October 17, 2011 § Leave a comment
Private Party (Oct. 7)
A few weeks ago I assisted Personal Chef Minna Suh cater a small party for 30-40 people. It was my first official paid job in my new career. It was amazing! She was extremely knowledgeable and boosted my confidence in being able to be successful in this field. Helping her helped prepare me for last week’s Self Magazine/Pretty City’s event for 175-200 people.
Menu for Minna Suh
Duck Spring Rolls (non-veg)
Sweet Corn Mini Madelines
Mushroom Parsnip Tarts
Lemon Curd Crepe Rolls with Candied Lemon Zest
Chocolate Cherry Truffles
Self Magazine/Pretty City Event (Oct. 12)
The night before the event several CTP (Chef’s Training Program) students assisted the chefs on all the prep work. I along with my fellow CTP schoolmate poured our hearts and souls into supremeing oranges and slicing + toasting whole wheat baguettes.
Some stats: ~18 oranges=~250 half slices & sliced and toasted 415 slices of bread
Menu for Self’s event
Cilantro-Lime Chicken Salad on Mini Papadum (non-veg)
Tempeh Meat Balls with Sweet and Spicy Tomato Chutney
Goat Cheese and Beet Crostini topped with Orange and Dill
The event was hosted at Marquee night club, which was a weird venue, but what made it weirder was where our booth was located. We were a bit hidden in the back of the club across from a nail polish stand. If it makes you feel any better it was “healthy” nail polish.
It was an extremely mixed crowd and we spent most of the night explaining what tempeh was and handing bite sized treats to girls trying to balance their half bitten cupcake without ruining their freshly polished nails. I’ll have to admit that I enjoyed prepping more than the event, but I’m glad I went.
I left with a swag bag and a bag full of crostinis. It was a good day. 🙂
October 3, 2011 § Leave a comment
Every Friday night my school is transformed into a restaurant that serves a 3-course vegetarian meal at $40 per person and you’re allowed to B-as much of-YOB without a fee. As part of the final project, each person who enters the Chef’s Training Program (CTP) works with an instructor and fellow group members to develop a menu, prep and cook the food. The main group is assisted by students from other CTP classes.
This past Friday, I was among several other students who helped CTP 201 prep their meal.
Not only did they develop a beautiful menu, they transformed the classrooms with fresh flowers, candlelight and string lights, which gave guests a relaxed backyard feel indoors.
We started prepping Thursday night and finished on Friday. Even though I knew what we were serving, to be honest, I didn’t know what it would look like or how the flavors would come together. Would they even come together? I was nervous.
Later that night, I finally saw how they were plated and had my ah-ha moment when I tasted everything. It was delicious. Why did I even question it? Afterall, this was their final project. They definitely knew what they were doing.
tempeh collard rolls, cauliflower puree, tomato sauce & some $$$ mushrooms
I regret two things from that night: (1) not taking more leftovers and (2) not taking a picture of the dessert.
If you’re ever in New York City, make sure you come to a Friday Night Dinner. You won’t regret it!
FYI: Mine will be on January 13, 2012. Hope to see you then!