THE SPIRIT OF A SUCCESSFUL COOK

This is an important message to the aspiring cook

PASSION:

          • Show initiative and solves problem

          • Utilizes common sense

          •Is ENGAGED and MOTIVATED

          •Is determined to offer irreproachable service to our guests

          •Accepts change and is flexible

PERSONALITY:

          •Is naturally positive

          •Shows professionalism

          •Shows loyalty

          •Shows dedication

          •Shows generosity

RESPECT:

          •Takes responsibility for triumphs as well as mistakes.

          •Learns and incorporates supplied information into their daily performance.

          •Respects and cultures, values, and customs of students and instructors.

          •Adopts the attitude, comportment, and presentation of your school.

          •Answer “Yes Chef” when an order is called or a directive is given by a superior.

TEAMWORK:

          •Never leaves a station in a state that they would not want to enter into.

          •Transmits knowledge, competency, technique, guidance, and support to develop less experienced students or new teammates. 

            •Recognizes that the success of the team is more important than the success of

            the individual.

          •Support the vision and the mission of your  employer and your school.

          •Adopt a sense of personal responsibility for the financial success of the employer by not wasting or abusing products or serving subpar products to our guests.

         

INNOVATION:

          •Shows curiosity, ask questions when not sure, and records information given to them.

          •Offers creative solutions to problems instead of complaining.

          •Is open to new information, techniques, and experience related to furthering the  

           knowledge and ability of the staff.

          •Continuously willing to move forward while always respecting the traditions and

           customs of the Les Amis D' Escoffier.

 •Encourages the evolution of our institute and views changes as an opportunity to improve and grow.

    

Carrot soup  Purée de carottes

50 g                               2 oz                                        onion

50 g                               2 oz                                        celery

400 g                             1 lb                                         carrots

50 g                               2 oz                                        leek

50 g                               2 oz                                        butter or margarine

25 g                               1 oz                                        flour (white or wholemeal)

                                                                                       ½ teaspn tomato purée

1 liter                             2 pt                                         white stock or water

                                                                                       Bouquet garni

                                                                                       Salt, pepper

                                                                                        1 slice stale bread      }croutons

50 g                                2 oz                                        butter                           }

1.      Gently cook the sliced vegetables in the butter or margarine with a lid on the pan, without colour, until soft. Mix in the flour.

2.      Cook over a gentle heat for a few minutes without colouring.

3.      Mix in the tomato purée.

4.      Gradually add the hot stock. Stir to the boil

5.      Add the bouquet garni and season.

6.      Simmer 45-60 min. Skim when necessary.

7.      Remove the bouquet garni and pass firmly through a sieve, then through a medium strainer or liquidize.

8.      Return to a clean pan, re-boil, correct the seasoning and consistently.

9.      Serve croutons separately.

                                                                             4 portions 

36 Cream of carrot soup  Crème de carottes

Method A

Make as for carrot soup (recipe 35), using 1/8 litre (1/4-1/2 pt) less stock and finish with ¼ litre (1/2 pt) milk or 1/8 liter (1/4 pt) of cream. (See note recipe 31)

Method B

As for carrot soup, but use only ½ litre (1 pt) stock and ½ litre (1 pt) béchamel.

37 Cream of carrot with rice Crème Crecy

Cream of carrot soup garnished with 12 g (1/2oz) plain boiled and well-washed rice.