This week’s restaurant service was a challenge for me and I’m glad it was. It was better experience than last time but there’s still room to make it better. I was in the third course group, fish. There were three of us: Rob, Zeynel and me. First day of preparation went the worst out of the three days dedicated to this service. It was the preliminary preparation and I was super board, we could only do the chicken stock and court bouillon to cook the fish in it the next day, and peal onions. It’s not a lot of work for three people for a whole day and I was walking aimlessly around. It’s one of my least favorite things, just after carrying heavy stuff around for no reason. I also didn’t feel that good due to other reasons so it only made it harder. Then we were asked to help the other groups. First thing was helping the Scallop group open the shells and clean a huge amount of living scallops. It was exciting to see the scallop mussel moving like a beating heart when scooped out of his shell with a spoon. I also learned to clear the intestines of the scallop in seconds. Opening the shells I only had the chance to do 5 times so I’m still pretty bad at it. Next thing we could do is help the quail group clean and clear the insides of about 40 quails. This was my favorite part of the day. Pulling the insides out and finding un-mature eggs inside, it was disgusting but I loved it!
The next day we planned perfectly the timing of preparations of our dish for the dinner service. I was appointed the “chef de partie” of the group (chef of the station) so I had to divide the tasks, make sure everything’s going by the plan and later on be responsible to take the orders when they are coming, and communicate with the other chef de partie of the fish group to send our plates synchronicity. This was awesome task to do when we were doing the service itself. Such a rush and excitement.
The service: Everything was ready at 19:15, we were standing in position, waiting for an order as if waiting to put on a show. It was very much similar to that. When the orders came in there was a confusion at first because we have to wait for our time to plate but when we started getting into it, it was fabulous. I wish I could make a movie out of our service but I was obviously not able to. Anyway, the fish in the beginning looked a little bit poor because we didn’t know if we have enough of the better pieces and this fish is so sticky and slimy it kept sticking to the non-stick pan. Finished our first day pretty exhusted but very happy with the outcome. We sent a total of 35 plates that dinner. There were some tables mixups and I made one mistake of sending 2 instead of 3 plates to a table so we had to do an emergency plate. Arrived home after 11:30 PM, and woke up at 6:15 AM to make it by 7:45 back to the kitchen to start prepping for our lunch service. It’s so hard to wake up so early, and start working right away! The good thing is that we had more time to do less things. We could put more effort of making it perfect. The sauce came out so much better, the fish set up after cooking the previous day and was easier to deal with, the quinoa salad was more moist and the plating looked a lot better. We sent something like 27 dishes that afternoon and they all looked delicious. The synchronization with the other group was so good, we practically put the plates on the pass the exact same second at times. Now I’ll let you enjoy the pictures.
Some of the steps along the way:
Oeufs Toques (Ihsuan and Olive):
Noix de Saint Jacques Marinées (Shane, Adrian, Claire and Andreea):
Aile de Raie (Rob, Zeynel and me):
Caille Rôtie ( Barbara, Ericka, Daniel and Alissa):
Burning feathers left on the bird
Rable de lapin: