This week seemed to be the week for what I am terming social accoutrements, physical and tangible items related to one's social activities. In this case one kitchen worker (of course no names mentioned!) received some serious scratch marks on his neck. In the other case, another worker seemingly proudly displayed a hickey.
What I found interesting is that no one noticed. I noticed right away! How could one not? I thought maybe my co-workers were trying to be polite and unobtrusive. However I had no problem steering the opposite direction and inquired directly with each recipient. Upon confirmation, I attempted to gossip about it, but the reaction was "What? I hadn't noticed!"
As mentioned, I inquired directly with each social accoutrement recipient to better understand the origin of his marking, and of course to confirm this was indeed what I believed it to be.
On Saturday, the first inquiry and premier chronological incident, related to the neck scratches. These were fairly wide, too wide to be cat claw marks (I have cats! I know!) and rather deep. I thought for a few moments about what other causes could result in this placement and depth of scratches. I thought of none.
Then at the end of the night I approached when no one was around, "Who you been hookin' up with that gave you those scratches on your neck?" To my surprise there was no attempt to claim an origin other than social accoutrement. Rather it was, "I'm staying away from those ______ ladies! They're mean!" **
Additionally, his reply and description of the donor was the complete opposite of who I pictured with this soft-spoken, hard-working, Southern small-town, youthful boy. Obviously, my thoughts on Youth Boy's potential mate was way off base! I'm sure it won't be the last time for that scenario.
The second social accoutrement incident occurred I believe on Sunday, our day off, and was spotted Monday at work. This particular worker has a new girlfriend, so I wasn't surprised when I saw the hickey on his neck. I am more familiar with this person and relished that I could bust him for his off-duty behavior. I didn't wait this time. I pounced right away. "Nice hickey!" Again, no attempt to claim an alternate origin, although in this case it would have been futile. Actually, there was no verbal reply at all, only a huge ear-to-ear grin. Admittedly, it was cute. Ick! (I actually felt kind of jealous! I don't really miss my single days at all, but that new relationship feeling is kind of exciting. I need to tell my hubbie to step it up and treat me to an date!)
Teasing Hickey Man didn't last however. I immediately used this as an opportunity to gossip about Youth Boy's social accoutrement incident. Did Hickey Man see it? Did he ask about it and get the same reply? All answers were no, but a look of amazement appeared. I described the brief conversation I'd had with Youth Boy and Hickey Man giggled a little. Later that day Youth Boy came in and sure enough, several days later the scratches were still visible and Hickey Boy looked and smiled with amusement.
Ah... what will next week hold?
** The blank spot was the name of an ethnicity. I don't actually recall what he specially named, so in the fear of misquoting or otherwise promoting a stereotype, I feel okay leaving it blank. I know, the statement loses some of its shock value- sorry.
Wednesday, August 17, 2011
Monday, August 8, 2011
Visiting Ann
Today I dined at Ann's Snack Bar. I'm unclear why she named it a "snack" bar. If those burgers are just a snack, it's no wonder there's a huge obesity problem in America... and there are no booze.
Ann's Snack Bar is home of the Ghetto Burger, and the lesser known Hood Burger. The Ghetto Burger was named America's Number One burger, but the shop doesn't readily advertise who/what rated it this. After some minimal googling (yep, that's truly an official word now) I found this Wall Street Journal article, "The Best Burger" from March 2007. I also found this video telling firsthand of the devotion to the Ghetto Burger. (If you're interested in the other interview with this fan, note it has undesirable language, amusingly when he quotes his 14-year old son.)
Ann Price, the owner and cook, only allows as many people as there are stools, eight, to come inside the restaurant. Others must wait patiently on the patio until there is an opening. This means it is likely at almost any time of day there will be a minimum 60 minute wait... even for takeout orders. These are treated the same as other orders. To place one, the customer must be seated at an available stool and wait as any other patron. I couldn't figure out why someone would wait that long and not go ahead and eat it at the counter.
What I didn't anticipate was the wait once we were seated, just to take our order. Miss Ann takes the orders on one side of the cash register and then takes the orders on the other side. Then she cooks them all together. Thus rather than turning stools in a traditional manner, the entire restaurant is treated as one table. If one patron takes a long time to eat and get out, he/she can hold up the cooking start of all eight of the next orders. At Miss Ann's age and celebrity status, I suppose this is acceptable. Maybe she even likes the to-go orders, since they won't hold up the turnover.
