When a young chef or civilian cook asks me what the hardest part of cooking professionally is, my answer almost alway gravitates to back to the prep list. A seasoned chef can tell much by the way another chef manages and manipulates a prep list. Sloppy, partial prep list that only looks at the immediate next meal = a sloppy unorganized chef who will always be surprised when something goes wrong. A chef's prep list which is meticulous and well thought out conveys a technician who understands the organization and determination required to be a top chef.
Even though I have been out of the day to day kitchen routine, I still get the opportunity to put the pencil down and work my knife. Last week, I had the opportunity to be in the kitchen while my chef (my chef...how can one 'have' a chef?) is on vacation.
My prep list for the day:
- 270 potato scallion cakes, large
- 260 potato scallion cakes, small
- 1 gallon slow roast tomato relish
- 3 gallon walnut pesto
- 3 gallon tomato-vodka sauce
- 10lb garlic sausage
- 15 lbs orrechiette
- 15 lbs cavatappi
- 10 lbs shredded Pecorino
- 2 gal Grilled Tomato Salsa
- 1 gallon Southwest Flavored Bean Purée
- 2 quarts Roast Pepper Relish
- 50 lbs Hickory Smoke Brisket
- 150 Peppercorn-Garlic Rubbed Pork Tenderloin Steaks
- 120 seared fresh Salmon Fillet
- 2 gallon Green Peppercorn Sauce
- 3 gallon Roast Shallot Vinaigrette
- 18 lb Herbed Compound Butter
- 10 lb cut and fry Tortillas
- 2 quarts Bourbon BBQ Sauce
- 12 lb Crumbled Chevre
- Cheese Display for 280
- Vegetable Display for 400
- 2 quarts Parmesan Peppercorn Dip
- 2 quarts Roast Red Pepper Dip
- 200 Spanikopeta
- 700 Ginger Glazed Meatballs
- 48 lbs of Green Beans
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