posted
So my lovely parents gave me a call this morning.
Aparently they've decided to have a dinner party on Saturday and want me to make all the food.
So I'm a chef (a young inexperienced chef, but I do have my papers). Easy enough, right?
No-ooo... of course not. They've decided they want a 10 course chef's table. Which means, as there are 10 guests, I'm making a total of 100 dishes. By myself.
A chef's table also means I'm to be cooking in front of them all. And they want me to pick out wines for each course.
I have no stock lying around, I have no idea of what I'm going to serve. And on top of that, I have doctors appointments and job interviews all week.
They want me to do this in a "normal" kitchen with only 4 burners, a limited amount of pots and pans and no help! I don't even know if we have enough dishes o_O
Why do they think I can pull out a 100 dishes out of thin air by Saturday?!?!
Posts: 944 | Registered: Jun 2001
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posted
How did you manage not to laugh out loud? I suppose they've invited everyone already? If you're crazy enough to try to do this, I'd at least insist on no more than 5 courses, that can mostly be made ahead of time and just assembled in front of the guests, and they do all the prep work with you.
And make one a cheese course, and one a sorbet. Posts: 7954 | Registered: Mar 2004
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posted
If you can't do it with out a profesional Kitchen then tell them. they might be upset because of the plans they made. im sure they would rather you be honest with them.
I have one question are they paying you for this. if your not getting paid and its a family favor. let your Parents do the grunt work of the shopping and the simple prep work.
springing this on you at the last minute is a bit rude even for parents. I just forgot what else i was going to say. I could reamble for another hour but that wouldn't be very productive.
<<Man I types slow >>
Posts: 513 | Registered: Oct 2001
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posted
They probably are very proud of you and want to show off their daughter the chef.
Point out how much back-up staff restaraunt chefs have, and then offer an alternative proposal that will be impressive, but reasonable.
Posts: 9866 | Registered: Apr 2002
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posted
I agree. They're probably trying to indicate how impressed they are by you, and simply don't understand what a huge undertaking they are suggesting (on less than a week's notice?!)
A reasonable counter-offer might be effective.
And if you decide you do need somewhere to run away to, try L.A.! I'm sure we can put you up for the weekend. Posts: 32919 | Registered: Mar 2003
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posted
I feel like I've stepped into a timewarp and I'm once again an angsty teenager I've always wondered at the need of parents to show of their children no matter what their childrens ages are. I remember laughing as a kid when my grandfather would show off his children and his grandchildren to his friends.
I already tried the laughing tactic and asked if they were joking. Their response was people are already invited and are expecting a "chef's table". (I won't be paid- I wouldn't accept payment from them. They've done a lot of unreasonable things for me in the past, they get their turn everyonce in a while.)
---- I think I can pull off 8 courses... one being a cheese, one being a soup and one being a dessert course.
For the other five I'm thinking a warm veal salad (fairly easy), a Moroccan lamb stew with African influenced couscous, Asian smoked shrimp with soya beans drizzled with ? (I'll think of the sauces later) Hmmm... I need a bird dish (maybe quail with a wild mushroom risotto?) and another med. weighted dish *ponders*
Posts: 944 | Registered: Jun 2001
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posted
It hasn't taken you all that long to start fantazising/planning the meal. The descriptions sound delicious.
Mom and Dad ARE paying for the food, though, right? And any equipment needed to pull it off that they don't already have (short a Viking range, natch).
And sous-chefs. You will be needing prep cooks, at least to go through the mountains of chopping required.
Me, I like chopping vegetables. I have no idea why, but it puts me in a serene and tranquil mood.
Posts: 10397 | Registered: Jun 2005
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posted
That might be a garnish, or a component of a dish, but not a whole course. She's talking 'bout high-end fancy food.
Posts: 10397 | Registered: Jun 2005
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posted
They do this kind of thing every week in under an hour in Kitchen Stadium. It would be awesome if you could wrangle access to Kitchen Stadium, and all those sous-chefs.
If you do, could you also find out where Chairman Kaga buys all those capes?