However, I couldn't help but think of how much money she was giving up. Additionally, with canned sodas at only $.80 (that's less than I paid out of the machine at school!) that come with a cup and ice, I'm guessing the profit there is quite small. She has the Ghetto and Hood burgers priced much higher than other burgers on the board, nearly twice the price, with upgrades including bacon, lettuce and tomato. That's a large profit margin. I also noted she sells t-shirts at $20 a pop- OUCH; thus, she must be making some money, although no one bought one while I was there. My dining partner and I both wondered if you have to wait for a stool to order only a t-shirt.
Anyhoo... money isn't everything. Or is it? The New York Times wrote an article, "Burgers Selling Fast, But the Restaurant is Not." Miss Ann's original asking price for her restaurant was set at $1.5 million. The price approximately a year ago was down to just under $.5 million. (I noted as of January of this year it was back up to $1.25 million. Thus I'm unsure what a potential buyer should actually expect.) WOW!
That's a lot for a recipe and 17,000 square feet of land. Sure you will get a hood system and sink- no small expense, and some small pieces of equipment, but that's it. The place needs a serious scrubbing and updates. The residential stove and refrigerators work, but to take Ann's shack to a more profitable level and expand the seating area, I'm guessing a large input of cash is required. Add to this the mortgage payment for the land and building, an owner will likely have to raise prices. That won't sit well with some of Miss Ann's devoted customers. Even without a price increase, will regulars come for a burger without seeing Miss Ann?
I'm glad I got to experience the legend before it's sold. I also hope to one day develop a recipe worth half million big ones!
Ann's Snack Bar is home of the Ghetto Burger, and the lesser known Hood Burger. The Ghetto Burger was named America's Number One burger, but the shop doesn't readily advertise who/what rated it this. After some minimal googling (yep, that's truly an official word now) I found this Wall Street Journal article, "The Best Burger" from March 2007. I also found this video telling firsthand of the devotion to the Ghetto Burger. (If you're interested in the other interview with this fan, note it has undesirable language, amusingly when he quotes his 14-year old son.)
Ann Price, the owner and cook, only allows as many people as there are stools, eight, to come inside the restaurant. Others must wait patiently on the patio until there is an opening. This means it is likely at almost any time of day there will be a minimum 60 minute wait... even for takeout orders. These are treated the same as other orders. To place one, the customer must be seated at an available stool and wait as any other patron. I couldn't figure out why someone would wait that long and not go ahead and eat it at the counter.
What I didn't anticipate was the wait once we were seated, just to take our order. Miss Ann takes the orders on one side of the cash register and then takes the orders on the other side. Then she cooks them all together. Thus rather than turning stools in a traditional manner, the entire restaurant is treated as one table. If one patron takes a long time to eat and get out, he/she can hold up the cooking start of all eight of the next orders. At Miss Ann's age and celebrity status, I suppose this is acceptable. Maybe she even likes the to-go orders, since they won't hold up the turnover.
However, I couldn't help but think of how much money she was giving up. Additionally, with canned sodas at only $.80 (that's less than I paid out of the machine at school!) that come with a cup and ice, I'm guessing the profit there is quite small. She has the Ghetto and Hood burgers priced much higher than other burgers on the board, nearly twice the price, with upgrades including bacon, lettuce and tomato. That's a large profit margin. I also noted she sells t-shirts at $20 a pop- OUCH; thus, she must be making some money, although no one bought one while I was there. My dining partner and I both wondered if you have to wait for a stool to order only a t-shirt.
Anyhoo... money isn't everything. Or is it? The New York Times wrote an article, "Burgers Selling Fast, But the Restaurant is Not." Miss Ann's original asking price for her restaurant was set at $1.5 million. The price approximately a year ago was down to just under $.5 million. (I noted as of January of this year it was back up to $1.25 million. Thus I'm unsure what a potential buyer should actually expect.) WOW!
That's a lot for a recipe and 17,000 square feet of land. Sure you will get a hood system and sink- no small expense, and some small pieces of equipment, but that's it. The place needs a serious scrubbing and updates. The residential stove and refrigerators work, but to take Ann's shack to a more profitable level and expand the seating area, I'm guessing a large input of cash is required. Add to this the mortgage payment for the land and building, an owner will likely have to raise prices. That won't sit well with some of Miss Ann's devoted customers. Even without a price increase, will regulars come for a burger without seeing Miss Ann?
