Prep Day (file under Rain!)

Yesterday was an exciting day. As the weather was not ideal for patio service I called Executive Chef at around 11and asked whether or not I should come in. Graciously he said that I could come in and do some prep so that I would get some hours. While on that call we spoke about the Gong Show that happened on Sunday. He asked if we went through a lot of product. I said that I felt that because of the myriad of problems we probably had to comp a lot of food. I also said that we should have a better contingency plan for when the system goes down to make sure that the service is snafu free. He agreed. I also made sure to point out that both kitchens were firing food as quick as we could under adverse circumstances and that I felt we did a great job. He agreed with both points that I made.

So I got to work around 2:30 and started banging out prep both for the line and for the grill. I butchered four sides of salmon and three striploin. I had butchered striploin before and noticed that I am actually quite good at it. It is a magical thing of beauty to clean a striploin properly and I became almost giddy as I portioned them off into 10 oz steaks. From three striploins I was able to get forty two portions with minimal waste. I feel that I maximized the product that we got out of the three.

Shortly after arriving at work Executive Chef came down and asked how I was doing. I told him I was feeling great. He said that I should just bang out what I could and then take off at my leisure. All in I spent about six hours doing prep work yesterday. He also handed me a sheet of paper, as he does each week, with the items that I would have to play with both for inside Bistros and specials and outsides menu. Thus, this week I have Halibut, Chicken, Shrimp, Striploin, Pork Tenderloin and Ribs.

I was very excited to have Halibut and Pork to play with. I haven’t decided what I am going to do with them yet but will post later today when I do. Moreover, I mentioned to Executive Chef that I wanted to keep Ribs on the menu each and every week and change the sauces. This is for three reasons, relative ease of preparation, margin and customer satisfaction. He agreed and a big smile came over his face.

Anyone in the Toronto area knows that the weather is less than great for outdoor service so I find myself with a day to get work done on my menu, on my side project, the blog and the wedding. So it is going to be a busy day but a great one.

Publilius Syrus once wrote; “Every day should be passed as if it were to be our last.”

Back soon my friends.

Are you dreaming big and inspired?

A la prochaine

SDM