Today, on Tuesday, March 13, 2018. We prepare ingredients for finishing our products, that is Chicken Liver and Herb Pate. But before that Chef Dino tell us, that before starting the practice, that our knife have to be sharpened first. So we all sharpened our knives, then return to our activities. Our group, melt the Hollandaise Sauce we had made yesterday, since the hollandaise became set after being stored in the chiller.
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| Devide The Chicken Liver |
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| Toast French Bread |
Then we also make Parsley Pesto, the ingredients consist of fresh parsley and then blended with olive oil. After that the liquid filtered. For Platting Chicken Liver and Herb Pates consists of Lettuce, then Garlic bread, Hollandaise sauce, Chicken Liver, and pour the Parsley Pesto and then give a spray of red chilli.
At open resto time, our appetizer came out as much as 35 pax. And during the platting there is no obstacle at all, because it has been directed to anything that must be done.
While waiting before the open restaurant, at the request by Chef Dino, we prepare again our ingredients for tomorrow. Tomorrow, our group will again get the Appetizer section, with Hawaiian Chicken Salad menu ..
For Hawaiian Chicken Salad, we cut Pineapple into a dice. Then for the Chicken we use Chicken Breast which marinated with Lemon, Salt, Black Pepper, Garlic and Butter. After that, the chicken that has marinated we put into the Sous Vide machine about 5 hours. After that we save in Chiller ..
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| Dice Pineapple |
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| Marinated Chicken |
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| Vaccum bag for Sous Vide |
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| Sous Vide |
We also prepare French Dressing for tomorrow's salad, made from Olive Oil, Capers, Onion, Vinegar, Salt, Mustard ..
The Rotation 1.4 menu consists of:
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| Chicken Liver and Herb Pate |
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| Clam Chowder |
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| Spaghetti Bolognese |
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| Baked Custard Tart |
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| Brioche |
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