Posts: 10397 | Registered: Jun 2005
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Jaiden, you are such a good daughter! I hope my daughter is as gracious as you are when Andrew and I call her with ridiculously unreasonable requests.
Posts: 3037 | Registered: Jan 2002
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Where do you live? I'll come help. I work in a kitchen. Granted they usually don't let me near the prep area because Im'm supposedly much better at expo-ing the food, I still know how to do it all.
Posts: 21898 | Registered: Nov 2004
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posted
A thought occurred to me. You said that you had job interviews this week. Could this "party" be a stealth job audition? Do your folks know foodie-types who are able to hook you up with a professional kitchen? Maybe your 'rents are trying to do you a favor, and win you gainful employment.
Whatever happens, knock 'em dead with an impressive dessert. People remember their impressive desserts after they have forgotten their salads. You can cheat and get a take-out from a real restaurant. Just don't use an Entenman's. The guests might recognise that. Posts: 10397 | Registered: Jun 2005
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quote:I haven't decided yet on the dessert. I'm thinking something fairly easy though- something I can make ahead and not think of until serving time.
Creme brulee -- you can torch it to carmelize the crispy top right in front of them, but the custard can be made well ahead of time.
Posts: 14017 | Registered: May 2000
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I'm thinking of doing a chocolate themed dessert- miniature chocolate molten lava cakes, a canal of chocolate mouse and a dark chocolate truffle (all I can make ahead of time and assemble last minute- the cakes would need to go into the oven 10 minutes ahead of plating, but that can is just timing) and setting it off with wild raspberry coulee, wild blueberry coulee and creme anglais.
Posts: 944 | Registered: Jun 2001
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posted
Edited to: It sounds great, very mouth-watering, and I'm sure everyone will love it. Let us know how it turns out.
Posts: 14017 | Registered: May 2000
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I worked as a server in fine dining, and one of the things I really liked doing was the flambes. People are always excited when they see flames....and they are fairly easy to make as well.
I would suggest either Bananas Foster or Strawberries Flambe. All you would need is a portable burner, and you can get those at Big Lots sometimes, or Ocean State Job Lots...
Posts: 15082 | Registered: Jul 2001
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posted
She hasn't posted since Thursday morning. Anyone laying bets that she DID decide to run away?
Posts: 10397 | Registered: Jun 2005
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posted
I thought long and hard about running away, then realized that would only delay the issue
The dinner went really well. Especially since I was doing it in a non-industrial kitchen.
It was almost flawless. I missed having some tools and could have done it much much better with a industrial kitchen and some back up staff. I ended up hiring my cousin (13 years old) to carry plates and clearing (but not dishes).
I learned some things I'll never attempt again with a non-gas stove and only 4 elements.
But all in all a-okay
And I just got offered a job at the Delta hotel in London as a sous chef
All in all, happy this week is over, and not sure I want a repeat
Thank you everyone!!!
Posts: 944 | Registered: Jun 2001
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I'm glad the event was a success and congratulations on the job offer! Are you going to take it?
Posts: 3037 | Registered: Jan 2002
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Sous-chefs are second in charge of a kitchen. They do more cooking than executive chefs/head chefs. They usually manage the minute to minute details and manage immediate happenings. They ensure proper presentation, timing, and control. In this position I would be managing around 15-20 people, plus other stuff.
…. I haven't decided if I'm going to accept or not... I'm thinking not. My original plan was to go back to university this year and study to become a dietician. I was planning on continue wedding cake designing and having a part time job (which is what I've been searching for- not a sous chef position). If I end up back at school (I have 2 weeks to decide) accepting a job with lots of responsibility and hours would be a reckless move and one I couldn't in good conscious do.
However, as I am only 21, being offered a sous-chef position in a busy 5 star restaurant is very, very, very flattering (for example, the youngest sous-chef I've worked under (in a similar restaurant) was in his late twenties, early thirties). I will not accept unless I can devote myself to the job. It is not fair to the company, my fellow kitchen staff members or to myself. I sent an email to the executive chef asking if I may "shadow" the kitchen for a few days to get a feel of the environment.
Posts: 944 | Registered: Jun 2001
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