Aparently they've decided to have a dinner party on Saturday and want me to make all the food.
So I'm a chef (a young inexperienced chef, but I do have my papers). Easy enough, right?
No-ooo... of course not. They've decided they want a 10 course chef's table. Which means, as there are 10 guests, I'm making a total of 100 dishes. By myself.
A chef's table also means I'm to be cooking in front of them all. And they want me to pick out wines for each course.
I have no stock lying around, I have no idea of what I'm going to serve. And on top of that, I have doctors appointments and job interviews all week.
They want me to do this in a "normal" kitchen with only 4 burners, a limited amount of pots and pans and no help! I don't even know if we have enough dishes o_O
Why do they think I can pull out a 100 dishes out of thin air by Saturday?!?!
Posted by Tante Shvester (Member # 8202) on :
So, let them know why their suggestion is unrealistic, and propose your own suggestion for something lovely that would work better.
Or, what the hey, run away.
Posted by ElJay (Member # 6358) on :
How did you manage not to laugh out loud? I suppose they've invited everyone already? If you're crazy enough to try to do this, I'd at least insist on no more than 5 courses, that can mostly be made ahead of time and just assembled in front of the guests, and they do all the prep work with you.
And make one a cheese course, and one a sorbet. Posted by Katarain (Member # 6659) on :
How can anybody manage to eat 10 courses? One bite each??
Posted by Chris Kidd (Member # 2646) on :
If you can't do it with out a profesional Kitchen then tell them. they might be upset because of the plans they made. im sure they would rather you be honest with them.
I have one question are they paying you for this. if your not getting paid and its a family favor. let your Parents do the grunt work of the shopping and the simple prep work.
springing this on you at the last minute is a bit rude even for parents. I just forgot what else i was going to say. I could reamble for another hour but that wouldn't be very productive.
<<Man I types slow >>
Posted by Teshi (Member # 5024) on :
That's ridiculous! I suggest you tell them it's ridiculous.
Posted by dkw (Member # 3264) on :
They probably are very proud of you and want to show off their daughter the chef.
Point out how much back-up staff restaraunt chefs have, and then offer an alternative proposal that will be impressive, but reasonable.
Posted by rivka (Member # 4859) on :
I agree. They're probably trying to indicate how impressed they are by you, and simply don't understand what a huge undertaking they are suggesting (on less than a week's notice?!)
A reasonable counter-offer might be effective.
And if you decide you do need somewhere to run away to, try L.A.! I'm sure we can put you up for the weekend. Posted by Jaiden (Member # 2099) on :
I feel like I've stepped into a timewarp and I'm once again an angsty teenager I've always wondered at the need of parents to show of their children no matter what their childrens ages are. I remember laughing as a kid when my grandfather would show off his children and his grandchildren to his friends.
I already tried the laughing tactic and asked if they were joking. Their response was people are already invited and are expecting a "chef's table". (I won't be paid- I wouldn't accept payment from them. They've done a lot of unreasonable things for me in the past, they get their turn everyonce in a while.)
---- I think I can pull off 8 courses... one being a cheese, one being a soup and one being a dessert course.
For the other five I'm thinking a warm veal salad (fairly easy), a Moroccan lamb stew with African influenced couscous, Asian smoked shrimp with soya beans drizzled with ? (I'll think of the sauces later) Hmmm... I need a bird dish (maybe quail with a wild mushroom risotto?) and another med. weighted dish *ponders*
Posted by Jaiden (Member # 2099) on :
However, LA sounds very tempting Posted by Tante Shvester (Member # 8202) on :
It hasn't taken you all that long to start fantazising/planning the meal. The descriptions sound delicious.
Mom and Dad ARE paying for the food, though, right? And any equipment needed to pull it off that they don't already have (short a Viking range, natch).
And sous-chefs. You will be needing prep cooks, at least to go through the mountains of chopping required.
Me, I like chopping vegetables. I have no idea why, but it puts me in a serene and tranquil mood.
Posted by Chris Kidd (Member # 2646) on :
What about Grilled veggies ??
