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Welcome to Misselwood, Set in the fabulous surroundings of Misselwood,
an old French-style manor, La Chanterelle gives you unrivaled views of the Atlantic
Ocean and an excellent service, performed by the students of our School of Hospitality
Management. La Chanterelle restaurant is our non-traditional
classroom where students acquire skills fundamental to the hospitality industry in classes such
as service management, culinary arts operations and events management.
The small class sizes, 4 to 1 student-teacher ratio, combined with the international hospitality
experience of our professors and assistant teachers, provides a unique experience for
the students. The goal is to educate students in developing
a managerial "eye for detail", combined with interpersonal, teambuilding, time management
and critical thinking skills; all of which are crucial in today's competitive world.
>>Hi, my name is Marie Aja and I am a Junior Hospitality Major at Endicott College. The
culinary and service management classes work at the La Chanterelle restaurant every Thursday
night. Our culinary class is spilt into 2 groups that work from either 3-6 p.m. or 6
to 9 p.m., and we alternate shifts each week. The 3-6 group preps the food and the 6-9 group
picks up where they left off, and then plates the food for the guests when they arrive.
>> We have our neck tie, chef hat, our chef pants and our chef jacket, and we are required
to wear all these things when we go to class. I usually start off by putting on my white
t-shirt, and then I put on my white chef jacket over it. We're required to have our hair up
(if it's long) for class, and we're also required to have closed-toed shoes. Any shoe with a
good grip is good for this class because the floors get really slippery when they're wet,
so it's important to have a shoe that will grip the ground so you won't slip. And I put
on my neck tie next - the neck tie is kind of complicated to tie so usually I use a YouTube
video that shows me how to do it, but I think I can do it now without the video. Sometimes
when I get to class a lot of people had have trouble with it, too, so we'll help each other
adjust them if needed. >>And that should be fine right there.
>> And then lastly I have my chef hat, but normally I just carry it to class and put
it on when I get there. >>So at this point, I'm all ready to go to
class, I just need my binder and any homework that's due that day, then I walk about 15
minutes to class and I usually try to get there early. Then we head upstairs to the
changing room where we make last-minute preparations before we start class, and then we're ready
to go. >>My heart always starts to beat fast when
I am walking to Culinary. It is a fun class, but it is also nerve wracking at times.
>>Brendan Cronin and Tanya are our culinary professors. Professor Cornellison, Micah,
Henric and Steffi work with the service class. Larissa is our hard-working dishwasher.
>> So this is the room where we put all of our stuff before class, and usually we're
all up here right before class putting our stuff away and chatting, like if we have a
test. We put our stuff in these lockers. Usually all I'll bring down with me is a pen, and
we have an assignment due so I'll bring that, too. Then we head downstairs
and we start class. [Kitchen chatter]
>>I realize that I don't have my chef's hat. I must have left it on my bed. Luckily,
Professor Cronin says that I can borrow one. >>Then Tanya arrives with our fresh aprons
and side towels. >>Tanya arrives to hand back the tests we
took last week. I always get really nervous about tests. But there was no reason to worry,
my grade turned out fine. >>My friend Brittany and I talk about our
answers, but we don't ask each other about our grades. It is kind of an unwritten rule.
>>There is some debate over a question on the test. Blue cutting boards are used for
cooked foods and red cutting boards are used for meat. The test question asked what color
cutting board you would use for roast beef. I put red, but the answer was blue because
it was "roast beef", implying that it had already been cooked. That was a tricky
question. >>Professor Cronin gives us a pep talk before
class begins. >>You can feel the tension in the air, when
no one volunteers to be in charge of the escargot. It is a very popular menu item, but many students,
including myself, are hesitant to work with it.
>>I get put in charge of the sauces. Tonight, we have four sauces to make.
>>We disperse to put together our assigned dish.
