O
nto my next class/adventure in the production kitchen
with Chef Joshua Martin, I can clearly hear to this day, his opening “Let’s GO” cheer echo throughout the kitchen every morning.
Enter INCA Teamwork…we were no longer making the stocks,
but using the creations made by Chef Tobin’s class nearly every
day for banquet meals, competencies, openers and plated entrées.
The soup team makes up to 3 gallons of daily soup for Orlando’s
service each day from the various stocks left to us by the previous
class. From Chef Martin, not only did we learn the art of butchering a whole animal, but also were able to utilize the bones in
making a brown stock. In this class we learn how to derive flavor from bare bones, using vegetables (from countless knife cut
practice!) in order to make a rich, flavorful sauce to complement
a dish. There is very little waste in our INCA kitchens, and our
instructors instill pride in using all parts of your work or process
in one way or another.
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