Week 1 - Kitchen Set-Up
07/8-10/2013
Objectives: Discuss operations flow, opening and closing dining room procedures, micros system, floor plans, kitchen stations and working a kitchen line.
Summary: This week was meant to prepare students for the forthcoming restaurant opening. Through the three days of lecture we discussed, in detail, how we all wanted the student restaurant to run, how each dish would be plated and served, serving/hosting techniques, and developed a station layout for which each student had a specific job. The stations in the restaurant kitchen are sous chef, garde manger, saute, vegetable, grill, host/FOH manager, servers.
Personal Observations: During our first week, the class as a whole seemed to click and bounce ideas off of each other well. We shared recipe ideas, serving techniques and experience that will help guide us in the restaurants opening.
Summary: This week was meant to prepare students for the forthcoming restaurant opening. Through the three days of lecture we discussed, in detail, how we all wanted the student restaurant to run, how each dish would be plated and served, serving/hosting techniques, and developed a station layout for which each student had a specific job. The stations in the restaurant kitchen are sous chef, garde manger, saute, vegetable, grill, host/FOH manager, servers.
Personal Observations: During our first week, the class as a whole seemed to click and bounce ideas off of each other well. We shared recipe ideas, serving techniques and experience that will help guide us in the restaurants opening.
Week 2 - A La Carte Kitchen Run
07/15-17/2013
Roasted Vegetable Napoleon
Objectives: Successfully plan, organize and execute restaurant menu.
Summary: This week was the first test for us students in regards to how well we work as a team executing a detailed menu, as well as serving patrons. As Monday was prep day, the stress level was low and we all felt confident in our preparations for Tuesday and Wednesday. However, as with every restaurant, there were some problems. We had a few dishes come out with sub par taste, plating, etc. that needed to be tweaked in order to make the final menu. Come Wednesday, the chefs tested us by bombarding us all at once with mock orders. Although we were nervous to start, we successfully executed the orders and even orders that were sent back were tweaked and improved.
Personal Observations: Chef Alisa and Chef Tracy obviously know what they are doing when it comes to running a restaurant. They have years of experience and it truly shines through in their teachings, ideas and even criticisms.
Summary: This week was the first test for us students in regards to how well we work as a team executing a detailed menu, as well as serving patrons. As Monday was prep day, the stress level was low and we all felt confident in our preparations for Tuesday and Wednesday. However, as with every restaurant, there were some problems. We had a few dishes come out with sub par taste, plating, etc. that needed to be tweaked in order to make the final menu. Come Wednesday, the chefs tested us by bombarding us all at once with mock orders. Although we were nervous to start, we successfully executed the orders and even orders that were sent back were tweaked and improved.
Personal Observations: Chef Alisa and Chef Tracy obviously know what they are doing when it comes to running a restaurant. They have years of experience and it truly shines through in their teachings, ideas and even criticisms.
Week 3 - Wild Rice Restaurant Opening
07/22-24/2013
Grilled Wedge Salad
Objectives: Successfully produce dishes for first full run of A la Carte restaurant with competent service.
Summary: This was the big week for us students to show what we can do as a group. Service began at 12:30pm on Tuesday and Wednesday and ended around 2:00pm. There were two different large groups that came in, the first being at 12:30pm, the second being at 1:30pm. Throughout the day, we had a few problems with communication, but ended up with a very successful day (according to the guests, chefs and instructors). As I was delegated grill duty this week, and there are many grilled items on the menu, the heat was really on. Although I stumbled a couple times, nothing major came of it and I got back on my feet in no time. All in all, us students worked fairly well together during the first full week of service. We have some work to do, and we will improve.
Personal Observations: Although you may be stressed, frustrated, overwhelmed, the importance of maintaining a calm and focused attitude is paramount for success.
Summary: This was the big week for us students to show what we can do as a group. Service began at 12:30pm on Tuesday and Wednesday and ended around 2:00pm. There were two different large groups that came in, the first being at 12:30pm, the second being at 1:30pm. Throughout the day, we had a few problems with communication, but ended up with a very successful day (according to the guests, chefs and instructors). As I was delegated grill duty this week, and there are many grilled items on the menu, the heat was really on. Although I stumbled a couple times, nothing major came of it and I got back on my feet in no time. All in all, us students worked fairly well together during the first full week of service. We have some work to do, and we will improve.
