Quote:
Originally Posted by kuan  OK post your prep list. |
ok... so i show up at 1130 for this prep list.
first thing i do is make a gratin. this takes about an hour to prep.
i then do about 30 orders of crostinis. takes about 15 min.
while the gratin is in the oven, i chop 3-4 bunches of veggies that will later on be used in a stir-fry.
i julienne another bunch of veggies.
i also take the kernels off 18 qts. of corn-on-cob
i do a risotto using a box of arborio, onions and garlic.
by this time, i yank the gratin out and cool it in the walk-in
i steam off 18qts of potatoes.
while the potatoes are steaming, i'm doing a brunoise of hearts of palm and carrots. about 2 cups.
i render 8 slices of diced bacon
i also do a jasmine rice with oil, kaffir lime leaves, lemon grass, and shallots. i finish these in an oven for about 30 min.
by this time, the potatoes come out
i rice the potatoes in batches.
i heat up cream and soften my butter.
i do a garlic mash as my first batch.
i do a bacon mash as my second batch
i do a taro mash as my third.
wrap everything into pouches using plastic wrap, and place into a warmer.
i pull my jasmine rice and set it aside to cool.
i throw in 16 cups of white rice into the steamer and 6 cups of brown rice which i do in a pot and finish in an oven.
i set my double boiler on and do a bearnaise sauce using 6 egg yolks and 2 cups of clarified butter.
i also fry up a pasta garnish. about 15 orders.
service is setting up and i take apart 2 live crabs, put the white rice in a large rice warmer, give the brown rice to the waiters.
i take my gratin out and cut it into portions.
i collect the risotto and give it to the chef.
i get on the line by 5pm and start cooking all the sides for the dishes that start firing.
oh... yeah.... btw,
we also get VVVIPs that get their own menu.
so on those days, i have to do a special fried rice, steam off other veggies. do about 2 cups of hollandaise, create a tomato sauce, and gather special plates that are used in the dish. also, this has to be done by 5pm.