The Market Challenge: - surprised me. for a $35 food cost, they should have been turning that into $105 menu cost. I think the closest they came was about $75 - They'll go broke if they operate their own restaurants with a 50% food cost
I was wondering about the potatoes? I can't for the life of me think what she would have done to make them soupy - I mean surely she drained them before mashing them? Even the time I minced them, they lost their stiffness, but they didn't resemble soup or go runny, but they were super shiny LOL - I reckon that must be what she's done, ya know... run out of time and stuck them through some food processor, but sheesh, it was only one portion, not like it would have taken her hours to do by hand
The Carrots - LOL - that actually made me throw up in my mouth a bit, I just would never have put carrots, pickled or otherwise with scallops, over here carrots are a pretty common veg, do they have a higher profile in the States? I know with Japanese cooking they use pickled ginger, so maybe that was the kind of path he was thinking...? Can't remember his sauce, was he trying for an Asian fusion kind of thing?
Kashia - I have never known a grown woman to blubber like thaT over a boy... that was just embarrassing, I reckon. But Joy cracked me up when Kashia went back and stood beside her - made some comment like "You got to stand beside Rock, did you get to rub his head?" hahahaha
Numbers is just goofy, eh?
The cornish hen - ooohhhh remember that dude whose signature dish was a cornish hen in a pumpkin? That cracked me up
I cried ionce in the middle of service (a few times outside of service, but not in front of anyone)
It was my second night on Saucier. My first night, the night before, I had been on Entremettier, and just as the restaurant opened, Chef asked The Saucier and I if our sections were ready, we said yep, so chef said, righto, switch sections... No warning - nuffin - and I fluked my way through that service somehow, only 70 odd covers though, but somehow pulled it off..
Then the next night, had 200 booked, but they all came in at once, no 0one staggered the biookings so I never even giot an order before 7:30 or so, and by 9pm I was soooo far in the weeds, not even a lifeboat could have gotten me out. They were calling orders away that i hadn't even read and to top it off, the wait staff had screwed up their table numbers and 3 dif sections had a table 8, so they would call a table 8 away, I'd find the docket and cook and send (had soo many dockets in they didn't even fit on the board - were still on the micros machine!) then the waiter would bring the meals back saying "that's not what I ordered....." happened twice before we realized they'd screwed up the table numbers and I had 3 table 8s! So not only was I already in the weeds, but I was cooking refires cos the waiters couldn't set up their restaurant... and of course they were on the fly, so it stuffed everything behind them up...
Eventually, I said to the chef de Cuisine that i needed help - I just had stuff everywhere, I couldn't remember what was in the oven, what was ready to be fired - was crazy- and he just went nuts at me. I called him an **bleep**hole, and he just flew over the pass and was screaming in my face. Then I cried.
*sniff*.
*sob*
*wipes nose up sleeve*
He asked me did I want to quit and go home.
Blubbering I said "No"
So he gave me a cigarette, told me to go outside and smoke it and get my act together
When I came back in, he had cleared down my section for me, got the KPs to restock all my pans etc, and it was just like starting again..
Then he said, "are you ready for round 2"
and the rest of the night went off like a frog in a sock - smooth as...
That chef is my best friend now, but he's still an **bleep**hole LOL
Some people can go their whole lives and never really live for a single minute.
