Chef Nate Part 1

Chapter 252

Chef Nate

Part 1

I followed Chef Philips out of the room, the moment we were dressed hating the idea, but there was no way we could work seriously or be taken seriously down at the main kitchen where we would be doing most of the cooking even though they were dismantling it this weekend after the main event and moving it to the movie studio that used to be Mr. Tate’s summer house. It just wouldn’t be right to show up to work in nothing but your bathrobe so we dressed in our work clothes. I left Mom a note that Chef Philips and I had gone to work leaving Sparky in my room already curled up on my bed.

No one really said anything as I walked in the door with Chef Phelps ready to work as Chef Mack quickly handed me the clipboard of the items that were being prepared as we speak as I punched in using my time card. Like pies, cookies and lots of bread to be crumbed for the chicken cordon-bleu. Most of the things arrived on the truck yesterday, everything but the meat and the fresh produce for the seven layer salad other then what we would need for the tonight mock dinner. The place was warm filled with such a wonderful aroma as our baker and his crew were working nearly every oven to make sure we could use the ovens for ourselves on Thursday and Friday. 

The final count was in and it floored me as it reached close to 1, 700 people.  That those were the people spending the money to eat that night and had purchased tickets in advance. I blinked a couple of times as Chef Philips said a piece of cake, considering it's all going to be served buffet style. Piece of cake for him maybe I thought at the time. Later on, that number wouldn’t even faze me as I end up doing that then some three times a day and that didn’t include the other parties I had to do as well.

We had decided that I personally and my crew that worked with me like Greg, Mark and Chefs Phillips two boys would be taking Thursday and Friday off as well Kirk; who had earned his place as my personal prep cook? Erik and the two Philips boys would run the dish room and Greg would work in the bakery. It was indeed going to be a busy week for all of us. I being the one in charge of this Friday event will be missing the entire week of school. Prepping like a mad man, just thinking about it made me tired.

Today was my only free day, where I could spend some time learning what I can before I am turned loose on my own? Even though Chef Mack and Chef Phillips will be by my side every step of the way in case I fall flat on my face. Yet now that I had extra incentive to make my grandmother proud of me knowing she was going to be here. It also gave me the energy I needed. I quickly placed the apron around me and took the bull by the horns, by going through the storeroom and the fridges to see where I stood.

Chef Philips quickly set up my work station stating today we were going to do a trial run using the menu I would be preparing on for the main event, which meant I would be preparing dinner for everyone tonight calling it a mock dinner. I quickly pulled out 4 prime ribs from the cooler knowing that I can get about 15 to 18 slices out of one rib so I quickly add it up plus extra one just in case I went a little too heavy carving it giving me 90 to hundred severing for those that have an appetite that can eat more.

Once they were seasoned properly I put them in back into the fridge making a little note to remind myself to put them in the oven by noon which was 5 hours away. I needed to be home by 1 so I can put them in the oven. Plus I needed to be there so I could be ready for Mr. Tate to shoot several scenes and pictures he needed for his magazine and the first of many videos he wanted to sell at his main event.

Chef Mack and Chef Phillips were acting as my prep cooks today. So I could get used to ordering people around. Yet the same time Chef Mac was also preparing the building work crews lunch as they were tying up loose ends. It was the only meal of the day they were preparing now, being as the largest part of the crews had gone home due to the heavy snow and with Thanksgiving and Christmas around the corner. Some had elected to work at the big movie studio Stringum was building for extra Christmas cash.

Chef Mack had ordered three large Si mi trailers to be used as a transport for the main event on Friday and Saturday. To keep the food hot and cold so we could finish putting it together at Salt Lake City event center plus any equipment we might need there.

Today I would be transporting my hard work from here to our cabin well more like Bishop Earls cabin being built to handle small parties, whereas my cabin would be overly crowded more so because it would be busy with Mr. Tate’s camera crew doing the last-minute shooting for his magazine before print.  Again placing me in charge of making sure everything is set up and on time before tonight’s dinner party; which was one of the reason my mother was out spending time with Aaron and my two sisters so she wouldn’t get in the way for either the shoot or bugging me every five minutes when I need all my attention on the mock dinner party.

