A days experience shared

As the day begins, at 5.00am in the banquets, there are three cooks and one supervisor who does the breakfast. The breakfast includes, hash brown potatoes, scarmbled egg, crispy bacon and burritos. On a typical day, there is one cook handling the scrambled eggs and potato and another handling the crispy bacon and burriots. This is in co-ordination with the garde manger which has its mis-en-place ready for the sandwiches which are soft tortilla's applied with mayonnaise and filled with mixed lettuce and then it is drizzled with balsamic vinaigrette. They are individually filled with turkey and ham. They are tightly rolled inside the tortilla flour. It is cut into two equal pieces in a bias and place in to go container's. This is generally depend on the amount of order placed from for the day from the management.
Once the breakfast is picked up there is a total sanitization process that takes place. Two cooks are generally assigned the task of sanitization. Once cook goes around with a soap filled red bucket and a scrubber to clean away the residues that is left on the tables and counter tops. The next cook has a sqeeze to clean away the soap and the residue into another container. Once the tables are ridden of any soap and residue it is then cleaned with sanitizing solution, this process is repeated every tow hours. The buckets are labeled with time that the last sanitization process took place. So everybody, is well aware of the time and when the next cleaning is due. Once the cleaning is complete the supervisor checks the parties (booking) for the shift, he get's what is called as a master sheet. Once he is confirmed about the parties that are gooing to take place that afternoon, he assigns duties for the cooks on a chart. This includes the timing and the amount of people. It also indicates the no of people for the party. If the party is going to be plated or buffet style (including the special requests). Once this is put up on the chart then the supervisor, calls all the cooks of the banquets which includes the garde manger to attend the standup (briefing). The supervisor explains the layout of the party for the shift and the mis-en-place that needs to be ready.
He also makes sure to explain individual jobs and the deadlines for the job to be done. Once everybody is ready with their assigned duties and it's ready for service, the supervisor makes sure all the utenesils and equipments are working and the cooks would not have any problem once the service flow starts. If the party is a pre-plated request, the hot boxes are bought to each station and also there is a count on the hot boxes that goes for each party, in the cold kitchen there are cold boxes provided by the steward's. Once the hot boxes are ready it is plugged in and the conveyer belt is turned on. The hot plates are placed individually on the conveyor belt, there are about five cooks assigned for one conveyer belt. Each cook has assigned duties when the plate comes to them, it is differentiated by starch, protein, vegetable and sauce. Each person is assigned each duty. Once the plate is all set, it is placed on the table so that every other plate that follows are the same as the one approved by the chef. At the end of the conveyor belt there are stewards, who clean the plate and cover them, and they are counted. These are then staked in four's and then set in the hot box with labels on the door of the hot box telling how many plates are in one hot box. Once the day is come to a close the fridges and walk-in's are cleaned thoroughly and labeleld individually with the date and also the time. There are HACCP (hazard analysis critical control point) being followed in all steps of operation on a day to day basis. The final job of cleaning and labelling has to be approved by the chef who, walks through the kitchen and makes sure that it is according to the health standards.

Grilled Tenderloin of Pork

Pigs are raised for the market in 5 to 6 months. They are much leaner now than in the past. Mainly due to their diet, in the farms. There is a huge difference between a farm raised pig and a domesticated pig. Storage time for pork cannot be extended because it is not suitable for vacuum packaging. Pork can be frozen only for a period of 3 months.
Here is a recipe for a spicy treat of pork.

This recipe serves 4
INGREDIENTS

For the barbecue sauce:

Peanut oil 1Tbsp
Mangoes, peeled and diced 2ea
Carrot peeled and diced 1ea
Habaneor Chili pepper minced 1ea
Champagne Vinegar 1/4cup
Ketchup 1/4cup
Sugar 1Tbsp
Salt to taste

For the Chutney

Peanut oil 1tsp
Shallot peeled and minced 1ea
Ginger root grated 1tsp
Mango peeled and diced 1ea
Sugar 1/2cup
Chili caribe 1tsp
Champagne vinegar 1/4cup
Chives finely cut 1Tbsp
Salt to taste

For the Posole Gratin

Cooked poslole 2Cups
Heavy cream 1/2cup
Green chillies, seeded and diced 2ea
Parmesan Cheese grated 2Tbsp
Bread Crumbs 2Tbsp
Salt to taste

