So this was my first ever thanksgiving not surrounded by family, instead I was surrounded by Trotter's family. I got invited to Thanksgiving dinner by Kayleigh and was told there was going to be around 8 of us there. When I arrived, the girls didn't want anything to do with the turkey so I dove in head first to tackle the turkey assignment. I got out the spices they had it was a very limited selection that included ground pepper, garlic salt, dried thyme, sage leaves and cloves. I just seasoned the turkey with the garlic salt and ground pepper and massaged the legs and thighs. I put the turkey in a 400 degree oven to get a nice crisp skin and then turned the oven down to let the turkey cook. While the turkey was in the oven everyone else showed up, we played apples to apples, and I won both times. The turkey and the sides were great, everyone remarked how it was the best turkey they have had, I was happy with those comments as I am my harshest critic.
The week prior to thanksgiving Chef Michael gave myself and ric the other intern the responsibility of prepping all the sides for Trotters to go, we were prepping the entire week and cut over 100 pounds of carrots, cleaned 3 cases of brussel sprouts, cut 16 cases of haricot verts, and also cut over 50 loaves of bread for stuffing. I also did a few other things for thanksgiving at Trotters to go.
Overall it was a good thanksgiving.
Showing posts with label Charlie Trotter's. Show all posts
Showing posts with label Charlie Trotter's. Show all posts
Sunday, December 5, 2010
Sunday, November 28, 2010
Michelin Guide Chicago
So Last week the Michelin Guide came to Chicago for the first time ever, there was talk amongst the kitchen how many stars the restaurant was going to get, the consensus was two stars, which is a high honor.
Here is what every star means :
Overall in the United States there are only nine 3 star restaurants, that is pretty great company. We recieved two michelin stars, Chef Trotter called a meeting to declare " WE WAS ROBBED" and " I HAVE HALF A MIND TO SEND THE STARS BACK"
I am thrilled about working at a two michelin star restaurant, sure it would be even better to get three, but I will take two and add that to my resume.
Sunday, November 7, 2010
Giving a Tour of the Kitchen
When the diners are done eating in the restaurant they are asked if they would like a tour of the kitchen and studio kitchen and the wine cellar, most customers want to, so myself being the most outgoing person in the kitchen, I have been given the responsibility of giving kitchen tours and I love it.
The server introduces me to the customers and then I show them the kitchen table and explain how Charlie Trotters was the first restaurant in the US to have a kitchen table and I give them the whole tour and introduce them to everyone in the kitchen. I point out various stats about every cook and the equipment we use.
I have been told by Chef and even last night at the bar by everyone in the kitchen that I am the best at giving tours.
One day I will have to record the tour and put it on youtube and this blog.
The server introduces me to the customers and then I show them the kitchen table and explain how Charlie Trotters was the first restaurant in the US to have a kitchen table and I give them the whole tour and introduce them to everyone in the kitchen. I point out various stats about every cook and the equipment we use.
I have been told by Chef and even last night at the bar by everyone in the kitchen that I am the best at giving tours.
One day I will have to record the tour and put it on youtube and this blog.
Week Recap
This week we started a few new menu items at the restaurant, gone are the pig tail raviolis, rabbit, turbot, mussel, and trout dishes. We have replaced them and as soon as I get the menu I will post it.
Also this past week, I started to work the amuse station with Sean, I was plating everything up while Sean was slicing the fish. Chef Michael came up to me Saturday and told me I did a great job on Friday and to keep up the great job. Saturday I didn't disappoint either, Sean and I noticed that the second seating of the kitchen table two of the people couldn't eat fish, so we had to come up with another course. Bam it hit us Sunchoke Ravioli's with a sunchoke foam. I made the pasta dough since I am the pasta man and also made the filling with some sage. Before service we gave Chef Michael one and he just looked at us and smiled and said " wow". I was telling Sean that should be our new vegetable amuse dish. We got great reviews from everyone that had them.
Also I made the family meal on Friday, I made Bison Burgers with sunny side up egg and roasted garlic aioli while Eric made breakfast potatoes and Lindsey made caramelized onions and the dessert was fig pie. Everybody raved about the seasoning of the burgers and even a purveyor said it was the best burger he had in Chicago.
