Friday, July 31, 2009

In the Food Safety and Sanitation class, Chef Fleckinstein recommended Taylor brand digital thermometers. He also noted that the Lexington Fisherman's Wharf at New York had very high sanitation standards.

Today was my first day team leading. Items that a team leader need to check for:
- Uniforms
- Mise en place
- Recipe cards
- Understand vocab
- Do demonstration of new concepts

Our team had to make all six soup recipes in one day rather than spread it out over the course of two days because tomorrow we are going to Marta's home to see her garden. It was slight chaos today, but we finished out our soups. I made the clam chowder and the cream of broccoli soup with Sterling. Our product turned out really well. Sterling wanted to add more salt to the cream of broccoli, but instead we added chicken base per Chef Lipford's suggestion. It tasted much better because it had more flavor, but was not too salty.

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