Snow Day Post + Info on India Must Read!

Hi, Obviously the snow will change our plans and schedule for the rest of the week.

Here are my suggestions, if any of you feel strongly against this plan, please post you comments below for all to see, and we can discuss. I want to make sure that you're all satisfied
getting the exposure you expected and that the grading system seems fair to all.

1st - We will pick up on Thursday with the Indian menu, details on that are posted below. Thursday will be a practice day, with an Indian Tasting and Lecture - HEADS UP Station 6, be prepared to set up the Indian Tasting on Thursday. We don't have time for a formal Thai Tasting. Because I think these 4 items are particularly important from Thailand, you should take a look at them on line and can try to take a few minutes on Thursday morning to look and handle them in class.

Gula Melaka - Dark brown/Black Palm Sugar from Melaka Malaysia, Famous for rich, deep flavor

- Thai Eggplant -  Small, round, green with white streaks, have a pleasant peppery flavor from the seeds. Used with the skin on and can be eaten raw, salted and fermented - Kim Chi style, cut thin for stir fry, battered for deep fry, or cut into thick pieces or 1/4s for stews, braises, curries.

Kaffir lime leaves (wild lime leaves)- The leaves of a species of lime indigenous to South Asia, note the bilobal structure of the leaves (figure 8 shape). Two lobes are considered 1 leaf. The aroma is strongly "lime" and very pleasant. Raw, the flavor is bitter. Frying briefly in hot oil removes the bitterness and allows them to be combined in savory or sweet preparations for their aromatic qualities.

Shrimp Paste - Made by fermenting various types of small shrimp with salt and pounding in to a paste. The Aroma is somewhat like strong blue cheese, and not generally appreciated by westerners.
South Asians appreciate the flavor just as some westerners appreciate strong cheese, and will use it straight, as a dip. Fried, with aromatics in a wok, it adds a similar umami depth that you get from adding fish sauce.

2nd- Here is how I propose to deal with the test/quiz balance -

 - There will not be a quiz on Vietnam and Thailand, but the geography or Thailand + Vietnam and ingredients from Vietnam will be on the final, as well as a few items from India, which we'll cover tomorrow.

- I don't want to re-weight the quizzes you've already taken - that's not fair - so I'm going to weight the final at 20% of you final grade. 5% for each quiz and 20% for the written final.

- The Final will be 30 multiple choice questions from Key Terms, Study Questions, and PowerPoints and 20 items to identify, including all items from the China, Korea, Japan, Vietnam, and India Tasting and the 4 items mentioned above from Thailand.

If you're not happy with this, please let's discuss.

Please be prepared for the Indian Menu tomorrow!

Sous Chefs-

We usually make our own yogurt on Day 11 to use on Days 12 + 13 + 14, that didn;t hapen today, so I'll order yogurt from the store room. if we have time, we can still make a small amount so you can see how its done.

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 - chutni, raitha, pachadi. It will be similar in set-up to the street food plates - on service days, these can all be plated ahead.

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.

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


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. 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.. 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 BBQ 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:

Remember - we will be doing the Indian Tasting on Thursday,  Please prep the Tasting early in the day so we can get anything we might need from the store room. 

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.

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.
Remember that you have Long grained sticky rice soaking from Day 9 for use on Day 10 and that you must soak 2C on Day 10 for steaming and use on Day 11. Be sure to know how to handle this rice, it's different than the other's we have used.

Curries are served as a "sampler plate", meaning that a small amount of all 5 curries are served on each plate.
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 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 ba 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 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 - There is a typo in the tracking schedule, you should be prepared to make 1/2 recipe of Yellow Shrimp Curry on Day 10 and a full recipe on Day 11. The curry PASTE is made, you need to read the recipe to make the SAUCE and poach the shrimp. This will be brought ot the line with a 1/3 pan.

Chicken Rice - Scale recipe to use 2 whole chickens on Day 10 and 4 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.

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'll 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 and 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), use the older fish left over from Day 9 first.  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.