I'm glad I got to experience the legend before it's sold. I also hope to one day develop a recipe worth half million big ones!
Sunday, July 17, 2011
Culinary Fashion
I've gotten some new kitchen fashion items. Luckily I work in a kitchen where the uniform code is not strict.One is this cute pair of nonskid comfy sneakers. Here they are a little dirty from work. I try and clean them regularly to keep the toes bright and white. The plaid helps hide stains. They are a nice addition to my culinary closet.
I have several hats that I wear often. I wish someone would invent a hat that prevented hat head. There should also be one that holds a removable (and replaceable) gel pack underneath that can be chilled in the cooler. I bet that would assist greatly in staying cool in the kitchen.
It's hard being comfortable, utilitarian, unique and fashionable in the kitchen, but I try. It gets harder as I get older too. Sometimes I'm sure I look like a wannabe youthful cutie pasted atop an old hag, but this is the price for being devoted to the cause.
Unusual Food Items
This past week seemed to be about weird food items. Since these foods are organic, no one can claim the mutant results are chemically derived.
First, was a pair of conjoined (is it PC to say Siamese?) cherry tomatoes.
Unfortunately I didn't take a picture of them. I don't think the picture would have really done it justice however.
Next was a three-legged carrot that looked like a squid. It's hard to tell here, but it's actually pretty tiny- about 3 inches long total.
On the other end of the spectrum was a super long zucchini. I don't recall the variety. I'll ask at work and post an update. This photo again doesn't seem to do it justice. I look like a mountain climber or the yodeler from The Price is Right's Cliffhanger game. You tell me. (Yeah- really do. No one ever comments on these write ups. I need some feedback here readers!! No comments on the crappy photo quality however. You might hurt someone's feelings at work.)
By the way, for those curious... this is my workspace at Cakes & Ale. (Look closely Luna; my sippy cup/pacifier is back there! I dropped my backup however and it shattered. I'll have to replace it.) Soon we're moving to a fancy new spot, on Decatur Square. I'll have to post a new pic once we move.
Work is progressing well. My timing I believe has improved, but I apparently sometimes get 'sassy'. I'll definitively have to work on that!
I also seem to occasionally run out of items mid-service, which is NOT good. It's difficult for me to assess the popularity of items which don't sell one night and are highly popular the next night, all without over prepping and wasting food. It's a delicate balance, this job!
I did get kudos on my gaspacho. Two influential guests both commented to Chef about their delicious soup which filtered back to me, the soup maker. Yeah!! Positive praise is nice!
First, was a pair of conjoined (is it PC to say Siamese?) cherry tomatoes.
Unfortunately I didn't take a picture of them. I don't think the picture would have really done it justice however.Next was a three-legged carrot that looked like a squid. It's hard to tell here, but it's actually pretty tiny- about 3 inches long total.
On the other end of the spectrum was a super long zucchini. I don't recall the variety. I'll ask at work and post an update. This photo again doesn't seem to do it justice. I look like a mountain climber or the yodeler from The Price is Right's Cliffhanger game. You tell me. (Yeah- really do. No one ever comments on these write ups. I need some feedback here readers!! No comments on the crappy photo quality however. You might hurt someone's feelings at work.)By the way, for those curious... this is my workspace at Cakes & Ale. (Look closely Luna; my sippy cup/pacifier is back there! I dropped my backup however and it shattered. I'll have to replace it.) Soon we're moving to a fancy new spot, on Decatur Square. I'll have to post a new pic once we move.
Work is progressing well. My timing I believe has improved, but I apparently sometimes get 'sassy'. I'll definitively have to work on that!
I also seem to occasionally run out of items mid-service, which is NOT good. It's difficult for me to assess the popularity of items which don't sell one night and are highly popular the next night, all without over prepping and wasting food. It's a delicate balance, this job!
I did get kudos on my gaspacho. Two influential guests both commented to Chef about their delicious soup which filtered back to me, the soup maker. Yeah!! Positive praise is nice!