Posted by Tante Shvester (Member # 8202) on :
That might be a garnish, or a component of a dish, but not a whole course. She's talking 'bout high-end fancy food.
Posted by Will B (Member # 7931) on :
This sounds like the plot for Unfortunate Events.
Posted by Tante Shvester (Member # 8202) on :
They do this kind of thing every week in under an hour in Kitchen Stadium. It would be awesome if you could wrangle access to Kitchen Stadium, and all those sous-chefs.
If you do, could you also find out where Chairman Kaga buys all those capes?
Posted by katharina (Member # 827) on :
I am now starving. Holy cow, that sounds really yummy.
*goes off to google Restaurant Week in Dallas*
Posted by dkw (Member # 3264) on :
Tante, I like chopping vegatables when I'm in a bad mood.
With a really big knife.
Posted by Mrs.M (Member # 2943) on :
Jaiden, you are such a good daughter! I hope my daughter is as gracious as you are when Andrew and I call her with ridiculously unreasonable requests.
Posted by Lyrhawn (Member # 7039) on :
Where do you live? I'll come help. I work in a kitchen. Granted they usually don't let me near the prep area because Im'm supposedly much better at expo-ing the food, I still know how to do it all.
Posted by beverly (Member # 6246) on :
I think I saw this in a movie... "A Series of Unfortunate Events".
Get out now while you still can!
Posted by MyrddinFyre (Member # 2576) on :
Mmmmmm, cheese platters!
Good luck O_o
Posted by Tante Shvester (Member # 8202) on :
A thought occurred to me. You said that you had job interviews this week. Could this "party" be a stealth job audition? Do your folks know foodie-types who are able to hook you up with a professional kitchen? Maybe your 'rents are trying to do you a favor, and win you gainful employment.
Whatever happens, knock 'em dead with an impressive dessert. People remember their impressive desserts after they have forgotten their salads. You can cheat and get a take-out from a real restaurant. Just don't use an Entenman's. The guests might recognise that. Posted by Jaiden (Member # 2099) on :
No, I know it's not an interview- I know all the people who are invited (and if they pop "suprise" people we'll have quite a few issues!)
I haven't decided yet on the dessert. I'm thinking something fairly easy though- something I can make ahead and not think of until serving time.
Thank you very much for everybodies support Posted by Tante Shvester (Member # 8202) on :
Hmmm...Parents Flambe? (just imagine that little accent mark over the "e")
Posted by ClaudiaTherese (Member # 923) on :
quote:I haven't decided yet on the dessert. I'm thinking something fairly easy though- something I can make ahead and not think of until serving time.
Creme brulee -- you can torch it to carmelize the crispy top right in front of them, but the custard can be made well ahead of time.
Posted by Jaiden (Member # 2099) on :
I'm thinking of doing a chocolate themed dessert- miniature chocolate molten lava cakes, a canal of chocolate mouse and a dark chocolate truffle (all I can make ahead of time and assemble last minute- the cakes would need to go into the oven 10 minutes ahead of plating, but that can is just timing) and setting it off with wild raspberry coulee, wild blueberry coulee and creme anglais.
Posted by Olivet (Member # 1104) on :
*hugglez Jaiden*
They just want to show you off, right? And you seem to be amenable since they have done some equally extreme things for you in the past?
It sounds like a lot of work, but it also sounds like you are thinking of ways to make it manageable. I wish you the best of luck.
Plus, your ruminations on the menu had me drooling...
Posted by ClaudiaTherese (Member # 923) on :
Edited to: It sounds great, very mouth-watering, and I'm sure everyone will love it. Let us know how it turns out.
Posted by Kwea (Member # 2199) on :
Sounds like fun...
I worked as a server in fine dining, and one of the things I really liked doing was the flambes. People are always excited when they see flames....and they are fairly easy to make as well.
I would suggest either Bananas Foster or Strawberries Flambe. All you would need is a portable burner, and you can get those at Big Lots sometimes, or Ocean State Job Lots...
Posted by Tante Shvester (Member # 8202) on :
So? How did dinner go?
Posted by Goody Scrivener (Member # 6742) on :
Jaiden must still be recovering... I was wondering about this too.