>>So when we want to taste something in the kitchen, we get these spoons out of these
containers, and then we put them in this one when they're dirty. I'm going to taste this
fig sauce for the amuse bouche. It's good, it's really sweet. This is for the amuse bouche
tonight, so I'm going to put it in a smaller container and put it in the fridge and wash
out this dish. >>The storage room is bustling, so I have
to wait my turn. >> "Then we marinate the shrimp in garlic
and our own house seasoning, which is here, and a little bit of olive oil and it goes
in the fridge. They'll be cooked to order tonight."
>>Tanya is in charge of breads and pastry. She shows the girls how to make the cheese
sticks for the bread basket. >> So in a minute I'm going to cute these
shallots, but I'm not sure what to do yet so I'm waiting for Professor Cronin to come
over and explain how to do it. That's one of the struggles of having one or two teachers
with so many students, but it's not a big deal, I just wait and when he's ready he'll
come over and show me how to cut them. >>"We just need to chop them in the machine.
But in order to chop them in the machine we want to cut them into chunks."
>>Meanwhile, Brittany begins scaling the Red Snapper, Kendra stuffs the escargot shells
and Anthony cuts the duck meat. >> "We've got a vegetarian who made a reservation
tonight, and it's great to see people telling us ahead what they'd like to eat. This guest
requested tofu, so I have tofu steaks here, we've marinated them. Tofu is essentially
just a bean curd made from the soybean, and we've seasoned it with our signature seasoning,
which you can see here. That will marinate until tonight. And I'm going to serve that
with a cashew cream sauce (non-dairy, very important for vegetarians that do not consume
dairy), and essentially what we'll do is take these cashews that have been soaking overnight
and I'm going to puree them in a very high-powered blender. And it turns into a cream that very
closely resembles dairy cream. It can be whipped into cream for desserts, but I'm going to
make a hot sauce (hot as in temperature, not as in spicy) and I'm looking forward to seeing
what the guest will think of that tonight. Guests have told us ahead of time, don't worry
about me, just give me some of the pasta without the shrimp, and some vegetables, and I feel
that a lot of vegetarians get shortchanged when they go to restaurants because they're
not willing to make a scene or they don't want to stand out. We educate the students
to take care of what I would call this tremendous emerging market or people with specific or
just general nutrition needs in the dining room."
>>"It's just like cream. Just like dairy cream. Makes a beautiful sauce. And I'm going to
flavor that tonight with cilantro and lime, perhaps a little garlic and a touch of cayenne
to give it a little kick. I'm interested to hear what the guest says about that, because
they're getting a sauce that looks exactly like cream sauce but is totally vegetarian."
>>I have begun to prepare the sauces for the night. They all have shallots and wine as
a base. Two of them have white wine, and two have red wine. I will allow the wine to reduce
over the next hour or so. >>While the kitchen is hard at work to prepare
the food, the service class is setting up the tables before the guests arrive.
>>"Part of what we do at the school with the classes - we have to monitor where we are
at any given time. We call this the timeline. In order for the students to achieve what
they achieve, they need to be at a particular place at a particular time. It's now 4:00,
and certain things need to be ready at 4:00. If they're not, we know that we're behind
time. For example - the duck is ready to be smoked. The shrimp are already peeled and
ready to be marinated. Breadsticks have been rolled and are ready to be baked. So if all
these things were running a half an hour late, we know that at 7:00 we're not going to be
ready for our guests. So we have to keep to our timeline."
>> So typically when we're working with food that's not going to be cooked again, we use
gloves. These mushrooms are going to be sauteed for a sauce but I'm going to wear gloves anyway
just to be safe. I'm going to wash the mushrooms to get rid of the sand that is on them.
>>My sauces continue to reduce and I chop the mushrooms for one of the sauces.
>>The pastry team starts to prepare the tiramisu. >>"We're smoking these with applewood. Put
it in the smoker here, and lay these in there nicely. So what will happen is that the unit
inside is going to heat up the wood and the wood is going to smolder. We don't want flame
in here. It won't be cooked when it comes out - it will have smoke flavor and we'll
cook it afterwards. >>"The side is a prosciutto chip. So get a
large sheet pan with parchment paper and I'll show you how to lay these out."