This week I realized that Eric and I have so much in common, this past weeks convo's have been about Pogs, Green Days first album, Toad the Wet Sprocket, Moby, Fat tire beer, Darrius Rucker, and so much more.
That is all!
Also this past week, I started to work the amuse station with Sean, I was plating everything up while Sean was slicing the fish. Chef Michael came up to me Saturday and told me I did a great job on Friday and to keep up the great job. Saturday I didn't disappoint either, Sean and I noticed that the second seating of the kitchen table two of the people couldn't eat fish, so we had to come up with another course. Bam it hit us Sunchoke Ravioli's with a sunchoke foam. I made the pasta dough since I am the pasta man and also made the filling with some sage. Before service we gave Chef Michael one and he just looked at us and smiled and said " wow". I was telling Sean that should be our new vegetable amuse dish. We got great reviews from everyone that had them.
Also I made the family meal on Friday, I made Bison Burgers with sunny side up egg and roasted garlic aioli while Eric made breakfast potatoes and Lindsey made caramelized onions and the dessert was fig pie. Everybody raved about the seasoning of the burgers and even a purveyor said it was the best burger he had in Chicago.
This week I realized that Eric and I have so much in common, this past weeks convo's have been about Pogs, Green Days first album, Toad the Wet Sprocket, Moby, Fat tire beer, Darrius Rucker, and so much more.
That is all!
Monday, November 1, 2010
Week Recap
This past week was a week of ups and downs. I had to go in this past Monday to prep for the Las Vegas event, while the prepping wasn't bad it was just brunoise a bunch of shallots and apples it was time consuming and since it was my usual day off I was kind of groggy. I only worked 3.5 hours and then got home and cooked a dinner party for my flatmate Paul and his friends. It seemed like everyone loved the Pork roast, roasted beets and butternut squash.
Tuesday,Wednesday, Thursday were all busy days at work prepping for the Vegas event and also then prepping for the Campbells soup dinner while working my station.
Friday morning Chef Trotter left with a few people to work the Vegas event with such chefs as Wolfgang Puck, Batali, Emeril, and Todd English. One of the cooks that went said it was painful to work that event because Chef Trotter doesn't allow squeeze bottles of any kind for saucing so they had to use spoons and the other cooks didn't know how to do that.
Saturday was a fun day, I got to come with a kids menu for a wedding that was happening on the patio of the restaurant. The menu for the kids was Angel Hair Pasta I had just made with fresh pasta and chives and butter. The next item for the kids was Poularde Chicken tenders with a honey mustard and ketchup I made. The final kids menu item was Wood grilled pizza topped with acorn squash puree, caramelized onions and fresh bail and goat cheese. The kids loved everything. Saturday I was also the sous chef for a 50th wedding anniversary party. The party was for a family of 7 and it was in there huge house. The kitchen had a viking range top and everything was state of the art. We did 8 courses and everybody was just so nice and gracious for having us in there house.
Sunday- Got to sleep in till around 11 and then head into work and get things packed for campbells dinner, we all took taxi's down to the Chicago Theatre and set up the event, the tables the theatre gave us were so low they were hitting my knees which to some people are fine, but to me I had to keep on bending down. Since it was a huge event we had to hire out servers and cooks to help with keeping things nice and tight. After the lobster course plate up we were cleaning up the table when a cook was sitting down on the chair and chef Trotter saw that and just flipped out on this guy and threw stuff at him and told him to f off. Chef Trotter was in rare form, while I was saucing a plate he came up to me and said " Bill why didn't you ask what I was going to be for Halloween?" He said it such a serious condescending voice, so then I asked him and he said " I am a chef" and just laughed and put his hand on my shoulder. The entire event went great and the menu was executed to perfection by us.
After working seven days last week I had over 100 hours and I am so exhausted and tired.
Tuesday,Wednesday, Thursday were all busy days at work prepping for the Vegas event and also then prepping for the Campbells soup dinner while working my station.