Pork Vindaloo - Please talk to me about the advance prep on this dish for the Indian menu, the amount we prepare varies each block..

Information for 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. 

Working with Lemongrass:

Working with Tamarind paste:

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 making these 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! 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. It 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:
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From K1 Menu Photos


Draw a great diagram of how the Street Food Station 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 and the lotus rootlet 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 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 satay grills. 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.

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.



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. Remember that the "Starter Dough" was made on day 7, divide and use 1/2 for day 8 and save the other 1/2 for day 9 . While dough rises, prep and set out all other sandwich ingredients and make chips.The pickled Daikon and carrots can be made without being fermented, talk to the chef about whether they have been or not. If they've not been fermented this block,  you'll need to read the recipe, skip the fermentation part, and go directly to cutting julienne of vegetables and pouring the seasoned vinegar solution over them at least two hours before service.  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.

Japanese Menu Days 6 + 7

  Heads up -Japanese do not generally cook in woks and the woks we have are used for many other, stronger, flavored dishes. On Days 6+7 we may use woks to steam or boil water, but not to cook in - the flavors come out "muddy".  You may use them to blanch vegetables, bones or noodles, or use the wok steamers; ask me if not certain about when a wok might be appropriate.

In advance of the Vietnamese Menu for Days 8+9 you should watch the videos in the side bar in the Vietnamese section of the website. If you do not, you'll be unprepared for several techniques you'll need to know while prepping ahead.

Sous Chefs:
The only things coming off of the steam table today will be the steamed long grained white rice and the Braised beef, You only need to use 1 steam table.

Making Sushi Rice is key. Watch the video and be prepared to start the process as soon as you come in at 7:00 am. Remember that we are using the Rice Cooker instead of the Steamer.
- Rinse and drain rice until water is clear - the more clear the water, the better the rice. Anticipate spending 15 minutes or so washing rice - be sure to handle the rice GENTLY so that it does not crumble as you rinse it.
- Soak rice for 1 hour in fresh, cool water
- Drain and Air Dry rice on lined sheet tray from 30 minutes
- prepare vinegar solution while rice dries
- Steam rice in Rice Cooker - CHECK WITH CHEF FOR DONENESS OF RICE BEFORE REMOVING FROM RICE COOKER.While rice is steaming, fill hangiri with cool water, when rice is finished cooking and while it's resting, dump water from hangiri, towel excess water out and then put rested rice into hangiri and add vinegar solution while "cutting" and fanning. Ask me for additional demo on this - I want to bring everyone in on it to watch.

- When rice is cool to the point that it's no longer steaming, stop "cutting" and divide rice into 3 1/3 hotel pans - one pan for each type of sushi. Cover rice with damp towels to keep from forming a crust and hold at room temp - don't refrigerate it.

Once the sushi stations are set up, I'll demo each type of sushi to get you started - if you're set up for demos by 10:00 am you can make all of the sushi slightly ahead hold it. It works best to set up all 3 sushi stations on the same table so you can share ingredients. Use stations 1 and 2 (because they should be finished their other prep by 10:00). When the sushi is made and the garnishes (from station 6) are all together, you can plate on small plates and hold for service on the shelves under station 5.

Sushi Plate:

Sushi Station Set ups

Maki Station:

From Japanese Plate Presentations

Nigiri Station:

From Japanese Plate Presentations

Inari Station:

From Japanese Plate Presentations

Make the Dashi for Miso soup in a stainless steel pot,not a wok, the wok makes it dark and muddy tasting. You should anticipate making about 1 1/2  gallons dashi all together so that other stations can draw from it, the exception will be for Station 6 - they need a Vegan dashi and will make their own. Save the solids when you strain the dashi, they can be used on Day 7 to make a "second dashi", please be very aware of the time and temperature instructions for Dashi - these are important. Also be VERY aware not to rinse or wipe away the white powder which may be on the kombu - this is very flavorful sea minerals. 