>>I am vegetarian so working with meat is a whole new concept for me.
>>"A very low temperature will dry these out - it will look like crispy bacon afterwards."
>>The baking and pastry team made the bread, and now they are going to cut them into rolls
using the scale. >> "This side of your hand is going to stay
on the table at all times. So what you're going to do is roll it towards you, turn it,
and roll it on the other side as well. The technique behind it is that you're sealing
it on all sides."
>>"The best thing to do is just push the pepper inside, push the top in like that. Now you
cut it in half, and that's the only part you should throw away."
>>"That will be nice on the plate. What we do is put that in cold water and it will be
perfect tonight. Just take it, put it on top of the dish, and it goes out."
>>"We want to have a look at how our ducks are doing. Absorbing all that smoke flavor,
and there's no heat. It's not hot, all the way down - cold smoking. Very different than
hot smoking - hot smoking cooks the food at the same time as it's being smoked, cold smoking
does not."
>>The dining room is starting to come together. >>"We want to organize this from light to
heavy - so which one is the lightest one?" >>Henric coaches the students on the wines
for the night. These students will serve the guests wine during the cocktail hour, before
they are seated for dinner. >>"Malbec is the second lightest we'll have."
>>"Cabernet." >>"Cabernet Sauvingon, exactly. Which one
is that?" >>"All set in the bar, very good."
>>Back in the kitchen, the baking team is starting to dip the rolls in sesame seeds
and poppy seeds. Tanya then puts the rolls in the proofer at 100 degrees. This is the
perfect temperature for the yeast to work. >>"It's the world's most expensive spice.
Costs a lot of money per pound. The reason why is that it's harvested by hand. So if
you look at - give me your hand - see all those tiny filaments? They are all the stigmas
of the crocus flower. Each one - every crocus flower has three. You can imagine how many
flowers are in here - they're all picked by hand. That's why it's so expensive. So we're
going to put a little bit in here for the saffron cream sauce tonight. See how it's
reduced? Can you smell that? Much more concentrated than it was an hour ago. That's where the
flavor is. It's because of that tonight that a customer will tell you 'the sauce was lovely.'
And it's not to be facetious but I know the customer will say it tonight, about the flavor
of the sauce because we're creating the flavor now. You can't create the flavor tonight at
7:00, not when it's going out to the restaurant. You're creating the flavor now at 4:30 in
the afternoon." >>"See that color? A bit like a sunset?"
>>"Yeah it looks great." >>"Swirl it, see those colors. See that? It
just transforms into a beautiful color." >>"Look at the duck, smoking nicely. Lift
it up, and we've got more underneath."
>>This is the shrimp stock that will be added to a few of the sauces.
>>So this is where we post the menu, so we can all look to see where we are and what
we still have to do during the night. And these are all the servers and what tables
they have, and these are all our guests, with any relevant notes, like if they're a parent
or if it's a birthday. And tonight we have the Dean of Hospitality Management at Endicott
coming, so we can see if there are any special occasions to give those guests special treatment.
>>"Here we are, it's 5:00 in the afternoon, many things have been done since we last spoke.
The duck has been smoked, the snapper has been marinated, all of our sauces are on their
way - some partially completed, some completed. Our leeks have been chopped, potatoes have
been marinated and roasted for our roast potatoes. We're looking also at our endives with lemon.
So all these things are ready at 5:00 so I know and the class knows that we're on track
to have everything completed at 6:00 when we do the switchover.
>>"Now we're going to add a little shrimp stock. And because this is for fish I'll add
a little bit as well. It's very good with snapper. And they'll both be blended in the
very high-powered blender; it's going to extract even more flavor out of the shallots. Then
we're going to strain the shallots out, throw them away."
>> Now we're melting butter. We're going to sautee the porcini mushrooms in here.
>>After I sauté the mushrooms with the butter, I taste the mixture. It is delicious.
