102 replies to this topic

[zilla369]

BTW, are you doing all this stuff solo?
No Assistant? No help?
Cause 192 on a Satuday night is a hellavu lot of covers !
Glad you're rocking it up!

All me, except on my day off, the other pantry people plate my desserts, but i try to make sure they don't have to produce anything, just plate stuff. No help to speak of (except the odd "hey, your cream is boiling!") and certainly no assistant.

Out of 190, according to records, only about 60 people would normally order desserts, but last Saturday that 190 included a wedding rehearsal dinner of 50 that all had dessert, plus about 45 others from the general diners, i think.

How do you pronounce "pistole", anyway?

[tan319]

BTW, are you doing all this stuff solo?
No Assistant? No help?
Cause 192 on a Satuday night is a hellavu lot of covers !
Glad you're rocking it up!

All me, except on my day off, the other pantry people plate my desserts, but i try to make sure they don't have to produce anything, just plate stuff. No help to speak of (except the odd "hey, your cream is boiling!") and certainly no assistant.

Out of 190, according to records, only about 60 people would normally order desserts, but last Saturday that 190 included a wedding rehearsal dinner of 50 that all had dessert, plus about 45 others from the general diners, i think.

How do you pronounce "pistole", anyway?

"Piss-Tole' or 'Piece-Tole'?

How many hours a day?
12, 13?

you're not on salary, are you?
Just curious

[Wendy DeBord]

Back-tracking, are you saying you macerate your raspberries for your naploeons, then keep that juice and recycle it into your rasp. puree?

Just some thought on that:1. when you sieve your berries it's really important to get the last bit of puree from the seeds. It's the last part of your sieving that is the thickener. Many people discard their seeds before they've gotten the best part. 2. I still swear by buying in your puree (which I only began doing this summer) already to use add some bourbon if you want a more complex flavor, because...3. Well I'm a nut about heating my berry sauces (just read Claudia Flemming is too). I seriously don't like the taste of heated berry sauces reduced. It changes their flavor completely. NOW don't ask me what those puree selling companies do to make theirs so thick (they probaby reduce them) but the cooked taste isn't pronouced in them like home made-they taste like fresh berries. ZIlla your time is money and it could be a savings to them to buy in puree. Then you enhanse for you complex flavor off that base.

Any price difference in the pistole is probably going to be a savings in the end when they distract your time from processing chocolate. ALSO- don't let any job hurt you! People get stupid injuries from repetitive labor.

Heating the liquid before you soak something dried in it penetrates the fruit better/much quicker too.

For Thanksgiving a couple thoughts:
Most people will eat pumpkin pie regardless of other choices on this day. For those that just don't like pumpkin a chocolate dessert will be your next best seller. I personally believe that doing a pumpkin cheesecake or brulee (be it sweet potato or pumpkin) are too similar in taste and texture to pumpkin pie ie. redundent. Don't forget apple pie- that's also a tradition at TG.

If you really want to rake up sales do a tart/pie samplier and include pumpkin, apple and chocolate. I believe that will even out sell straight pumpkin pie on TG.

[zilla369]

How many hours a day?
12, 13?

you're not on salary, are you?
Just curious

11 to 13 hours a day.

You'll all yell at me, but i get there about 12 - 12:30 and don't clock in on the Squirrel until 2:30, because i know they are nervous about paying overtime. So i get paid for about an 8 hour day and one hour of overtime.

[zilla369]

Back-tracking, are you saying you macerate your raspberries for your naploeons, then keep that juice and recycle it into your rasp. puree?

i save the whole thing - bourbon-and-sugar marinated berries that are either beginning to foam or are disintegrating too much to look attractive on the napoleon.

I cook the whole thing until reduced.

Then i puree and run through a small-hole china cap, and then the results of that i run through a chinois.

[KarenS]

You know that is illegal; you must be paid for all the time you work. Your restaurant could be liable (fined, and forced to pay all back wages). Be very careful- plus, don't give away your labor!

[KarenS]

I make berry purees by cooking half of the berries with sugar until thickened (I do this with fresh and frozen), I dump the cooked onto the fresh/ frozen and burr mix and strain (chinois). I always add salt and some kind of acid to balance (lemon juice, etc..). Your sauce will be thick and shiney, with good color- plus depth and a fresh taste.

[tan319]

How many hours a day?
12, 13?

you're not on salary, are you?
Just curious

11 to 13 hours a day.

You'll all yell at me, but i get there about 12 - 12:30 and don't clock in on the Squirrel until 2:30, because i know they are nervous about paying overtime. So i get paid for about an 8 hour day and one hour of overtime.

