(When our chef de parti told me last evening in Spanish, that I was going to have to make enough caldo for one month by Sunday, he asked me if I understood--not in a mean way--just, did I understand his Spanish. Without evening thinking, I replied, "F-ing caldo." I was terrified until he started laughing hysterically, his face turning bright red, and in English said, "Yes, you understand. HA!")
Just before we left the restaurant today after lunch service, our executive chef told us that he wants to try the caldo with just hare, no codornices to see what it tasted like.
In the past week and a half, I've been affectionately called, Senorita Caldo, because I've now been charged with this stock/broth as Canario is leaving to visit his family and I am the only other person who knows how to do it. The process is extremely labor and time intensive and whenever anyone ever passes me, it is all that I am working on.
The chef de partis of my station, pescados and pruebas (tests/new dishes) were standing next to me when our executive chef delivered this news. As soon as he walked away, they started laughing hysterically.
In Spanglish, my chef de parti said to me (as much), "I don't know if you are religious, but during siesta, you better pray to your God that he doesn't prefer the caldo with hare."
All I could think about was the 3.5 hours it took me to clean, torch, grind and weigh the 105 pounds of codornices, now neatly wrapped in the walk-in.
You HAVE to be kidding me...
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