Friday morning Chef Trotter left with a few people to work the Vegas event with such chefs as Wolfgang Puck, Batali, Emeril, and Todd English. One of the cooks that went said it was painful to work that event because Chef Trotter doesn't allow squeeze bottles of any kind for saucing so they had to use spoons and the other cooks didn't know how to do that.
Saturday was a fun day, I got to come with a kids menu for a wedding that was happening on the patio of the restaurant. The menu for the kids was Angel Hair Pasta I had just made with fresh pasta and chives and butter. The next item for the kids was Poularde Chicken tenders with a honey mustard and ketchup I made. The final kids menu item was Wood grilled pizza topped with acorn squash puree, caramelized onions and fresh bail and goat cheese. The kids loved everything. Saturday I was also the sous chef for a 50th wedding anniversary party. The party was for a family of 7 and it was in there huge house. The kitchen had a viking range top and everything was state of the art. We did 8 courses and everybody was just so nice and gracious for having us in there house.
Sunday- Got to sleep in till around 11 and then head into work and get things packed for campbells dinner, we all took taxi's down to the Chicago Theatre and set up the event, the tables the theatre gave us were so low they were hitting my knees which to some people are fine, but to me I had to keep on bending down. Since it was a huge event we had to hire out servers and cooks to help with keeping things nice and tight. After the lobster course plate up we were cleaning up the table when a cook was sitting down on the chair and chef Trotter saw that and just flipped out on this guy and threw stuff at him and told him to f off. Chef Trotter was in rare form, while I was saucing a plate he came up to me and said " Bill why didn't you ask what I was going to be for Halloween?" He said it such a serious condescending voice, so then I asked him and he said " I am a chef" and just laughed and put his hand on my shoulder. The entire event went great and the menu was executed to perfection by us.
After working seven days last week I had over 100 hours and I am so exhausted and tired.
Monday, October 18, 2010
Raw Menu from 10/2/10
Amuse Gueule
Hawaiian Hearts of Palm with Grains of Paradise
Heirloom Beet Salad with Horseradish , Walnuts and Tarragon
Salsify Linguni, with Oregon Porcini Mushrooms & Dill
Roulade of Swiss Chard with Petite Carrot& Nori
Terrine of Butternut Squash with Hickory Nuts, Pickled Mustard Seeds& Black Garlic
Mignardises
Kitchen Table Menu from 10/16/2009
Alaskan King Salmon with Mustard Seeds
Kusshi Oyster with ogo seaweed and trout roe
Blue fin tuna with Battera Kombu
Cold Poached Alaskan Black Cod with Heriloom Tomato Relish
Lemon Verbena Spoon Bread with Honey& Chervil
Loup de Mer with Matzutake Mushrooms& Braised Fennel
Swan Creek Farm Ricotta, Vidalia Onion Marmalade& Argula
Tempura of Portuguese Sardine with baby gold peach& chorizo
Japanese Hamachi with Crispy Pig tail& gooseberries
Squab breast with Fairy Tail Eggplant, Green Curry & Chanterelle Mushrooms
Mizutako with Squid Ink, Rishiri Kombu& Sesame
Crawford lamb tongue with Black mission figs & Charred Cinnamon
32-day Dry Aged Rib Eye with Umeboshi& Bonito
Pecorino di Pienza Morchiato with Cocoa Seed & Pequin Peppers
~
Elderberries with Candied Grapefruit &Elder flower jelly
Raspberries with Honey&Sage
Rubinstar Apples with Caramelized White Chocolate& Yogurt
Arbequina Olive Oil- Chocolate Chip Parfait with Fraise des Bois
Chocolate Sorbet with Cacao Fruit& Smoked Vanilla
Kusshi Oyster with ogo seaweed and trout roe
Blue fin tuna with Battera Kombu
Cold Poached Alaskan Black Cod with Heriloom Tomato Relish
Lemon Verbena Spoon Bread with Honey& Chervil
Loup de Mer with Matzutake Mushrooms& Braised Fennel
Swan Creek Farm Ricotta, Vidalia Onion Marmalade& Argula
Tempura of Portuguese Sardine with baby gold peach& chorizo
Japanese Hamachi with Crispy Pig tail& gooseberries
Squab breast with Fairy Tail Eggplant, Green Curry & Chanterelle Mushrooms
Mizutako with Squid Ink, Rishiri Kombu& Sesame
Crawford lamb tongue with Black mission figs & Charred Cinnamon
32-day Dry Aged Rib Eye with Umeboshi& Bonito
Pecorino di Pienza Morchiato with Cocoa Seed & Pequin Peppers
~
Elderberries with Candied Grapefruit &Elder flower jelly
Raspberries with Honey&Sage
Rubinstar Apples with Caramelized White Chocolate& Yogurt
Arbequina Olive Oil- Chocolate Chip Parfait with Fraise des Bois
Chocolate Sorbet with Cacao Fruit& Smoked Vanilla
Chef Matthias quits Charlie Trotters
http://chicago.eater.com/archives/2010/10/08/breaking-chef-de-cuisine-matthias-merges-leaving-trotters.php
Chef Matthias Merges had worked at Charlie Trotters for 14 years and was instrumental in helping young chefs develop, the ones I can think of off the top of my head are Grahm Elliot, Homaro Cantu from Moto, Grant Achatz and so many more.
