Basils

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Basils
By Jacqueline Eade Culinary Arts Section 2
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Overview

• Type
• Basils is an arranged Bistro
• Location
• Basils is located on the corner of Osborne and
  Stradbrook
• Size
• Basils can hold 170 people inside the restaurant
  and 80 people on the patio
• Management structure
• The owner Basil Lagopoulis Head Chef David
  McCall
• Clientele
• Basils has a diverse clientele ranging from young
  couples to the elderly
• Food
• The food at Basils is mostly Greek, but also has
  North American food
• We have just completed an African cuisine menu

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Responsibilities When Opening

• Unlocking all the fridges and turning on the
  lights
• Cleaning the hoods, deep fryers, deck oven, and
  grill
• Preparing the line for dinner
• Setting up the cutting boards
• Placing all the bowls in the right spots, etc.
• Starting the prep list for the day, making sure
  we have enough supplies for the night
• Turning all equipment on

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Responsibilities When Closing

• Wiping all surfaces down with sanitized water
• Wrapping all the lines and drawers
• Locking up all the fridges and drawers once
  wrapped
• Turning all the equipment off
• Sweep and mop the line and take all the garbage
  out
• Turn all the lights off

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The Communal Feast

• 4 to 6 people may eat
• 23.95
• It includes
• First course
• Spicy Feta dip
• Yaba Yaba dip
• Hummus dip
• Exotic Salad

• Second course
• Calamari
• Egg Plant and Zucchini
• Wings
• Fritters
• Third Course
• Mussels
• Cous Cous Salad
• Prawn Curry
• Chicken Curry
• Basmati Rice

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Flaming up the Grill
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The Kitchen
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Professional Gains

• To gain the experience and knowledge of the
  running of a professional restaurant
• Some areas covered are
• Learning how to make new exotic foods
• Learning how to open a kitchen properly
• Learning how to close a kitchen properly

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Personal Gains

• Gaining the personal confidence of knowing that I
  can succeed in the profession by
• Experiencing the one on one with a head chef
• Learning how to cut 10 oz steaks
• My chef having the confidence in me in a short
  period of time to close and open the kitchen
• Learning how to do the prep list accurately

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Tapas and Appetizer
Salmon Tapas
Sauteed Shrimp
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Menu Change

• While I was there I had to learn 2 menus
• We changed the menu after 1 month of me being
  there
• I got to learn new ways of creating food with the
  new menu
• Making a curry sauce
• Making Yaba Yaba dip (an African style dip)

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Making Different Dips and Sauces

• At Basils all the Dips and Sauces are from
  scratch
• They are
• Spicy Feta
• Hummus
• Yaba Yaba
• Dhanya
• Tsatziki

• Jungle Dressing
• Caesar Dressing
• Sweet and Sour Salad Dressing
• Fry Sauce
• BBQ Sauce
• Citrus Mayo
• Curry Sauce

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Curry Dinners
Prawn Curry
Chicken Curry
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Summary

• During my stay at Basils Restaurant I have
  experienced a lot.
• With the guidance of Chef Dave, I have learned
  what it takes to run a successful restaurant, but
  more importantly I have come to realize that my
  dream of becoming a Chef can come true.
• I am excited and look forward to continuing my
  education and career in the field of Culinary
  Arts.