plating. Sous Chefs will make the kachumber fresh each day; station #6 will produce cucumber raitha, #5 - pineapple raitha, and station 4- the coconut pachadi. The red chili chutni and mango chutni have been made in advance and sous chef's should get those from the cooler and put out an appropriate amount for each day, there should be enough of each made to last until the end of the course - do not discard them without speaking first with the chef.


Station 2:
Lamb Khorma - start early, lamb should be cooking by 8:30, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 2# lamb cubes for this on Day 12 and 4# for Day 13 /14. Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from the "North" side of the steam table in 1/2 hotel pan (see details in Sous Chef Section.  Ask Sous Chefs where to put everything on line for service.  DON'T forget the garnishes for this dish - have them in place before service starts.

Dal Tadka : Soak the toor dal the night before, if possible, and start the cooking of the dal (lentils) as early as possible in the morning. These should be lightly thick and creamy - the dal should be falling apart and feel smooth in your mouth. If they become very think before they are cooked through, add more water to thin out and prevent scorching. Make 1 full batch for each day

Samoosas- Make 1x the dough recipe and 1x the filling for Day 12 and 2x dough/ 2x filling for Days 13+14. The Dough needs to be made early on Day 12 and extra can be made to be ahead for Day 13 - remember, this is a PASTRY dough, be careful not to over work the Gluten - if you're not confident about this, ask chef to assist. Filling should be prepped, then they need to be assembled and finished. Let me help you toast the spices, they burn easily.Hold formed samoosas on parchment paper - they stick to paper towels! The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan on the "North" side.

Station #3:

Fish curry - Talk to Chef about how many portions to make for each day - it depends on the type of fish we receive. ; if we have squid and/or shrimp left from Thai menu, we may add those into fish curry as well - be sure to check coolers and check with chef before beginning.  Read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish and requires the assistance of the chef the first time you make it.. Those who fail to follow this instruction generally have to start the entire dish again. 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 ask how much to use for day 12 and ice the rest for the next day.

Pooris(puris) bread 1x dough for each day- 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.

Check to see if there is pork already Brined for Day 1 - if not, plan to fabricate and brine pork according to the Cantonese Roasted Pork recipe in the Chinese Section; in any event, once it's brined, you need to put it in the marinade from the same recipe.


Station #4;
Pork Vindaloo  is already marinating for all days. Use 1/4 of the pork for Day 12 and use the remainder for Day 13/14. 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.This must be started early and you should ask for Chef's help at the beginning so that it does not scorch.

Dal Sambar - make 1 full recipe for each day, also start very early. Toasting the spices for this can be tricky - ask chef to help you start so you don't burn them. Lentils 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. TIP: Indian cooks soak their lentils in water over night with a small amount of baking soda (about 1 tsp. per kilogram of lentils). This helps soften them and shortens the cooking time

Bondas - 1/2 recipe for Day 12 and 1x recipe for Days 13/14. Filling for this can be made a day ahead - so you may make extra on Day 12 for Day 13. 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 - Make 1/2 recipe for Day 12 and 1 for Days 13/14. Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas is a long process, so start early- they should have been soaked over night in water with a small amount of baking soda - on the day you use them, drain off the soaking water and place in a pot with enough fresh water to cover. Simmer until tender but not falling apart, drain and cool. Then they may be toasted on a sheet tray in a low oven toasted until they are cooked through and 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:
On each day - including Day 12 - Make 1 full recipe of dough for naan first thing; it needs to rise, be divided, and rise again. Naan should go into the tandoori oven between 10:15-10:45. 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 10:15.

Tandoori chicken - Make 20 pieces on Day 12 and 40 pieces on Day 13/14. The Chicken should already be marinating on Day 12  but needs to be prepared on Day 12 for 13 and Day 13 for 14. Check with Chef that chicken has been properly cut and marinated before you begin. If fabricating the chicken for the first time for this preparation, ask chef for demo. Remove chicken 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 to arrange on the accompaniment table.

Station #6:

Paneer Saag - 1/2 recipe for each day. 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 9:45. 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 9:45 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 9:45, cook slowly until cauliflower is very tender.

Cucumber Raitha - Make 1 cup for each day. On Day 12 you'll need to drain yogurt for Days 13-14 as well. Talk to the chef on how to do this.

Remember that you are responsible for setting up the class tasting for the Indian section. Check with Chef early in the day if you have any questions or trouble finding the proper ingredients.