Sunday, July 3, 2011
Graduated and on to the Work Force
As reported on my newsletter, I graduated mid-June from culinary school and with an award. Hee hee! Towards the last few classes in school I realized I'd never missed a day while other students regularly missed at least one per class. (Over two absences is an automatic failure, but I believe one student got around this.) I inquired with the chef if there was any type of award for this. She laughed and said no.
Once graduation approached and I realized no one in my entire class had attended every single day of class, I decided to make my own award. Sure enough, I was presented with a nice certificate signed by the chef. How thoughtful.
Some students in lower classes were amazed this was actually possible. Wow! If getting to class two or four days a week is that difficult, I can't imagine what some of the job requirements will be like for you.
After graduation, I very quickly found employment. Almost too quickly, I had July 4th plans on which I had to bail. I suppose it was worth it. I feel like I hit the culinary-job-search jackpot.
I now work 5 days a week at Cakes & Ale as the Pantry/Garde Manger chef. I'm not sure what my official title is. I make all the soups, salads and flatbreads and some of the desserts for the restaurant. (I don't actually bake the flatbreads and desserts; we have a pastry staff that does this.) I'm 'part of the team' as the owner/executive chef told me- third person on the main line.
The first week was fairly busy- at least according to the staff there. After the first day or two I felt like I'd gotten my items down to where I didn't really need a cheat sheet. Then the menu changed. Back to square one. I'd leave out things like cilantro on a salad, etc. and it'd come back. It's not a good sign when the food comes back.
The second week I tried to work on timing my items to better align with the main kitchen staff. They make some hot appetizers that I need to send at the same time as a salad or flatbread. This is easier than it sounds. Trying to make 10 orders, pretty much from scratch, and time them to come out at a certain moment is tricky. I'm still working on this facet of my job, but making improvements.
The second week was more exciting in terms of weird kitchen happenings. I pulled a flatbread out of the oven right in front of the owner and it went flying off the peel and landed toppings down on my kitchen mat. Ick! That was a nice mess to clean in the middle of service- pureed eggplant and tomato slices.
Two days following that, I came in and the kitchen peel was burnt to a crisp. Meaning, the wooden handle was charred like a used piece of firewood. Since this was the only peel available I had to make it work. The charred wood was a little loose from the metal attachment that holds the handle. I thought for sure there'd be another flying flatbread. Instead I went to get a flatbread out of the oven and the handle snapped off. Now I had a peel with a searing hot metal nub for a handle and I couldn't reach the flatbread in the back of the top oven. My line buddy had to get it for me. With my normal luck, I'd get five or six more orders for flatbread after that, but that thankfully was the last one. My line buddy must have good luck and willed away the hassle of assisting me.
Unfortunately, I think I'm partially to blame for the peel's replacement. I can barely reach to the top of the oven where it's normally stored, so at service I rest it in an unused lower oven. My 5'2" stature doesn't afford me such luxuries as grabbing highly elevated items. I believe I left the peel in the oven at close. The pastry people came in the next morning and turned on all the ovens (note I said partially to blame) without checking first to make sure they were empty. Ooops! (them and me). Add that to the nuts I forgot about in the oven a few days earlier and I've likely cost the restaurant some dough (intentional play on words). The nuts looked like roasted coffee beans when they came out. Yikes! Luckily, the staff has been patient with me. I also have a replacement peel at home I will bring to work.
All the staff there seems very cordial. I found out one waitress is taking a knife skills class at Cooks Warehouse and her instructor mentioned this blog. I didn't think anyone read this stuff other than a few family members and friends. And that is likely only because I quiz them on the contents so they have to read it.
This is the beginning of a new week. So far it's a little slow. There was a leak in the dining room ceiling today so service was canceled. I'm fired up and ready to go for tomorrow- and thoroughly prepped I can add. It sure is refreshing to like going to work!
Once graduation approached and I realized no one in my entire class had attended every single day of class, I decided to make my own award. Sure enough, I was presented with a nice certificate signed by the chef. How thoughtful.
Some students in lower classes were amazed this was actually possible. Wow! If getting to class two or four days a week is that difficult, I can't imagine what some of the job requirements will be like for you.
After graduation, I very quickly found employment. Almost too quickly, I had July 4th plans on which I had to bail. I suppose it was worth it. I feel like I hit the culinary-job-search jackpot.
