Monday, October 11, 2010

My Goose Station diary

Things I did during my stâge at The Goose Station:

October 1:
-broke spaghettini into pieces for fideua negra
-diced watermelon for Beet Garden. Fail!
-peeled, ricered and sieved potato for mashed potato
-prepared mashed potato with truffle oil
-put avruga caviar on top of Caviar Surprise
-helped assemble/plate Beet Garden, Unagi Foie Gras Terrine, 24-Hour Steak; Yogurt Foam, Granola, Mint, Mangoes & Berries; Bittersweet Farewell
-picked out mint leaves for Yogurt Foam dessert
-helped assemble Bittersweet Farewell
-deveined and prepped foie gras
-learned how to make brioche
-saw how sous vide cooking is done

-Fideua Negra
-Yogurt Foam
-Savory Macaroon
-oreo-like thingy with boursin

October 2:
-assisted in expediting
-helped plate Eggs Benedict; Squash Soup; Quail; Chocolate Candy Bar
-saw how 24-hr steak is portioned out (150g a la carte, 50g table d'hote)
-learned how lamb sauce and steak sauce are made
-placed in charge of hot station's chiller. Organized it.
-participated in general cleaning. Bled to death (almost!) from cut on right middle finger
-planned employee meals for next 5 days and ordered ingredients for them

October 4:
-cooked employee meal (chopsuey)
-fried the onions for 24-Hour Steak
-learned how quail is fabricated
-learned how demi-glace and tomato sauce are made
-expedited and plated and did better at it :)
-“fired” squash soup and learned how to make it
-helped cold kitchen assemble desserts
-made brioche
-mep for next day's EM (pork salpicao)

October 5:
-fried the onions for 24-Hour Steak
-learned how to make Seared Foie Gras
-learned how to make Potato Glass
-learned how to saute quail
-learned how to make marinade for lamb. Sealed lamb and marinade in vacuum packs for cooking in immersion circulator
-learned how to prepare Farmer's Egg and plate it
-learned how to cook veg for 24-Hour Steak

October 6-7:
-made tapenade
-made cones using fillo pastry for welcome snacks
-learned how to fill cones with foie pate
-plated Beet Garden, Caviar Surprise, Foie Gras Terrine
-mise-en-place for cold station: diced watermelon, sliced honeydew, made beet coins, blanched edamame,
-cleaned up cold station's chiller
-helped with inventory of cold kitchen's supplies
-set up pass
-made welcome snacks and Bittersweet Farewell

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