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Looking for some good pantry advice! Salads and desserts etc

post #1 of 10
Thread Starter 

Hey you!

I just started working pantry for the first time. At my last job, they had me go straight to saute station, and then bumped me up to grill/fish station. So I missed out on mastering pantry!

 

Now I'm working at The Waterboy in Midtown, Sacramento. It's a pretty popular restaurant that a lot of chefs like to eat at. I thought pantry would be a breeze, but there's a lot of finesse involved! I'm finding that I'm having a hard time getting beautiful quenelles of ice cream, and plating salads. I mean, I'm getting the hang of it. But I really want to learn some different techniques and stuff! There's an art to it!

 

I'm also curious if anyone uses gloves for dressing salads, since we dont. I notice I'll get my hands super messy, try to wipe it off on the same towel every time, and it just feels messy. And then to go from plating anchovies, and then plating pastries, I feel like I should definitely put on a glove for that.

post #2 of 10

Heya @JamesAllenQuinn congratulations!! That is a great spot to learn the pantry ways. Pantry was my favourite position out of them all....yup weird I know but I liked it...what can I say......I got finesse.....haha

 

Quenelles take patience and practice to perfect. You will have to go out and buy some ice cream or sorbet and practice, practice, practice at home until you can roll a quenelle off a spoon with ease. Plating is more of an art so you have to think of yourself as an artist and put your creative spin into what you do. Your chef can show you technique, the art is up to you.

 

I used my hands to get a feel for tossing the salads and stuff as you cannot feel the right amount of dressing coverage through gloves. However, for the seafood plates or even cheese plates, I would bring in my own box of gloves (my hands are small and I like a certain type of glove) for those plates have more allergen issues and cross contamination to deal with. Also, I used to have a bucket of fresh sanitizer water by my station to quickly dip my hands in if they got sticky/oily from the dressings of the salads.(I would regularly change the water throughout the night as the dishwasher and I were on good terms and they would help me out) Then I would wipe my hands off on a separate hand towel used ONLY for my hands. My plate wiping towel would hang separate on my apron. I used to get teased a little at first because I would have my plate towel hanging by my right hip, my hand wiping towel hanging by my left hip and my hot plate towels hanging from the back of my apron. However, once they all saw the efficiency of my system a few of them started to follow suit so there ya go....lol

 

HTH :D

post #3 of 10

Where your at is a very good place to be, also Biba's wouldn't be a bad place to learn from either at some time in the future.

 

I would leave the name of where you work out of public forums, never know who's reading. You might say something that could come back to bite you.

Also, I thought that California was a gloved state, meaning no bare hand contact with ready to eat foods.

post #4 of 10

@chefbuba I thought the same thing so I had to look it up. http://www.entrepreneur.com/article/235275

Guess they had a repeal. I think it is a good thing as I saw some shady stuff in kitchens happening with gloves on. :eek: 

Very good point on the name dropping ;)

post #5 of 10

The glove thing really is a topic in itself.

post #6 of 10

Here is some good quenelling.

 

http://imgur.com/N57Cmfe

post #7 of 10

I know y'all will consider me a shoemaker, but I have had people that just cant get quenelling. There is some scoops out there that produce a product very similar. When I was first learning them it was abroad. The Chef gave me a tub of lard, like crisco, and that's all I did at night till I got it. When I was taught salads, singles or doubles were always dressed by flipping the bowl, sort of the same thing you do with a saute pan to flip. Then tongs to the plate. Large salads were usually done table side.

 

I can remember flipping that salad and praying that after plating there would not be a drop of dressing in the bottom of the bowl. If there was, it was

a double ass chewing. One for too much dressing and one for waste. Gotta love the old French Chefs.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #8 of 10
There is a special place in Dante's Inferno for the person that came up with the quenel. 👿
post #9 of 10
post #10 of 10
Quote:
Originally Posted by Lagom View Post

There is a special place in Dante's Inferno for the person that came up with the quenel. 👿

 

:lol::lol::lol:

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