Chef Mack put two trays of fifty potatoes in the oven, for my twice baked. So I would know how to do it on Thursday being it was one of the things I could prepare ahead of time without sacrificing taste or spending time on. The other things I need to prepare ahead of time is the sliced carrots and the chicken cordon-bleu, The prime rib I would be cooking from as early as 5 am until severing time the day of the main event.

The German green beans, the graves will be made the day of the main event; using the main event kitchens and well as some of the servings of prime rib. The seven layer salad will also be made on Thursday and be put together on Friday served table-side. The prime rib will be cut at the three buffet tables to order, by me and one of his Sue Chefs, Chef Philips, and Chef Mack. Giving me the chance to make sure everything is being prepared on time with high standards I was being taught and groomed for this main event.

Chef Philips said. “So let’s start with the basics, its simple… you pound out the chicken breast, and wrap thin slices of ham and place Swiss cheese onto the chicken then roll it up then breaded it in flour, Egg wash and Breadcrumbs then put on a large sheet pan and butter them and sprinkle paprika for color. Then we will put them in the fridge until we bake them in the oven about 2 hours before the party is to begin.

The same with the twice baked potatoes. Which we will go over once they come out of the oven in about an hour, so work out how many slices of ham you’re going to need and how much gravy and beef broth you going to need tonight. Also, work out your servings for your carrots and green beans. Using the serving sizes I have given you to work with. I’ll be back once you have worked it out so I can go over your figures.”

I groaned inward, math was never my strong suit, but at least it was basic math, and I didn’t have to use fractions or find the meaning of X Y Z. I worked it all out in about 30 minutes and Chef Mack came over since Chef Phillips was on the phone. Telling me I had done good. But always best to give me a little extra in case of either extra guests or if I was running short because someone got heavy handed. Once I was given the green light I started slicing my ham, for the chicken and checked to see if I had the breadcrumbs by checking in with the bakery. I was told I had them, but I need to grind them up since he didn’t have anyone there that could do it. Adding it to my list of things I needed to do.

I learned quickly after pounding out my chicken and rolling the ham and the cheese inside it that it was going to be a big mess breading it having it come apart in my hands. I noticed that Chef Mack and Chef Philips were standing watching me to see how I would handle the problem. I quickly stated I need the bread crumbs ground before I could bread them, but the chicken is falling apart before I had even begun, Plus the fact I had splattered chicken all over my station and then some. Using the big heavy mallet I was told to use.

They both looked at me and Chef Philips said. “So; tell us how you’re going to solve this problem Chef. We are nothing but little brown mice waiting for your orders, which means that is up to you to shows how you want us to do it. Since we as your mice know nothing other then we realize you running around like your heads cut off because you ran into a problem. So ask yourself, have you shown us how to grind up bread for your crumbs. Have you found a way so you can keep your station clean without splattering chicken into our workstations contaminating everything?

“Because when the other cooks show up to do the salads prep or your prep that needs to be done; they can’t do it with chicken guts flying through the air and into their food. This entire kitchen is yours to command and use. This why we are having a mock service so can be ready for the main event. So solve your problem then show us what you want us to do.”

I blinked feeling the pit in my stomach realizing the position I was in. I wanted this, I wanted this position ever since the day I learned how to cook something that didn’t come out of a can or a frozen TV dinner.  I looked at my kitchen cringing seeing the splatter chicken sliming the walls everywhere; all that from ten pieces of chicken.

The first problem was simple I need something I could put over the chicken so I can beat the hell out of it without getting it all over the place. Plus I was thinking I could freeze the chicken just enough so it would stay in place as I dip in the flour and the egg wash then bread it. So I calmly gathered my wits and apologized for my mess asking if I could ask questions, but leave the decision up to me. Getting a smile from both them, stating that was exactly what they wanted me to do ask and then make my own decision. I said addressing the chicken problem first.

