I started a new job last week in a 4star hotel with 1AA Rosette. .. nothing new, 3 years ago I was working in the same kind of hotel.
before, i never had to make hollandaise sauce on my section either until now. .. I walk in to find the sous chef has put Ham Hock Terrine with Asparagus, Tomato jelly, watercress, and hollandaise sauce as a special on the menu.
I know the ingredients, the general method and process of making the hollandaise, but never really put it into essential practice before.
good to say that i sufficed and made hollandaise both shifts without it splitting. quite proud of the fact too.
we're as good as our last meal.
