The kitchen experience took an interesting turn this past monday. Unlike the first kitchen experience where were working as the whole group this time each station(that is each person and their partner) was allocated a table that they would be serving....:)Like the first kitchen experience we were each given equal ingredients to prepare. This time we were serving Salad Nicoise as a starter, for the main course we served Roast chicken with pilaf rice and tomato provencale and for dessert we served choux pastry with chocolate sauce:):):)
The best part about it is that we actually get to try waht we make...my chef lecturer always tells us,"how can you serve something yet you dont know how it tastes?"
I think it very true because you could have put too much af an ingredient in the food...:)even though we follow a standard recipe its always good to taste...
So once the food was ready and the restaurant was almost open, each station got ready to start plating( putting food on the plate) for the table they had been assigned....
It happens in a sequence, the commis (waiter) comes in from the restaurant and fires the order,so he/she tells the abouyeur(person who receives the orders for the restaurant on that day). for example if its a starter the commis will come into the kitchen and tell the abouyeur. "Chef Fire two starter table six." so the abouyeur then shouts the order to the chefs at the station that is doing plating for table six and they have to respond and say "chef coming right up,or chef two minutes"basically they have to respond to the abouyeur so that he/she can know that they have heard his order.
Once plating is done,the chefs at that station bring the food to the front of the kitchen for the commis to pick up and go and serve...
One thing i forgot to mention is that once all the food is prepared it is all put in a central place for each station to go and pick from when it comes to plating....
My station got to serve two tables:):):) woop woop!!!it was a very exciting experience!!!!it can also be confusing if the aboeyeur and the commis are not synchronized....also if it is a busy day and there are many orders one has to be very fast,but once you get the hang of it will all flow nicely....
Now for the most exciting part, pics of what we made:)
Salad nicoise
and for dessert....Choux pastry served with chocolate sauce
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