The Art of Preparing Seafood: A Chef's Perspective

When it comes to preparing seafood, attention to detail is crucial. In this article, we will delve into the world of seafood preparation, exploring the techniques and methods used by chefs to create exquisite dishes.

One of the key steps in seafood preparation is selecting the right ingredients. According to Chef [Name], "I'm arranging these bad boys for the service because I know exactly how many I need just before the service." This emphasis on precision highlights the importance of sourcing high-quality ingredients, ensuring that every piece of seafood is fresh and suitable for consumption.

Scallops are a popular choice among chefs due to their tender texture and delicate flavor. Chef [Name] begins by soaking the scallops in cold water to remove any dirt or impurities. This process allows for quick removal of excess debris, making it easier to cook the scallops evenly. The chef also mentions an extra muscle that is attached to the scallop, which can be removed to achieve a more tender texture.

Moving on to sea bass, Chef [Name] explains that "every Seafood prep is done together." This dedication to consistency is essential when working with seafood, as different types of fish require specific handling and preparation techniques. By grouping all seafood preparations together, the chef ensures that each dish receives the attention it deserves.

When preparing sea bass, Chef [Name] removes the center bone, which can be a significant challenge due to its size. The chef takes care to extract three different rots from the bone, minimizing waste and maximizing efficiency. To achieve a circular shape for presentation, the chef rolls out the fish, carefully removing excess water and air pockets.

The final touches involve searing the meat and vacuum-sealing the package to retain flavor and texture. Chef [Name] emphasizes the importance of precise temperature control during cooking, as this affects the overall quality of the dish.

Setting up the kitchen station is also a crucial aspect of seafood preparation. According to Chef [Name], "Setting up station is something that's very personal... everybody has their own way of setting the stations up." This individuality highlights the importance of creating an efficient and organized workspace, allowing chefs to focus on the task at hand.

As the service approaches, Chef [Name] begins to prep for the final stages. This includes searing scallops and finishing sauces, such as chili and panipuri. The chef takes great care to adjust flavors, ensuring that each dish meets their high standards.

Finally, with the service about to commence, Chef [Name] takes a moment to address any last-minute adjustments. They taste and re-season each sauce, making sure they meet their expectations. With the final check complete, the chef turns their attention to the waiting guests, ready to present their exquisite seafood creations.

As the article comes to a close, it is clear that preparing seafood requires skill, attention to detail, and a deep understanding of the ingredients being used. By following these techniques and methods, chefs can create dishes that showcase the beauty and flavor of fresh seafood. Whether working in a high-end restaurant or a humble kitchen, the art of preparing seafood is a true delight for the senses.

"WEBVTTKind: captionsLanguage: enIndian is unique in a way that we do offer four different tasting menus one being vegetarian another being non-vegetarian a vegan menu and a pescatarian menu everybody in this kitchen has so many preps needs to be done it's about being efficient getting a Michelin star is not just about having good food it's also about how precise everything is in terms of taste balance of dishes my role currently is to take care of Entre section chefi literally translates to Chef of the sections anything that's coming out of that particular section it's completely you who's in charge good morning I'm a shf part at Indian it's 8:30 in the morning I have a lot to do let's go we are going to start with our paneer dish so I'm just going to grab my paneer it's a really firm Indian cheese what we going to do first is slice these paneers so this is a paneer Rod it's basically paneer that's been slice very thinly the reason we don't make fresh paneer is fresh paner tend to be really soft because if the paner is firmer we can actually slice it really thin and we can fill it up with whatever we need so at Indian we do have four different menus this particular dish goes on the vegetarian menu we want our menu to be more accessible to more people and in India we do have a lot of people that follows vegetarian DIY restrictions there are a lot of other people that's involved in doing this dish as you can see in the back we do have my whole team here this particular paneer dish will at least need 1 two three four people including me it's five people's hands before that dish hits on the table hierarchy wise almost everybody's shefy party it's just a fany a word of calling a cook a cook you are in charge of one particular section when I came in I started in the cold section almost 6 months in that's when I switched it to Andre now that I've been in Andre for almost 6 months next probably for me would be sauce station we are done with the p slicing so right now what I'm going to do is I'm going to make the filling of this particular lot this onion