I returned to work at my new job on Monday afternoon dropping Kambree at the sitter's house for her first visit since coming home and once at work while buttoning up my whites I was informed that both the Executive Chef and Executive Sous Chef were off and that the "day" Sous Chef was running the show and they had put out a breakfast and lunch so far for a "retirement party" that was still to have a cocktail hour and dinner that night...some of my prep was done but for the most part it was all in my hands. I got the Sous to do my Potatoes Lyonnaise and my Shrimp Bisque and the desserts of a white chocolate Kahlua mousse and a strawberry mousse were being finished and moved to the walk-in cooler. That left the fresh green beans for me to do as well as the duet proteins...the menu called for one plate to be a pine nut, fontina, spinach and sun-dried tomato stuffed chicken breast with a herbed salmon fillet with a pistachio beurre blanc. The second choice was three jumbo scampi styled prawns and a medium rare pepper crusted filet mignon with a shallot infused Bernaise...no pressure since when I walked in I didn't know I had it all to do and a member of the sales staff "sells" a computer generated menu to the clients and I can tell you that I had NEVER made a PISTACHIO BEURRE BLANC before Monday night!
I was lucky as the "day" Sous stuck around and showed me where I was plating and helped me get everything down to the hot box and helped me plate before ending her 14 hour day...we tried all of each others creations and said that we both did a great job and then waited for the complaints...someone said their steak tasted funny, but other than that the only complaint was the banquet servers. I guess it was a success...they had two luncheons and a dinner last night but I was off. I think I have a buffet for Thursday night but am not sure so I will go in an hour early just to be sure...
Did I mention it was only the second time I had been in the kitchen of the place?
I was lucky as the "day" Sous stuck around and showed me where I was plating and helped me get everything down to the hot box and helped me plate before ending her 14 hour day...we tried all of each others creations and said that we both did a great job and then waited for the complaints...someone said their steak tasted funny, but other than that the only complaint was the banquet servers. I guess it was a success...they had two luncheons and a dinner last night but I was off. I think I have a buffet for Thursday night but am not sure so I will go in an hour early just to be sure...
Did I mention it was only the second time I had been in the kitchen of the place?
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)