Functions, Parties, Events (file under always an adventure)

So when I joined Reservation I was completely unaware of some of the things that go on in a kitchen of that size. Of course when I started I was beyond green. I had only passion, drive, a great work ethic and a desire to be the best that I could. Since starting I have learned so much and I am grateful for every day that I am there. One of the things that has struck me is the preparations that are made for functions, events and parties. There is always something going on and as we go into the summer season I have become aware of the fact that we may have days where we have ten functions of all different sizes. So far we have been busy but not nearly as busy as I know we will be by the time I get back from Mexico in a couple of weeks.

At Reservation we can do functions for as few as ten people and as many as we can fit in the establishment. The largest event we have done since I have been there was for around two hundred but I’ve gotten the feeling that in the summer that number can multiply by two or three.

In terms of functions the first thing that happens when L and I get into to work is to look at the function sheets. A function sheet is filled with all the pertinent data that we need to structure our day to prepare. It has the event name, the person throwing it, the date of the event, the revision date for any revisions that have been made, the starting and ending times, the number of people expected, the location as well as the menu broken down into canapés and dinner offerings.

We have quite a few canapé options at Reservation. Some of these include crab cakes, shrimp lollipops, fish and chips, quiche, vol au vent, carpacchio, Bruschetta, spring rolls, duck crepes, Vietnamese rolls and butter chicken stay just to name a few. As you can imagine some of these are fairly easy to prepare and assemble. Others not so much. L and I are capable of preparing these fairly quickly and when it comes time to plate them we can go from zero to one hundred in a minute flat. The cold canapés take a little bit longer to plate as they are a little more labour intensive. The hot canapés merely require to be fired and plated and we can send out five dozen in a matter of minutes.

Dinner options are always to the client specification but usually entail a soup or a salad, an entrée and a dessert. But some menus are more intensive and have a soup, salad, appetizer, entrée and dessert. L and I have developed a system where he and I can do a party for up to forty five people on our own without assistance from any one else who happens to be around. We can plate those forty five in approximately three minutes from start to finish for each course and have them at the table within four. Over forty five it becomes quite difficult to manage and we have to use the line method.

A note on the plating line. Obviously the plates start at the far left of the line. Starch is laid down first. The plate then moves to the right where it gets its vegetables. Next are protein, then sauce, garnish and a wipe. In this manner we can send out a party for one hundred approximately the same time as if it is just L and I doing it. I do expect that as the summer approaches we will be doing parties like this even faster and that so far I am just on my learning curve. As well either Executive Chef, Head Chef or Chef J will expedite the line result. So lets for instance say that we have a table of nine. The Chef will call out the order which we acknowledge. We get all the plates down for that table which he then expedites through the servers. All the while we are working on the next table so that there is a steady stream to the guests. It really is one of the most beautiful ballets I have ever seen. Six or seven people plating in a very tight space. All the while making exceptions to the plates. Some want rare, medium rare, well done, some have nut allergies or preferences. It is remarkable to see but even more remarkable to be a part of it. While at the same time the front of house servers are streaming out with plates that we have done in less than a minute for a table.

For example we recently had two parties going at the same time. One was a wedding which had 68 guests and the other a wedding “celebration” for 56. We had to try and juggle the canapés in such a way that the parties that were overlapping would have a staggered service. One party had twenty dozen canapés while the other had fifteen (I think, I’m going from memory not my notes). Even though they both entered their respective venues at the same time we were able to get the canapés out for the second party first so that we could start concentrating on dinner. Even though we timed our stagger perfectly the second party delayed sitting down but we had enough cushion built in that we were able to work it.

For the wedding celebration that we started to plate first we had orders for 26 soup, 26 salad, 26 chicken, 26 salmon and two vegan meals. For the wedding at the other venue we had to add an extra course. For that one we had 68 soup, 68 gnocchi, 30 salmon and 38 beef as well as one vegan meal. And as I’ve come to learn this dance is one that needs to be choreographed perfectly, especially as we approach the summer “busy season.”

Also communication is key. It is imperative that the left hand know what the right hand is doing and if there is a problem it needs to be vocalized and dealt with. That type of clarity and quick response is something that I thrive on. I love the rush, the excitement and the result.

I pay attention to every aspect of what we are doing. I recall the first time I was on a line I was as slow as molasses. Now I’m better but there is always room for improvement. I pay attention to what everyone is doing; I pay attention to the Chefs and even the servers as I feel that all of this will serve me in my goals.

Aldous Huxley once said; “There is only one corner of the universe you can be certain of improving, and that's your own self.” How true it is.

Dream big and inspired.

A la prochaine

SDM