Nothing would ever be pre-plated. One end of the tubes are set in flavored agar prior to service to "cap" an end, but they are filled and the second end is capped to order. Of course all of the foodstuffs to be placed in the tubes would be prepared during the day IE the tapioca, sorrel coulis, flavored gelatin...however the foie gras puree is made to order.so you are saying things like courses in the clear tubes are all done to order? Or are they just made prior to service in numbers that are estimated to be what you would need for that service?
That is not really true. Of course, as with any well organized high level kitchen, a great deal of prep has to be in place in order to be successful, especially with several intricate dishes to be served each service. At Trio we did prep for the service only, in other words very little food carried over from day to day. The exception being large items like veal stock and braised foodstuffs like artichokes.We did not employ a prep team, each chef would come in around 10 am and be responsible for all of the items on their station. For the majority of the mise en place it was estimated what we would need for the given night, if any remained it was either consumed by the staff or discarded. In fact, I am sure most of the cooks could tell a few stories about sprinting to the whole foods to purchase an item because not only did we not over prep, but we ran it very tight on the food and came into the building everyday.
I have a question about the structure of the kitchen work/prep.
It seems from reading about people's experiences at Trio and seeing pictures, that a lot of the courses are done prior to service. I was wondering if Alinea would be the same way, and how much of the menu items would be cooked a la minute.
Edited by chefg, 26 August 2004 - 10:36 AM.