Today was the second day on the second week of Table D'hote. Same with previous day, we stand on oneline at 08.00 o'clock and continued with attendance and checked the tools and also self attributes. And after all was completed, we went into the main kitchen and stand on oneline.
Before started the practice, every representative of the group was explained about how to made the dish accorded with the section. After done, all groups were prepared the tools and removed the ingredients that had been prepared from the chiller and freezer. Then, we stand on oneline again and we were given the direction from Chef about the dishes today, and also divided the groups for prepared the dishes tomorrow. Today we prepared the recipe rotation 1.1. On two weeks ago we had been practice it. If in the previous practice we got the dessert section, today we made the appetizer, it was chicken salad hawaiian.
After that, we back to our section. In appetizer section, Chef was gave the example to us about how to plating. My group divided the task for handled the appetizer, some made the garlic bread, cut the chicken liver and herb pate, made the parsley oil and prepared the lettuces again because it still lacked. Besides that, we also prepared the appetizer plates, because before appetizer served, the plates should be stored in the chiller to keep it cool. The dish today was very unique, because before served it was sprayed with chili pepper liquid which looks like a parfume. Besides that, Chef also lend his knifes for all sections. And of course it had a very expensive prices.
The lunch was started at 12.00 o'clock. For today the number of pax that had been provided were 60 pax, but we presented only 30 pax. During the lunch, my group was worked very well, it because of cooperationed factor. Although in one order we made 26 plates, but we can finished it on time. After our section done, we moved to other sections for helped. And I helped the other groups for brought the dishes to aboyer, such as soup and main course. After all was done, we cleaned all worked areas and prepared the dishes for tomorrow.
For chicken salad hawaiian, we prepared the chicken breasts that had been marinade with blackpepper corn, garlic, lemon, salt and butter, then it processed with vacuum sealer and sous vide, so the texture were more tender. Besides that, we also prepared the dice onions and dice pineapples, french bread for made the crouton and french dressing for the dressing.
After all was done, we did general cleaning at 16.00 o'clock. After that, we took a rest and ate the dishes we had made. Next, at 18.50 we stand on oneline and back to home.
Below were the pictures of appetizer finished processed :
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| Cool the plates before plating |
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| Cut the chicken liver and herb pate |
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Grilled the garlic bread
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| Made the parsley oil |
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| When made the orders |
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| The result of chicken liver and herb pate with hollandaise sauce |
Next were the pictures when prepared the chicken salad hawaiian :
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| Prepared the chicken breasts for vacuum sealer and sous vide |
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| Prepared the pineapples |
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| French bread for made the cruoton |
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| Made the french dressing for dressing |
And the last was the picture when took a rest :
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| When ate together |
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