paste requires almost 3 hours of making it so this is something that we do a day before it has a bunch of different spices that we used it's been Blended and then the next component is a mix of three different nuts we using almonds we using cashion nut and we doing pistachia santh salt now paneer doesn't particularly have any flavor to it it is more of a textural thing and paneer has this tendency no matter how much you try with paner paner doesn't absorb any flavors we need to make sure that seasoning is on the higher side I don't have OCD but I try to do it everything symmetrical getting a Michelin star is not just about having good food it's also about how precise everything is we should approach every dish or every action in a more responsible way currently the United States we have three Indian restaurants that has one Michelin star it's about being efficient because everybody in this kitchen has so many preps needs to be done because as we know we do have four different menus everything that we do should matter paneer particularly goes really well with certain combinations so this flavors that's something that's GES with paner that we already knew we just trying to bring those flavors in a different way so finally we have something that's visually so different but at the same time in comes to taste it's something people have eaten before trying to bring in like a modern twist to what we doing now I'm going to roll these guys up I came in early today because this dish particularly takes quite a long time for me to make this way the kitchen is sort of empty and I have my own piece I would really want to say it out loud why I know how to roll these ones but I think I shouldn't so this is the first roll and these paneer are going to get rolled again with a switch jard so anything green vegetables goes really well with paneer is traditionally done I try to choose the best switch chart I can possibly for this dish and this process needs to be done everyday because the color doesn't retain that long so I'm going to blanch it real quick once I make a quick dip then I put it back in the ice water shock it so the color retains the chlorophyll the moment it hits the cold water it just brightens up I do add sugar and salt in this so the color retention is much better Chef sujan knows his colors it's just not about texture it's just not about taste it's also about the color there will be a little more water left in it but that sort of keeps the paneer soft the reason I like tasty menu is it's something that needs to be changed more often than than traditional alakat restaurants I really like to change up what I'm doing every few months because it's boring now these guys are rolled up I'm going to chill these guys so it's 10:30 now I just got to know the deliveries here going to quickly go do the delivery check and then come back we do have four to five different vendors you can put it around every ingredient that comes in it's sort of part of everybody's responsibility it's just not one person's that moment in the day right now I am the one who's receiving it so I want to make sure that everything is received the right way the moral is just in the season right now whenever he has something new he tries to bring it to us and we try to figure out whether we can do something with it I do wanted to ask you about the muscles where are they from they're from prin Edward Island so Confederation Coast so super nice rope grown real beautiful the last time you gave the Mexican yeah from Baja California I did use those for the trials how they go uh for me it was more the shell that attracted me yeah the shell is a beautiful blue color oh yeah uh cuz I'm trying to use that as like a presentation tool let me know how those go I think it'll be a great fit how's your D good man it's been busy blin season just opened on the East Coast so we've been rocking and rolling should be good you go man thanks guys have a day I do have a turb that I just received a turb is something that I'm trying to work on for the new summer menu I tried to look in the gills uh is it whether it's fresh enough or not if it's red enough or not just looking if there are any bruises in it making sure the scallops the shells are completely shut like just making sure that they are in the right size that we need it's 11:00 right now I made some time today to work on a new dish being a cook is great you learn a lot but it comes to a point where you want to start doing your own thing you start of want to bring your own voice to the picture Chef sujan he's the founder and the head chef of Indian is the so of the restaurant basically this dish is something I want him to taste today I want him to taste this because the new summer menu is coming in almost in a month's time I've been working on this for last Almost 4 weeks now basically what I'm doing is I'm trying to make a filling of this it's going to be filled inside a deep fried batter uh that's coming out of a siphon I am in a good space now that's why today I feel like I can make Chef sujan taste it the smell of Curry Leaf is just amazing back home we have a curry leaf plant Curry Leaf is one of the ingredients that's prominently used in the southern part of India Curry leaf and coconut oil a love of my life something I would die for a good coconut oil slaps it slaps so beautifully the fat that I'm going to use right now for this dish is coconut oil I