Personal Observations: Although you may be stressed, frustrated, overwhelmed, the importance of maintaining a calm and focused attitude is paramount for success.
Week 4 - Garde Manger
7/29-31/2013
Objectives: Perform lunch service as a Garde Manger (cold station) cook.
Menu: Chorizo-stuffed Dates, Charcuterie Plate, Beet "Ravioli" Salad, Garden Salad, "Jar" of Lemon Curd, Chocolate Torte, Berry Caprese.
Tools: Garde Manger prep station, oven, mixer.
Summary: This week I was tasked to work as a cold food cook, or Garde Manger, and couldn't have been happier. Previously during my time at AI, I took a Garde Manger class and it ended up being one of my favorite classes to date, so getting some live experience running a garde manger station made me a happy camper.
Personal Observations: Unlike other stations where food was to be cooked to order, this station was simply putting pre-made products together, with a heightened sense of plating, garnish and cleanliness in mind.
Menu: Chorizo-stuffed Dates, Charcuterie Plate, Beet "Ravioli" Salad, Garden Salad, "Jar" of Lemon Curd, Chocolate Torte, Berry Caprese.
Tools: Garde Manger prep station, oven, mixer.
Summary: This week I was tasked to work as a cold food cook, or Garde Manger, and couldn't have been happier. Previously during my time at AI, I took a Garde Manger class and it ended up being one of my favorite classes to date, so getting some live experience running a garde manger station made me a happy camper.
Personal Observations: Unlike other stations where food was to be cooked to order, this station was simply putting pre-made products together, with a heightened sense of plating, garnish and cleanliness in mind.
Week 5 - "Tournant"
08/05-07/2013
Objectives: Act as "Tournant", or a utility teammate during service.
Menu: Soup of the Day, Grilled Caesar Salad, Wisconsin Slider Plate, Anodyne Coffee and Chipotle Rubbed Flank Steak, Grilled Asian Chicken, Seasoned Pomme Frites.
Tools: Grill, oven, hot box, salamander, saute pans, large stock pots, small sauce pot, stove top.
Summary: Acting as a "tournant", or somewhat of a utility cook this week was a lot of fun. A tournant is meant to bounce around the kitchen and simply help out anyone in need, or anywhere needing an extra couple hands. However, as we were very busy this week and grill is the hardest and busiest station, I found myself acting as a third grill cook in the group. At times, I helped out the fry station and garde manger, but I was needed at grill.
Personal Observations: I was pleasantly surprised how much I enjoyed getting my hands in a few different stations this week, it made me feel more in control of the entire kitchen, and helping people makes me happy.
Menu: Soup of the Day, Grilled Caesar Salad, Wisconsin Slider Plate, Anodyne Coffee and Chipotle Rubbed Flank Steak, Grilled Asian Chicken, Seasoned Pomme Frites.
Tools: Grill, oven, hot box, salamander, saute pans, large stock pots, small sauce pot, stove top.
Summary: Acting as a "tournant", or somewhat of a utility cook this week was a lot of fun. A tournant is meant to bounce around the kitchen and simply help out anyone in need, or anywhere needing an extra couple hands. However, as we were very busy this week and grill is the hardest and busiest station, I found myself acting as a third grill cook in the group. At times, I helped out the fry station and garde manger, but I was needed at grill.
Personal Observations: I was pleasantly surprised how much I enjoyed getting my hands in a few different stations this week, it made me feel more in control of the entire kitchen, and helping people makes me happy.
Week 7 - Sous Chef
08/19-21/2013
Objective: Act as sous chef during service.
Menu: Supervision over all menu items being prepared and delivered to customers.
Tools: Expo station, garnish bin, tweezers, hot window, plate cleaner, food tray, food tray stand.
Summary: Acting as sous chef this week had initially frightened me as I did not have any prior experience doing so. However, other than calling the proper amount of dishes per ticket and making sure each and every plate was clean before going out to the guests, it was a fairly simple duty. Although, we did not come across any major issues AND I was only serving 15 people at most.