Asking if I could cover with something, so it wouldn’t fly all over the kitchen. Getting a like what for an answer. I first suggested several aprons too lay across them. Getting to try it and see what happens. I quickly did it, finding out the hard way that yes it was doable as a cover, but when I removed the aprons, the chicken stuck to the apron making a bigger mess. They whispered in each other's ear so I couldn’t hear them. I looked for some plastic wrap and got better results, but it tore too easily and I had to pick the plastic out of the chicken. I noticed a clear plastic liner we use to cover the large tray carts or food dollies when we put them in the fridge so the food stays fresh and clean.

I asked if I could use that instead, and they gave me the same reply try it and see if it works. I quickly reached under the table for the box where they keep them and pulled out one-liner. It was perfectly safe for food, I thought why not. I placed it over my chicken and beat the hell out of it. Pulled the liner off and low and behold the chicken stayed on the board waiting to be used. I looked at the liner and quickly cut the seams after noticing that no holes were present so I could spread it out further doing more chicken at once. I got a quick nod of approval as I covered my chicken.

I moved on to my second problem which was the breadcrumbs, I asked if it is the same setup as grating cheese? Getting a simple nod, as they watched me put it together piece by piece as I set up the station so they could make my breadcrumbs, I rolled one of the dollies in telling Chef Mack to grade the bread crumbs having Chef Philips work on my carrots after showing him the cut I wanted; getting a yes Chef from both of them making my skin feel warm and tingly.

My hand began to hurt after the first 30 chickens are pounded flat. I cringed knowing this was just a drop in the bucket compared to what I would need on Friday. I put my back into and ignored that problem, for now, being as it was only Tuesday. I could deal with that when the time comes. It didn’t take long to do 90 or so chicken as placed them on the dolly and covered them placing them into the freezer. It was my mess, so it was up to me to clean it. The potatoes need to cool anyway so I can hold them in my hands without getting second or three-degree burns.

Once I had cleaned up my mess as Chef Mack’s wife came in to do the salads for the building crew and start some of the prep she would need for tomorrow for the seven layers salad after being informed that I would be working side by side during the making of the salad so I would know how it was made for future reference since I wouldn’t be here on Wednesday to help make it.

Which was fine, I couldn’t do much anyway until it was actually time to start cooking. The gravy couldn’t be made, until at least 4 pm and the same with beef broth. She only needed me when we were putting it together. She had her own helpers so I didn’t need to be her prep cook but offered my services anyway; getting two kisses on each of my cheeks, for being such a good helper.

The potatoes where next on my list to do, leaving Chef Mack to work his own station for the lunch of the day; which were roasts beef and mashers with frozen peas and carrots, and chocolate mousse for dessert also known as a seven-layer desert, made of two types of chocolate and layers of whip-cream in between the chocolate layers then sprinkled with nuts and cherry on top. That would also be one of many desserts for the main event. Chef Philips brought over the large bowl for the big mixers that use to make bread and large quantitative s of whip desserts like pudding and whip-cream as well as making our own ranch dressing or anything that needed to be whipped in big batches.

He pulled out one of the flour casts under our table to set it on so we could work together. As I gathered the large hotel pans we would need for the potatoes skins once we carve out the insides of the potatoes. Learning the reason why its called a twice baked potato because in a sense we are baking the potato twice by doctoring it up of course with seasoning with some homemade ranch dressing and sour cream then refill the potato skins then lather them up with butter and more paprika and chives to give it some color and then re-baking them.

The work was slow and very hot on your hands sucking your fingers every time hot butter found its way onto your hand while holding the potatoes in your palm with a hot pad like a clean towel to prevent burning your hand from holding them. The object was to get as many workable skins as you can to reach your number of potatoes servings you will need. Over the years after making a lot of these, I lost the feeling in my hands from burning my nerves telling me it’s a hot potato. To the point, I seldom needed the hot pad anymore when doing it.

