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First big mistake up in Restorante

post #1 of 8
Thread Starter 

Half way through school and just got my first kitchen job (ive managed little caesars so im a darker shade of green).

 

I was prepping some remoulade and used 1/2 cup of dijon instead of whole grained mustard:(

 

 

I feel like giving myself fifty lashes while saying, theres in dijon on remoulade.

 

Theres no dijon in remoulade.

 

Theres no dijon in remoulade!

 

Ahhh.


Edited by Mustaroad - 9/14/11 at 11:46pm

California Cook

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California Cook

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post #2 of 8

Don't beat yourself up!  I spent 18 yrs. in kitchens before I started school, and I made more than my share of mistakes.  Even the best in the world screw up.  That is called being human, best of luck to you.

post #3 of 8

If it can make you feel better, in France remoulade usually DOES contain Dijon. Actually, using whole-grained mustard is a tasty but much less common alternative...

post #4 of 8

There's another word for mistakes-learning. 

 

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #5 of 8

if you let yourself get that upset you're making the problem bigger than it is. ask your chef what you can do to make it better and move on without wasting time or effort.

post #6 of 8

There are different varieties even though invented in France. The original was supposed to be chopped cornishons, capers ,herbs parsley , chives and mayo . It was served over a celriac salad to which a dash of mustard was added.  In Denmark they added catsup and served it with fish and french fried potatoes. In Belgium it ws served with fries no catsup. Then creole style with paprika added and pretty strong. One of those things that everyone customizes.

Take Russian Dressing, if you served the stuff we make to a real Russian they would think you crazy. Their version is sour cream, red caviar and some spices mixed. Same color as ours but quite different. Like real 1000 island has chopped hard cooked egg white in it as that is the islands floating around. Everything and every place has its own version. 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 8
Quote:
Originally Posted by chefedb View Post

There are different varieties even though invented in France. The original was supposed to be chopped cornishons, capers ,herbs parsley , chives and mayo . It was served over a celriac salad to which a dash of mustard was added.  In Denmark they added catsup and served it with fish and french fried potatoes. In Belgium it ws served with fries no catsup. Then creole style with paprika added and pretty strong. One of those things that everyone customizes.

Take Russian Dressing, if you served the stuff we make to a real Russian they would think you crazy. Their version is sour cream, red caviar and some spices mixed. Same color as ours but quite different. Like real 1000 island has chopped hard cooked egg white in it as that is the islands floating around. Everything and every place has its own version. 

I know what you mean by that red Remoulade. It is very close to Louis dressing for Crab Louis.
 

 

post #8 of 8
Thread Starter 

Hopefully our guests like their remoulade, French style then. Thanks for the confidence.

California Cook

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