In restaurants when you fire a dish, it means that you are to start cooking the dish for service. There is no way that one can cook a dish from scratch so the food is kept in a suspended state before it is heated just before it arrives at the table. When you pre-fire the dish this is when you set the plates and garnish plates before the waiter gives the cue to fire the dishes.
To orchestrate the perfect meal takes timing. The chef and the service must be in cue. Everything should be planned out so that wine flows freely and the conversation never stalls. The service should be invisible.
A couple weeks ago, our
company was asked to do an off-site catering event and these are some of the pictures that I took.
Cheers,
Dan
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| Table Setting |
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| Caramelized Onion and Gruyere Tart |
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| Cream of Tomato Soup |
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| Chef Hye-jin in the state of pre-fire |
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| School of Salmon |
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| Dessert |
