ITC Intern Diaries: Sunday, Fun Day at Work!

Last sunday was probably the most fun I’ve had in the Garde Manger. The day started as usual at 8 am.  There were lots to do for the Sunday brunch. The Sunday brunch is exciting, because a lot of non-resident guests come to the hotel to enjoy a nice meal. The menu is sent to each section of the kitchen at least 72 hours in advance so that ingredients can be requisitioned from the storerooms in advance and mise en place, or preparation of ingredients, can be done in time.

So the morning began with a bustle. We began with the usual routine of cleaning up and setting straight the walk-in chiller and the dry ingredients pantry. And then we got to work preparing the individual elements of the dishes. Chopping vegetables, slicing cold cuts, making dips and fillings, and so on. I set up the salad condiments tray - a routine task of the trainees – filling bowls with fresh lettuce leaves, olives, gherkins, jalapenos, pickled onions and sundried tomatoes, and jars with various salad dressings. And then it was time to assemble plate the antipasti and plated salads. The chefs have been teaching me simple plating techniques, and garnishes, so they showed me a few and let me assemble some myself!

From 8am to 12 noon the kitchen was buzzing, making salads, antipasti and even sushi for the brunch. And then it was time to send the food out. Normally, things calm down for a while after that in the Garde Manger, with a few a la carte salad orders coming in, and some preparation for green salads and so on for the lunch menu. Later, things get busy again for dinner buffet. However, yesterday there was a special booking for a party of 17 people at one of the specialty restaurants, Dumpukth Jolly Nabobs. It was a Table d’Hote menu. Table d’Hote or TDH means the ‘table of the host’ – meaning a pre-fixed menu, which the host of the party, or the host restaurant decides upon before the guests arrive. This menu was a specially curated one, and R&D for the dishes, plating and presentation had been going on in the kitchen for a few days now.

And the day had finally come to make and serve the special menu to the party of VIP guests. And the cold soup and salad was to be served from the Garde Manger. So right after we finished sending out the brunch dishes it was time to work on the soup and salad for the TDH. This time, because it was a special party, for important guests and of very high standards, two Sous Chefs and the Executive Chef themselves were in the Garde Manger directing the processes and doing the plating. I was given the task of mise en place for the salad  - including chopping very precise dices of sweet potato, and carefully cleaning and drying small edible flowers. Then it was time to plate. It was the first time I saw this process in person – and not on a screen. 17 plates, assembled nimbly, and with precision. Moulds for the salad, carefully placed cherry tomatoes and edible flowers, paper towels wiping the plates shiny before sending them out. The excitement, the rush for time – I didn’t even realize how the hours flew by! Finally the dish was sent out and we cleared up the kitchen and broke for lunch. More than half the day had passed even before I realised it!

The rest of the day progressed as per routine. But I left my shift that evening feeling like this was probably the most fun day I’ve had in the Garde Manger so far!