"Sunomono" means "vinegared things" in Japanese. The sunomono salad is supposed to be placed on the sushi sampler plate as a garnish - small pile, about 1 TBSP. per plate. The sunomono can be made early and dressed closer to service, around 10:00-10:15

The steamed long grained white rice should be made in the Rice Cooker, the same way as the rice for the Chinese menu.


Station 2:
The braise is pretty self explanatory. For Day 6 make only 1/2 recipe - for Day 7 make 1 full recipe.  Choose a small rondo - you don't want too much surface area or your braise will burn. When finished, hold it hot in a deep 1/2 hotel pan in the steam table. See photo in recipe for plate presentation with Toasted sesame seeds, long, thin, bias cut scallions and Miso Pickles, set on oval plates with white rice and miso pickles -usually the miso pickles are VERY salty right out of the container, so taste them with the chef and then, if needed,  soak them in cool water for at least 3 hours before service, then drain, this may have been done ahead, but talk to me anyway to be sure before we serve them.. On Day 6 Remember to soak Long Grained Sticky Rice on day 7 for Day 8.

Station 3:
Pork Cutlet is also self explanatory, you will clean a pork loin, trim off all silver-skin and external fat, cut into 1/2" thick slices and then pound into very thin, wide cutlets. The recipe on the website has a photo of how to use a sheet of plastic cut from a heavy plastic trash bag when pounding cutlets with a mallet, talk to the chef about how to set this up if it isn't clear to you.You should anticipate frying each cutlet ala minute and plating directly from the fry station, so draw a detailed diagram of how the station will look, make sure to consider work-flow in your diagram . You can fry in the fryer, turn around to the table behind you and slice the pork, plate it with the salad and a ramekin of sauce and then pass to the steam table for rice. The sauce should be in 1 oz. ramekins, (remember, this sauce is very intense in flavor, do not apply salt or pepper to the cutlets when you bread them), the cabbage salad should be dressed ahead of service, and the cutlets fried to order - if they are pounded thin enough they take less than 1 minute to fry. You'll need a cutting board and knife on your station to slice pork before plating - everything in Japanese service is cut to "bite size" before plating because there are typically no knives at the table.Remember to make the Pho Broth for Days 8+9. It's important to start this very early so it develops good body, so blanch the bones and meat on Day 6 and have them ready to start for broth as soon as you arrive on Day 7.

Station 4:  The Pork Belly for The Ramen Noodle Recipe should have been left to dry in the cooler on Day 5 for Day 6 by station 3. You should do it on Day 6 for Day 7 It only has to be removed from the package, placed on a rack, and air dried in the cooler over night, but you can't forget!  The rest of the procedure is self explanatory from the recipe (make sure to review embedded PowerPoint on preparing the pork), feel free to ask me any questions on Day 5. For setting up the Noodle station : Set up the station using the 4 burners on the right side of the range. The 2 left burners will be for station 5 to saute their vegetables. Have one large pot of boiling water with a china cap in it to refresh your noodles ala minute and then have 3 small pots with lids that you can use to make small 1-2 portion batches as needed throughout service.
Prep for days 8+9 includes making spicy beef filling for Beef in La Lot leaf, this MUST be done- let me know if you need help.


Station 5:
Beef Teriyaki - Make sure you watch the demo on cleaning skirt steak., ALL external fat and silver skin must be removed from the main muscle before you portion it. Do Not Portion into individual steaks without having Chef inspect it. Cut and portion into 5 oz. portions. Marinate steaks and prep vegetables. You will cook and plate from your station, so Draw a detailed diagram of how the grill station will be set up - Grill cloth, oil, grill brush, resting pan with rack, cutting board to slice meat, slicing knife, tongs. Also, you will be sauteing the veg (snow peas, bean sprouts, mushrooms) in small batches on the range. Set your station up so that you are "self contained". Grill set up - saute/veg set up- plates on shelf above saute line- cutting board on end of table closest to grill- chaffing dish set up with two 1/2 hotel pans in it , one for rice and one to hold your veg batches as they cook. Again - if you draw a detailed diagram of your entire station and label all of the items you'll need, setting up will be much easier and you'll look like a rock star. Hint - Beef teriyaki is very popular. You're going to get hit hard as soon as the doors open. Have 5 steaks grilled and resting(not cold,just resting) at 11:00 and have 1/3 of your vegetables already sauteed and in the chaffing dish ready to go. As you get an order for one steak, fire another. Skirt steak should be cooked to medium doneness. Medium rare is too chewy. Prep for Days 8+9 includes roasting pork butt and making pate for Banh in the Vietnamese menu - this must be done!

