Nine months at The French Culinary Institute in New York. A blog about my quest to become a professional chef, and my experiences at the FCI.

Tuesday, March 01, 2005

Snowday = Slowday

We weren't all that busy tonight, we had some snow last night and I guess people ended up staying home.
When it's a less hectic night, the main objective becomes to figure out how to stay busy.
That's never difficult, there's always stuff to prep for the next day, other stations might need help or you just clean something.

The true beauty of a slow night is that you can take your time plating dishes and make sure they are presented perfectly.
On busy nights things sometimes go out a little below par.

We were on the fish station tonight, making beautiful poached trout with a mushroom veloute.
I enjoyed the fish station a lot and think that this could become my favorite.

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