Chef Test

Discussion in 'Professional Chefs' started by cape chef, Dec 10, 2009.

  1. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Hey folks,

    This coming Monday I have a chef test.

    It's designed pretty much like the ACf CEC exam.
    I need to prepare 4 courses in an allotted amount of time, as well as prepare the main component of the actually dinner service for that evening.

    I have been emailed my list of ingredients that will be available to me, but I will not find out about the proteins until I arrive for the test.

    I feel very confident and I'm very excited about this gig.
    I wanted to share with you my list & ask for any thoughts on a dessert.

    I'll have 4 hours total with 25 minutes to develop & hand in my menu.
    Any thought/ideas are appreciated.

    Sorry about the way the document copied,





    STAPLE ITEMS AVAILABLE

    Dry Spices Brown Sugar Cantaloupe
    Salt XXX Sugar Strawberries
    Sea Salt / Kosher Butter Lemons
    Olive oil Margarine Limes
    Sesame Oil Heavy Cream Cucumbers
    White Truffle Oil Half & half Red Peppers
    Pumpkin Seed Oil Whole Milk Green Peppers
    Canola Oil Sour Cream Tofu
    Fig Vinegar Curry Paste Mushrooms
    Balsamic Vinegar Nori Sheets Yellow Squash
    White Vinegar Malt Vinegar Zucchini
    Culinart – Demi Glace Coconut Milk Garlic
    Sliced Almonds Soy Sauce Shallots
    Pecans Fish Sauce Peanut butter
    Uncle Bens Rice Celery
    Arborio Rice Carrots
    Variety of Dry Pastas Onions
    Barley Red Onions
    Panko Broccoli
    Bread Crumbs Cauliflower
    Ketchup Scallions
    Mayo Assortment of Fresh Herbs
    Mustard Yukon Potatoes
    BBQ Sauce Spinach
    Hot Sauce Mesclun Greens
    Worcestershire Sauce Tomatoes
    Flour AP Pineapple
    Sugar- Reg. Honeydew Melon
    Mystery Basket

    To Produce a 4 course tasting Menu 25 minutes after receiving ingredients and submit the menu to the Proctoring Chef
    From start time a 4 Hour window to produce the 4 courses
    After the 4 hours have expired a 5 minute window to plate the course and present to diners
    You will be responsible for maintaining your work area cleaned and broken down after food production is completed.
    In-house utility staff will handle cleaning pans etc.
    You will be graded on presentation, taste, skill set, sanitation, and organization


    Candidate Name_______________________________

    Position seeking________________________________

    Location ______________________________________

    Proctoring Chef _________________________________



















    Candidate Name _____________________________________

    Position seeking______________________

    Location_____________________________

    Scoring is based from 1-10 on each course with space for notes

    1st Course - Score ________________

    Notes:____________________________________________ _____



    2nd Course - Score _______________

    Notes __________________________________________________ _____



    3rd Course - Score __________

    Notes_____________________________________________ _____



    4th Course - Score ___________




    TOTAL SCORE ________________
     
  2. cheftoddmohr

    cheftoddmohr

    Messages:
    124
    Likes Received:
    12
    Exp:
    Professional Chef
    You have a lot of savories on that ingredient list, and few sweets for dessert.

    Immediately, I'd think about making a sweet tart crust (pate' sucree) with the flour, sugar, egg, and then filling it with poached fruit or chutney, and top with cinnamon whipped cream.

    Or, with butter, flour, egg and milk, you can make pate choux paste, and create beignets or profiteroles. They're quick and easy.

    The same butter, flour, egg, milk can also yield genoise, French butter sponge. This can be made into a jelly roll cake, or used as sheets to stack a Napoleon of sponge cake and fruit.

    I don't see any chocolate on your list, that would bum me out.
     
  3. livinitup0

    livinitup0

    Messages:
    7
    Likes Received:
    10
    Exp:
    Culinary Student
    Id do some coconut and fig puree-filled eclairs dipped in a white pastry cream and topped with candied almonds.

    GL with the test!
     
  4. hotchpotch

    hotchpotch

    Messages:
    46
    Likes Received:
    11
    Exp:
    Can't Boil Water
    A lot of this comes down to your experience and what you feel comfortable with. When I have done competitions or tests like these I tend to focus most of my time on my expertise which is the first three courses and try to wow them with those. My desserts then are usually along the simpler lines.

    Looking at those ingredients I came up this.

    Almond Tuile Cups filled with sautéed pineapple served with a Coconut Carmel sauce.
     
  5. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Thanks folks for your ideas.
     
  6. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    67
    Exp:
    Professional Caterer
    In the Sweet Kitchen has a recipe for sweet risotto...
    off the top of my head what about a sweet aricini with possibly something coconut in the middle of the sweet panko coated fried rice ball with figvinager/strawberry goo....
    may take too much finagling. Can be made early on and put in the fridge to solidify, fry at last minute.

    the hip thing going around STL is a take off on PBJ....house made nutter butters, grape soda float, tiny grape newtons, all in small portions on elongated plate.