Ypu'll get tired of that soon enough...

[mckayinutah]

You know that is illegal; you must be paid for all the time you work. Your restaurant could be liable (fined, and forced to pay all back wages). Be very careful- plus, don't give away your labor!

Unfortunately, if you are not allowed overtime and the work to do takes more than 40 hours a week or 8 hours a day, you are up the creek without a paddle if you don't work off the clock. Been there, done that.


McKay ( JASON McCARTHY )

[mckayinutah]

Hello Zilla,

Pistoles, or pellets, are basically anywhere from 1/4 " to 1/2 " round ( give or take alittle ) I, like everyone has said, believe these are your best bet, especially if you are going through the large amount of chocolate you say you are going through. A little more expensive, but definitelt worth it in the long run.

I am presently using a  Callebaut dark chocolate pistole that I love, and I pay about $3.93/pound
( which isn't to shabby for a taste that I like ) You could probably shop around and find some cheaper stuff, but this is about the average cost for Callebaut in pistole form.

Good luck,


McKay  ( JASON McCARTHY )

Zilla,
Cocoa Noel also makes a pistole that will cost you maybe a bit less? Italco carrie's the brand.
The savings in Labour ( not to mention all the stuff that get's lost on the cutting board) will make it worth it.
BTW, are you doing all this stuff solo?
No Assistant? No help?
Cause 192 on a Satuday night is a hellavu lot of covers !
Glad you're rocking it up!

Ted,

I can beat this. Worked at a hourly job that did 450 - 500 covers on a Saturday with about 110 -120 desserts sold, no help whatsever on production, but pantry did plate up at night. I also had to make sure I had desserts for Sunday brunch ( another 450 -500 covers) Sunday night dinner ( 125 -150 covers) Monday lunch ( 100 covers) and Monday dinner ( 125- 150 covers), since I was off Sundays and Mondays. I averaged about 25% desserts sales during these service periods. So working 40 hours a week was basically a dream I had while I slept.


McKay ( JASON McARTHY )

[zilla369]

You know that is illegal; you must be paid for all the time you work. Your restaurant could be liable (fined, and forced to pay all back wages). Be very careful- plus, don't give away your labor!

I should mention that no one's asked me to do this. And i'm sure it will get old eventually. I don't plan to do it forever - but the restaurant is new and so am I.

Actually, i'm not even sure they're aware i'm doing it. I mean, obviously Chef knows i'm coming in before shift starts at 2:30. He's the first one there and the last one out. But I don't know that he realizes i'm not clocking in when i first get there.

**********

Lemon juice! Will that make my berry puree shiny? It tastes fabulous, but the lack of shine was puzzling me. Thanks!

[tan319]

If you want to shine up your puree, add a bit of a liquor, spirit that is either neutral or will add something to it.
It will shine up nice!

Edited by tan319, 23 October 2003 - 01:24 PM.

[bripastryguy]

Zilla,

I had the chance to work with a very talented Chef, Jeffrey Buben at Vidalia. I wa sshort lived as the pastry chef but got some great pointers from an older southern lady.

We had on the menu:

Lemon Chess Pie with Stewed huckle berries and double cream
Hazelnut shortcake with red berries (ye, I know)
Chocolate Density with Nutella Ice cream
Pecan Pie with Vanilla Ice cream (ye, i know)
my contribution: Sweet Potato Brownie with Buttermilk Ice Cream, homemade marshmallows and molasses caramel

The brownie is killer, want the recipe?

[tan319]

BPG,
Jeffrey Buben at Vidalia! Was that in DC?
Always heard Buben was a killer
Did he throw anything at you?
Hope everything is great with you!

[zilla369]

The brownie is killer, want the recipe?

Brian: I would love it!

Two reviews came out today: Louisville Courier-Journal, 3.5 stars, and Robin Garr's Louisville Hot Bytes, 4 stars, 90 out of a possible 100.

Since both these reviews were published today, we were slammed, with 201 covers. I sold 89 desserts, or 45% dessert penetration. What's the norm in fine dining? Naturally, i'll shoot for higher, but i was curious what a normal average is.

[Toliver]

The brownie is killer, want the recipe?

Brian: I would love it!

Two reviews came out today: Louisville Courier-Journal, 3.5 stars, and Robin Garr's Louisville Hot Bytes, 4 stars, 90 out of a possible 100.

Since both these reviews were published today, we were slammed, with 201 covers. I sold 89 desserts, or 45% dessert penetration. What's the norm in fine dining? Naturally, i'll shoot for higher, but i was curious what a normal average is.

