On the fly (file under sometimes it’s gotta be quick)

Many times in a kitchen for a myriad of reasons you will hear the term; “On the fly.” As example; “I need a calamari on the fly for table number X.” The reasons for this are multiple and can include someone forgot the order, the order was not up to standard or the dish is to replace something the customer doesn’t like. Sometimes you will also hear that something needs to be prepped on the fly, such as was the case this past week, when I started to butcher a striploin on the fly because I watched Chef go through an entire striploin in a matter of minutes.

I ran up to the protein fridge and pulled out the strip. Took it out of the plastic encasing and started cleaning it down. I had only been shown how to do it a couple of times but found that my brain just started doing what it needed to do. It probably took me a little bit longer than it should have and only when I had already started did Chef tell me that he had one ready. But he told me to keep going anyway. So it took me about five minutes to clean it down.

I wrapped it up and then returned it to the protein fridge. The next day I asked Chef how I did and he told me that I did a really good job. The only thing I forgot was to face it perfectly but other than that he said I did a good job.

Lucretius once wrote; “We are each of us angels with only one wing, and we can only fly by embracing one another.”

Are you dreaming big and inspired?

A la prochaine

SDM