Personal Observations: Chef Alisa was very helpful in teaching and keeping me calm throughout service.
Menu: Supervision over all menu items being prepared and delivered to customers.
Tools: Expo station, garnish bin, tweezers, hot window, plate cleaner, food tray, food tray stand.
Summary: Acting as sous chef this week had initially frightened me as I did not have any prior experience doing so. However, other than calling the proper amount of dishes per ticket and making sure each and every plate was clean before going out to the guests, it was a fairly simple duty. Although, we did not come across any major issues AND I was only serving 15 people at most.
Personal Observations: Chef Alisa was very helpful in teaching and keeping me calm throughout service.
Week 8 - Server
08/26-28/2013
Objectives: Act as server during Wild Rice restaurant service.
Menu: Weekly Wild Rice menu with 2 student specials added.
Tools: Serving apron, servers clothes, non-slip shoes, ticket booklet and serving tickets.
Summary: Acting as server this week was much easier than I thought it was going to be, mainly due to the fact that my tables were extremely kind and the restaurant size is small. Originally, I was nervous as I have never served before, but its a very simple process of catering to the guests as best as possible.
Personal Observations: If your guests are happy, you're happy.
Menu: Weekly Wild Rice menu with 2 student specials added.
Tools: Serving apron, servers clothes, non-slip shoes, ticket booklet and serving tickets.
Summary: Acting as server this week was much easier than I thought it was going to be, mainly due to the fact that my tables were extremely kind and the restaurant size is small. Originally, I was nervous as I have never served before, but its a very simple process of catering to the guests as best as possible.
Personal Observations: If your guests are happy, you're happy.
Week 9 - Soup/Sandwich Station
09/02-04/2013
Objectives: Perform duties on Soup and Sandwich station during service.
Menu: Crab cakes, California BLT, Fig Sandwich, Spicy Cold Curry Soup
Tools: Oven, stove, large saute pans, fish spatula, cutting boards, sheet pans.
Summary: Soup and Sandwich station was relatively easy this week and focused primarily on prep and proper degree of doneness when orders come in. Although the crab cakes may already be baked and ready to eat, the green tomatoes must be pan fried before service and, if overdone, can burn easily and fall apart.
Personal Observations: The cold curry soup was extremely refreshing.
Menu: Crab cakes, California BLT, Fig Sandwich, Spicy Cold Curry Soup
Tools: Oven, stove, large saute pans, fish spatula, cutting boards, sheet pans.
Summary: Soup and Sandwich station was relatively easy this week and focused primarily on prep and proper degree of doneness when orders come in. Although the crab cakes may already be baked and ready to eat, the green tomatoes must be pan fried before service and, if overdone, can burn easily and fall apart.
Personal Observations: The cold curry soup was extremely refreshing.
Week 10 - Grill Duty
09/09-11/2013
Objectives: Act as grill cook during last and final service at Wild Rice.
Menu: Full Wild Rice menu.
Tools: Grill, oven, stove top, saute pans, sauce pans, hot plate, salamander, mixing bowls, garbage bowl, tongs, hot box.
Summary: Once again acting as grill cook was much less challenging this week as the menu has changed drastically and there were less grilled items. Today we had to prepare the Grilled Asian Chicken as well as a recurring student special; the steak sandwich. As I have made the chicken in the past, I was tasked to take the reigns and I successfully did so. It was a great last week of service and I will truly miss this class, who I have worked with and especially who I have learned from.
Personal Observations: The 6 hour exit practical is next week. I am terrified to take it.
Menu: Full Wild Rice menu.
Tools: Grill, oven, stove top, saute pans, sauce pans, hot plate, salamander, mixing bowls, garbage bowl, tongs, hot box.
Summary: Once again acting as grill cook was much less challenging this week as the menu has changed drastically and there were less grilled items. Today we had to prepare the Grilled Asian Chicken as well as a recurring student special; the steak sandwich. As I have made the chicken in the past, I was tasked to take the reigns and I successfully did so. It was a great last week of service and I will truly miss this class, who I have worked with and especially who I have learned from.
Personal Observations: The 6 hour exit practical is next week. I am terrified to take it.