Chef Matthias was the chef I was in contact with from the start, he always treated me with respect and was willing to teach me and answer questions I had for him.
Chef Matthias was doing all the cooking while Chef Trotter was meeting customers and such. He is the one that turned Trotters into the powerhouse.
The only way I had heard he quit was thru that article, no mention of him quitting at work or a staff meeting to tell everyone. All of us speculated that he had quit when he hadn't come back after going to the California event. Plus I answer the kitchen phone at work and the chef on the other line stated that "will you guys miss chef Matthias when he leaves" I was like WTF?
Well Chef Matthias told me Saturday at the Store that he is opening up a new restaurant in the spring that will serve contemporary American classics.
Best of Luck to him!
Chef Matthias Merges had worked at Charlie Trotters for 14 years and was instrumental in helping young chefs develop, the ones I can think of off the top of my head are Grahm Elliot, Homaro Cantu from Moto, Grant Achatz and so many more.
Chef Matthias was the chef I was in contact with from the start, he always treated me with respect and was willing to teach me and answer questions I had for him.
Chef Matthias was doing all the cooking while Chef Trotter was meeting customers and such. He is the one that turned Trotters into the powerhouse.
The only way I had heard he quit was thru that article, no mention of him quitting at work or a staff meeting to tell everyone. All of us speculated that he had quit when he hadn't come back after going to the California event. Plus I answer the kitchen phone at work and the chef on the other line stated that "will you guys miss chef Matthias when he leaves" I was like WTF?
Well Chef Matthias told me Saturday at the Store that he is opening up a new restaurant in the spring that will serve contemporary American classics.
Best of Luck to him!
Sunday, October 17, 2010
Saying Goodbye to kitchen family
So last night our Trotter family lost two members Neil and Mike. Neil has worked at Charlie Trotters for a year and a half and was like a big brother/mentor to me. If I had any questions I would turn to him and he would give me a straight no bullshit answer, he was there for me when Chef Trotter scowled at me for making noise when putting some dishes away. We also shared the same love for Skyline Chili and everything Cincinnati.
Mike was a stage from San Diego; we hit it off as soon as we met. He drove me home every night and it was much appreciated. He worked Amuse station and helped out on sorbet and Garde manger when it was needed. He has worked at the famed Le Bern with Eric Rippert and with a few other awesome chefs.
Well as a going away gift the kitchen decided to say goodbye in kitchen fashion. Mike was in the back scrubbing coppers when James told me to get a large cambro of ice and I did, James filled it up with water and when mike was scrubbing coppers James and everybody went to the back and drenched him with the water, it was too funny, and mike took it great. For Neil what they did was he was scrubbing the copper pipes under the back sink and that’s when it happened, James got tahini paste and egg whites and radishes in duck fat and a few other things and poured it all over him along with a lot of butter. It was so funny and Neil took it in stride and got the hose and sprayed all of us down.
