Wow! wow is an injection mainly used to show an exclamation of surprise, and I have to say the kitchen is...wow! Today I finally got the chance to step into a "real" kitchen and between the cooks moving frantically about the kitchen, the 500 degree oven ,and the flames roaring from the sauteing vegatables; it can be wild, but in my opinion it was like a well organized chaos. After talking to Marcus, my sponsor, he decided I should start with the foundation; which is the plate. I learned how to properly wash the plates and the chemicals involved in the process. After getting soaked washing plates Darrien, Marcus' right hand chef, was teaching me some of the Culinary terminology that they use on a day to day basis. For example, they might use words like roux, maitre'd, au gratin, etouffe, plat du jour, and other fancy words that must be known. As a cook you must be willing to try every and any food that is made. After my terminalogy lessons I was put before about four ratakins with different food samples, and I was told to try all of them. Another lesson taught that day was, always trust our supriors they will never steer you wrong.
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This is such a terrific entry. (Just be sure to spell check and go over your grammar). I get a real feel for what you're doing at Little Tuna.
ReplyDeleteHave you read Craig Leban's stuff. Food reviews may give you lots of ideas.
http://www.philly.com/philly/restaurants/20070218_A_BYO_worthy_of_your_best_B.html