For the Pork

Chili Molido 1Tbsp
Ground allspice 1Tbsp
Thyme 1/2 Tbsp
Salt 1/2 Tbsp
Pork Tenderloins 2ea (large)

For the Garnish

Wilted greens 1cup
Habanero peppers split 2ea
Black bean sauce 1Tbsp
Red chilli ground 1tsp

Directions

For the barbecue sauce: Heat the peanut oil in a saucepan and saute the diced mangoes with the carrot and the habanero chili, just long enough to bring ou the natural sugars. Pour in the vinegar and the ketchup: and in the sugar and add the salt and simmer until the mangoes, carrots and chilli are softened. Puree in a blender, and reserve.

For the Chutney: Heat the peanut oil in a saucepan and sweat the shallot with the ginger until softened; toss the diced mango in with the shallot and then add in the sugar, the chili and the vinegar. Simmer just long enough for the sugar to dissolve and reduce with the vinegar into a light syrup. Add the chives, season to taste and reserve.

For the posole gratin: In a heavy saucepan, heat the posole with the cream and the green chilies, allowing the posole to absorb the cream as it reduces; bind with the parmesan cheese and the bread crumb and season to taste.

For the pork: Combine the chili molido with the allspice, thyme and the salt. Coat the pork tenderloins with the seasoning mixture and sear them, on all sides, in a hot, lightly oiled skillet; finish cooking to the desired temperature in a hot oven.

To serve: Make a bed of the wilted greens in the centre of each plate and top the greens with the posole; slice the tenderloins and arrange the slices on top. Dribble the barbacue sauce over the sliced pork loin and around the plate with the chutney mounded on top of the sliced pork and in tlittle mounds around the sauce. Top the dish with the split peppers overflowing with more chutney and garnish the plate with drops of the black bean sauce and a sprinkling of ground red chilli.

Citrus glazed lobster with Ravioli

This morning was great with a this new idea that came to my mind of having a few recipe's costed to include in the menu that i was working on. This was one of the recipes, that i had high food cost on, this is recommended for household surprises for your families. I found this recipe to be great. I just loved it.

This recipe is for 4 people
INGREDIENTS

For the lobster and glaze:

Lobster 4ea 1.5#
Lemon 1ea
Turmeric 1Tbsp
Salt 1/4 tsp
Ground white pepper 1/8tsp
Butter softened 2Tbsp

For the Ravioli:

Fennel 1bulb
Mascarpone cheese 2tsp
Salt and pepper to taste
Ravioli Pasta 16ea
Egg Wash 2ea
Olive oil for brushing
Reserved Lobster claw meat

For the sauce:

Fennel Stock 3Cups
Olive Oil 1tsp
Garlic minced 2ea
Tomato Juice 6oz
Tarragon Chopped
Butter 1Tbsp
Salt and pepper

For the Fennel stock:

Fennel Scraps, coarsely chopped 2 Cups
Fennel seeds toasted 1Tbsp
Burgundy wine 1/4 cup
Chicken stock 1.25Cups
Olive oil 1Tbsp

For the Greens:

Lemon juice 1ea
Olive oil 2Tbsp
Shallot minced 1ea
Chives chopped 1tsp
Assorted Vegetables 1/2 cup

For the Fennel oil:

Fennel Stock 2Cups
Extra Virgin Olive oil 1Cup
Fennel stalk 1Cup

For the Garnish :

Fennel oil
Thinly sliced fennel
Toasted fennel seeds
Paprika powder

Directions:

For the Lobster and glaze: Bring a pot of salted water to a boil and blanch the lobsters for five minutes. Remove from water and allow to cool. Combine the butter, lemon juice, turmeric, salt and pepper in a small bowl. Remove the claws of the lobster and remove the meat. Dice them for the ravioli. Split into half after removing the tail. Brush with lemon butter and set aside until ready to serve.

For the Ravioli: Bring a pot of salted water to a boil and blanch the fennel until soft. Remove the fennel from the water and separate the leaves. Brush with olive oil and season with salt and pepper. Place on a hot grill (barbecue grill) and cook until charred. Remove fennel from the grill and place in a food processor with the mascarpone and puree until smooth. Pass through a fine mesh, fold in the claw meat and adjust the seasoning with salt and pepper. Allow the mixture to cool. Lay pasta squares onto a flat surface. Place 1/2tsp of the filling on eight of the squares and brush the edges with the egg wash. Cover with the other eight squares and seal the edges well.
Refrigerate until ready for service.