generally go with first the flavors once the flavors are in the picture then I weigh everything out and then create a recipe out of it and I like to be a little more freehanded when I try to create something so the ginger that I'm using in America it's not as strong as Indian gingers are so we need to use lot more than what we use generally back in India I learned that after coming here for sure I started cooking with it my chef was like dude why aren't you putting enough Ginger I'm making a masala a dried roast Masala which is basically onions Ginger Curry Leaf along with some Kashmir chili powder Kashmir chili is one of those dried chili powders which has a lot of color in it but doesn't have a lot of heat to it is getting blended I'll go for a little bit of turmeric so what I'm going to do is I'm going to sauté this musles really quick so that it opens up 90% of the food that's been made in Kerala uses coconut oil and that's something that we don't get a lot of chance to show to the world traditionally this dish is made of clams in Kerala we have something called party shops where they sell coconut liquor basically and clam roast is something that it's eaten in those sty shops a lot it sums of kera's all the flavors for me I'm just using muscles in the scenario is because when I came to Chicago that's when I was actually introduced to muscles for the first time what I've realized is American hand somebody was from India tasting they should both be able to relate with this idea I can quickly open these guys up and take it out inspiration for me with these shells the beautiful blue tinch that you see inside is something that inspired me to like want to create something out of this as my plate so once that's done there's the liquid that comes out of it I'm going to reuse this liquid in the sauce the flavors of the muscle stays in the dish itself because it's a filling I don't need the texture per se it's the flavor that matters to me hi so my truffle guys is right now here how you doing man what do you got today we do get truffles almost two days in the week should he's just arrived every time that he gets the best he just comes to us first at least that's what he tells us I mean look at this what's better than this these are Italians Umbria summer black so generally we do take around 2 lbs of it I try to take the smallest guys out to be honest with you I don't like the big ones because the smaller ones are much easier for me to work with I do this in Chicago for 10 years but the family korii is doing that for four generation that's all yours Le is mine have a great day so we're going to get back at the R&D I'm just going to quickly finish this guys cuz my time is running out I have literally 10 minutes left on my clock right now to finish this dish up uh this should be good now the muscle is sort of Incorporated in the basic Masala that's how you call it the shells just look too beautiful to just throw them away so this batter was made in the morning it needs to be freshly made and it has to be really precise we are basting it right now the thing with R&D is it's a lot of uncertainty I don't know what I'm looking forward if there are ideas in my head I'm trying to bring it all together now we can get Chef sujan right now so hey Chef how are you doing Chef good good good uh how was your trip good this is a snack that I was Thinking by itself in the beginning of the course I know it might need a little more acid it might need something more I understand this crunchy the feeling is good we need some Chutney on top some Chutney on top who going to give you yeah like a coconut or tomato chutney that's s of acid acid for the color as well for the presentation and then if we add little bit of you know small canal and then some edible F just elevate a little more better yeah but the flavor is great as I said I keep eating see the breakfast with the muscle bun is great for me right now I'm happy at least the fact that he likes the flavors he likes the idea that I had I was able to translate that I think that's a good start for me I feel really satisfied about it so it's 1:00 now it's the time for the reservation meeting it's pretty much what we get to know how to go about the day the Restriction that needs to be followed today for tonight we have about 10 vegetarians 34 non- vegetarians no pescatarians uh no vegan as of now and nine pescatarians and there's one guest lactose intolerant but butter is okay so we do uh scallops without bcho butter and uh green pea puree instead of the qualif FL puree and uh C bass to be finished without uh butter on the top so this meeting is with the entire back of the house so that everybody exactly knows what they need to do for tomorrow we have about 96 covers with 88 tasting and eight top prefix Friday we are at 118 gouret Botanicals has been ordered it's on the way it might come about 5:00 p.m is so be ready for the last moment preparations and uh let's have good service guys thank you I'm just got done with my uh reservation meeting I need to like now move because I have like Easy 2 hours to finish all my prep and then move to my service uh so I'm going to start cleaning my scallop now this from Boston so where we use this is in our non-w tasting menu I clean these bad boys up so the shells is then reused again uh we use the shells as sort of like the plate wear for this particular dish so shelfish allergy is one of those