Again the amount was a drop in the bucket as I put them on the food dolly in the fridge for later. All I had left was my carrots and the breading of my chicken cordon-bleu. Chef Mack worked his way to the finish line carrying my buckets of freshly peeled carrots that were now waiting for me to cut while he worked the lunch service seeing that I was done. And his wife wasn’t ready for me and my chicken wasn’t quite hard enough to stay together, but I still had my work cut out for me as the potatoes still need my attention before I could clear down my station and start again.

I had him put them in the fridge for now reminding him to make sure he covers them and dates them. Getting a laugh from him, said. “I see my little brown mouse is all grown up,” as we both remember my first day on the job.

When Chef Mack said that I felt all warm and tingly inside, in many ways he was right I had grown up a little more each time I worked out my own problems. Once the twice bakers were done, I put them on the dolly inside the big fridge and began to set up my cordon-bleu station; now that they were perfect, not too hard and not too soft that they would fall apart in my hand. I didn’t need instructions on how to bread. The procedure was easy but messy.

First was to dredge them in flour and then egg wash mixture which was 3 parts eggs and 2 parts milk. Then dredge them in the breadcrumbs then place them in a hotel pan which is a fancy name for a long cake pan, the difference is that is a lot bigger than the normal one most people would use at home.

I could get 25 cords per pan nice and tight. In most cases, I would have left on the large sheet tray with parchment paper as well as a nonstick spray for easy serving and cleaning, but we wouldn’t be using that method on Friday. Instead, the hotel pan would be easy to fit in our fancy chafing dishes since it was going to be a self serve buffet. Which meant once they were cooked they be kept in hot carts that were big dollies that were like large heating cabinets where the food would stay hot until we needed on the line, where the runners would swap out the empties and replace with a full pan.

That also meant I had to have enough servings to feed a large army. 1,800 serving of each item and few extra to make sure I wouldn’t run out. The amount was a staggering amount for me, but it was all going for a good cause. Everything was being donated including the equipment we would need beyond what had on hand. Plus all the food was also being donated by several food companies and our big money backers. Including the use of the Salt Lake City events center where the big event was being held. I had only been there a couple of times when they had a big car show and of course the world of Christmas trees.

The space we were using was huge, and I was told that entertainment was going to be out of this world. This was going to be one of the biggest events of the season. Which only made me more nervous because I was responsible for the food, portion, including making sure the tables were dressed and ready to go by the time they ring the dinner bell? The girls and our mothers were responsible for the decor, the games, and the big Halloween dance. There was a lot riding on my 16 almost 17-year-old shoulders.

The food had to be perfect, or the party would be a total flop. People were paying to eat my food; some were big spenders as the average plate for the big boys that had the cash to spend were spending 500 to a thousand dollars a plate, for not only the food but for a good seat for the entertainment. No today was nothing of what I actually had to prepare, this was only a mock dinner on a small scale so I could learn from it. It was in a way a pre-test, before my big exam. Failure isn’t an option, this meant everything to me to see if I could cut the mustard or crawl up into a ball and say I can’t do it.

I had just finished the last tray of cords and put them in the fridge with the twice bakers; I still had the carrots to do, but the time was running away from me. Chef Mack’s wife was waiting for me so I could learn how to make the seven layer salad. Chef Mack was tied up in the final prep for the lunch crew and Chef Philips had deserted me to go solve a problem regarding where to put the four large Si mi's and found out the dinnerware we were using had never been used before and were still in the original boxes.

Which meant we had too unpacked them and have them cleaned and polished, including the equipment we need to put them in were also either still packed in their original creates or were so dirty that they couldn’t be used right away without a good scrubbing; the big problem was our staffing. All our boys were still in school and we only had a small skeleton crew until Wednesday afternoon when we would be back from the shoot of the premiere of Tangle hearts. We also had one other problem or delivery for the decor was also was running late and they had miss read the order, shorting us 700 table cloths and napkins. And had run out of the things we needed for our table centerpieces.