Station 6:
The Steamed Vegetable Harvest requires an assortment of vegetables to be cooked in advance, reheated and served in a bowl of vegetarian mushroom broth (Shiitaki Dashi) and other seasonning liquids - check recipe; the recipe is self explanatory, just be sure to read up on any vegetables you're not familiar with so you know how to treat them.
Besides your menu items, your big job is getting all of the sushi garnishes prepped and collected. Each sushi plate will need, see the photo at the top of this page.
- 1 oz ramekin soy sauce
- 1 shiso leaf
- small amount of drained pickled ginger - house made yesterday.
- wasabi for the plate and wasabi for the sushi production - see below
- sunomono salad - get from sous chefs
- blanched soy beans (make sure you get the ones IN the pods - the store room usually messes up the order and sends the ones out of the pods)

Get all of this stuff together early. The soy sauce in ramekins -enough for the class on Day 6 and  about 80 ramekins on Day 7 for service - and all of the other stuff together on a sheet tray so you can bring it to the sushi production area when they need it (hopefully by 10:00 am). The wasabi paste must be made in two different consistencies. Start by mixing the dry powder with small amounts of water and mix to combine until it has a "clay-like" texture - easy to shape and mold. Remove 1/2 of the wasabi from the bowl for use on the plate. With the remaining wasabi in the bowl, continue to add water and stir until it's thin enough to spread - a "toothpaste" consistency. This will be used on the sushi as it's formed. Communication with the other teams and sous is important. You can see a picture of the finished plate with all of the garnishes in the photo at the top of this post. Prep for days 8 + 9 include making the shrimp force meat for Shrimp on Sugarcane in the Vietnamese Menu, this MUST be done- ask for help peeling shrimp early on Day 7.

Information for K10 PM Students only - (K1 AM please refer to previous post -scroll down one)

Please Read this entire post, it provides specific information which you need in order to succeed in class. The first part is an introduction to how my class is managed and what you can expect. The second part will give you specific instructions on what to expect on Day 4 - the Korean Menu. 

 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 , and 2:00 Pm for the PM Section. 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.

It's important the watch all of the "Pre Day One Videos" listed on the Course Website.

!!!TIME LINES ARE MANDATORY EVERY DAY!!! 

Please read below so you're well prepared. 

 Typed time lines, in the format below, are mandatory and make up a significant part of your daily grade. Be sure to make two copies - one to work from and one to hand in to me for assessment and comment.  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 .


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 2:00 PM - 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 submitting a time line significantly similar to your team mate's 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. 

Sequence	Task	Equipment	Ingredients	Method
#1	Stock---	-Wok -Skimmer -Stock pot -Ladle -Cont. for Mire   Poix -Cont. for straining -Chinoise -Storage container	-Water to blanch -Bones -Remouillage – 10 l -Onions – 2# -Carrots – 1# -Celery – 1# -Ginger – 4 oz -Garlic –  1 oz -Dry shitake  - 2 oz -Kombu – 3 oz.	-Blanch in wok           --Skim/dump water           --Transfer to Stock pot            --Simmer 2 ½ hours           --Add Aromatics ½ hour          ---Off heat/Add kombu  1 hour           Strain – save solids
#2	Noodle Salad	Pot to heat water Bowl to soak noodles Board Towel under board Chef’s knife Measuring spoons Measuring cups Whisk- Sm. Bowl for mustard Lg. bowl for salad dressing and mixing	-GBSS Noodles -Cucumber ,thin ½ ea. -Cabbage,.75 #,  1” wide -Mustard , I Tbsp finished -Dark Rice vinegar 1 oz -Light Soy Sauce 1 oz -Sugar 1.5 Tbsp -Scallion 1 Tbsp -Garlic 1.5 tsp. -Sesame oil .5	-Heat water for noodles and cabbage           Soak noodles         --- -Cut/Blanch/ shock cabbage            --Rinse + cut noodles 1 inch  -         -- Make mustard for dressing -1 Tbsp. only            - Dress + hold

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 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.

