Apr 5, 2008

One Year In New York : What Now? (4)

With my Grand Diploma in hand (August 07), I got a job as Sous Chef at The French Consulate in New York, where I cater for official receptions (seated or buffet style) and cook for the Consul family.

The working atmosphere is good and very focussed whenever needed for official lunches, dinners or receptions, with a small kitchen brigade and a trusted relationship with the Maitre D and his staff.

Some receptions have up to 300 guests (we often hire extra helpers to prepare hors d’oeuvres), lunches or dinners of up to 90 guests.

The Chef and I are trying hard to promoteLa Cuisine Française”, modern and healthy, with fresh local ingredients from the Farmers’ Market in Union Square, Baldor, Paris Gourmet, D’Artagnan, Payard, Cittarella and Grace’s Market…, and amazing spices from Le Jardin des Epices.

I sometimes found the Chef sniffing spice containers, with a large smile, in ecstasy…

Now, most of the preparation is made in the kitchen, from stocks to tartelette crusts. Our goal is to enhance the quality of cuisine offered to the guests invited at The French Consulate, in accordance with the food costing policy and the religious practices regarding food in the composition of our menus (which makes us more creative!).

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