most prominent allergies any uters I'm using I'm not using that anywhere else right now everything that I do would be only Seafood so now I'm just going to rinse these scallops in cold water so that all the dirts that's on it can be quickly taken off there's an extra muscle that's always attached to the scallop we tend to take that out because as soon as it HS the pan that tends to tighten up feel quicker than the other parts of the muscle so basically I'm arranging these bad boys for the service because I know exactly how many I need just before the service I take them out and then I cook them so now I'm done with scallops the next thing I'm going to go for is sea bass just make sure that every Seafood prep is done together it is specifically for the pescatarian menu so this is the Cass I've got I'm basically going to remove the center bone it's a huge bone I try to get the most out of it where I'm not wasting it out so now this bone actually gets all the way here I'm trying to get at least three different rots out of this this is your second rouot this it is I think I am going to roll what I'm going to do is take out a little bit on the sides so that it just Curves in and take the clean wrap so the idea about making this rad we do it a day prior we keep it overnight in a chiller so that it retains the shape that we need we trying to create a circular shape on it so that we SE it it it's this sort of like a circle that's on the plate so now I'm just going to tightly grab these guys as you can see it's taking a shape of a cylinder once this is tied up uh I take a cake tester we just take the excess water so as you can see the excess water comes out of it at the same time if there is any excess air that sort of pockets comes out of it and that way when it's cooked it's cooked right we going to vacuum pack this and then so we it and then finish it with searing the meat so it's 4:00 now I have a lot of things to be done I need to set my station up I'm going to grab everything that I need for my setup if without these guys I am screwed and if I don't collect these guys before the service starts during the service it's just going to be chaotic as hell it's pretty much all the trays that I need for the setup so if I'm using blue if any Seafood that needs to be handled I use this to be handled uh any red meat that needs to be handled I use this setting up station is something that's very personal so everybody has their own way of setting the stations up so even the same station is not set up the same way by two different people so when I try to organize things uh there is precise places where I keep my stuff it's always in the same place so that it's the muscle memory that comes into thect chure do you ever hide one later we sometimes do hide one or two things you got to do what you got to do and you have to be ready for service regardless of what it is this is one of the final prep that I need to do before my service starts uh this is basically Squatch blossoms because this is very delicate the grilling needs to be done really precisely because otherwise the flow gets ruined completely so these goes with the sea bass I'm going to make a spilling that's made of crab so this is basically onions that's been cooked with a lot of black pepper and Curry leaf and ginger I'm going to add the crab mix to this I'm going to fill it in a Piping Bag I'm going to fill my Zuki blossoms with this and then give it to the grill section so they I grill it and pass it back to me before the service starts uh this is Chef Sonu hey bro how you doing so he's the one he in charge of the grill so it's almost the time for the service I'm just potioning the fish that I did earlier on searing of some scallops so as soon as I'm done with this we'll be doing the final tasting and then it's the service time so before we start the service we T each and every sauces also few other things which cannot be rectified later that little too sweet also the color to more bright maybe Touch of uh chili just touch and the panipuri is too sweet so rest everything is okay let's get back to service for the panipuri since it was sweet we had some chat Masala black salt a little bit more of acid that's how we Rectify it in the next 30 minutes and then our service starts so it's 5:00 it's time for my service to start now I would ask you to kindly leave thank you so much for spending the day with meIndian is unique in a way that we do offer four different tasting menus one being vegetarian another being non-vegetarian a vegan menu and a pescatarian menu everybody in this kitchen has so many preps needs to be done it's about being efficient getting a Michelin star is not just about having good food it's also about how precise everything is in terms of taste balance of dishes my role currently is to take care of Entre section chefi literally translates to Chef of the sections anything that's coming out of that particular section it's completely you who's in charge good morning I'm a shf part at Indian it's 8:30 in the morning I have a lot to do let's go we are going to start with our paneer dish so I'm just going to grab my paneer it's a really firm Indian cheese what we going to do first is slice these paneers so this is a paneer Rod it's basically paneer that's been slice very thinly the reason we don't make fresh paneer is fresh paner tend to be really soft because if the paner is firmer we can actually