Marsha,
I don't know the actual stats but I've thought the actual percentage was much lower. If I had to guess I'd say 25 to 33%. I am sure someone on the board will post the correct ratio/statistics.
I think a number like 45% is fantastic! That means that almost 1 out of 2 people in the restaurant are ordering your desserts. That rocks!
And that means successful desserts, thanks to your hard work.

P.S. Both reviews liked your desserts. Again, that rocks!

edited to add P.S. and punctuation

Edited by Toliver, 25 October 2003 - 10:33 PM.

[zilla369]

Marsha,
I don't know the actual stats but I've thought the actual percentage was much lower.  If I had to guess I'd say 25 to 33%.  I am sure someone on the board will post the correct ratio statistics.
I think a number like 45% is fantastic!  That means that almost 1 out of 2 people in the restaurant are ordering your desserts.  That rocks! 
And that means successful desserts, thanks to your hard work.

Thank you, Toliver! I adopted an aggressive dessert-sales strategy.

Even though we were unbelievably busy (remember, there's only five of us in the kitchen), i made it a point to be sweet and accomodating (which is hard, sometimes!). I also spoke to all the captains pre-shift and made a pitch for selling more desserts ("you know, with desserts priced at about $6, that's an extra $5 tip for every four-top!"). I gave away several mini-portions to the servers. One server asked for a chocolate-covered strawberry, and i made him one right away. I gave all the servers chocolate truffles. I told them they could "create-their-own" dessert trio for their guests. I offered to spike their personal lemonades with berry sauce - that was popular.

The only bad spot was at the very end of the night. The last table ordered desserts to go, then hung around for another 45 minutes. One lady opened her to-go bread pudding (this is a dessert that's supposed to be served warm, with sorghum creme fraiche and sorghum sauce). She told the bartender it looked "pathetic." Of course, it did - after spending 45 minutes in a styrofoam clamshell. Naturally, i made her a new one.

[Toliver]

It looks like your agressive selling strategy worked like a charm. The bribes of truffles and berry sauce for the staff were ingenious and obviously worked, too. Also, remember that many of the diners probably had coffee or possible even brandy with their desserts which means more dollars in the till, too, thanks to your desserts.
And don't worry about the idiot woman who whined about her "pathetic" dessert at the end of the night. You turned it into a "plus" which will go far in terms of good will, good karma and, possibly, good word of mouth to her friends.
This is just a thought, but would it possible, in regards to the bread pudding to go, to put the creme fraiche in its own container? Then it won't "melt" on the hot bread pudding and look "pathetic" for future idiots.

Again, congratulations!

[zilla369]

And don't worry about the idiot woman who whined about her "pathetic" dessert at the end of the night.  You turned it into a "plus" which will go far in terms of good will, good karma and, possibly, good word of mouth to her friends. 
This is just a thought, but would it possible, in regards to the bread pudding to go, to put the creme fraiche in its own container?  Then it won't "melt" on the hot bread pudding and look "pathetic" for future idiots.

This is along the lines of what i was thinking. Probably nobody could get home fast enough for this to be a good dessert on the sofa.

I think i will provide both sauces in a separate container AND possibly print some little cards with reheating instructions for the hot desserts, and just skip heating them to go altogether.

How would y'all feel about getting a to-go dessert with reheating instructions?

Edited, for daylight savings-time spelling.

Edited by zilla369, 25 October 2003 - 11:07 PM.

[Toliver]

I think i will provide both sauces in a separate container AND possibly print some little cards with reheating instructions for the hot desserts, and just skip heating them to go altogether.

How would y'all feel about getting a to-go dessert with reheating instructions?

Wow, instructions taped to the to-go container would be very helpful and sounds like something above and beyond the call of duty. On the other hand, it would be a classy touch that would be memorable and might contribute to good will. Good will, in turn, could translate into return visits.
That's one of the problems with "to go" desserts...you never know if they're going to be eaten right away in the car or in an hour when the customer gets home which is when reheating instructions would come in handy.
And if your restaurant can afford seperate take-out containers for your sauces, whipped creams, etc., then go for it. It makes sense.

[colestove]

zilla, a quick comment from a dessert lover but fairly small eater. I think you may be getting a higher % than you think. My wife and I almost always share dessert after a dining out meal because we do not want to get so full we dont enjoy the experience. Your desserts sound great and the experience you are having should pay great benefits as your career goes forward. Thanks for sharing.


colestove

[prasantrin]

I think i will provide both sauces in a separate container AND possibly print some little cards with reheating instructions for the hot desserts, and just skip heating them to go altogether.

How would y'all feel about getting a to-go dessert with reheating instructions?

