First big mistake up in Restorante

Discussion in 'General Culinary School Discussions' started by mustaroad, Sep 15, 2011.

  1. mustaroad

    mustaroad

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    Half way through school and just got my first kitchen job (ive managed little caesars so im a darker shade of green).

    I was prepping some remoulade and used 1/2 cup of dijon instead of whole grained mustard:(

    I feel like giving myself fifty lashes while saying, theres in dijon on remoulade.

    Theres no dijon in remoulade.

    Theres no dijon in remoulade!

    Ahhh.
     
    Last edited: Sep 15, 2011
  2. chasin elk

    chasin elk

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    Don't beat yourself up!  I spent 18 yrs. in kitchens before I started school, and I made more than my share of mistakes.  Even the best in the world screw up.  That is called being human, best of luck to you.
     
  3. colombochute

    colombochute

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    If it can make you feel better, in France remoulade usually DOES contain Dijon. Actually, using whole-grained mustard is a tasty but much less common alternative...
     
    jnjsqr likes this.
  4. foodnfoto

    foodnfoto

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    There's another word for mistakes-learning. 
     
  5. jedimind

    jedimind

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    if you let yourself get that upset you're making the problem bigger than it is. ask your chef what you can do to make it better and move on without wasting time or effort.
     
  6. chefedb

    chefedb

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    There are different varieties even though invented in France. The original was supposed to be chopped cornishons, capers ,herbs parsley , chives and mayo . It was served over a celriac salad to which a dash of mustard was added.  In Denmark they added catsup and served it with fish and french fried potatoes. In Belgium it ws served with fries no catsup. Then creole style with paprika added and pretty strong. One of those things that everyone customizes.

    Take Russian Dressing, if you served the stuff we make to a real Russian they would think you crazy. Their version is sour cream, red caviar and some spices mixed. Same color as ours but quite different. Like real 1000 island has chopped hard cooked egg white in it as that is the islands floating around. Everything and every place has its own version. 
     
  7. chefross

    chefross

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    I know what you mean by that red Remoulade. It is very close to Louis dressing for Crab Louis.
     
     
  8. mustaroad

    mustaroad

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    Hopefully our guests like their remoulade, French style then. Thanks for the confidence.