Chef Philips called me and Chef Mack and his wife into the office and began pacing the small room. Explaining the problem and asking for suggestions. I rubbed my face with my hands and said. “If we had the crew, could we fix the immediate problem?” Chef Philips asked what I had in mind.

I said. “It’s mostly a teen party anyway, with the exception of the adults. If we gave them some sort of incentive we could go to the school and announce that we are need of as many people that would like to help us; after school today and every day until the main event.”

Again I got no response until someone asked me what kind of an incentive a kid like me would want to work for free. I smiled said. “I don’t know, how about extra credit that they could use to help them with a big test, or a major paper that might come due. Where the extra credit would ensure that they wouldn’t have to take that major exam or turn in that paper. Or if someone missed a lot of days in school they could count their work hours towards it instead of spending that time in detention. Or we could give them a huge party at the end of the term for all those that helped us.”

Chef Mack said. “That could work, what kid in their right mind would pass up any of those incentives? I vote for giving them a party and the extra credit.”

Chef Philips paced and said. “I like the idea of the party and the idea of kids making up the hours they missed for school by working instead of seating in a room doing nothing useful. I think Stringum would agree regarding kids earning an education. As you said, it’s their party. Let them be the ones to make sure it’s successful. It’s the extra credit I have the problem with, but if we put a cap on it I think we might be able to work something out with the teachers. I’ll go up to the school while they are all on their lunch break and talk to them about it. Before we commit to anything we can’t deliver.

“The other things I mentioned will take little time, but I think if we round up enough help I can make few calls to a couple of companies we have used in the past for tablecloths and napkins. We will then find a way to address the decor for our tables and see how we can stretch our big decor for the events center it's self.”

I raised my hand and said. “Rhoda and the girls are good with creating centerpieces out of anything. I bet if you let her and the girls come up with some ideas. They could put something together quickly.”

Chef Philips nodded and said. “I can do that.”

“I’ll see if she and some of her friends on the cheerleader squad can arrange something. Other than using the last resort of a plastic Halloween Jack o lanterns filled with candy. Which would be cheesy but doable, regardless if it cheapens our dinner to a simple backyard kid’s birthday party; I know our backers would not look too kindly if we simply did that. I toyed with carving the pumpkins, instead, but we don’t have the time, and the pumpkins would be no good setting once they are carved more than a day max before they start to sag.”

Chef Mack said. “We could have the younger kids paint faces on them instead of carving them.”

Chef Philips said. “That could work if we had the kids working on them last week. We would need at least 8 to nine hundred pumpkins for each of the tables.

I raised my hand again. “My brothers could paint a pumpkin in five minutes. I bet if we did about 3 to 4 hundred instead of 8 to nine hundred of them, then spread them out with a different table centerpiece we could have it done quickly. I bet if we asked some of the middle schools around us that were coming to the party and tell them we are having a big pumpkin contest and come up with some prizes we could have those pumpkins all ready to go by Friday. Then have them be judged at the party since we are already having a contest on the best costume, and homemade masks. We could get what we need quickly.”

Chef Philips eyebrows raised and smiled. “So simple, even I could have thought about that.” He gave a heavy sigh. “Leave it to a kid to come up with the best ideas. Well, what do we got too loose? We have the food and the entertainment and if we get the help we need for the rest. I say let's do it, not that we have much of a choice considering we have close to 2,000 or more coming to this Halloween fundraisers and the big share of those are RSVP. It’s not like we can give the money back or the food that was donated for the event, nor can we cancel the party. So let’s get busy and make it one of the best parties these people have ever seen.”

Everyone left the office as Chef Mack went back to the line to see how things were going Chef Phillips closed the door and picked up the phone to solve our linen problem and checked to see where I was at and asked if I would like to come to school to convince the teachers of my big idea since it was my big idea. All I had left to do was the carrots and help Chef Mack’s wife with the salad. Everything else I needed to do for tonight's dinner I would have to do it at home or in Bishop Earls Kitchen when it closer to dinner time. Chef Mack smiled at me as went to the fridge and brought out the carrots and said. “Go, I got this. The boys and I can handle the rest.”

