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7 course crisis ! Good knowledge needed

post #1 of 5
Thread Starter 
To any whom may care to share knowledge or give opinions on my question please feel free and firstly thank you.

I am starting my own private dining company and although I have gained some great experience from chefs across London and Essex I am fairly new to the idea of a taster menu with seven courses. I have become increasingly aware that simple elements and not over complicating the dishes is a vital, however I have come up with a concept menu in which I only thought about minimal aspects of the menu such as presentations flavours of individual dishes and what they would sit like following each other but yeah any insight would be phantasmagoric ! So check it out

Crayfish & avocado mousse on a pancetta enriched crostini
Vichyssoise ( leek and potato soup at blood temp served in a shot glass with a parm tuile
Wild mushroom sformato with a light garlic and thyme enfused cream
Crab salmon and mango salad
Chicken roulade with hassle back potatoes and a sage and onion butter
Caramel apple napoleons pastry
Cheeseboard with homemade chutneys and homemade bread

I just need some fresh eyes on the menu and some possib
E suggestions also I would love if people pointed out any mistakes but tried letting me know not only how to correct but where I have went wrong . It's all about the learning curve so yeah my hoy appreciated people
post #2 of 5

A private dining company?, along the lines of a catering company or private chef service? Menu looks interesting, what's your food cost?

Also seafood weighted, tough to sell if your customers are looking for meat entries.

 

 

Front of the loaded hassleback potato

My V of a loaded hassleback spud

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #3 of 5
Thread Starter 
My company is a private hire chef service with a few extra little personal touches I feel are crucially important to at home dinner service. I acquire my food costs through local markets so they vary but due to the random nature of ingredient costs I find myself using reliable companies for staple products and more specialised or seasonal produce I gather from local markets and other vendors who I have worked with for years. I use a great personal friends proffesional kitchen and pay him a supplementary cost for his service to me,. I had a hard time trying to think of an adequate replacement for the crab salmon mango salad as I have had feedback and the mango can offset the creamy flavours that come before that course and after so trying to think of an alternative. Your hasselback potatoes look lovely but I have opted for a glazed version of a smaller new potato as looks more delicate on the plate thank you for your compliment of my menu and also your opinion . Muchly appreciated
post #4 of 5
Quote:
Originally Posted by Luckycharm View Post
. I had a hard time trying to think of an adequate replacement for the crab salmon mango salad as I have had feedback and the mango can offset the creamy flavours that come before that course and after so trying to think of an alternative.

It wasn't just the preceding and following course, but with the menu as whole, that I didn't feel the mango fit the flow; but who says I am right?

 

You may not need to find a replacement course, so much as to rework it a tad. How exactly were you planing on doing the salad? Instead of mango maybe apple, jicama, almonds, pear, kohlrabi, or ....

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post #5 of 5

Is this your entire menu? You succeed by building clients, what are your plans to address repeat clients?  

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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