Prep for Day 1 - on the last day of the course - Day 13 or 14 - please rinse, cook, cool, and store 8 cups of long grain white rice for Fried Rice on Day 1. Discuss with chef to be sure you're setting up the incoming team for a smooth day

Thai Menu Days 10 + 11

Know Your Thai Curries

Sous Chefs-

Plating: Street food similar to VN menu, sauce in the center is mentioned below. Scroll back to photo of Vietnamese Street food set up. and adapt to the Thai menu.

Except for the Chicken Rice, all main items will be served from the Steam Table Line. We are serving Stir Fried Squid, Pad Thai Noodles, and a Sampler of 5 different Thai Curries. Curries are served as a "sampler plate", meaning that a small amount of all 5 curries are served on one plate ( a 12" shallow soup plate). If the steamed Jasmine Rice and Pad Thai  is served from a 1/2 hotel pans, and each curry, the squid, are served from deep 1/3 pans, we will only need to open 1 steam table. See below for how the Chicken Rice station should be set up.

Know your Thai Curries - See poster above - Each curry should come to the service line in a deep 1/3 hotel pan.


 Use a  12" rimmed "soup plate" (the shallow bowls) with Jasmine Rice, with rice in the center.
Pad Thai is stir fried in batches, as needed, and served from the steam table in a deep bowl, garnishes are roasted peanuts and a lime wedge.

Chicken Rice is served from the station producing it. They will have a chaffing dish for their own rice and will plate and pick up without needing assistance from other stations.

Stir Fried Squid will be cooked in small batches, and brought to the line in deep 1/3 pan for Day 11 service and be served from the steam table.

Hot and sour soup for Day 10- watch demo on how to cook shrimp in broth, make soup in a wok, hot hold. Scale to 1 gallon on Day 10

Day 11 is Coconut Chicken soup, make 1 full recipe , 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 - 1/2 recipe on Day 10 and 1 full recipe on Day 11. To be placed on street food plate.

Jasmine rice - 8 cups Day 10, 14 cups Day 11 - Talk to me about using the Western Steamer or a Rice cooker, or both.

Set up Street food station - similar to Vietnamese set-up, chaffing dish on Station 5 with 1/3 pans for hot food, cool food, salads ( there are two salads on Street Food Plate - cucumber salad and papaya salad) plates, sweet/spicy 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. Talk to me before assembling the dipping sauce so I know you have the proper ingredients, and fill the ramekins only HALF way! 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. On Day 10 we only need enough sauce for 15 people. Day 11 - enough to serve about 65.


The Steam table will need to be used to hold the curries, the pad thai, stir fried squid and the jasmine rice. Put each curry in separate, deep 1/3 pans, same with the squid.  Pad Thai should be in a deep 1/2 hotel pan, and the Jasmine rice in a full hotel pan. Draw a diagram of the line set up and make it complete. Plates: Currys in a 12" shallow bowl with Jasmine rice, Pad Thai in a deep noodle bowl with roasted peanuts and a lime wedge on top of each. Stir fried Squid in deep 1/2 pan, the squid itself is served in a round casserole dish sitting on an ovel platter with jasmine rice sitting on the side - similar to presentation of steamed fish from Japanese menu.

Station #2 -  you should be prepared to make 1/2 recipe of Yellow Shrimp Curry on Day 10 and a full recipe on Day 11. The paste has been made, you will make the sauce and  finish the dish in small batches as needed for service. This will be brought to the line with a 1/3 pan.

Chicken Rice - Scale recipe to use 2 whole chickens on Day 10 and 3 whole Chickens on Day 11. This dish is served room temp in summer, or prepared and then reheated in a wok steamer across from Table #2 in the cooler months, most westerners don't "get it" when it's served at room temp, so 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. Be sure to discuss Pilaf Method with Chef before you start, this is a common area for mistakes. Pandan leaf is available from the store room- 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.

If you think this is a simple dish, check out this You-Tube Video from Singapore....they take their Chicken Rice REALLY seriously...

Typically, there will be 9 whole chickens delivered on Day 11, NOT ALL OF THESE are for you. Station 5 needs 5 chickens to marinate for Day 12.


Red Chili Chutni - Your responsibility to make this for the Indian Menu. It's used as a condiment, but also as an ingredient by other teams, make sure it gets made early in the day so that it can be available for others to use.