>> We burned one of the trays of prosciutto. This is the one that's done - this one's fine
but we burned the other one, so I'm going to make a new one.
>>"...roasted red peppers, lemon juice, mayo, sour cream, salt and pepper... and... smoke.
Really orange! It looks great."
>>Meanwhile, there are some mishaps over in the pastry department. But they clean it up,
and move on. There is no time to waste. >> Anthony is now sauteing the peppers that
he cut up earlier. >>I put the cooked prosciutto on the table
for the salad. >>"Is that our porcini sauce? Finished? We've
got our other sauce, we'll blend that up in a few minutes. And we've got our saffron sauce
for the snapper. So if you rinse out the jug, we can start blending those."
>>Anthony notes Professor Cronin's techniques, and he is able to create fire himself.
[music] >>Brittany begins chopping the potatoes. Afterwards,
Abigail and Kim put the potatoes in the oven to bake.
>>The baking and pastry team start to create the Mignardises. The Mignardise is a treat
that it given with the check, it is compliments of the chef. Half of these treats will be
chopped up and crumbled into the tiramisu.
>>We begin juicing lemons for the Lemon Endives. >>This bread will lie on top of the salad.
It will be covered with a creamy goat cheese spread.
>>The baking team assembles the bread baskets. >>"How's that?"
>>I break down the pasta boxes to put into the recycling.
>>Tanya takes the Mignardises out of the oven. >>Next, she takes the rolls out of the proofer
and puts them in the oven. >>The rolls are out of the oven, and they
are added to the bread basket.
>>At this point, we are all standing around because the next class will arrive in 5 to
10 minutes. When the next class arrives, we brief them on the progress of the dishes.
>>"Here we are at 6:00, halfway through the evening. The first section of the class is
wrapping up and going home, the second section is coming in. When we switch over we want
to simulate the industry, when people leave a shift, they communicate with the person
taking over their shift. That's what the students behind me are actually doing. It looks like
organized chaos, but they're actually communicating with one another what they have prepared,
what needs to be done - for example, the duck is ready to go in the oven as soon as the
customers arrive. The snapper needs to be pan-fried, the potatoes are roasted, the sauces
are all complete, the pasta is pre-cooked, the shrimp are ready to be sauteed. Everything
is still in its raw state, but it is in various stages of preparation. That's what they're
communicating to each other behind me. And then the first half of the class will leave,
the second half will take over, and run the show.
>>"...so we can kind of tell you what we need. I made the sauces - there are four different
sauces, they all had red wine or white wine as the base, with shallots, and they're all
lined up here for you." [Indistinguishable]
>>"The shrimp is marinating in the fridge in a big bowl - you guys have to make the
pasta..."
>>My class is over and the 6 to 9 class begins. Tanya briefs the new baking and pastry team.
>>"Get those heavy duty frying pans with olive oil, real hot bath, fry it skin-side down
first, get it brown."
>>"...fire the starters on table 10..." >>Ariel is going to be the expediter for the
night. She has a big task ahead of her. She will be the gateway between the kitchen and
the service class. Micah goes over her duties for the night.
>>The 3 to 6 class prepared the tiramisu and the 6 to 9 class will prepare the forbidden
fruit dessert. >>Cassie begins to grill the chicken.
>>All of the garnishes are ready to be plated.
[music] >>Out in the dining room, the tables are ready
for the guests. >>This sign reminds the service students to
smile when they are in the dining room. >>The first guests arrive and Micah interacts
with them. >>Back in the kitchen, the chefs are hard
at work. >>The center of the plums are hollowed out
for the forbidden fruit dessert. >>The guests have been seated and the first
table has placed their order. Micah will keep track of the orders on the computer.
>>Ariel begins to keep track of the orders, and will relay them to the kitchen.
>>"So now I need three escargot and three snapper."
>>This is a confusing task. >>"I need - order two more salads."
>>When an escargot is ordered, it is put in the oven for 5 to 6 minutes.
>>We hold the plates underneath, so our finger prints do not show.