After work on Saturday night the entire kitchen crew and some servers go to the bar right around the block called the Store. We were all there to celebrate with the two leaving, while Neil was drinking his beer all of us went out and got paper plates and filled them with shaving cream and just doused him all over his face and body, he fell down and then people kept squirting shaving cream on him and sang he’s a jolly good fellow and then we all helped him up.
James and a few people said to me “this is nothing like what we will do to you”
In all the other kitchens I have worked in I have never seen anything like this, usually when a person leaves you go out for a beer afterward and say thanks and such. I wonder what they have planned for me.
Mike was a stage from San Diego; we hit it off as soon as we met. He drove me home every night and it was much appreciated. He worked Amuse station and helped out on sorbet and Garde manger when it was needed. He has worked at the famed Le Bern with Eric Rippert and with a few other awesome chefs.
Well as a going away gift the kitchen decided to say goodbye in kitchen fashion. Mike was in the back scrubbing coppers when James told me to get a large cambro of ice and I did, James filled it up with water and when mike was scrubbing coppers James and everybody went to the back and drenched him with the water, it was too funny, and mike took it great. For Neil what they did was he was scrubbing the copper pipes under the back sink and that’s when it happened, James got tahini paste and egg whites and radishes in duck fat and a few other things and poured it all over him along with a lot of butter. It was so funny and Neil took it in stride and got the hose and sprayed all of us down.
After work on Saturday night the entire kitchen crew and some servers go to the bar right around the block called the Store. We were all there to celebrate with the two leaving, while Neil was drinking his beer all of us went out and got paper plates and filled them with shaving cream and just doused him all over his face and body, he fell down and then people kept squirting shaving cream on him and sang he’s a jolly good fellow and then we all helped him up.
James and a few people said to me “this is nothing like what we will do to you”
In all the other kitchens I have worked in I have never seen anything like this, usually when a person leaves you go out for a beer afterward and say thanks and such. I wonder what they have planned for me.
Monday, October 11, 2010
New Dessert at Charlie Trotter's
This week we started a new dessert. It is Sweet Potato Mousse with Milk Chocolate and Graham cracker. It is a take on a smore, I really like the presentation and have not taken a picture yet, but as soon as I do, I will post it.
Sunday, October 3, 2010
This Week.
This week at work I got to do a few things that I haven't yet.
Tuesday- Prepped Garde Manger stations and helped out a few other stations. We had 40 covers and it went smooth.
Wednesday- The entire kitchen staff were summoned to the garden by Chef Trotter, he was wearing a baseball cap, and a track suit. He was letting us know a few things about the excellence program (http://www.youtube.com/watch?v=AAK_j2PuKxU) He was telling us what to expect and how we should approach presenting to the group. Chef then picked out a few people to present a course and tell the group what excellence is to us and such. Chef Trotter said "Bill is going to present the Poularde Course" When service started the poularde course was number 3 for the group, I helped plate it up and got ready to present to the group of 20. A few of the questions from the group were " What is your favorite food?, How long have you know you wanted to be a chef, Why did you come to Charlie Trotters" and a few more questions like that. It went good.
We had a few guest chefs this week, Michael was our guest chef on Friday and he really helped me out. He also gave me a few good suggestions for eating out, if I ever have the time. As a guest chef you help the kitchen team with a little prep and also get to try a few courses with wine pairings.
Saturday- In addition to rolling out my pasta dough I made the night before and making ravioli's, Helped HeeJew with Garde Manger set up and helped pastry and amuse with prep. The kitchen table was booked both for the early seating and late seating. During service James told me there was a kid dining and I needed to make pasta on the fly. I had the dough made in about 4 minutes. I then cut it and put in boiling water and after about 2-3 minutes had the olive oil and freshly grated parm and chives and tossed it and plated it. The server said the kid loved it. We also left around 1:30, which is nice and early on a saturday night.
Tuesday- Prepped Garde Manger stations and helped out a few other stations. We had 40 covers and it went smooth.
