Chef Training: The Lone Wolf

17Sep08

Chef in Training

Food Central encourages its students to cook for the family – More of like preparing a whole set of home menu that they’ve planned, maintain control over, brainstormed, understand its viability, performed costing, set up taste-control & create an ambient out of it. Basically, it’s more of painting a thousand words for their guests without beautiful set-ups; but rather just from the preparation to the serving, all the way up to cleaning the dishes. It should be in a flow where each and every process would be their duty to maintain control over.

As Food Central digs out friends and families who are always willing to be their lab rats, there have been good and bad experiences ranging from thrusting tongue to plate-licking. Rowdy it may sound, but these experiences create not only necessary confidence to the Apprentice Chef, but also a stress to achieve better in the production of food.

A report is not required, but rather a video, which will be documented in their profile later.

Minimum of 4 guests and maximum of 8, who are all strangers to the Chef.

Drawing a line towards the complexity of the menu is what Food Central is more focused on – Rather than just a free-for-all menu which they could blow up (they have pretty imaginative minds), we’ve set a standard and guideline to their planning:

  • Number of pax not exceeding eight (8)
  • Number of menu combination not exceeding 6 (A la carte)
  • Cost per head should not exceed $40 (Restaurant and Kitchen provided)
  • Foods from Hors d’oeuvres to Sanitizer (after Main course) should complement each other
  • Preparation time – 1 day before mise en place
  • Concept & Theme to be documented before mise en place
  • Briefing before food preparation
  • Final preparation + dishing out total time should not exceed 90 minutes

Based on these criteria, they are also required to:

  • Do pairings of food – Wine to dish, tea to dish, cheese to dish.
  • Do menu complements – Science of taste (bread to clean palate, mint to soothe the throat, sorbet to help with digestion, etc)
  • Handle special requests (during invitation, before the real day)
  • Brief the guest on how to properly consume what he/she is about to serve.
  • Work with only one kitchen helper (during operations), and one service staff.
  • Cooperate with cameraman in each step to have his processes documented and evaluated later.
  • Entertain the guests after the service and receive evaluation (they will get a piece of paper)

In the evaluation paper, guests will be provided with subjective answers regarding:

  1. The influence of food served to the five senses.
  2. The flow of food complements.
  3. Intensity and power of the menu.
  4. Misc comments
  5. Rating
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