“Mains Away” is the shout we hear when the starters have been finished and we need to finalise the cook on the main course that we have started to prepare or part cooked.
Tonight we served 104 covers and this was a lot more hectic than the previous days lunch.
I had been told to arrive at 16.00 for a late shift that could end at 23.00 or later depending on service. Upon arrival I was again involved in prepping for the Mains Section – cubing 10 Kg of salted and unsalted butter to be used in the pan frying of fish etc. I was also told I would be in charge of the garnishing area for the evening so I had to ensure all items such as Lemon and Lime slices, Chillis, Red Onions, Parsley, Tomatoes and Micro Herbs were all present and correct, in adequate proportions, and already sliced/ diced etc so that we would not run out during service, as during that time there would be no opportunity to start replenishing.
Initially I was teamed up with Johnny who would be on the fish Preparation that evening – an avid punk rock fan ! More music discussions ensued ! He was in the process of making a meatloaf ? I then established that was for the staff early dinner that took place at 17.30 just before the restaurant would open its doors for the evening service. Also on offer, spaghetti and fish cakes- all good stuff. Not good stuff was me carefully sharpening my knives – hey that would impress them – and then nicking my other thumb during my first butter cubing job. Another plaster and another glove – thank god I only have 2 thumbs and tomorrow I can start on my other fingers !
After dinner there was a quick reshuffle as one of the evening chefs (Ben) was not coming in and therefore I would be plating up with AJ all evening and be in charge of garnishes etc.
AJ had been with Stephane to Leiths for our Demo and therefore we already knew each other and in fact he is a Leiths alumni too !
AJ – the Man – Stephane’s side kick !
I spoke to AJ about what usually Work Experience Guys and gals get to do during their stay at the restaurant ? He explained that they do not allow the actual cooking of the Fish and the best experience they can give them is exactly what I was doing : plating up during busy services to see how a Commercial kitchen operates. In fact he would not be cooking at all in the evening – his task would be to ensure the plates leave the kitchen in an acceptable way – Quality Control !
So for me assisting the number 2 in the kitchen in what he saw was the most important job there should not be sniffed at. Another example of how precious they are about their fish prep is Lucas who was working with us on sauces tonight as part of Mains. He was allowed to poach the Lobster for the Thermidor but was not allowed near the fish frying/ roasting/ grilling etc. He has been at the restaurant for 4 months And appeared very competent, so my chances after 24 hours were slim indeed !
What was good for me was that AJ tried to give me as much autonomy as possible and taught me to look at the tickets in front of me as they moved from the cooking area to the plating area to be ahead of the game and start preparing in advance IE my Thai Salad to go with the Green Fish Curry, my Tom/Onion, White Wine Vinegar, micro coriander and Kombutcha Spice way ahead so that when the Seabass Pollichathu arrived at the service area the garnishes were already there.
At the beginning this was relatively straightforward and I only had 1 or 2 tickets in front of me, however by about 20.00 we had maybe 8-10 tickets up, and around 15 plates on massive serving trays in front of us and then it was a little frantic. EG : AJ “ 2 Thai Salads now !!! “ me “Coming up “ of course not even having started them. AJ “ Rondelles !!!” me – why is he talking French to me and I don’t even know what a Rondelle is ! Ah, Thin lemon slices with no pith to go on the Dover Sole – now I know ! Where are the f**king Lemons !
Further issues encountered involved running out of tomato’s , running around the stores only to resort to expensive heritage Toms as the restaurant literally had no Toms ! Running out of Micro Coriander, AJ insisting we serve without, but me rummaging through the stores upstairs and finding some ! Pride in my plating !
I was also plating many dishes from scratch especially becoming a master of the John Dory with Crab, Wilted Spinach, Wild Garlic, Asparagus and Parmesan shavings. This is new and the most popular dish in the restaurant presently. I stupidly did not take a photo of this lovely dish – will have to post one tomorrow !
In substitute thereof here are a couple of shots of the fish in the refrigerated drawers all ready for their cook – as explained yesterday, all arrives ready to go and they jump straight from the drawer to the pan or hot plate.
John Dory and Ray/Skate ready to go
Hake Cod with Prawns and Squid ready for the Thai Green Curry
One interesting thing of note – when quiet on Monday lunch all fish were prepared in frying pans with clarified butter. On a busy evening service all fish prepared on a hot plate with oil ! Much more room on a large hot plate and many fish can be prepared at the same time. ( NB Clarified butter is very expensive albeit gives a better colour/finish to the fish)
By 20.00 we also had run out of Dover Sole as everyone was ordering it and there became a difficult discussion between the Manager of front of House and AJ as to which tables would have the last few Dover’s . Certain clientele were sacrosanct and had to have what they had ordered – other clients unfortunately had to order again – most going for the John Dory ! Not all Diners are equal but John Dory is King !
AJ actually allowed me to leave at 22.00 as service had finished and I am on earlier tomorrow so no late night for me . A little hectic but a good evening. I do not think I will be getting the experience I had hoped for but to have the opportunity to work with people like AJ in such an iconic Restaurant is a blessing.
Hail John Dory ! Mains away !!!
The ugliest fish that you must learn to love !