slice it really thin and we can fill it up with whatever we need so at Indian we do have four different menus this particular dish goes on the vegetarian menu we want our menu to be more accessible to more people and in India we do have a lot of people that follows vegetarian DIY restrictions there are a lot of other people that's involved in doing this dish as you can see in the back we do have my whole team here this particular paneer dish will at least need 1 two three four people including me it's five people's hands before that dish hits on the table hierarchy wise almost everybody's shefy party it's just a fany a word of calling a cook a cook you are in charge of one particular section when I came in I started in the cold section almost 6 months in that's when I switched it to Andre now that I've been in Andre for almost 6 months next probably for me would be sauce station we are done with the p slicing so right now what I'm going to do is I'm going to make the filling of this particular lot this onion paste requires almost 3 hours of making it so this is something that we do a day before it has a bunch of different spices that we used it's been Blended and then the next component is a mix of three different nuts we using almonds we using cashion nut and we doing pistachia santh salt now paneer doesn't particularly have any flavor to it it is more of a textural thing and paneer has this tendency no matter how much you try with paner paner doesn't absorb any flavors we need to make sure that seasoning is on the higher side I don't have OCD but I try to do it everything symmetrical getting a Michelin star is not just about having good food it's also about how precise everything is we should approach every dish or every action in a more responsible way currently the United States we have three Indian restaurants that has one Michelin star it's about being efficient because everybody in this kitchen has so many preps needs to be done because as we know we do have four different menus everything that we do should matter paneer particularly goes really well with certain combinations so this flavors that's something that's GES with paner that we already knew we just trying to bring those flavors in a different way so finally we have something that's visually so different but at the same time in comes to taste it's something people have eaten before trying to bring in like a modern twist to what we doing now I'm going to roll these guys up I came in early today because this dish particularly takes quite a long time for me to make this way the kitchen is sort of empty and I have my own piece I would really want to say it out loud why I know how to roll these ones but I think I shouldn't so this is the first roll and these paneer are going to get rolled again with a switch jard so anything green vegetables goes really well with paneer is traditionally done I try to choose the best switch chart I can possibly for this dish and this process needs to be done everyday because the color doesn't retain that long so I'm going to blanch it real quick once I make a quick dip then I put it back in the ice water shock it so the color retains the chlorophyll the moment it hits the cold water it just brightens up I do add sugar and salt in this so the color retention is much better Chef sujan knows his colors it's just not about texture it's just not about taste it's also about the color there will be a little more water left in it but that sort of keeps the paneer soft the reason I like tasty menu is it's something that needs to be changed more often than than traditional alakat restaurants I really like to change up what I'm doing every few months because it's boring now these guys are rolled up I'm going to chill these guys so it's 10:30 now I just got to know the deliveries here going to quickly go do the delivery check and then come back we do have four to five different vendors you can put it around every ingredient that comes in it's sort of part of everybody's responsibility it's just not one person's that moment in the day right now I am the one who's receiving it so I want to make sure that everything is received the right way the moral is just in the season right now whenever he has something new he tries to bring it to us and we try to figure out whether we can do something with it I do wanted to ask you about the muscles where are they from they're from prin Edward Island so Confederation Coast so super nice rope grown real beautiful the last time you gave the Mexican yeah from Baja California I did use those for the trials how they go uh for me it was more the shell that attracted me yeah the shell is a beautiful blue color oh yeah uh cuz I'm trying to use that as like a presentation tool let me know how those go I think it'll be a great fit how's your D good man it's been busy blin season just opened on the East Coast so we've been rocking and rolling should be good you go man thanks guys have a day I do have a turb that I just received a turb is something that I'm trying to work on for the new summer menu I tried to look in the gills uh is it whether it's fresh enough or not if it's red enough or not just looking if there are any bruises in it making sure the scallops the shells are completely shut like just making sure that they are in the right size that we need it's 11:00 right now I made some time today to work on a new dish being a cook is great