I now work 5 days a week at Cakes & Ale as the Pantry/Garde Manger chef. I'm not sure what my official title is. I make all the soups, salads and flatbreads and some of the desserts for the restaurant. (I don't actually bake the flatbreads and desserts; we have a pastry staff that does this.) I'm 'part of the team' as the owner/executive chef told me- third person on the main line.
The first week was fairly busy- at least according to the staff there. After the first day or two I felt like I'd gotten my items down to where I didn't really need a cheat sheet. Then the menu changed. Back to square one. I'd leave out things like cilantro on a salad, etc. and it'd come back. It's not a good sign when the food comes back.
The second week I tried to work on timing my items to better align with the main kitchen staff. They make some hot appetizers that I need to send at the same time as a salad or flatbread. This is easier than it sounds. Trying to make 10 orders, pretty much from scratch, and time them to come out at a certain moment is tricky. I'm still working on this facet of my job, but making improvements.
The second week was more exciting in terms of weird kitchen happenings. I pulled a flatbread out of the oven right in front of the owner and it went flying off the peel and landed toppings down on my kitchen mat. Ick! That was a nice mess to clean in the middle of service- pureed eggplant and tomato slices.
Two days following that, I came in and the kitchen peel was burnt to a crisp. Meaning, the wooden handle was charred like a used piece of firewood. Since this was the only peel available I had to make it work. The charred wood was a little loose from the metal attachment that holds the handle. I thought for sure there'd be another flying flatbread. Instead I went to get a flatbread out of the oven and the handle snapped off. Now I had a peel with a searing hot metal nub for a handle and I couldn't reach the flatbread in the back of the top oven. My line buddy had to get it for me. With my normal luck, I'd get five or six more orders for flatbread after that, but that thankfully was the last one. My line buddy must have good luck and willed away the hassle of assisting me.
Unfortunately, I think I'm partially to blame for the peel's replacement. I can barely reach to the top of the oven where it's normally stored, so at service I rest it in an unused lower oven. My 5'2" stature doesn't afford me such luxuries as grabbing highly elevated items. I believe I left the peel in the oven at close. The pastry people came in the next morning and turned on all the ovens (note I said partially to blame) without checking first to make sure they were empty. Ooops! (them and me). Add that to the nuts I forgot about in the oven a few days earlier and I've likely cost the restaurant some dough (intentional play on words). The nuts looked like roasted coffee beans when they came out. Yikes! Luckily, the staff has been patient with me. I also have a replacement peel at home I will bring to work.
All the staff there seems very cordial. I found out one waitress is taking a knife skills class at Cooks Warehouse and her instructor mentioned this blog. I didn't think anyone read this stuff other than a few family members and friends. And that is likely only because I quiz them on the contents so they have to read it.
This is the beginning of a new week. So far it's a little slow. There was a leak in the dining room ceiling today so service was canceled. I'm fired up and ready to go for tomorrow- and thoroughly prepped I can add. It sure is refreshing to like going to work!
Wednesday, April 27, 2011
The Internship Contines
As part of my internship requirement with school, I have to send weekly updates to school. Since I seem unable to keep up with multiple communications, I'm posting my summaries to date here.
My guess is this is not that exciting as a reader. My classmate sometimes writes about all the drama that goes on in the restaurant's kitchen where she's working, particularly between the day and night shifts. One chef there disappeared for five days and reappeared with crutches after a staff member finally went to his house to see if he was alive. (Interestingly enough he still has a job there). The gossip in that kitchen is that a day shift person hooked up with a night shift person, but it didn't work out so they are snippy to each other now.
I guess where I work drama is more closely overseen because there doesn't seem to be much drama. The closest drama I've seen is a waitress who is repeatedly late to work. (Another waitress did call in sick today- ohhh!) One day the chronically late waitress' ex-boyfriend came in as a patron so he could talk to her. She ran in the back and cried but I didn't even notice and heard about it the next day. And I was there! Since the day and night shift staff is pretty much the same and that includes the two owners, there doesn't seem to be much tension. I have a feeling I like it better this way.
Anyway, here are my updates...
Week 1--
This week I worked with Chef Luna to prepare several items for his pasta night and worked the salad station during service.
For the pasta night, we par-cooked the pastas and risotto and prepared tomato sauce.
