5 course demo

[shroomgirl]

Jim, I'm sure it went well. Sorry about the souffle....
thanks for sharing your experience

[boar_d_laze]

Chef,

Zee souffle she went pouffle. Ow you zay in zee ahnglaish, merde? Pinche mierda?

It was probably the weather, or the oven. Anyway, it showed a set of stones to even try a souffle. Considering how well the remainder of the meal went, I'm sure the hiring committee will hold you in the highest regards. Your meal sounded delicious, and it's preparation herculean. Congratulations on both of those.

Fingers crossed for you,
BDL

[Just Jim]

Zee souffle she went pouffle.

That cracked me up.
Merde is right.

I'm my own worst critic, so any mistakes bother me.
I'm not egotistical, just have a strong desire for perfection.

[Just Jim]

I know everyone has been spending sleepless nights wondering how this all turned out.
Well, it looks like I didn't get the job.
No official word, but they did bring in a Chef on a trial basis, and now have hired an Executive Chef to work over him.
I'm pretty good at reading between the lines, so I think the fact that they haven't called and have also hired 2 Chefs means I'm out of the running.
See how intuitive I am?

The trial Chef is a younger guy who has been a private Chef, and is a family friend of the previous president.
He was the first one to demo, and I believe he was in line for the position the whole time.
Once being brought in he flailed, not knowing simple things, like whether or not Sysco carries chicken.
The new Exec. has been in the area awhile and has a good rep, so he was probably a good choice.

All the while, they have been having other restaraunts cater their events, including Easter and Mother's day, but I assume that will change now that they have their Chef.

It was a good experience for me, and maybe next time I won't be so ambitious with the dessert.
Maybe creme brulee or a Napolean of some sort, something I can do in my sleep.

Again, thank you all for you input, comments, and overall support.

[bbay]

Originally Posted by Just Jim

...(using Cypress Grove's "Humboldt Fog" goat cheese, yum).

Yum, indeed. I love that stuff!
If you got a minute, I'd like to here your procedure for preparing that dish.

[Just Jim]

Originally Posted by bbay

Yum, indeed. I love that stuff!
If you got a minute, I'd like to here your procedure for preparing that dish.

I seasoned and seared the lamb.
I mixed the cheese with some fresh rosemary, a little garlic, S&P, and an egg for binder.
Placed about a 1/4 cup of the cheese mix on the lamb, then finished in the oven.
It got all brown and bubbly, didn't slide off even after cutting the racks down to portion size.
Reduced some Port to a syrupy consistency, finsihed with butter.
Easy peasy.

[bbay]

oh yeah.
thanks!

[shook7]

You have smoke salmon in the soup, so I dont think you should have an entree of grilled salmon.

[Just Jim]

Originally Posted by shook7

You have smoke salmon in the soup, so I dont think you should have an entree of grilled salmon.

I appreciate the input Shook.
Did you by any chance read the entire thread?

[CookingAngry]

This sounds like a very interesting experience. I haven't heard this sort of thing so clearly explained before.

If you don't mind my asking, what credentials were neccesary for this trial to even take place?

How long have you been in the kitchen?

I'm in college but considering the resort/club route so I was just curious.

[Just Jim]

Originally Posted by CookingAngry

This sounds like a very interesting experience. I haven't heard this sort of thing so clearly explained before.

If you don't mind my asking, what credentials were neccesary for this trial to even take place?

How long have you been in the kitchen?

I'm in college but considering the resort/club route so I was just curious.

Credentials were just time on the job, local reputation, and willingness to put myself out there.

Been in the kitchen....wow, almost 30 years, except for brief stints doing warehouse work and slot attendant.
Started as a dishwasher and moved up. Sometimes sideways, and occasionally back, but then up again.

School of hard knocks here.
I've been fortuante to have worked with some great local Chefs.
Some not so great too, but that is also a learning experience.
A couple in particular would make Gordon Ramsey look like a den mother.

Good luck in your endeavors.

[wereback]

Originally Posted by Just Jim

I guess that does sound generic.
It's just that I have a great recipe for chocolate mousse....maybe I can use it in a tart.
I like the poached pear idea.

We have local apple growers.....maybe a baked apple, wrapped in puff pastry and the core filled with cinnamon, sugar and pecans?

i agree with this guy

[Just Jim]

Originally Posted by wereback

i agree with this guy

Um, okay.

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