Hello again, first of all a little background of my predicament, I work as a sous chef in complex of recreational park and hotel kinda like Disney but in central america and there is a Executive Chef and sous Chefs for every park in total there are 3 ExC and 5-6 SousC. The managers had the idea to make a week of learning and have the Executive Chefs do different classes to the sous chefs and chefs de partie.
And then there is me the younger one of the bunch and on top of it kinda introvert, they decided like i'm the only one with experience in doing sausages, I used to sell chorizo and different types of sausages, so I have to do a class of Sausage making but the down side the attendant are the executive chefs and a few sous chefs, they can be a little know it all and have a hard time listening to someone less experienced than them.
My plan is to focus on the basis of it and the techniche in making sausages rather than given recipes, kinda like Brian Polcyn and Michael Ruhlman did in the charcuterie book, then having a table with different ingredients and make them do sausages with the spices and herbs they chose but using the techniques given in the class.
So I want to know what you think of the method I'm choosing, and if you can give advice make them listen and how to deal with so much ego in one place.
Thank you in advance and sorry for the bad english
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