Station 3-
Make sure you find both of the satay grills (We have two) and charcoal before the supplemental goes in. I'll show you how to set it up, but it must be done early, you may need to fire up both grills with charcoal for service on Day 11 and keep feeding the grill with more charcoal as it burns down.

The Beef Satay - 1/2 recipe for Day 10 and 2x recipe for Day 11. 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 grills,the Satay grills need charcoal and it needs to be lit far enough ahead to be hot when needed but not so far ahead that it's run out of heat by the time you're ready to cook. Speak to chef about how to light coals, Be sure to feed fresh coals to the grill before you leave for family meal so you'll have a hot fire when you return for service on Day 11. Also be sure to check that we have some charcoal when you place your supplemental order in the morning When service is over, place hot charcoal in a hotel pan to cool, then add water before putting in the compost.

Peanut Sauce - Should be made on Day 10 and used for both days. When cooled to use the following day, it needs to be reheated gently, and it may break - it's an emulsion. If it DOES break, fix it the same way you would fix a hollandaise or mayonnaise (and if you think I mean "use an egg", you need to do more research). Peanut sauce should be held at room temp on the street food line and a small dab placed onto each skewer as it's plated.

Yogurt for Indian Menu - and understand recipe from Indian recipe section. The amount may vary depending on the block, but carefully follow this procedure::
 - Heat milk
 - Add dried milk powder to hot milk, stir to dissolve
 - Place NEW 2 qt plastic containers and lids in steamer to sanitize for 2-3 minutes
 - Remove steamed containers from steamer
- Place containers in deep hotel pan
- Fill containers with hot milk
- Place lids on containers to seal
- Add ice to hotel pan to surround sealed containers
- Check temperature of milk occasionally
- When Milk temperature reaches 105F degrees, remove plastic containers from ice
- remove lids from containers
- Add approximately 1 oz. of existing yogurt to each container of warm milk, whisk to combine
- Place lids back onto containers to re-seal
- Place containers in warm place over night - see chef for details of where to store milk, it varies with season and ambient room temperature.


Station #4 -
Scale the meats to make 2# of the Massaman Curry,  Jungle and Green Curry on Day 10, and 3# on Day 11. It's important to start them early, so hustle. Use a small rondo or large sauce pot with a cover - size matters here, too big and you'll burn the curry, too small and it's too crowded - remember to keep covered until the meat is tender to avoid drying out and burning by evaporation. Also remember that you can braise in the oven if the range gets 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 deep 1/3 hotel pans - -covered.


Station #5-

Duck Curry, the duck should have been marinated on Day 9, we'll use 1/4 of the marinated duck on Day 10 and the rest on Day 11 - recipe is pretty self explanatory. Pan Roast Duck, while duck is roasting, prepare sauce. When both duck and sauce are finished, hold both separately. Near service, gently heat sauce, add duck and gently heat duck in sauce. Ask for clarification on the blog if you need it. Served from a deep 1/3 hotel pan on the steam table.

Remember - we'd like to render out the duck fat left from butchering the ducks on Day 9


Fish cakes - We need to make 1# of fish on Day 10 (1/2 recipe) and  Double on Day 11 - we can shape and size the cakes to meet the required number of portions for each day. It's 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 325F fryer in small batches as needed for service and put on the street food station in 1/3 pans. I will show you how to form them. They will be served on the street food plate - talk to the sous chefs ahead of service so they can direct you on where to put them when they are cooked, fry them as close to service as possible.

Day 11 - Prepping Tandoori chicken - the marinade requires red chili chutney. This is made by Station #2 for the class. Be sure to check with them early in the day to discuss when it will be available to you. Also be sure to speak with station #2 and get your chickens for marinating. ASK CHEF FOR DEMO before beginning to fabricate chicken, there is a different technique than you are probably used to.


Station #6
Pad Thai- 1x recipe on Day 10 and 3x recipe on Day 11. This is a  Stir fried dish and will be cooked "ala minute" in batches for Day 11 service, 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. Here's an updated Video of the procedure. Follow this one in class, please

Seafood "yam" is the seafood salad. Make 1x recipe for Day 10 and 1.5x for Day 11. It's easy to make, hold at room temp in a 1/3 or 1/6 pan for use on the street food station.

Prep for days 12-14 - Remember to follow tracking schedule. Make 1x recipe Mango Chutney , check to verify amount with Chef, it varies depending on how many days the block has.

