Tuesday, August 9, 2011

Hospitality supervision:

Supervisor obligations are to the owners, customers, employees. server or hospitality training can run up to 2 to 3 thousand dollars per person to train so take care of your employees and they will take care if you.

First line supervisor manages hourly workers.
Working supervisors
Nonexempt employees -hourly wages
Exempt employees , salaried

Go over organizational chart which would include chain of command.
Always go through the chain of command.

Go over functions of management.

Scientific management, look up fredrick taylor, go back to making happy employees.

27 july

Confit terrine
Liver terrine (shredded liver)
1Item of choice

North African cuisine

Today we made:
Rash al Hanut
Preserved lemons
Carrot salad
Tunisiam Couscous
Hummis bill hanad murazzad
Chicken Taqine
Morocan fish stew

Sunday, August 7, 2011

Bocuse d' Or

It's been a stressful couple of weeks prepping for the Bocuse d' Or. We were randomly given partners and I drew Max. We had to prep a menu using two proteins, two beg, a sauce and a pastry. We also had to make a menu in the style of an actual restaurant.
We did ok in our eyes but we are not sure how well we did until Monday.

The Dates were overcooked and I didn't get much cheese out of them. First time I mess up the dates it had to be for validation. lol The Dark Chocolate balsamic caviar turned out well and fun to make.

The rest turned out pretty well I think. It was at least tasty. After looking at the pictures I see a couple of things that we are going to get gigged on. Hopefully we passed.