Part of any chef’s training is learning to cook a la minute (in the moment) or, as we say in restaurant parlance a la carte (off the menu). For a chef in training, that means learning how to set up a kitchen station for maximum speed and efficiency of plating dishes.
Here is Chef’s Training Group 202 prepping dishes for A la Carte II with Instructor Celine Beitchman. The class work involves prepping the ingredients for each dish, setting up stations, preparing the food to order, and plating each dish neatly and attractively. The menu: seared chicken breast in mushroom sauce, curried tempeh with pineapple salsa, and tofu teriyaki with stir-fry.