    I used to make jelly rolls with nut flour mixed into the cake, don't know the proportions....a jelly roll takes about 10 minutes to cook.
    filling could be a lemon curd/ strawberry fig vin ....still not a wow.

    Hot Chocolate in chicago has some incredible desserts. What about a panna cotta with a fruit soup....
     
  7. suzanne

    suzanne

    Messages:
    3,853
    Likes Received:
    11
    Exp:
    Food Editor
    I like the idea of a tart with pate sucree, coconut-lime pastry cream filling, and caramelized pineapple on top.

    Or if you don't want to have to bake a crust, I recently did a crumb crust with panko and almond butter -- you could use the PB instead. For my crust I used:
    2 cups panko (you've got)
    1/2 cup turbinado sugar (you have brown sugar)
    1/3 cup roasted almond butter (you have PB; iirc, the recipe I took off of for this used PB)
    2 tablespoons water

    Mix panko, sugar, butter. Sprinkle on water 1 T at a time. Press into buttered pie plate. Recipe says 9-inch with graham cracker crumbs; I had enough for a 10-inch with panko (fluffier).

    And of course, doing as individual tarts can make for a more elegant presentation.

    I'm sure you will ace it!! :peace:
     
  8. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Thanks all,
    I received a 9.85 out of 10. I was offered and I excepted the job today. :thumb:
     
  9. katbalou

    katbalou

    Messages:
    589
    Likes Received:
    12
    Exp:
    Professional Chef
    congratulations!!!!
    what did you end up preparing and what is the new position?
    kathee
     
  10. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Congratulations are in order.

    We all knew you would win ! :thumb:
     
  11. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Thanks Kat & Petal,

    My mystery ingredients where bronzino, Sea scallops, pork tenderloin & chicken breast. I had 20 minutes to submit my 4 course menu.

    first
    Pan- seared bronzino with potato scales, tomato confiture, orange buerre blanc, crispy fried caper oregano garnish

    second
    Panko/thyme crusted sea scallops, lightly curried risotto, green apple/asparagus/cauliflower sauté, white truffle essence

    third
    "Turdunkin" (not really) of pork tenderloin and chicken breast layered with duxelle, seared and roasted, red pepper/red wine demi glacé, tourneed and glazed rutabaga and carrot, celery root soufflé

    dessert
    Caramelized pineapple, lemon/ginger curd, strawberry consommé, pecan praline

    The position is senior executive chef for the Taft school
     
  12. katbalou

    katbalou

    Messages:
    589
    Likes Received:
    12
    Exp:
    Professional Chef
    wow. i hope that you have children that can go there. ;) looks kind of nice. :smiles:
    kathee
     
  13. cape chef

    cape chef

    Messages:
    4,508
    Likes Received:
    32
    Exp:
    Professional Chef
    Tuition is $45,000 a year. Out of my league :smokin
     
  14. cheftoddmohr

    cheftoddmohr

    Messages:
    124
    Likes Received:
    12
    Exp:
    Professional Chef
    I'm impressed!
    It would take me 20 minutes just to write that menu down, let alone conceive it.

    Congratulations!
     
  15. shroomgirl

    shroomgirl

    Messages:
    7,375
    Likes Received:
    67
    Exp:
    Professional Caterer
    Congrats!:smiles:
     
  16. katbalou

    katbalou

    Messages:
    589
    Likes Received:
    12
    Exp:
    Professional Chef
    didn't you get that as part of your salary negotiations? :roll::mullet:
     
  17. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Cape Chef,

    With a menu like this, it was a hands down..... YOU WIN ! I would like to try a few of these next week....

    first
    Pan- seared bronzino with potato scales, tomato confiture, orange buerre blanc, crispy fried caper oregano garnish

    second
    Panko/thyme crusted sea scallops, lightly curried risotto, green apple/asparagus/cauliflower sauté, white truffle essence

    third
    "Turdunkin" (not really) of pork tenderloin and chicken breast layered with duxelle, seared and roasted, red pepper/red wine demi glacé, tourneed and glazed rutabaga and carrot, celery root soufflé

    dessert
    Caramelized pineapple, lemon/ginger curd, strawberry consommé, pecan praline
     
  18. nichole

    nichole

    Messages:
    161
    Likes Received:
    10
    Exp:
    Restaurant Manager
    I agree with you petal, and i love your menu salad, appetizer, main course and desert. I would to try that soon. Thanks for the idea. :D
     
  19. greyeaglem

    greyeaglem

    Messages:
    704
    Likes Received:
    20
    Exp:
    Professional Chef
    Yay!!! :thumb: :bounce: Now dummy here wants to know what a bronzino is.
     
  20. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Another term for Seabass , I believe....