For the sauce: Place the fennel stock in a sauce pan over medium heat and reduce by 3/4th. Heat the olive oil in a separate saucepan, add the garlic and saute until soft. Add the reduced fennel stock and tomato juice and reduce by 2/3. Add the tarragon and season with salt and pepper. Remove saucepan from the heat and whisk in the butter. Set aside and keep warm.

For the fennel stock: Heat the olive oil in a saucepan, add the fennel scraps and lightly saute for ten minutes. Add the fennel seeds and deglaze with the burgundy wine. Add the chicken stock, bring to a boil and reduce to a simmer for one hour. Remove saucepan from the heat, strain and cool the stock.

For the greens: Whisk together the lemon juice and olive oil in a small bowl. Add the shallot and chives and season with salt and pepper. Coat the greens with the vinaigrette and set aside.

For the fennel oil: Place the fennel stock in a small saucepan over medium heat. Reduce to 1/4 cup, remove pan form the heat and cool. Whisk the olive oil into the fennel reduction, transfer to a blender, add the fennel stalk and puree. Strain and set aside.

To assemble: Steam or gently boil the ravioli until cooked. Heat a saute pan, place the lobster tails, buttered side down, in the hot pan and cook until well browned. Remove the lobster from the pan.

To Serve: Place the charred fennel at one end of the plate and place the greens beside it. Cover with the split lobster tail. Place two ravioli at the other end of the plate and spoon the sauce over them. Drizzle the fennel oil onto the plate and garnish with the raw sliced fennel, fennel seeds, paprika powder.

Tamarind Shrimp with pan Roasted Coriander Seeds

I guess it's the same everywhere. If you are a asian, you find it very interesting about the spices and the ingredients that go into the making of a dish. My brother and sister-in-law had taken me to a Malaysian restaurant (Penang). I had two some memorable dishes the roti canai which is a combination of Indian and local malaysian cuisine. The seafood tom tom yum mee hoon, may sound had to spell but it was a delightful experience. Inspired by this experience i would like to share with you a asian dish which tastes great.

This serves 4 people

For the tamarind marinade:

Tamarind paste 5 Tbsp
Honey 1 Tbsp
Water 1/2 cup
Lemon juice 1/2 cup
salt to taste
cumin seeds roasted and ground 1/2Tbsp
Coriender seeds roasted and ground 1/2 Tbsp
Fennel seeds roasted and ground 1/2 Tbsp

For the Shrimp

Shrimp peeled and deveined 4ea
Coriender seeds 1 Tbsp
peanut oil 1/4 cup


For the Vegetables

Golden beets (cooked, peeled and minced) 4ea
Roma tomato, finely diced 1ea
Papaya peeled and Julienned 1/4
Carrot peeled and Julienned 1/4
Fennel 1Tbsp
Fresh Cilantro 6ea
Couscous 3Tbsp
Thai Chili julienned 1/2
Chives Chopped 1/2
Corn oil 2Tbsp
Rice Vinegar 2Tbsp
Salt & Pepper to taste
Sugar to taste

For the Curry Vinaigrette

Corn oil 2Tbsp
Shallots peeled and minced 1 inch
Ginger peeled and minced 1 inch
Lemon grass 1/2 inch
Curry powder 1 tsp
Rice wine vinegar 1Tbsp
Egg Yolk 1 ea
salt to taste

Garnish with Lemon grass and Cilantro

For the Tamarind Marinade- Combine the water, lemon juice, salt, honey and tamarind paste in a saucepan and bring to a boil. Continue cooking over medium heat, until the mixture has reduced to a syrupy texture. Add the spices and cook for about 4 minutes and refrigerate.

For the Shrimp - Add the coriander seeds and shrimp to the tamarind marnade, cover and marinate for 4 hours in the refrigertor.

For the vegetables - Combine all the ingredients except the oil, vinegar, salt, pepper, and sugar in a large mixing bowl and gently toss to combine.

