Ok so after the stress of the last lets say 12 weeks, I'm leaving for extern tomorrow at Top of the Hub Restaurant in Boston. The restaurant is at the top of the Prudential Tower in the Prudential Center on the 62nd floor with an incredible view. I start Wednesday at noon so I'll be sure to update.
As for the classes you missed out on, I'll give a quick overview of each to try and play catch-up.
Skills 3 - The production version of Skills 1 and 2 serving students with practicing fundamental cooking techniques, Saute, Grill, Braise, Stew, Poach and so on. Horrible chef, ok class since we were mixed with new people from Skills 1/2 (our class from here on out). 4 groups of 4 - 2 do one dish, 2 do the other and then switch the next day.
Cuisines of the Americas - 7 Regions: New England, Midwest, South, Caribbean, Northwest, Mexico and South American. More intense. 6 teams, 5 dishes, soup and salad team. About 80 plates for service. Ok chef, fun class to cook in.
Cuisines of Asia - Same deal as before, 6 teams, 5 dishes. Regions: China, Vietnam, Thailand, Japan, Korea, and India. Fun class, amazing chef, interesting change. Cooking fundamentals were the same but with new equipment and ingredients. Killed and filet'd a live eel.
Quantity Food Production - The most intense of the kitchens, 7 days of breakfast and 7 days of lunch. Typical class is 15-16, my class was 8 people. Smallest lunch class ever in that class. Breakfast was easy and fun putting out about 150 covers a day. Egg station was exhilarating and tough. Lunch was a pain, so much work and so hard to keep under control. 300-450 plates per day with LOADS of work. We managed to get through but it was very challenging. I thought Chef was a great teacher but I refuse to acknowledge that Chef as a good person because of political issues. Good class though. Stressful.
Lastly, Garde Manger - the "art of cold food preparation." Fun, easy, laid back and awesome Chef. Did 3 days of prep for a Cocktail Reception making 4-5 hor d'ourves per team (4 teams). Sausage Day, Forcemeat day with terrines, and pates. Then 2 days of prep and service for Plated Appetizers. Finally, 3 days of prep and service for Grand Buffet. A large reception for people before extern to present their Garde Manger work to other students.
Thats it. I leave tomorrow. As soon as I start I'll be sure to update. I'll be living with relatives so that's nice.
Stay Hungry.
Chef Werblin
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