Put the whole ladder to work: plan, cost, prep and cook a five-course tasting menu for four to six people at home.
Key idea
The project: (1) an amuse-bouche, (2) a cold or soup course, (3) a fish or vegetable course, (4) a meat course with a sauce from the mothers, (5) a plated dessert. Write the menu; cost it; write prep lists; set a backward schedule from service; set the table formally; cook, plate and serve; then write down what went well and what you would change.
| When | What to do |
|---|---|
| 2 to 3 weeks before | Write the menu; cook any new dish once as a test; cost it (Recipe Costing) |
| 1 week before | Final menu and shopping list; place setting planned; plates and serving tools counted |
| 3 days before | Shop for keeping items; make stocks; make ice cream or sorbet |
| 2 days before | Make the mother sauce base; pastry dough; quick pickles; dessert components |
| 1 day before | Shop for fish and delicate produce; braise if braising; prep vegetables (cut, blanch, shock); set the table |
| Morning of | Final prep; label everything; set stations: hot, cold, pastry; clean as you go |
| 2 hours before | Roast or start long items by your backward schedule; chill white wine or drinks; final kitchen clean |
| Service | Fire course by course; taste every plate; wipe rims; send |
| After | Clean down; cool leftovers by the two-stage rule; write your notes |
Why it works
Restaurant kitchens can serve a tasting menu because almost everything is done before the first guest arrives. At home it's the same: if the last hour is mostly plating and searing, it will feel calm.
Worked example: Cost per guest
Your menu costs \$138 in ingredients for 6 guests. What is the cost per guest?
- $138 \div 6 = 23$.
Answer: \$23 per guest.
Safety
- Keep cold dishes at 41°F or below and hot dishes at 135°F or above while they wait; ask guests about allergies when you invite them.
Common mistake
Five new techniques on the night. Test every dish once before.
Practice at home
- Cook the capstone. Ask your guests to rate each course on the five Michelin criteria, and keep the cards.