For the Curry Vinaigrette - Heat one tablespoon of the oil in a saute pan, add the shallot, ginger, lemon grass. and curry powder, and sweat until softened. Deglaze with vinegar, remove pan from the heat, and set aside to cool. Add the egg yolk and emulsify with a hand mixer. Gradually add the remaining oil with the mixer still running to emulsify the vinegrette. Season with salt.

For Presentation - Add oil and vinegar to the vegetables, season with salt, pepper, and sugar, and set aside. Heat the peanut oil ina saute pan, remove the shrimp from the marinade, add them to the hot oil. Pan-fry the shrimp, basting them lightly with the tamarind marinade as they cook. Remove shrimp from the pan and drain on paper towels. Spoon the curry vinaigrette onto the side of the plate and place one shrimp in it. Spoon the vegetables onto the other side of the plate and drizzle a ring of the tamarind marinade around them. Garnish with lemon grass and coriander leaves.

Grape & Banana chocolate Wantons

This is a very simple dessert/appetizer, that you can prepare when you have guests that pop-in unexpected. It is a quick and easy appetizer to keep them engaged when you prepare that gourmet meal.

This recipe is for 6 people

Grapes 12ea
Banana sliced 2ea
Wonton wrapper 12ea
Chocolate spread 1cup
Egg Beaten 1ea
Vegetable oil for frying
Powdered sugar 20gms
Strawberry halves for garnish

1. Preheat oven to 220*F
2. Coat the edges of the wonton with the egg wash.
3. Place 1grape and banana slice with the chocolate spread in the centre of the wonton and fold into triangles. Seal it tightly but make sure the wonton has no holes.
4. Pour the oil in a medium sized pan and heat to 350*F.
5. Fry the wonton, in the oil (make sure to turn it constantly to get a even color).
6. Once fried transfer onto a paper towel to absorb excess oil.
7. Place in a sheet tray and place in the oven.
8. Finish the rest of the wonton the same way.
9. Once it ready for service, sprinkle the wontons with powdered sugar and garnish with strawberry halves.

When the guest bites into the wontons they get the melted chocolate and also the grapes break up leaving its juices. That is going to be a great treat for your guest (another reason for them to pop-in unexpectedly again).

Parmesan crusted Tilapia

Tilapia, is a fish found in ponds, lakes and rivers. It taste's great when cooked right. Here is a simple recipe which serves 3-4 people.

1# Tilapia fillet
2floz Parmesan cheese grated
1floz softened butter
1.5Tbsp Mayonnaise
1Tbsp Lime juice
1Tbsp Onion chopped
1tsp Pepper ground
1Tbsp Olive oil
salt and pepper to taste
Julienne of Fresh Basil (for garnish)

1. Preheat the oven to 350*F.
2. In a small bowl, mix together Parmesan cheese, butter, mayonnaise and lemon juice, season with salt and pepper and finally add the onions.
3. Place the fillet the fresh side up, and apply the mixture to the fillet. Repeat the same on the bottom side.
4. Heat a non-stick sauté pan and place the fish with the presentation side down (flesh side).
5. Sear it just enough to give the fillet a good color.
6. Transfer to a sheet tray and place in the oven for 5 minutes.
7. Once it is cooked, take it out of the oven and drizzle with olive oil and garnish with fresh basil.

A seed that changed the world

A beverage so strong, it can have you up and fresh for the day ahead. If you have not got what i am talking about, you need a cup of COFFEE. The seeds of today’s Starbucks and McDonalds coffee, was founded by the Arabs, by accident when the goats, they were herding graced on the coffee seeds. They gradually refined the method of preparing the drink, with having elaborate ceremonies being associated with this drink.
The word coffee is derived from the Arabic world gahwah or from kaffa, a province in southwest Ethiopia (although this is being argued upon).The use of coffee as a beverage has been around only for about 700 years. Though it was used for it’s medicinal values. To this day the Japanese believe to reduce wrinkles and to improve their skin, it is advisable to bathe in coffee ground with the pulp of pineapple.
There are different varieties of coffee trees in the world, and among them only two varieties are extensively cultivated (Arabica and Robusta). Robusta beans are higher in caffeine and also higher in chlorogenic acid, that produces a bitter taste. Arabica is a superior variety that produces a good cup of coffee.Today Brazil is the largest coffee producing nation in the world.
Points to remember when storing or holding ground coffee or whole beans of coffee:
· Store in a ventilated place were there is no unwanted odors that can interfere with the fresh smell.
· Airtight containers are the best choice, with a tight lid, to avoid the oils from evaporating.
· Keep the coffee ground in the refrigerator but not in the freezer.
· It is best to have the beans stored, and when needed if it is freshly ground it helps in maintaining the frehness.