>>"Ok here's two snapper..." >>"It's 7:00 and as you can see, things are
getting busier. Customers are in the restaurant, orders are coming in. You can see behind me
the expediter - one student has to manage all the table numbers, all the dishes, all
of the orders that are going out to the restaurant. We have a 50-seat restaurant, we serve a three-course
meal - that's 150 dishes that student has to monitor and keep in mind at all times.
And they didn't know about that when they came to class. So it's a great confidence-builder,
when they can do that. One student is listening to the expediter - 'I need another snapper'
- so we have the snails in the oven, so the escargot are in the oven. Another student
is listening to the expediter, 'the escargot, I need it now' - another station in the kitchen
is preparing salad, so 'I need a salad' or 'I need one without goat cheese' and they
have to monitor all this. At the same time, what you don't see is that the three main
courses are beginning to come online. The duck is in the oven, it was smoked earlier
this afternoon, we pan-fried it and now it is in a hot oven cooking so we will have it
rare, or medium, depending on what the guest likes. The shrimps with the pasta and basil
sauce, that's coming along, and that's going to be sauteed, and the chicken is also being
cooked in the oven. So a lot of things going on here at the moment, every student is fully
alert and looking out for one-another. We're simulating here a real-live experience - this
is what you would see in a restaurant in any city in the world - Boston, downtown Beverly...
it's crunch time."
>>The appetizers start to go out. >>There is mass confusion over how many appetizers
need to be made, so Professor Cronin steps in to sort out the mess.
>>"We can solve this. So what do you want to do?"
>>Henric comes in to get a drink. He is so busy that he doesn't realize that his cup
missed the trash can. Stefi tries to tell him, but he is already gone.
>>Ariel starts to delegate main course orders. >>"Beautiful!"
>>"The chicken's coming right now..." >>The pasta dishes are cooked to order.
>>The students try to make fire, but they still need some practice.
>>Tanya patiently waits for the caramel to reach 110 degrees exactly.
>>Even more confusion over the orders has erupted; Professor Cornelissen steps in to
help. >>The pastry team torches the tops of the
pear dessert. >>A slight fire breaks out. The team has forgotten
to put the pears on a non-flammable surface before they torch them. They move them to
a glass plate and continue. >>The kitchen is so loud and busy that no
one realizes the oven timer is going off...even though there is nothing in the oven. Eventually
Tanya hears it and turns it off. >>The orders get crossed out as they are brought
to the tables. Most of the guests are ready for their desserts.
>>"So here we are, it's 8:00 - all the guests are being served, desserts are currently going
out, some people are already asking for coffee, some people are getting their bills, beginning
to leave - and we're beginning to wind down, the students are tidying up the kitchen, we're
going to have some guests coming into the kitchen - it is a training kitchen so a lot
of guests want to have a sneak peek, something they can't do in a regular restaurant, we
love the students to meet the guests and vice-versa. They get the direct compliments. As we speak,
two culinary students are outside in the restaurant and going around to each table, they'll ask
each guest if they liked their meal and they can give them a little feedback on some of
the dishes that they cooked and they're well-versed in all the ingredients in each recipe. It's
nice for the customer to see the chef coming out. It's something that's very prevalent
in the top restaurants in Europe, when the chef goes out and actually meets the customer
and there's an interaction. We wanted to duplicate that here with the students going out. And
when those students come back, they give their feedback to the rest of the class. There is
much more of a connection when a student gives feedback from the customer to a fellow student,
as opposed to just the comment cards.
>>The forbidden fruit desserts are ready for the guests.
[chatter, thank yous] >>The guest struggles to break through the
exterior, but she prevails. It appears that she enjoys her dessert, and she offers her
daughter a bite. They seem pleased.
>>The students help Larissa do the last of the dishes.
>>The students gather in the kitchen to settle their checks.
>>Alas, the night is done. >>Sometimes when the kitchen is chaotic, it
is easy to forget why we are here. But at the end of the night, I always remember that
the guest's satisfaction is the most important thing.