I nodded and moved to help with the seven-layer salad. It was more of just putting the final things into place in layers using a hotel pan: Frozen peas, hard boiled Eggs sliced instead of diced, bacon bits, and chickpeas all over the top of shredded romaine and iceberg lettuce sprinkling grated Parmesan cheese. Then took the homemade dressing and spread out covering it all then make the next layers like that and ending it with the last layer of dressing and bacon bits for extra color. Then put into the fridge until we ready to serve it.

I had made 8 pans in less than thirty minutes, by that time it was time to go to school. Then we would swing back to make sure everything was loaded up in the van we were using and taken to Bishop Earls house.

Chef Phelps made sure I looked the part of a Chef as I changed into a fresh white Chef Jacket with my name on it and a clean pair of black and white checkered pants as well as slipping on a pair of shiny black shoes, that we only used when we were out looking our best, we wore scuffed up work shoes when we worked in the kitchen.

He had typed up a quick flyer that we could print off and hand to the teachers to give to the students in the class. As well as post them around the school. It also included the various contests including the pumpkin contest… but going one step further by adding a big pumpkin carving contest for all the high school students. That all pumpkins must be in place to be judged at the main event by 4 pm the size of the pumpkin cannot be any smaller than 25 lbs and can be as big as 100 lbs; which was a pretty big pumpkin. All the pumpkins had been donated by several local farmers and grocery stores all they had to do was go down and pick them up using a pumpkin dollar they can get from their teacher or here at the main office.

It also listed the prizes that could be won from sportswear and equipment to camping gear and boom boxes as well as many of the cash prizes and coupons for a free dinner for two at several of the local restaurants. All Chef Philips said as I read the prizes. “Do you think you’re the only one that can come up with good ideas?”

I nodded and said. “If it works that’s all that counts.” The teachers were easy to convince in fact several of them wanted to know if they could enter into the contests, and even better having a homeroom decorating contest to put them in the mood.

Chef said. “If it works that’s all that counts.” Using the exact same words I had just used. I spent the next hour at the copy machine printing our flyer as Chef Philips worked on his pumpkin money to get the teachers started.  I heard the announcement over the intercom about our contest and our cry for help as it were. I didn’t think we get a lot of takers on it, but it was worth a try or we would be working day and night without sleep.

Not that I would be sleeping much anyway with everything I was responsible for. The amount was staggering as I kept thinking of all that chicken I needed to pound and all those carrots and twice baked potatoes I needed to make. True I wasn’t doing any of it alone, but still, it worried me if I could actually pull it off.

By the time we got back, everything was just being loaded into the van as I checked everything off making sure I had everything and anything extra just in case I came up short in my measurements. I cringed looking at the clock noticing it was little after 2 pm. I was so supposed to be home an hour ago so Mr. Tate could start shooting. It couldn’t be helped. This party was just as important as his magazine if not more.

Chef Philips said it would all work out, telling Chef Mack to call if no one came to help him from the school. Like me, we didn’t really care if I and the boys he wanted to film today couldn’t do it. There were plenty of other boys he could fill his magazines with and make a couple of quick videos. Yet Mom and Dad had promised him me and Terry, as well as Chefs Phelps two boys Luke and Martin.

Chef Philips quickly grabbed his overnight bag that we had picked up from his and his boy's at his small cabin on the way over. He had decided that he intended to keep his promise to my mother, asking me if it would bother me if he and she spent the night together. I shrugged my shoulders stating it wouldn’t bother me any considering my mother was a grown woman an can make her own decisions, but I believed she would definitely say yes to the idea, considering my father her haven’t shared the same bed in years.

He smiled. “Then I better live up to my promise of making her howl so loud that he hears her in two states,” I said more power to him, as long as he kept that promise to her. That Rhoda had promised me something extra special tonight. We both gave each other a silly grin stating we were two lucky guys that would both be getting something special.