For the salad station, I made the dressings and reduced balsamic vinegar. I chiffonaded several cabbages and was provided a lesson on which part of the chef's knife to use for which cutting tasks. I also prepped and marinated antipasta items including vegetables, cheese and meat to be used.
Week 2--
I continued my work on the salad station this week making several different types of salads as ordered.
Additionally, I helped prep some regular menu items, such as the risotto cakes.
I made two types of pasta sauces for this week's pasta night, Bolognese and a mushroom sauce. Chef Luna discussed with me other uses for the sauces outside of pasta, such as the mushroom sauce under a steak or piece of fish. We also discussed how to make something vegetarian initially and easily add in later for a meaty version.
I made all the pastas this week solo in prep of pasta night. Chef Luna made me do this in several batches so I'd gain added experience. He also did this with the mushroom sauce.
New this week, I gained experience on the fryer with vegetables and fries. I did this as I ran the salad station.
Week 3--
I continued my weekly duties, making pastas and sauces and setting up all lines.
I developed several dishes for my Dallas Dinner on Apr 25. I will run the restaurant this night. I will have 2-3 dishes from Chef Luna's regular menu and 2-3 of my own dishes using the existing ingredients. From these I developed, I selected two and practiced those. One is a lemon ricotta pasta dish and the other a Cuban tapas dish.
I also had nightly wine tastings with Chef Luna's partner, Cynthia Tomet. Full details of which wines and their qualities are described in my notebook.
I also had to pitch in during a super busy service washing dishes, refilling line product, etc.
Week 4--
This week I worked Friday night which was a slightly faster pace. We also did a private party for 50 on Sunday for which I prepared several dishes, including caprese salads, antipasta plates, and vegetable dishes.
I developed some more items for my dinner and will use one as a vegetarian and gluten-free option for my existing menu, a quinoa salad, and worked on my planned seating arrangements.
New this week, I prepped the risotto cakes (as in made them not just molded them).
Week 5--
This week I continued prepping all dishes and working some on all stations including the main line.
On Sunday I also prepped items for my Monday night tapas dinner in which I ran the entire restaurant. (A school classmate was my server.) Chef Luna required I use three items from his menu and develop two items of my own using some of the ingredients already available in the restaurant. The menu was as follows:
Cabbage Salad: Gorgonzola Cheese Toasted Walnut Lemon Dressing
Lemon Ricotta Pesto Pasta
Cuban Sandwich Plate: Pork Ham Pickles Cheese Mustard
Curried Garbanzo Beans
Ropa Vieja: Pulled Beef, Roasted Peppers, Ricotta
Mushroom Quinoa Soup
I also prepped desserts, coffee flan, sweet potato whoopie pies and chocolate fudge meringue cookies. (Details of Monday will be on next week's summary.)
I found it challenging to determine how many guests to prep for, particularly since I wouldn't be re-using some of the ingredients. In places where re-use wasn't an issue it was less worrisome knowing any leftovers wouldn't be waste.
I also wanted to be conscious of vegetarian diners and those with allergies. As a result, the quinoa soup was not a posted menu item but made to substitute as a vegetarian, gluten-free and dairy-free item. I hadn't really planned on covering so many bases with one dish, but it worked out nicely that way.
My guess is this is not that exciting as a reader. My classmate sometimes writes about all the drama that goes on in the restaurant's kitchen where she's working, particularly between the day and night shifts. One chef there disappeared for five days and reappeared with crutches after a staff member finally went to his house to see if he was alive. (Interestingly enough he still has a job there). The gossip in that kitchen is that a day shift person hooked up with a night shift person, but it didn't work out so they are snippy to each other now.
I guess where I work drama is more closely overseen because there doesn't seem to be much drama. The closest drama I've seen is a waitress who is repeatedly late to work. (Another waitress did call in sick today- ohhh!) One day the chronically late waitress' ex-boyfriend came in as a patron so he could talk to her. She ran in the back and cried but I didn't even notice and heard about it the next day. And I was there! Since the day and night shift staff is pretty much the same and that includes the two owners, there doesn't seem to be much tension. I have a feeling I like it better this way.
Anyway, here are my updates...
Week 1--
This week I worked with Chef Luna to prepare several items for his pasta night and worked the salad station during service.
For the pasta night, we par-cooked the pastas and risotto and prepared tomato sauce.