Posted by Tante Shvester (Member # 8202) on :
She hasn't posted since Thursday morning. Anyone laying bets that she DID decide to run away?
Posted by Jaiden (Member # 2099) on :
I thought long and hard about running away, then realized that would only delay the issue
The dinner went really well. Especially since I was doing it in a non-industrial kitchen.
It was almost flawless. I missed having some tools and could have done it much much better with a industrial kitchen and some back up staff. I ended up hiring my cousin (13 years old) to carry plates and clearing (but not dishes).
I learned some things I'll never attempt again with a non-gas stove and only 4 elements.
But all in all a-okay
And I just got offered a job at the Delta hotel in London as a sous chef
All in all, happy this week is over, and not sure I want a repeat
Thank you everyone!!!
Posted by rivka (Member # 4859) on :
Yay for it going well! And double yay on the job offer! Posted by Dagonee (Member # 5818) on :
*applauds wildly*
Congratulations on the job. Posted by Sopwith (Member # 4640) on :
Wahoo! Congrats!
Posted by Noemon (Member # 1115) on :
Congratulations on both the dinner and the job offer!
Posted by MyrddinFyre (Member # 2576) on :
Yay! Good job!
Posted by Kwea (Member # 2199) on :
Were the two events related? Posted by Tante Shvester (Member # 8202) on :
Gam Zoe L'Tovah! It is all for the best!
We were all pulling for you. Except for those who were laying bets that you had run away.
London? The one in Ontario? Or that other London?
Posted by imogen (Member # 5485) on :
Wow!
Your menu is making my mouth water....
Mmm-hmmm.
And congrats on the job offer! Posted by Jaiden (Member # 2099) on :
No, the two events were not related *smiles*
And yes, London Ontario. I really should remember to always specify Posted by Mrs.M (Member # 2943) on :
I'm glad the event was a success and congratulations on the job offer! Are you going to take it?
Posted by Tatiana (Member # 6776) on :
Congratulations on the successful dinner and the job offer. What is a sous chef?
Posted by quidscribis (Member # 5124) on :
Jaiden, kudos on the dinner and congrats on the job offer. Fantastic!
Posted by twinky (Member # 693) on :
Cool. Posted by whiskysunrise (Member # 6819) on :
Posted by Jaiden (Member # 2099) on :
Sous-chefs are second in charge of a kitchen. They do more cooking than executive chefs/head chefs. They usually manage the minute to minute details and manage immediate happenings. They ensure proper presentation, timing, and control. In this position I would be managing around 15-20 people, plus other stuff.
…. I haven't decided if I'm going to accept or not... I'm thinking not. My original plan was to go back to university this year and study to become a dietician. I was planning on continue wedding cake designing and having a part time job (which is what I've been searching for- not a sous chef position). If I end up back at school (I have 2 weeks to decide) accepting a job with lots of responsibility and hours would be a reckless move and one I couldn't in good conscious do.
However, as I am only 21, being offered a sous-chef position in a busy 5 star restaurant is very, very, very flattering (for example, the youngest sous-chef I've worked under (in a similar restaurant) was in his late twenties, early thirties). I will not accept unless I can devote myself to the job. It is not fair to the company, my fellow kitchen staff members or to myself. I sent an email to the executive chef asking if I may "shadow" the kitchen for a few days to get a feel of the environment.
Posted by rivka (Member # 4859) on :
Very wise. Posted by mackillian (Member # 586) on :
Nice. Posted by Dan_raven (Member # 3383) on :
Another course idea? There is my specialty, Mac & Cheese with sliced hot dogs. It can be made early and thrown in the microwave for serving.
Not exactly yummy but...
Good Luck. Send us all the left overs.
Posted by quidscribis (Member # 5124) on :
Jaiden, I had no idea that was such a huge compliment to receive that job offer. Fantastic!
I also applaud the way you're approaching it. You sound very wise. Posted by rivka (Member # 4859) on :
I have been resisting this for days, every time I see this thread. But it's 5 am (-ish), and I am stressed about moving tomorrow, and I just ain't resisting no more!
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