Wednesday- The entire kitchen staff were summoned to the garden by Chef Trotter, he was wearing a baseball cap, and a track suit. He was letting us know a few things about the excellence program (http://www.youtube.com/watch?v=AAK_j2PuKxU) He was telling us what to expect and how we should approach presenting to the group. Chef then picked out a few people to present a course and tell the group what excellence is to us and such. Chef Trotter said "Bill is going to present the Poularde Course" When service started the poularde course was number 3 for the group, I helped plate it up and got ready to present to the group of 20. A few of the questions from the group were " What is your favorite food?, How long have you know you wanted to be a chef, Why did you come to Charlie Trotters" and a few more questions like that. It went good.
We had a few guest chefs this week, Michael was our guest chef on Friday and he really helped me out. He also gave me a few good suggestions for eating out, if I ever have the time. As a guest chef you help the kitchen team with a little prep and also get to try a few courses with wine pairings.
Saturday- In addition to rolling out my pasta dough I made the night before and making ravioli's, Helped HeeJew with Garde Manger set up and helped pastry and amuse with prep. The kitchen table was booked both for the early seating and late seating. During service James told me there was a kid dining and I needed to make pasta on the fly. I had the dough made in about 4 minutes. I then cut it and put in boiling water and after about 2-3 minutes had the olive oil and freshly grated parm and chives and tossed it and plated it. The server said the kid loved it. We also left around 1:30, which is nice and early on a saturday night.
Pigtail Ravioli Course
So this is bascially my course. I make the pasta dough for it, I sear the pigtails and cyrovac them with pork stock, shred the meat and peel apples and use a melon baller to get perfect apple balls. It has really complex flavors and everything comes out perfect.
Monday, September 27, 2010
Amuse from a party last week
The first picture is of house smoked salmon with a grapefruit sauce, and segments.
In the second picture the cook who made it called it a goat cheese toast point with thin slices of pear on top.
The next picture is of hearts of palm with pineapple chip with grains of paradise.
The last picture is of a savory cracker with pork belly, fermented black garlic and brunoise apple with micro celery.
Sunday, September 26, 2010
Kitchen Table Menu last week
Octopus with Ginger, Daikon,&Chocolate Mint
Kumamoto Oyster with Amazake&Borage
Zucchini with Ricotta & Fennel Pollen
Haricots Verts with Red Bell Peppers& Brioche
Terrine of Skate Wing with Heirloom Tomato & Cucumber Sorbet
Kamasu with Chantrelle Mushrooms& Preserved Fennel
Spot Prawns with Chrysanthemum& Cockscomb
Diver Sea Scallop with Fingerling Potatoes& Parsley
Arkansas Rabbin Loin with Morel Mushrooms&Red Wine Cabbage Kimchi
Honey Glazed Duck Breast with Black Sesame&Annatto
Suckling Pig with Oaxacan Mole & Roasted Cashews
Braised Lamb Shoulder with Crispy Buckwheat, Parsley root & Sprouts
Broken Arrow Ranch Venison Loin with Currants&Fermented Black Garlic
Epoisses de Bourgogne with Brioche& Cherries
Edonis Melon with Lemon Verbena& Chamomile Granite
Michigan Raspberries with Young Coconut& Green Peppercorn
Plantains with Milk Chocolate& Hemp Seed Ice Cream
Grand Menu Wine Accompaniment
Champagne Paul Goerg "Blanc de Blancs" Brut NV
Brander "au Naturel" Sauvignon, Santa Ynez Valley 2009
C. von Schubert "Maximin Grunhauser Herrenberg" Riesling Kabinett, Mosel-Saar-Ruwer 2007
Etna Rosso "Guardiola" Tenuta delle Terre Nere 2005
Priorat "Misere" Costers del Siurana, Priorat 2004
Mount Horrocks"Cordon Cut" Riesling, Clare Valley 2008
Bodegas Toro Albala "Gran Reserva" Pedro Ximenez, Montilla-Moriles 2007
Monday, September 13, 2010
Charlie Trotter's Menu Week1
Vegetable Menu
Hawaiian Heart of Pam with Compressed Pineapple&Grains of Paradise
Red Bell Pepper Meringue with Marcona Almonds, Brioche & Marinated Haricot Verts
Globe Artichoke Gnocchi with Mead, Propolis& Mint Blossoms
