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 Table Setting Caramelized Onion and Gruyere Tart Cream of Tomato Soup Chef Hye-jin in the state of pre-fire School of Salmon Dessert We would like to thank Suji's Restaurant for providing the cheesecake for dessert.

For a catering gig that our company did (yes, we do private dinner catering...interested^^). We had to come up with a special menu for some VIP guests. We started with a Gruyere tart with caramelized onions and followed that with a creamy tomato soup. For the entree we went with grilled salmon with a grapefruit butter sauce. We got fresh Alaskan salmon from the fish market and seared it and served it atop of wilted spinach and buttery mashed potatoes. The sauce was a grapefruit sauce reduction with whisked butter. The dish tested well in our test kitchen and when we went to the dinner, every plate was clean. Our next course was a salad with a red wine vinegarette, roasted walnuts, and gorgonzola cheese. I know a bit strange to have a salad before the dessert, but it totally worked. For dessert we had cheesecake with a blueberry sauce followed by coffee. All-in-all, a very good meal and I think the 12 guests at the party enjoyed it. Come take a cooking class or take a Cul...