Eggs take it easy

An egg consists everything you need to make a chick, all the ingredients and chemical machinery and fuel. The egg is one of the most nutritious food we have. It’s unmatched as a balanced source of amino acid. It includes a plentiful supply of linoleic acid, a polyunsaturated fatty acid that’s essential in the human diet, as well as of several minerals, most vitamins, and two plant pigments, lutein and zeaxanthin (antitoxidants).
One large egg contains around 215 milligrams of cholesterol. Compared to meat this is quite high (50mg), this is for the embryo to develop and reproduce before it can become a chicken (this also depends on the breed, diet). Recent studies have shown that egg consumption has little influence on blood cholesterol.
Egg substitutes are in high demand among the general public. Companies have come up with formulations that imitate whole beaten eggs, and can be cooked into scrambled eggs or omelets or used in baking. These products consist of genuine egg whites mixed with an imitation of the yolk, which is usually made from vegetable oil, milk solids, gums that provide a thick consistency, as well as colorings, flavorings, and vitamin and mineral supplements.

Hospitality industry as a career.

According to the department of labor the employment in the food sevice industry is predicated to grow by 1,337,00 within 2012. This relates to a growth of 1.5% each year. The hotel industry in with relation to food service has a wopping 2,080,00 jobs coming out within the year 2012. That realtes to 1.6% each year. Of the 8,740,000 total workers employed in the accommodation and food services industry in 2003, 5,343,000 work full-time (61%), while 3,397,000 work part-time (39%). The food service/hotel industry, has a plans in place to have entry level positions, were the person is trained on the job and providing them promotions. The chains that are in the market have various plans by having managers take company sponsored seminars and short term certificate course. Also having them take up a assoicates or a bachelor's degree programs in management.
There are colleges, that offer short term programmes, for aspiring chefs. The industry is also taking into consideration the cultural differences that may arise in a typical work environment. This is being tackled by developing, programs in interpersonal communication. Management of food chains and hotels are providing courses on labour laws, employee management. All these show us that the brigade system which escoffier had in place for cooks, has changed to a more realistic approach by involving the work force in decision making and building a strong platform.

Ricotta Gnocchi with Smoked tomato sauce.

Ricotta Gnocchi, is a classic dish which I truly enjoy doing. The ingredients that are used in this dish needs to be followed carefully, for good results. The ingredients are:
Ricotta Cheese 1/4 tub
Flour 6oz (can add more if needed)
Fresh chopped herbs (oregano, thyme, parsely) 2oz
Smoked tomato sauce 12oz
Fontina cheese 8oz
Egg whole 2ea
Egg yolk 1ea
Salt 2oz

The ricotta gnocchi are made by, mixing the ricotta cheese, egg yolk and whole eggs. Once you find it’s thoroughly mixed add in the flour & salt, according to consistency add more. In a large pan pour water and let it simmer for sometime. Transfer the mixture to a piping bag and cut about 1 inch from the tip to make a hole in the sharp end of the piping bag (use disposable piping bag). Now gently pipe, the mixture into the simmering water. As you are piping into the water cut the gnocchi mixture about 1inch, and let it fall into the water. I would advise to check consistency by sampling one of the cooked gnocchi. Once you think it is right (the gnocchi should hold firm in the water), start to cook the rest of the batch. You can know if the gnocchi is cooked, when it starts to float on the surface of the water. Once it starts to float transfer to a sheet tray and let it cool in the refrigerator. In the meanwhile you can prepare smoked tomato sauce. (It is the same as making tomato sauce but the tomato’s are smoked before they are made into a sauce).
For serving place 1oz of smoked tomato sauce on the bottom of the dish, and place 10 each gnocchi and again cover with the sauce. Sprinkle grated fontina cheese and bake in convection oven or a clay oven at 400*F, until you get a golden brown color. Once done garnish with fresh oregano.