Oaxacan Mole with New Zealand Spinach & Roasted Cashews
Grilled Silken Tofu with Matzutake Mushrooms, Pine Nuts& Tsuba Mame Miso
Black Mission Fig Sorbet with Lemon & Smoked Eggplant
Jack Fruit with Peanut Brittle& Thai Curry Ice Cream
Poaced Bartlett Pears Claudio Corallo Chocolate & Black Pepper
Grand Menu
Sockeye Salmon with Grapefruit& Chive Blossom
Terrine of Skate Wing with Roasted Heirloom Tomato, Cucumber Sorbet & Arbequina Olive Oil
Roulade of Four Story Hills Farm Poularde with Curred Prawns, Chrysanthemum & Cockscomb
Grilled kyushu Hamachi with Caramelized Cauliflower, Black Olive, & Grilled Kumamoto Oysters
Elysian Fields Lamb with Crispy Buckwheat, Parsley Root & Sprouts
Lychee Sorbet with Hibiscus& Candied Vanilla
Michigan Raspberries with Young Coconut& Green Peppercorn
Plantains with Milk Chocolate& Hemp Seed Ice Cream
Sunday, September 12, 2010
First Week at Charlie Trotters
Wow what a first week! Tuesday was my first day, I arrived at 1230, 30 minutes prior to when I was supposed to start and talked to executive chef Matthias Merges, he pointed me in the direction of James and he set me up with a coat and a apron. I was assigned to garde manger to work with EJew, she is from South Korea and has worked before for a few top chefs in America and has only been at charlie trotters for 1 month. I helped with some prep and then we ate family meal. Service started at 6pm and it was a slow night.
Wednesday was busier. I got to work with Australian finger limes, we used them as a garnish for a fish amuse. 
Thursday, Friday and Saturday were all long days. Friday and Saturday I worked from 10:30am till around 230-3 am. Friday and Saturday I worked Amuse Bouche station for the Grand tasting menu the amuse was grapefruit essence with Chinnok Salmon with Grapefruit & Chive Blossom, a reviewer wrote this about the dish "A very good light start to the meal. The grapefruit was a perfect way to refresh the palate for things to come." The vegetable tasting amuse was Hearts of Palm Puree with Pineapple, grains of paradise and pineapple chip. Next it was time for me to move to gard manger the grand had Terrine of Skate Wing with Roasted Heirloom Tomato, Cucumber Sorbet & Arbequina Olive Oil. A reviewer said this "I thought that the terrine was solid, but what really stood out was the Cucumber Sorbet which was combined with jalapenos. With just a little bit of the sorbet on the edge of your spoon, the soothing taste of the cucumber immediately succumbed to a jolt from the jalapeno like a punch in the face...a good punch in the face! That part of this dish was probably my single favorite taste from the evening."
While doing those two stations I also helped with the sorbet station which was Lychee Sorbet with Hibiscus & Candied Vanilla. A reviewer wrote this about the dish "Very nice and refreshing taste and an excellent presentation. The hibiscus came as a thin, round, gelatinous slice--almost like a piece of pepperoni."
The Vegetable tasting menu had a smoked eggplant puree with figs and eggplant chips and a fig puree.
Saturday night I also met Chef Trotter and his Wife Rochelle. Chef Trotter was very nice as was his wife, I talked to her for about 5 minutes about myself and school.
Great first week. Even though I am really tired, it is worth it.
Friday, August 27, 2010
My next Internship
My next internship is at none other than Charlie Trotter's restaurant. www.charlietrotters.com
I can't wait to start, the day I begin is September 7th.
A few accolades Charlie Trotter's has:
Mobil Travel GuideFive Stars(Highest rating)
AAA Five Diamond(Highest rating)
Wine Spectator named it the World's best restaurant in 2000
Countless awards from James Beard
Plus many, many more.
I will try and take pictures while I am at work and post info on this blog.
I can't wait to start, the day I begin is September 7th.
A few accolades Charlie Trotter's has:
Mobil Travel GuideFive Stars(Highest rating)
AAA Five Diamond(Highest rating)
Wine Spectator named it the World's best restaurant in 2000
Countless awards from James Beard
Plus many, many more.
I will try and take pictures while I am at work and post info on this blog.
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