Yields: 4 servings

Worker 1:
Spinach and Ricotta Stuffed Chicken with Lemony
White Wine Sauce: Scott McGowan
Ingredients:
Stuffing:
o 1 C chopped Spinach
o 1 C Ricotta
o 1 C Gorgonzola
o 8 Slices of Bacon
o Kosher Salt
o Black Pepper
o 2 Whole Eggs
Sauce:
o 1 C Dry White Wine
o 1 C Chicken Stock
o 2 T Dijon Mustard
o 2 Lemons Juiced
o Kosher Salt
o Black Pepper
Chicken:
o 4 Boneless, Skinless Chicken Breasts
o Kosher Salt
o Black Pepper
o 4 T Vegetable or Canola Oil

Directions:
You will first want to fry up the 8 slices of bacon and
then crumble them into bacon pieces.
Make the stuffing: In a bowl, combine the chopped
spinach, ricotta, Gorgonzola, and bacon pieces and
mix well. Season with salt and pepper and the 2
eggs, mix well, and set aside.
Make the Sauce: Combine the wine and stock in a
saucepan. Bring that to a boil and reduce to a sauce
like consistency. Whisk in the mustard, lemon juice,
and season with salt and pepper. Set aside.
Make the Chicken: Place each chick breast
between 2 sheets of plastic wrap, and pound the
breasts to an even inch thick. Divide the stuffing
between the 4 breasts, by placing in along the center
of each. Fold in the bottom edge of each breast over
the stuffing, fold in the sides, and roll forward until
completely wrapped, to form a tight rolled package.
Secure each flap with a toothpick. Season them with
salt and pepper.
Heat the oil in a large skillet over medium heat. Add
the chicken and cook, turning occasionally, until
browned, about 2 minutes per side. Cover the skillet,
turn heat to low, and cook until just cooked through,
about 5 minutes.
After cooked, transfer chicken to a cutting board to
rest for 5 minutes. While the chicken is resting, pour

the sauce into the skillet that the chicken was cooked
in and heat over high heat and cook, stirring and
scraping the bottom with a wooden spoon. That will
take only about 5 minutes. After that is finished call
over the manager so they can cut the chicken into
medallions, and plate them with the sauce and
parsley.
Yields: 4 servings
Worker 2:
Herb Roasted Red Potatoes: Ina Garten
Ingredients:
C Mayonnaise
T Dried Rosemary
T Garlic Powder
T Onion Powder
t Seasoned Salt
T Water
1 lbs. Red Potatoes
Directions:
Preheat oven to 400 degrees F.
Mix the mayo, seasonings, and water into a large
bowl. Set aside.
Wash and dry the potatoes then dice them into
chunks, leaving the red skin on all of the potatoes.
Add chucks of potatoes to the bowl with the mixture.
Toss to coat all of the potatoes. Pour out potatoes
onto a sprayed cookie sheet and evenly spread them

out. Bake for 30-40 minutes, or until golden brown.

Mix them after 15 minutes of cooking.

Yields: 4-6 servings

Worker 3
Apple Crisp: Ina Garten
Ingredients:
Filling:
4 C sliced apples
C Sugar
1 t Cinnamon
Topping:
1/3 C packed Brown Sugar
1 C Slivered Almonds
t Cinnamon
1/8 t Salt
1/3 C Unsalted Butter melted
Caramel:
1 C White Sugar
6 T Butter: cubed
C Heavy Cream
1 t Vanilla Extract
1 t Sea Salt: flaky kind, if chunk, crush up
Directions for Apple Crisp:

Preheat oven to 350 degrees F.

Clean apples then dry them. Chop apples so that
they are in chunks. Mix together the apples and
sugar and cinnamon that is designated for the filling.
After mixed, place apples into a greased (spray) 8x8
baking dish. Set aside and make topping.
You will want to take the 1 C of slivered almonds and
place them into a food processor. You will want to
pulse them until they are ground up fine, but try to
avoid causing them to become butter. After you have
done that you can combine the rest of the topping
ingredients that are designated above. Remember
that the butter needs to be melted! After all the
topping ingredients are mixed together, pour on top
of the apple and bake in the oven for 30-35 minutes.
Directions for Caramel:
Before you begin, get all your ingredients ready and
have them waiting near your stovetop!
Place a heavy-bottomed 2 or 3 qt. saucepan over
medium-high heat and sprinkle about a tablespoon of
the sugar into the bottom.
Lift the pan over the heat and shake/swirl the sugar
until it starts to melt. Continue swirling the pan around
until the sugar is all clump-free and melted.
Sprinkle some more sugar on top and repeat the "swirl
and shake" over the heat until the new sugar is
incorporated and melted into the first batch. (The
sugar will start to caramelize at this point, which is