Vietnamese Menu Days 8 + 9

There are videos on how to handle Herbs, Lemon grass, and Tamarind that you must watch to be prepared for the Vietnamese section of class, please check them out below or in the side bar of the Vietnamese Section of the Website. If you are assigned to prepare pork ribs for Days 8 + 9, review the Pork Rib Fabrication Video from the Pre-Day 1 Must-See videos on the Website, 

Table Salad and handling herbs: 



Working with Lemongrass:

Working with Tamarind paste:

The video on handling herbs and composing Table Salad is in the left side bar on the website. Each Station  is responsible for making and properly holding Table Salads on their station, watch the video in the Vietnamese section on "Handling Herbs". Station 4 will set up the MEP for this, but construction will be done by each station according to their service needs. Table Salads will accompany every entree served, after preparing them, please hold on Blue Plastic trays lined with moist paper towels and keep covered with moist paper towels on top as well. You must watch the video on Handling Fresh Herbs in the Vietnamese section of the Website. PLEASE DO NOT start grabbing herbs for other uses until Station 4 has set up for Table Salad MEP.

Everyone, but especially station 4 should check below inthe Station 4 instructions for more detailed information on setting up the herbs.

Working with Galangal - this is a powerfully flavored relative of ginger - it looks similar to ginger, but has a much stronger flavor and tougher consistency. Don't try to peel it with a spoon - you'll break the spoon! Use a paring knife or a strong vegetable peeler. 

EVERYONE! We will not be using the steam table for any items served on this menu.  Since we're not using the steam table, you are required to design your station layout  in  a diagram. This is mandatory for each person - draw up your plan, bring yours - along with your team mate's - for review and present it to the Chef at the beginning of the day for final adjustment. First draft diagram is due for review at the beginning of class on Day 8.

If you're preparing items for the Street food Plate, they must be placed in 1/3 hotel pans for service. 

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. We will make the same soup on both days. Prepare 1 gallon for Day 8 and 2 gallons for Day 9.

Salads - make both each day. 1/3 recipe of each on Day 8 + 1 full recipe on Day 9.
 Green mango salad - mangoes should be green and firm, if not - talk to me. The salads goes on the street food plate, so you don't need a lot per portion - about 1 TBSP.  The Lotus Rootlets come in glass jars, they need to be rinsed and cleaned before cutting, please ask chef for demo on how to remove the fibers in the rootlets before cutting them.

Long Grained Sticky Rice (Sweet Rice) - Should have been soaked on Day 7 for Day 8 and you should soak 4c on day 8 for use on Day 9. We will also use Long Grained Sticky Rice for the Thai menu, so it's your responsibility to soak 4C on Day 9 for use on Day 10.  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 on Day 9. Each small (8") plate will contain a 1oz. ramekin of nuoc cham (made by station 6), a small portion of each salad, about a tablespoon of sticky rice, one rib, one Beef in La-Lot portion, one salad Roll, one shrimp on sugar cane.The plate should look something like one of these, depending whether we have time to make any extra items :


Include a small lump of sticky rice next to the mango salad:



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 60 small ramekins of the nouc cham for the street food plates on day 9- 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 we walk in. The rolls go on the street food plate. Each person should make two rolls apiece on Day 8 and 4 rolls apiece on Day 9 - that should give us enough for service each day. Bring to Street food Serving Station in deep 1/3 pan with layers of lightly oiled parchment paper between each layer of rolls.

Pho - You will have 2 types of beef to add to this - boiled beef (already done) and thin slices of raw sirloin. On Day 8 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 - you'll only need to do this on Day 8, once sliced we save the bulk of it for service on Day 9.. Enough broth has been made for 2 days, so only heat 1/4 on Day 8 and the rest will be saved for Day 9. 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 hot bowls for service 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.

It's a good idea to look ahead to the sous chef's duties for Days 10 + 11 and ask questions before you get there.

Station 3
Shrimp on Sugar cane - the shrimp "mousse" for this should have been made on Day 7 and should be enough for both Day 8 + 9, 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. You need to fabricate the sugar cane as well, make sure to get chef's assistance with this before you begin.Once the shrimp is shaped onto the sugar cane, it must be steamed until completely cooked, then allowed to cool. It will be reheated and browned for service on the charcoal satay grills. Speak to chef about how to light charcoal and use these grills, the charcoal must be started - ignited - by 9:45 AM, (4:45 PM for PM groups)  . Bring to Street food Serving Station in 1/3 pans.

