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Rissotto VS Rivitman

post #1 of 11
Thread Starter 
Risotto is someting special to me, so simple yet so wonderful.
I take every care to see it done correctly.

However, in our establishment, in which we do catering, Ris is a problematical starch at best.

Last night, we did a 390 head plated meal featuring it.

Problem 1: Insufficient waitstaff to deliver the plates promptly.

Problem 2: The apparant inability of the banquet captain, banquet manager, and general manager to control the serve time.

Problem 3: Since there is insufficient waitstaff, keeping things hot can be an issue.

This leaves us with having to develop workarounds.

1. Food is plated onto pre-warmed plates, coverd, and held at 145 degrees in holding cabinents. This insures that at least it's hot, and not a health problem. Also, the limited and inexperienced staff on the front side can grab and go at will.
Plating right into the room slows the serve down, even with two lines, and most often we have other functions going on and just can't manage because we don't have enough hands.

Making risotto for four hundred and holding it is NOT easy,(Iv'e done 700) Cream helps but after a time even that stops working

So we plate the meal. The Guest delays the service. Plates sit under hold for forty five minutes. Ris siezes in the plate, and now the owner is PO'd.

My position: "Sir, risotto is something good but delicate, not to be trifled with. YOU sir, have NO business attempting to serve such an ala minute' item under such circumstances, nor as a buffet item from a chafing dish. You are a mass scale caterer, not a fine dining restaurant, Rissotto is a wholly inapropriate starch for you, I suggest you stop selling it."

Personally, I consider adding cream to ris trick for hacks, and I hate to do that either.
My arms are shot from paddling risooto in two eight gallon steam kettles side by side at the same time for this jerk,

Yes, I am looking to get out, job search underway. But in the meantime, if there is any way to prevent fifteen gallons of starch from turning to wall spackle two hours after I make it, let me know.

Risotto 1 - Rivitman 0:confused:
post #2 of 11
We have yet to attempt risotto for banquets, but time sensitive products (especially when dealing with 200+ people) have always concerned me. The most problematic being an avocado beurre blanc... which goes brown relatively fast and is served with sweet potato crusted salmon (another time sensitive item).

Fortunately, we have a capable and competant catering/banquet staff at hand.
post #3 of 11
wow, and i thought i had a tough time making risotto at home for 10 people. :(

but ahh, i used mascapone cheese in mine, perhaps that might help it better then just cream?
post #4 of 11
I think you answered your own question. I just finished working with my students on risotto & pilaf and found much of your own results.

I guess you could always "wow" the guests and serve the plates upside down so they will be in awe over the gravity-defying entree that has become glued to the surface. :rolleyes:

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #5 of 11
I woulda frenched the italian R.:lol:
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #6 of 11
Thread Starter 
I'll throw a batch with marsacapone and see how it handles....if I get a chance.

Once again, my career is about to take a strange twist.

We have brought our kitchen such a long way. It's all about to come acropper.
All the ownership had to do was show a little respect for the exec, maybe a little friendship in return for our outstanding achievements. But they have been, and remain, aloof, uncooperative, and at times condecending and semi-hostile.

Chef informs me he is leaving soonest. He's had enough of their bad manners.

This puts me in a fix.
Chef is my friend, and I am very loyal to him.

This move would elevate me to exec at least for the interim.

I cannot stay however, for moral reasons. I don't want to give these guys an economy model of my chef, the guy they disrespected, on the cheap.

The crew will be gutted instantly, as other loyalists bail out, I would start from scratch. It would take me fourteen or sixteen hours a day, 7 days a week for months to reconstitute crew and maintain any sort of production and quality. But our lousy service would remain, and perhaps worsen, as the banquet manager and his assistant will probably leave or be fired as well.

I would get treated no differently, and after some time I would be added to the long casualty list of chefs this place has had, a dozen or so in fifteen years.

I see my only plan:

I have a money dispute with the owners and GM. I worked in my current position for nearly three months before they decided to start paying me for it. This delay cost me several thousand dollars in unrealized wages and benefits.

I'm not going to even speak to them about maintaining any operations until they make that good. In cash. Their only hope to maintain any sort of operational capability foodwise will be me. I will have the hammer, and I intend to use it. This sounds spiteful, but they owe me, and that is that.

Then, I will stay long enough to see that those who have been loyal to chef and I get other jobs. I'll do my best to put the best food I can in front of guests, then I'm out.

P.S. As I was typing the above, I got a call for an interview. Maybe there is an angel looking out for a struggling chef.:cry:
post #7 of 11
I honestly don't think theres a way to do a half decent Risotto for that many people. I remember doing it once for 120 in a fine dining restaurant, but we cooked and plated it à la minute.
post #8 of 11
Wow. Ris for that many? All I can ask is WTFIUWT? Next time ya'll should suggest having a chaffer of rice and a chaffer of topping. Not ris but sure holds up better. Then again when I can stand there....I believe in doing things right or not at all then again I have occasionally (yeah right) been forced to use my Doctorate in the Walt Disney School of Culunary Arts aka mickey mouse club to get things done too.:look: No way around it but somethings and times ya have to draw the line.
There's really no fix my friend. Stick to yer guns and stick it to.....! Let'm go bargain basment on someone else.

I've defintely been in, on ,and around this fence more times that I feel comfortable admitting so.... I am not trying to act as an advocate to revenge/vendictivness then again being Italian... We're not know for the vendeta thingy. Hehehe

Anyhow, get both feet out the door as soon as you find the op. Seems like for the last few months this has been a "conscientious challenge" for you on more than one occasion. I'm all for making the best out of a situation but just remember that loyalty (and yeah it's definitely gotta start with someone, somewhere) is worth it's weight in just about anything. JMHPO.
post #9 of 11
RISSOTTO FOR 390???

My advice...
Have the owner change the menu to "croquettes"...
Then he can have his "spackling" hold up a bit better...

This reminds me of the Ceasar salad for 2000 fiasco we served, in an air conditioned tent at the beach, in August '90, when I worked on Hilton Head Isle...

Sometimes, I wish banquet sales people didnt have access to the food network...
Andrew Nutter C.C.C., C.C.E., F.M.P.
Chef Instructor
IUP Academy of Culinary Arts
Punxsutawney, PA 15767
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Andrew Nutter C.C.C., C.C.E., F.M.P.
Chef Instructor
IUP Academy of Culinary Arts
Punxsutawney, PA 15767
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post #10 of 11
Sad to say they weren't much better before the food network! :o
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #11 of 11
Couldn't you guys do risotto cakes or something like that? Nice and creamy in the middle but they hold up much better I'm sure.
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