why you want to lift if off the heat, preventing it from

burning.)
Repeat the previous step with the remaining sugar,
sprinkling a little at a time until it is all melted and a
dark amber color.
Add the butter and whisk until totally melted and
combined.
Remove from heat and slowly stream the cream into
the caramel. (It may seize up and foam a bit!) Whisk it
rapidly until smooth. Stir in the vanilla and sea salt.
Pour caramel in a glass jar or measuring cup and allow
to cool
Note: If adding the cream causes the mixture to seize up and
separate- don't despair! Just stir the whole mixture over low heat
until the clumps of caramelized sugar melt completely.

Yields: quart
Worker 4: Manager
Vanilla Bean Ice cream: Emeril Lagasse
Ingredients:
2 C Half-and-Half
1/2 C Sugar
1/2 Vanilla Bean
3 Egg Yolks
Directions:
In a saucepan, over medium heat, combine the
half-and-half, sugar, and vanilla bean with pulp.
Bring to a simmer. In a small mixing bowl, whisk
egg yolks until smooth. Add 1 cup of the hot
liquid to the egg yolks and whisk until smooth.
Add the yolk mixture to the saucepan of liquid
and whisk until incorporated. Bring the liquid
back to a simmer and continue to cook for 4 to

6 minutes or until the mixture coats the back of

a spoon. Poor into a glass bowl, and place
plastic wrap on top. Place bowl into an ice bath
to completely cool. After cools put in Kitchen Aid
Mixer for about 20 minutes.

*All recipes came form The Food Network

website.

Plating and Serving Directions

Time

Who
Garnish

11:20
Worker1
Lemon Sauce
of plate
11:20
Worker2
11:20
Worker3
Caramel Sauce
11:25

Manager

Utensil

Fork/Knife

Amount/Placement

All cutlets from chicken

Place on the left side

Serving spoon Deck of cards serving size

Right side of plate
Serving soon
Deck of cards serving
Left side of plate
Ice Cream scoop
One scoop.
Right side of plate

Time
Instructions
9:30
9:35
9:55
10:00
10:10
10:20
10:40
10:55
11:00
11:15
11:20

Chronological List: Worker 1

What
Special

Meeting with group for instructions

Mise en place for Chicken
Fry up the bacon for stuffing
Make stuffing for chicken
Make sauce for chicken
Prepare chicken for stuffing and began stuffing
Cook Chicken
Place Chicken on cutting board to cool
Cut chicken into medallions and plate
Give plates to Worker 2
Take plates to table

11:30
11:50

Sit to eat
Clean Stove areas

Time
Instructions

9:30
9:35
9:55
10:05
10:10
10:40
10:55
11:15

Chronological List: Worker 2

What
Special

Meeting with group for instructions

Mise en place for potatoes
Prepare potatoes
Put potatoes in the oven
Take dirty dishes to dish room and start washing
Check on potatoes and if done
Turn off oven and leave in to stay warm
Plate potatoes after worker 1 is done with plate

11:20
11:30
11:50

Time
Instructions
9:30
9:35
9:55
10:05
10:10
10:40
10:55
10:55-11:15

Take plates to table

Sit to eat
Work the dish washer

Chronological List: Worker 3

What
Special

Meeting with group for instructions

Mise en place for Apple Crisp
Make Apple Crisp
Place in Oven
Make Caramel sauce
Check on Apple Crips
Take out to cool
Take and do dishes

11:15
11:20
11:30
11:50

Plate the Apple Crips

Take plates to table
Sit to eat
Clean the prep area

Chronological List: Worker 4: Manager

Time
What
Special
Instructions
9:30
9:35
9:55
10:05
10:05-10:25
10:30
10:30-10:50

Meeting with group for instructions

Mise en place for Ice Cream
Make Base for Ice Cream
Let chill in ice bath
Set Table and help with other workers
Put base in Kitchen Aid Mixer
Help with dishes and workers

10:50
Check on Ice Cream
10:55
Place in freezer until ready to plate
11:15
Put ice cream on plate with apple crisp
11:20
Take plates to table
11:30
Sit to eat
11:50
Help in dish room by taking back dishes and putting
them away