You might also want to consider warning guests of getting hot desserts as take out. When I went to Frontera Grill, I wanted to get the mole to take back to Winnipeg (in my family, we bring food as souvenirs). The waiter told me that he would do it for me, though the owner didn't like to serve the food as take-out food because it should be eaten as soon as possible in order to preserve its quality. I was impressed.

Otherwise, I think your idea of separate containers for sauces and reheating instructions is excellent. It shows that you care about how your desserts are served. Of course, the waitstaff would need to explain the need for reheating to the customer when it's ordered, since s/he may not care to go through the trouble of doing it (and would thus order something else).

[mckayinutah]

Zilla,

45% is very good! ( especially for a new restaurant ) If the percentages stay in that area with that many covers, I would definitely being sitting down with whoever I would need to to see exactly where the pastry program is going. I believe an increase in salary should be your first topic of discussion ( more desserts sold = more profit, which should = more $ for you )

Good luck,


Mckay ( JASON McCARTHY )

[Wendy DeBord]

Just wondering if you had a chance to try the upside down pie shell technique yet?

[zilla369]

Just wondering if you had a chance to try the upside down pie shell technique yet?

yes! It works great, about 85% of the time, which is fantastic. The other 15% of the time, the pie shells crack and are not viable. But i'm not so sure that's the fault of the technique. It's possible that that's my fault for putting them in the oven too soon or too late.

Still, when it works, it works great. Thanks, Wendy!

[Wendy DeBord]

Ya you've got to be making a small slip-up for that to happen. Perhaps you don't have the second pie pan down solid enough and the crust isn't supported.

Hope you get it worked out 100%.

[hillvalley]

Oh my goodness my mouth is watering. Everything sounds amazing. Diners at your restaurant have a very dificult decision. What fun!

I love the truffle idea instead of the biscotti. Are you going to serve them at the Bat Mitzvah. I would seriously consider it. This is the kind of touch guests will remember.

If I were dining at your restaurant for Thanksgiving I would order the sampler in a second if it included something chocolate.

As for the clafouti, given the description you wrote I wouldn't order it when everything else sounds so good. Do you have a desert plate the servers bring around? A visual might help. Also, keep in mind that while servers can't remember long sentences, diners can't sustain their focus!

Sounds like you are doing an amazing job in an area that you did not plan on working in but have a talent for.

You know that is illegal; you must be paid for all the time you work. Your restaurant could be liable (fined, and forced to pay all back wages). Be very careful- plus, don't give away your labor!

I can think of numerous profdessions where people work more hours than they are paid for. I am impressed by Zilla's commitment to her job.

Finally, I would love reheating instructions, not just for dessert but the whole meal as well. As someone with a small appetite I tend to take home leftovers often. Reheating can be an artform, and suggestions would be great. I think it says something about your caring nature to think of this.

I am enjoying following your adventure!

[phlawless]

I didn't read all three pages of replies to this message, so i apologize if i repeat anything anyone else has already mentioned.
I have been working as a pastry chef along side Karen Barker for the past five years at Magnolia Grill. I'm not a true southerener, but have fallen in love with the style and sensibility of southern food and especially sweets. The desserts you listed all sounded great, and i thought that i might be of some help with how a pastry chef goes through the creative process when designing a dessert menu.

First and foremost, always go seasonal. You don't want to use peaches or berries in November, most diners tend to naturally eat seasonally anyway. Berry desserts are craved in the summer cause it's hot and you want something light. In the cooler months you have more freedom loading them up with heavy custards and layered cakes.

Try to make each dessert unique in flavor and texture from eachother. For example you don't want to have a sorghum custard and serve a maple ice cream on another dessert. This is hard to do, but you'll have a more well balanced menu in the end.

Make texture and temperature as integral a part of each plate as flavor. Also keep in mind how important acid is needed to balance very rich components, i.e., we have done an apple cider vinegar ice cream with an applesauce cake.

Don't put anything unnecessary on your plate, like a ubiquitous mint sprig or cocoa sprinkle. Make your desserts beautiful, and you won't need to embelish.

[Varmint]

For those of you who don't know this already, Karen Barker was the recipient of the Beard Award for pastry chefs this past year. Before she finally won, she had been nominated numerous times, which led me to refer to her as the Susan Lucci of pastry chefs. She, and thus phlawless, make very solid desserts that often rely on southern simplicity. I need to invite phlawless over to dinner soon!

[Jason Perlow]

One of my favorite "southern" desserts is a white chocolate bread pudding served at Palace Cafe in New Orleans. In my opinion, the best bread pudding I have ever had.

http://www.gumbopage...c-breadpud.html

I'm planning to go back there next week just so I can have this dessert.