DINNER 351: Tuesday, December 19, 2006

This evening, I went directly down to Cincinnati State after my workday to assist Chef Grace Yek with a Team Building Cooking Class for 18 people. Chef Yek, Shannon, and I put all the mise en place together for four menu items: Edamame and Corn Salad with Ginger Dressing; Red Potatoes with Chorizo; Chicken with Apple & Fennel Chutney; and Baklava. The three of us did most of the chopping, slicing, dicing, and par-cooking to make it painless for our guests. This allowed our guests to come right in and get cooking, and it allowed us (the staff) to manage the amount of mess that was made. Professionals simply work cleaner than non-pros.

The evening was a great success and the guests certainly had a good time. Chef Treome, who instructed me in my Basic 1 & 2 classes, was teaching an evening class and brought down a selection of appetizers (Swedish Meatballs, Beef Carpaccio, and more) and desserts (jelly roll, napoleon, and more) for us to share.

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