you learn a lot but it comes to a point where you want to start doing your own thing you start of want to bring your own voice to the picture Chef sujan he's the founder and the head chef of Indian is the so of the restaurant basically this dish is something I want him to taste today I want him to taste this because the new summer menu is coming in almost in a month's time I've been working on this for last Almost 4 weeks now basically what I'm doing is I'm trying to make a filling of this it's going to be filled inside a deep fried batter uh that's coming out of a siphon I am in a good space now that's why today I feel like I can make Chef sujan taste it the smell of Curry Leaf is just amazing back home we have a curry leaf plant Curry Leaf is one of the ingredients that's prominently used in the southern part of India Curry leaf and coconut oil a love of my life something I would die for a good coconut oil slaps it slaps so beautifully the fat that I'm going to use right now for this dish is coconut oil I generally go with first the flavors once the flavors are in the picture then I weigh everything out and then create a recipe out of it and I like to be a little more freehanded when I try to create something so the ginger that I'm using in America it's not as strong as Indian gingers are so we need to use lot more than what we use generally back in India I learned that after coming here for sure I started cooking with it my chef was like dude why aren't you putting enough Ginger I'm making a masala a dried roast Masala which is basically onions Ginger Curry Leaf along with some Kashmir chili powder Kashmir chili is one of those dried chili powders which has a lot of color in it but doesn't have a lot of heat to it is getting blended I'll go for a little bit of turmeric so what I'm going to do is I'm going to sauté this musles really quick so that it opens up 90% of the food that's been made in Kerala uses coconut oil and that's something that we don't get a lot of chance to show to the world traditionally this dish is made of clams in Kerala we have something called party shops where they sell coconut liquor basically and clam roast is something that it's eaten in those sty shops a lot it sums of kera's all the flavors for me I'm just using muscles in the scenario is because when I came to Chicago that's when I was actually introduced to muscles for the first time what I've realized is American hand somebody was from India tasting they should both be able to relate with this idea I can quickly open these guys up and take it out inspiration for me with these shells the beautiful blue tinch that you see inside is something that inspired me to like want to create something out of this as my plate so once that's done there's the liquid that comes out of it I'm going to reuse this liquid in the sauce the flavors of the muscle stays in the dish itself because it's a filling I don't need the texture per se it's the flavor that matters to me hi so my truffle guys is right now here how you doing man what do you got today we do get truffles almost two days in the week should he's just arrived every time that he gets the best he just comes to us first at least that's what he tells us I mean look at this what's better than this these are Italians Umbria summer black so generally we do take around 2 lbs of it I try to take the smallest guys out to be honest with you I don't like the big ones because the smaller ones are much easier for me to work with I do this in Chicago for 10 years but the family korii is doing that for four generation that's all yours Le is mine have a great day so we're going to get back at the R&D I'm just going to quickly finish this guys cuz my time is running out I have literally 10 minutes left on my clock right now to finish this dish up uh this should be good now the muscle is sort of Incorporated in the basic Masala that's how you call it the shells just look too beautiful to just throw them away so this batter was made in the morning it needs to be freshly made and it has to be really precise we are basting it right now the thing with R&D is it's a lot of uncertainty I don't know what I'm looking forward if there are ideas in my head I'm trying to bring it all together now we can get Chef sujan right now so hey Chef how are you doing Chef good good good uh how was your trip good this is a snack that I was Thinking by itself in the beginning of the course I know it might need a little more acid it might need something more I understand this crunchy the feeling is good we need some Chutney on top some Chutney on top who going to give you yeah like a coconut or tomato chutney that's s of acid acid for the color as well for the presentation and then if we add little bit of you know small canal and then some edible F just elevate a little more better yeah but the flavor is great as I said I keep eating see the breakfast with the muscle bun is great for me right now I'm happy at least the fact that he likes the flavors he likes the idea that I had I was able to translate that I think that's a good start for me I feel really satisfied about it so it's 1:00 now it's the time for the reservation meeting it's pretty much what we get to know how to go about the day the Restriction that needs to be followed today for tonight we have about 10 vegetarians 34 non- vegetarians no pescatarians uh no vegan as of now and nine pescatarians and there's