Each shift we have certain tasks we must accomplish. There is no set "to-do" list, but we follow a general guideline. After changing into our chef clothes we must light the stove. Then we set up Nino's station with a cutting board, towels, and a trash bin. We also set out all of the herbs by his station.
Then we make sure we have enough of "the essentials". This includes chopped parsley, knots of butter, grated Parmesan cheese, tomatoes (cut two different ways), julienned green onion, and whole garlic cloves. We also have to check that we have enough fresh tomato juice, canned tomato sauce, vegetable stock, fish stock, mussel juice, and clam juice.
After all "the essentials" are good to go, we must prep the contorni, or garnish for the dishes. Zucchini, carrots, tomatoes, and scalloped potatoes must all be prepped. Once we have all of that complete, we move on to other specialized dishes. If we are having a dinner party more prep will be required that shift.
When service begins, the interns are on-call. If Nino needs more panna (cream) we run to the walk-in. If he needs more gamberoni (shrimp) we run to the fish fridge. It changes day to day but the beginning procedures are always the same.
We also close the kitchen the same way each day; putting everything away, wiping the counters, and sweeping the floor. It's a good system that keeps me focused yet also challenged.
No comments:
Post a Comment