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StaGe...three courses

post #1 of 12
Thread Starter 
I'm thinking about jumping ship in the current kitchen I'm working at.its a good job but the GM is just non-personal it's hard to get along with him the chef is great.

The new chef has given me three proteins. Chicken, sea bass, and prime filet. (Nice for him to let me know in advance) I am looking to do a stuffed chicken with probably a supreme sauce. Sea Bass en papillote. a Cajun Prime Filet with crab topped with hollandaise sauce. Don't want to get too creative I would like to stick with things that I know I can perform flawlessly. I'm I playing it too safe? What would you do?
post #2 of 12

Are you breaking down a chicken? If so, I say screw the stuffed chicken, and make chicken a few ways. Sear the breast skin on, get it crispy, make a ballotine out of the leg meat, and make a chicken jus out of the bones to create a pan sauce from the breast searing juices. The only thing you'd need to do a la minute is the breast and sauce. I don't dislike the idea of a sea bass in pappillote, I would make sure for the veg to perfectly julienne it, to really show some nice knife technique. If I were given a prime filet my immediate reaction would be to cook it as bare as possible. Only salt and pepper after I seared it. Maybe a wipe of clarified butter. I'd look into the accompaniments to do any manipulating. That's just what I would do :p

 

Good luck.  

post #3 of 12

It would be pretty hard giving you ideas without any basic idea of the restaurant.

 

What is the average meal price?

How much are you willing to spend?

Does your menu vary on season?

Whats the restaurants style( rustic , fine dining , family stye )?

Do you guys stick to one cuisine or various?

How much time do you have for prep?

How many people does the restaurant sit?

Whats the clientele like ..... are they high class <_< ?

 

Best to have an idea before

Example: someone could such as well suggests roasted chicken , without knowing your a fine dining asian restaurant XD 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
post #4 of 12

As mentioned previously, it is hard to determine what is appropriate without knowing more about the restaurant or the chef. Hopefully you have done your research on both. In my opinion the 3 dishes you are choosing each have a different theme to them and do not stand harmoniously together. Of course keep in mind this is only opinoin. I would try to choose an overall theme that matches well with the restaurant/chef (ex. if it is an Italian restaurant, a cajun steak with crab and hollandaise may not be the best choice).

 

Stick with things you are confident that you can pull off with your eyes closed. Be ready to have multiple backup plans. The restaurant may be out of ingredient X or they may only have a limited amount of Y that they cannot spare it to you. Bring your own utilities like tongs, spatulas, and a whisk (I ended up making hollandaise with a fork once because there was only one whisk in house that was in use). Keep it as simple as possible. The chef probably wants to evaluate your handle of basic cooking skills, level of organization, sense of timeliness, and overall cleanliness/sanitation. Also be courteous every member of staff. They are probably all secretly watching you to provide additional information to the chef.

 

Best of luck!!!

post #5 of 12
Thread Starter 
It should be chx with skin on, which to me should be seasoned with house seasoning stuffed with what I see on the menu speck ham and cheese what I find in house...sea bass in papillote, and a filet of prime tenderlion. Should I make a sauce per entree?
post #6 of 12

Steakhouse?  ;)  Old style steakhouse with a lot of dark wood?

post #7 of 12
Thread Starter 
I'm in a world of hurt right now. I accepted the new position with the new chef, now the current job countered their offer. I will make more money putting together above average food or go to a new kitchen and be putting out sublime food. Torn I have until tomarrow to make a discussion.
post #8 of 12
remember the grass is always greener......
Fluctuat nec mergitur
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Fluctuat nec mergitur
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post #9 of 12

You have to ask yourself why you wanted to leave in the first place.

post #10 of 12
Quote:
Originally Posted by slabfinder View Post

I'm in a world of hurt right now. I accepted the new position with the new chef, now the current job countered their offer. I will make more money putting together above average food or go to a new kitchen and be putting out sublime food. Torn I have until tomarrow to make a discussion.

 

 

I always have tried to associate myself with the best food even if it means less money up front on the deal.  Food is what brings us all together and if you start sacrificing your standards on the food for money nobody wins!!  

post #11 of 12

Negotiate with the new chef.... maybe get a bonus or more hourly after a specified time frame.

May make you seem a more desirable piece of merchandise.

Or not.........

 

mimi

post #12 of 12
Thread Starter 
I ended up taken the sous chef position at job A with additional money. Negotiated an additional $4500 a year above proposed offer from restaurant B. Restaurant B was willing to offer more money but the prospect of being out of work Jan or Feb weight heavily on discussion. I'm happy to just have a job, unfortunately most of the people I work with do not have this standard.
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