one guest lactose intolerant but butter is okay so we do uh scallops without bcho butter and uh green pea puree instead of the qualif FL puree and uh C bass to be finished without uh butter on the top so this meeting is with the entire back of the house so that everybody exactly knows what they need to do for tomorrow we have about 96 covers with 88 tasting and eight top prefix Friday we are at 118 gouret Botanicals has been ordered it's on the way it might come about 5:00 p.m is so be ready for the last moment preparations and uh let's have good service guys thank you I'm just got done with my uh reservation meeting I need to like now move because I have like Easy 2 hours to finish all my prep and then move to my service uh so I'm going to start cleaning my scallop now this from Boston so where we use this is in our non-w tasting menu I clean these bad boys up so the shells is then reused again uh we use the shells as sort of like the plate wear for this particular dish so shelfish allergy is one of those most prominent allergies any uters I'm using I'm not using that anywhere else right now everything that I do would be only Seafood so now I'm just going to rinse these scallops in cold water so that all the dirts that's on it can be quickly taken off there's an extra muscle that's always attached to the scallop we tend to take that out because as soon as it HS the pan that tends to tighten up feel quicker than the other parts of the muscle so basically I'm arranging these bad boys for the service because I know exactly how many I need just before the service I take them out and then I cook them so now I'm done with scallops the next thing I'm going to go for is sea bass just make sure that every Seafood prep is done together it is specifically for the pescatarian menu so this is the Cass I've got I'm basically going to remove the center bone it's a huge bone I try to get the most out of it where I'm not wasting it out so now this bone actually gets all the way here I'm trying to get at least three different rots out of this this is your second rouot this it is I think I am going to roll what I'm going to do is take out a little bit on the sides so that it just Curves in and take the clean wrap so the idea about making this rad we do it a day prior we keep it overnight in a chiller so that it retains the shape that we need we trying to create a circular shape on it so that we SE it it it's this sort of like a circle that's on the plate so now I'm just going to tightly grab these guys as you can see it's taking a shape of a cylinder once this is tied up uh I take a cake tester we just take the excess water so as you can see the excess water comes out of it at the same time if there is any excess air that sort of pockets comes out of it and that way when it's cooked it's cooked right we going to vacuum pack this and then so we it and then finish it with searing the meat so it's 4:00 now I have a lot of things to be done I need to set my station up I'm going to grab everything that I need for my setup if without these guys I am screwed and if I don't collect these guys before the service starts during the service it's just going to be chaotic as hell it's pretty much all the trays that I need for the setup so if I'm using blue if any Seafood that needs to be handled I use this to be handled uh any red meat that needs to be handled I use this setting up station is something that's very personal so everybody has their own way of setting the stations up so even the same station is not set up the same way by two different people so when I try to organize things uh there is precise places where I keep my stuff it's always in the same place so that it's the muscle memory that comes into thect chure do you ever hide one later we sometimes do hide one or two things you got to do what you got to do and you have to be ready for service regardless of what it is this is one of the final prep that I need to do before my service starts uh this is basically Squatch blossoms because this is very delicate the grilling needs to be done really precisely because otherwise the flow gets ruined completely so these goes with the sea bass I'm going to make a spilling that's made of crab so this is basically onions that's been cooked with a lot of black pepper and Curry leaf and ginger I'm going to add the crab mix to this I'm going to fill it in a Piping Bag I'm going to fill my Zuki blossoms with this and then give it to the grill section so they I grill it and pass it back to me before the service starts uh this is Chef Sonu hey bro how you doing so he's the one he in charge of the grill so it's almost the time for the service I'm just potioning the fish that I did earlier on searing of some scallops so as soon as I'm done with this we'll be doing the final tasting and then it's the service time so before we start the service we T each and every sauces also few other things which cannot be rectified later that little too sweet also the color to more bright maybe Touch of uh chili just touch and the panipuri is too sweet so rest everything is okay let's get back to service for the panipuri since it was sweet we had some chat Masala black salt a little bit more of acid that's how we Rectify it in the next 30 minutes and then our service starts so it's 5:00 it's time for my service to start now I would ask you to kindly leave thank you so much for spending the day with me\n"