or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › General Advice for Fish Station?
New Posts  All Forums:Forum Nav:

General Advice for Fish Station?

post #1 of 6
Thread Starter 

So I'm going to stage in a pretty high volume kitchen one day/night a week. Large kitchen, brunch/lunch/dinner, semi-classical French brigade system without the formalities or super specialized stations or cooks. Definitely not what I have done before so it will be a good experience to be exposed to something different.

 

Anyways, the Sous said he would like me to help out on fish station. I did see the line and saw other stations but did not get a chance to see the fish station (figures right?). I didn't see what the equipment was like nor the setup in action so I'm going into it kinda blind. I don't even know if I'm using a plancha or a range top. Having never worked on a fish station I am a rookie to this sort of specialized responsibility. Any general advice for this station? What makes it even tougher is their fish changes almost daily so I don't even have a current menu to reference. Having looked at sample menus from years back I'm seeing seafood like seared tuna, skate wing, mussels, cornmeal crusted trout, monkfish with clams, hake with blood orange beurre blanc, butter poached scallops, baby octopus provencal and sea-bass with cockles.

post #2 of 6

Don't get too worried. Remember you are staging, not an employee and helping out, not running the station by yourself. You will be given specific instructions and expected to follow them. That's all you will do. No one is going to allow the possibility of you serving anything badly done. From the menu you quote, this sounds like a great opportunity to be exposed to a lot of seafood preparation all at once. Just relax, work hard, and keep your eyes and ears open. Whenever possible, observe what is going on at the other stations. Have a good time. 

post #3 of 6

I always liked cooking on the fish station, it is much more forgiving. Think about the type of fish you're cooking (is it fatty, is the skin on, is the fillet thin and thick in different parts, etc), the thickness, how YOU would enjoy the fish to be cooked. And once you do it a few times you kinda just figure out when it's done by touching it. You just kinda know, like steaks.

post #4 of 6

The thing that saves my ass most on fish is keeping some pans screaming hot at all times. Fish is a lot easier and quicker to cook compared to most proteins so you get some leave in case you make a mistake

post #5 of 6

Yeah all good advice.  Follow the Menu and prep the way they (Chef/SousChef) want it.  Ask questions if needed and learn it, but take ownership in your station and make it happen.

Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
Reply
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
Reply
post #6 of 6
I love possoiner!!! Yeah everybody else hit it. Every restaurant is different, so follow your trainer move for move and do whatever's asked as fast and cleanly as possible. If you get a position working fish than find your sweet spots on whatever grill/French flat/gas range. Find a consistent temperature, dry your fish with paper towels and don't mess with it more than you have to.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › General Advice for Fish Station?