Tag Archives: #cheflopinto

A Culinary Journey. This is a calling to all cooks who are working towards becoming a Chef! I have put together a program to reinforce and enhance your cooking foundation. Become a knowledgable, organized cook that produces quality food consistently. Make the choice to embrace food and wine. Send me your resume and join my kitchen team!

A Culinary Journey

Week 1:

                  • Shown all facets of operation. Assist assigned station.

Week 2:

                  • Preparation of daily menu.
                  • Execution of dressings and vinaigrettes.

Week 3:

                  • Preparation of daily menu.
                  • Execution of marinades, spice and herbal rubs.

Week 4:

                  • Preparation of daily menu.
                  • Education in fabrication of fish

Week 5:

                  • Preparation of daily menu.
                  • Education of stocks and broths.

Week 6:

                  • Preparation of daily menu.
                  • Education in sauces

Week 7:

                  • Pastry Production
                  • Preparation of daily menu.
                  • Education in fabrication of meat.

Week 8:

                  • Preparation of daily menu.
                  • Education in quick breads.
                  • Education in lacto fermented foods.

Week 9:

                  • Preparation of daily menu.
                  • Execution of Garde Manger menu items.

Week 10:

                  • Preparation of daily menu.
                  • Execution of meat menu items.

Week 11:

                  • Preparation of daily menu.
                  • Execution of fish menu items.

Week 12:

                  • Preparation of daily menu.
                  • Execution of hot appetizer menu items.

Week 13:

                  • Preparation of daily menu.
                  • Work as Bus and Bread server in dining room.

Week 14:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ganache
                  • Molding

Week 15:

                  • Preparation of daily menu.
                  • Confectionary production
                  • Ordering of all products
                  • Produce
                  • Dried goods

Week 16:

                  • Preparation of daily menu.
                  • Reinforce weeks 4 and 7.

Week 17:

                  • Preparation of daily menu.
                  • Reinforce week 11 and 12.

Week 18:

                  • Preparation of daily menu.
                  • Prepare a mystery basket meal for staff and owners to celebrate the completion of the program.

April 12, 2017 Menu and Wines.

Join us to celebrate the arrival of Spring

Spring into Spring

1st Course

Asparagus, Smoked Trout, Radish, Watercress

Gruner Veltliner, Stadt Krems, Austria, 2015

2nd Course

Grilled Octopus, White Beans, Melted Tomato, Fennel

Chardonnay, Librandi, IGT, Calabria, Italy,2015

3rd Course

Spring Vegetable Ragot, Barley Risotto

Pinot Noir, American Thread, Monterey, CA., 2014

4th Course

Loin of Lamb, Roasted Garlic Chick Peas,

Feta & Mint Pesto

Korum, Argiolais, IGT, Sardinia, Italy, 2012

 

5th Course

Warm Berry Stew, Vanilla Bean Ice Cream, Sable Cookie

Apianae, Moscato, Molise, Italy, 2012