Fried Fish - catfish fillets should be coming in, cut them into large bite-sized pieces and divide into 5 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. 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, you can set up a tray stand with fish and flour mix next to the wok and keep your noodles, nouc cham, herbs and table salad on the table behind you - 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 with rice noodles and table salad. See recipe for details. According to the tracking schedule, Station 6 is making ALL of the nuoc cham for the class - don't make extra on you own, get it from station 6.

Station 4- Making the table salad is labor intensive and time consuming, you're setting up a station for each team to construct their own, start early so no one is waiting for you. Watch the video on handling herbs and table salad and then set up a production assembly line so they can be assembled  efficiently. We really only need enough of each ingredient to construct about 15 table salads on Day 8, but on Day 9 we'll need enough to produce 65. Keep completely covered with moist towels at all times so they don't wilt.

Here's what you'll need to set up the station for cleaning herbs and assembling Table Salads:
- Herbs
     Cilantro
     Thai Basil
     Mint
     Rau Ram (if available)
     Saw Leaf Herb (if available)
     Red leaf lettuce
     Cucumbers, sliced lengthwise into thin "ribbons"

- Containers
     3x  2qt. plastic containers for each herb - line each container with a sheet of moist paper towel
     1 plastic container for cleaned red leaf lettuce
     1 container for cucumber "ribbons"

- To Clean
     1 large stainless bowl 2/3 full of cold water

- To hold table salads
     5 blue plastic trays
      1 roll of paper towels
   
   


The Chicken salad is very straight forward - follow the recipe and serve at room temp, be prepared to adjust seasoning with chef as needed. 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. Chicken Salad is served with Jasmine rice and a table salad.Jasmine rice is a long grain rice, prepare as we have been for Chinese Long grained Rice.

Butchering and marinating the duck for Days 10 + 11 must be done on Day 9. Be sure to watch the video on duck fabrication and work with the chef to start the process. Separate the breast from the legs and thighs and Reserve all for use.


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 - we will make about 20 skewers on Day 8 and save the remainder of the filling for Day 9, these will be cooked  on an Asian Satay Grill. Bring Beef rolls and Pork Ribs to Street food Serving Station in deep 1/3 pan.


 The Satay grill needs charcoal and it needs to be lit far enough ahead to be hot when needed but not so far ahead that it's run out of heat by the time you're ready to cook. Speak to chef about how to light coals, also be sure to check that we have some charcoal when you place your supplemental order in the morning. 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. On day 9 make sure to add more charcoal to the grill before going to family meal so it's hot when you need to fire orders for service. The charcoal must be started - ignited - by 9:45 AM, (4:45 PM for PM groups). Be sure to ask for help from chef if you're unsure about this.


Crepes- On Day 8, make 1/2 times the recipe for the batter and increase to 1 1/2x for Day 9. Be sure to read and understand all of the ingredients in the recipe, mistakes are often made by people who don't do this.  Make batter early and consult chef  when you are straining the batter - this is another common place to make mistakes, so get my input before you do. Make and fill crepes ahead, hold at room temp and reheat in a non stick pan ala minute.Draw a diagram of your service station for the crepes


Station 6 -  Weigh out ingredients for a full recipe of Bahn Mi dough on each day and get started on it as soon as you come in, it's more than you'll need for Day 8 but it's difficult to make a smaller batch in the large machine. While dough rises, prep and set out all other sandwich ingredients and make chips.The pickled Daikon and carrots should be ready for you to "finish" with the vinegar solution.  The pate and roasted pork were made on Day 7, so slice for sandwiches early, we'll have plenty of both,  let's ask the class how many sandwiches we should makes on Day 8 and we will cut 5 or 6 sandwiches into the appropriate number of pieces. For day 9, plan to prep for 20 rolls. 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, the recipe for chips can be found in the "Sub Page" section at the bottom of the Vietnamese Menu Page on the website. You are also making all of the nouc cham for the rest of the class, we need about 16 oz on Day 8 and 2 quarts on day 9. Most will go into ramekins for street food - you are responsible for that, and on day 9 we need 2 cups to go to station 3 for their noodles. Remember to look at tracking schedule and prep accordingly for Nam Prik Pao and Jungle Curry paste for Days 10 + 11. Recipes are listed in  Thai menu.