For the salad station, I made the dressings and reduced balsamic vinegar. I chiffonaded several cabbages and was provided a lesson on which part of the chef's knife to use for which cutting tasks. I also prepped and marinated antipasta items including vegetables, cheese and meat to be used.
Week 2--
I continued my work on the salad station this week making several different types of salads as ordered.
Additionally, I helped prep some regular menu items, such as the risotto cakes.
I made two types of pasta sauces for this week's pasta night, Bolognese and a mushroom sauce. Chef Luna discussed with me other uses for the sauces outside of pasta, such as the mushroom sauce under a steak or piece of fish. We also discussed how to make something vegetarian initially and easily add in later for a meaty version.
I made all the pastas this week solo in prep of pasta night. Chef Luna made me do this in several batches so I'd gain added experience. He also did this with the mushroom sauce.
New this week, I gained experience on the fryer with vegetables and fries. I did this as I ran the salad station.
Week 3--
I continued my weekly duties, making pastas and sauces and setting up all lines.
I developed several dishes for my Dallas Dinner on Apr 25. I will run the restaurant this night. I will have 2-3 dishes from Chef Luna's regular menu and 2-3 of my own dishes using the existing ingredients. From these I developed, I selected two and practiced those. One is a lemon ricotta pasta dish and the other a Cuban tapas dish.
I also had nightly wine tastings with Chef Luna's partner, Cynthia Tomet. Full details of which wines and their qualities are described in my notebook.
I also had to pitch in during a super busy service washing dishes, refilling line product, etc.
Week 4--
This week I worked Friday night which was a slightly faster pace. We also did a private party for 50 on Sunday for which I prepared several dishes, including caprese salads, antipasta plates, and vegetable dishes.
I developed some more items for my dinner and will use one as a vegetarian and gluten-free option for my existing menu, a quinoa salad, and worked on my planned seating arrangements.
New this week, I prepped the risotto cakes (as in made them not just molded them).
Week 5--
This week I continued prepping all dishes and working some on all stations including the main line.
On Sunday I also prepped items for my Monday night tapas dinner in which I ran the entire restaurant. (A school classmate was my server.) Chef Luna required I use three items from his menu and develop two items of my own using some of the ingredients already available in the restaurant. The menu was as follows:
Cabbage Salad: Gorgonzola Cheese Toasted Walnut Lemon Dressing
Lemon Ricotta Pesto Pasta
Cuban Sandwich Plate: Pork Ham Pickles Cheese Mustard
Curried Garbanzo Beans
Ropa Vieja: Pulled Beef, Roasted Peppers, Ricotta
Mushroom Quinoa Soup
I also prepped desserts, coffee flan, sweet potato whoopie pies and chocolate fudge meringue cookies. (Details of Monday will be on next week's summary.)
I found it challenging to determine how many guests to prep for, particularly since I wouldn't be re-using some of the ingredients. In places where re-use wasn't an issue it was less worrisome knowing any leftovers wouldn't be waste.
I also wanted to be conscious of vegetarian diners and those with allergies. As a result, the quinoa soup was not a posted menu item but made to substitute as a vegetarian, gluten-free and dairy-free item. I hadn't really planned on covering so many bases with one dish, but it worked out nicely that way.
Thursday, March 31, 2011
Lunacy Black Market Intership
My first week, I worked to make pastas, risotto, tomato sauces and mainly salads. I worked this station all week to cross off my Garde Manger requirement. One of my favorite dishes at the restaurant is the cabbage salad, which includes cabbage chiffonade, toasted walnuts, blue cheese, and mint. It's Dalliscious! I think I've somewhat mastered it's production.During my prep Chef Luna gave me a quick lesson on which part of the knife to use for which cuts: front tip, chiffonade and other thin slice needs; mid-blade, rough chops and less precise cuts, and near the blade, when weight is needed such as with fish bones. This change in approach actually made a difference. I was able to thinly slice the cabbage as needed for this salad.
Another simple yet tasty salad is the tomato and mozzarella, served with extra virgin olive oil and reduced balsamic. YUM! The mozzarella is made in house so it's fresh and melt-in-your-mouth. I think Chef Luna's circle of oil is a finer line than mine however. I may need to practice this one some more. It's like that game Operation, "It takes a very steady hand."Stay tuned for pasta pics.
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