As I mentioned in a previous installment high volume production, HVP, is broken down into two sections. You can find the first part of this analysis here. The second portion of HVP was lunch class. Our kitchen fed over 100 students during our lunch service. Plates ranged from salads to sandwiches and we even prepared specials. At this point in the program we only had a week and a half remaining until we all departed for externship.
The chef instructor, Chef Dellarose, greeted my class with relaxed gentle tone. He gave us his expectations, which were simple. He wanted us to cook the right way. Each day we were expected to complete our responsibilities on time and to the best of our ability. Each class day commenced with a short lecture with a pre-game talk about the dish our station was preparing. Chef would frequently ask us questions to ensure we were both paying attention and prepared.
Our menu was preplanned and each dish was composed of a protein or entrée item, two vegetables, a starch and a sauce. This is the class where we used the techniques we had been taught in fundies and practiced during the program on a much larger scale. Rather than making 1 gallon of soup we were expected to produce 5.
Chef was very relaxed. He treated us more like responsible employees rather than students. Chef would patrol the class looking for students making mistakes. Anytime he found or saw something wrong he’d correct the issue and move on. There never was much yelling when something went wrong. Chef would calmly ask that the issue be corrected and then explain a solution if the student didn’t know how.
This was the first class where demo plates became significant. Each day chef blocked time so that students could craft one plate before service. Chef would then have us critique our own dish asking us about seasoning and doneness. He forced us to think as independent people so that we could use these tools on the future.
I honestly don’t remember that much about Chef Dellarose. His class always was fairly quiet and unfortunately he never smashed any muffins. Chef was always focused on us and a constantly gave feedback on everything.
He was relaxed, quiet and calm.