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.

Station 1 is the Sous Chef Station. If you are assigned to station 1, you should review the following information to be prepared.

Sous chefs Important - please read: 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.

 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 2;30 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. 

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. 

Afternoon 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"

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". 

DAY 4 

Use the tracking schedule to determine which station you are assigned to on days 4 + 5 and draw a complete and detailed diagram of what your station will look like at service.  Include equipment, ingredients, and utensils. Each component should be properly identified/labeled. This is an individual assignment - NOT a group project. Please submit your own work. If your Station is assigned to prepare more than one dish - diagram the station set up for each. You don't have to be an artist to submit a well thought out and detailed diagram: 

Here's an example of an excellent diagram which would be considered "A" work: 

Here's an example of a poor diagram which would be considered "Failing" work:

Kim Chi:

Everyone must view this video before coming to class on Day 4. Please note that the cabbage in this video is cut differently than the way we'll do it in class. If you're assigned to making Cabbage Kimchi, please talk to me before cutting.

Sous Chefs
You are responsible for diagramming the panchan service station and submitting it to Chef on Day 3. 
Spicy Beef Soup, Medium Grain Rice cooked in the RICE COOKER, and setting up the Kim Chi/Panchan Plating station are your main duties. Sous Chefs should make the daikon salad and delegate the spinach salad and soy bean sprout salad to teams 3+4, 1x the recipe for each salad. Team 5 should make the scallion salad - 1x the recipe for that, it will be served with their grilled beef.
The Kimchi is already made and in the cooler. Last class made it for you and you'll make it for the next class on Day 5.  There should be cucumber, Daikon radish, and cabbage kimchi in the cooler. The teams assigned to "set" the kimchi will take some out, allow me to show them how to cut/prep it for service, they will then give their kimchi to the sous chefs for service. All salads and Kimchis should be in individual 1/6th pans, together on one sheet tray, ready to plate by 5:30. They can be plated ahead and held at room temperature without suffering in quality, sous chef team should plan ahead and delegate the plating of kimchi/salad plates in order to have 25 plated and ready when we open for service. For the Spicy Beef Soup, be sure to get cabbage kimchi scraps and liquid from Station #2

Panchan Plate with assorted salads and kimchi on a 6" round plate:

Set up the Panchan Plating Station on Table 5 like this:

Station 2 - Half of the short ribs coming from the meat room are for you and the other half for team 5. Take your half and cut in between the bones to form single bones pieces - two pieces will form one portion after they are braised. PLEASE DO NOT cut the short ribs for Station 5, they have a different method to follow.  The braised short ribs must be started very early in a wok - it's a tough cut of beef and takes a long time to cook. Please be responsible for helping the sous chefs set up the cabbage kimchi for service each day, this just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me how to trim and portion it, you will need to give the trim to Team 6, so do this early.


Braised Short Ribs - Kalbi Jim - Will look like this - note the egg garnish:

Station 3 - Be prepared to make both the trout and the glass noodles. A solid time line, ingredient list, and equipment list will be an important part of your job., you have two different entrees to set up stations and coordinate service for. You take care of ALL MEP for the trout and Glass noodles. Be ready to plate fish from the fry area, cooking the fish ala minute during service. Make sure to watch the video on fish fabrication and to draw a complete and detailed physical diagram of how your fry station will be set up. Show where everything will be in place and label each item. The trout is served on an oval plate, make sure you have them on the fry station. The noodles served from the steam table in a deep noodle bowl, have a separate diagram for how your noodle mise en place will look when you begin to stir fry. What ingredients will you need? tools? Remember that the noodles are Stir Fired - that means dividing MEP into 4 batches for firing for family meal and through-out service. For garnish for both dishes you will need eggs cooked and cut into thin "julienne", please get istructions from Chef on how to do this - do not use a non-stick pan.

