I'm writing new restaurant menus bi wkly serving popular fashionable food. So what dishes would u like to see?

Question

Hi im a 23 yr old chef working in a four star hotel and im a new chef de partie. However the head chef is sick the sous chefs are leaving and the seniour cdp doesnt do runnning things. I admit my knowledge of food fashions particularly in fish are week and I would really appreciate some help plse

Answer 1

fresh sea bass, grilled with a little olive oil or butter and do something wacky with some veg and mash to accompany it. Sold well in our restaurant. How about good old fish and chips, BUT fresh fish and REAL ALE batter. Surprisingly popular and utterly delicious.
Not great on fish dishes, so that's all I can say. Moulles Mariniere are always lovely, friet whitebait as a starter or a good sea food risotto goes down well.

Answer 2

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 3

Hey, you are a young chef and I doubt this is a serious question...

"Chef de Partie" should not need to sort out the menu. Try Paella or work with food that you have experience with. At the end of the day, people gives their health/life to you by eating your food. You should have at least 1 years experience to make it to Chef de Partie, use your experience and let the management know if you are not up to the job!!

Answer 4

If you do a bit of Italian, I would say a nice Capri salad for starters (Mozzerella and Tommies with some olive oil), Seabass in a nice garlic sauce is also very very tasy (tried and tested in Sorrento), with a few nice spuds an veggies. I have to admit, even eating at posh places as well as otherwise, simple always goes down much better than fancy. Good luck x

Answer 5

Hi, I have my own restaurant & tonight I served 2 people with trout. Made a foil parcel, placed the trout inside, Stuffed it with 4 slices of lemon, few coriander leaves and celery leaves. Sprinkled with pepper and added 35ml white wine. Sealed the parcel and baked in the oven for 20 minutes on 190 deg c. They said it was the best trout they had ever eaten. Hope this helps. It tastes lovely.

Answer 6

Look up set menus on internet - poach other hotel menus - serve good "school dinner type meals oh and naked food now and then. Also if you have to, get over highly decorated wee bitties of this and god knows what that purports to be food. Just get it real and not fake and good portions, honest food. Foodies, can go elsewhere, we just want good HOT food nicely cooked, and served with a willing smile. Good luck xx

Answer 7

you could try going round other hotels of similar grade asking permission to talk to the chefs and pick there brain if you go at the quit time of the chef buy them a drink or 3 for there help or go round while they are doing prep and can talk and work at the same time

Answer 8

Meat loaf, mac and cheese, poultry 'n dumplings, poultry and corn chowder, fruit cobblers, abode made biscuits, and in case you do breakfast have some gravy to flow with those biscuits :) incredibly... basically take a check out the menu from Cracker Barrel. they have have been given ALL convenience meals on their menu! (of path... I grew up interior the south... some won't locate vegetables, black-eyed peas and stewed tomatoes as comforting as I do - lol) One final dessert advice... bread pudding. it is my desirable convenience nutrition!

Answer 9

Fillet of beef with lavendersauce served on grilled corgettes

Tuna steak with a turkish style mixed bean and lemon sallad

Asparagus ravioli with kingprawns in a white wine sauce


are some of my recent favorites

Answer 10

Stick with tapas --- small affordable dishes before the main meal--- always affordable besides they may fill up on your dishes first and not want more which would make you more valuable than you already are. The beging of the meal sets the pace