Remember - You're responsible for curing the pork belly for Day 6 - the procedure can be found in the PowerPoint presentation embedded at the bottom of the Raman Noodle dish in the Japanese Menu.

Trout Presentation: 

Jap Chae Presentation:

Station 4 - . Watch this video to get an idea of how to remove the bones from the chicken leg/thigh

And watch this one to stuff and roll the stuffed leg in plastic wrap for poaching 

Make your liquid early, make sure it's very flavorful. choose the right sized pan to cook them in - a rondo just big enough to fit the stuffed legs. Chicken must be poached between 165-180F - no boiling! Get rice to stuff the legs from the sous chefs, they will rinse and soak it, you need to par-cook it. Make the your poaching liquid,par cook the rice, cool and mix with other ingredients, stuff roll the chickens with me and start cooking them by 3:30. While legs are cooking, make poached garlic heads and other garnishes. It works best to poach the chicken on top of the regular range and, when they hit 165F internal temp, hold them in a water bath in a wok of hot water. You can set up your plates, utensils, and garnishes next to that wok and plate from there - draw a complete diagram of how this station will look for service, use the wok closest to the Chinese Oven to hot-hold your pot of chicken and use that as the focal point of your station, use a tray stand and the work table across the isle for the rest of your mise en place.With the new presentation you will need a cutting board and slicing knife to complete the dish.  "Set Kim Chi" just means that you take the kim chi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do. On Day 5 you will make 3# of cucumber kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required.  Pickled ginger recipe is in the Japanese section. Make it on either Day 4 OR Day 5 - but make sure it gets made.

Station 5- You will be grilling thin pieces of marinated beef and plating them ala minute onto 12" round plates with rice, a small ramekin of Korean pepper sauce, scallion salad, and placing 3 pieces of beef onto leaves of cabbage lined with shiso leaves. Make enough Red Pepper Sauce to share with Station 6 - they will need about 8 oz. Think about where all of your plating components will be during service - I'm not as familiar with K10 as you are - will you need a chaffing dish to hold rice on your station during service?. Draw a diagram of what your station will look like - where everything will be - and a picture of what you imagine the plate will look like so I can help you adjust while we set up. Be as detailed as possible with your drawing - label everything so I can see how you think. "Set KimChi" just means that you take the kimchi out of the cooler, get a knife, board, gloves, and 1/6th pan and ask me what to do.On Day 5 you will make 3# of daikon radish kim chi, follow the recipe for vegetable kim chi from the web site and scale ingredients accordingly, start this early, there is 2 hours of salting required. Do this early.

Beef Bulgogi Presentation:

Station 6 - This is a photo from K1. Think about how you will set up in K10 and be prepared to talk it through with me early on Monday afternoon.

You will be plating from your station. the recipes are all pretty detailed and the videos are accurate, except, when making the pancakes, you will use a flat griddle set over the left side of the grill instead of the cast iron pan shown in the video.There's a photo of the new set up here : 

And the finished late will look like this: 

 Since you'll be plating from your station, set up a chaffing dish to hold your "mixed grains". You should plan to steam a small amount of rice for yourself early in the day to use for filling the cabbage, Rice for service (Mixed grains and Rice recipe) can be gotten from the sous chefs, have all of your other grains pre-cooked and ready to mix into the rice when it's done. If it turns out that your station is close by to station 5, You can share this chaffing dish with them -1/2 hotel pan for your grains - 1/2 hotel pan for their rice.
See station 5 instructions above so you know how you are expected to share table and grill space. On Day 5 you are responsible for setting up the tasting of Korean Ingredients, use the tasting sheet form the course guide and ask me if you need further information. Tasting ingredients must be ordered with Supplemental so that we have them before service.