On the line

Fried chicken with mashed potatoes, sautéed green beans, pan gravy

I've finally reached the the back-of-the-house, Lumiere's kitchen. When Chef T. assigned us to stations this morning—the positions we'll be working during lunch service for the next three weeks—I don't know what he was thinking. For whatever reason he must have thought I looked somewhat capable, because he put me on the hot line.

Others will be making salads, assembling sandwiches, and ladling out soups they've prepared in advance—all things I feel confident that I know how to do. But I'll be firing entrees on the hot line, the most skilled job in the kitchen (behind the chef and sous chef, of course). Fortunately, some of my station-mates are experienced restaurant cooks who currently work in Atlanta's best kitchens, so they've promised to help me along.

The restaurant is closed to diners on the first two days of each rotation, so we had some time to practice and get slightly comfortable before our first customers arrive tomorrow. Having served in the front-of-the-house prior to entering the kitchen is definitely an advantage, because we're already familiar with the lunch menu and have seen how the food is plated dozens of times.

Fried shrimp with creamed-corn risotto, tomato salsa, parsley beurre blanc

Today we mise en placed—set up, remember?—our stations, which for us meant portioning out proteins, cutting vegetables, making risotto, mashed potatoes and other sides that could be finished before service. Then Chef I., our other instructor, demonstrated what we needed to cook a la minute for service and how to plate each dish. He demoed how to grill the flatiron steak, how to quickly sauté the vegetables we'd already blanched, how to fry several menu items—this is the South, after all. We've got fried chicken, fried shrimp, fish and chips, and pan-fried trout coming off of our station. Not to mention sides of onion rings and shoestring fries, plus fried oysters and fried green tomatoes that we have to fire for the appetizer station. Whoever mans the deep-fryer tomorrow will undoubtedly be busy—or in restaurant-speak, in the weeds.

Fish and chips with cucumber-tomato salad

Our plates looked restaurant-quality, and this is the one day when we were allowed to eat what we'd prepared. However, we only made one plate of each dish and there are 30 people in my class. I didn't even feel like getting involved in the vulture-like free-for-all that commenced once the chefs finished inspecting our plating.

I plan to go back to Lumiere in the evening to sample more of the menu with my sweet discount, now that I can bring Zack, who will soon finish the NY bar exam and come out of hiding! He's a tough judge of fried chicken, so he'll surely be able to tell me if this one—served (see photo above) with mashed potatoes and green beans, just like at Watershed—passes muster. Actually, perhaps he should come on his own for lunch while I'm cooking on the line—his chicken might be personally fried by yours truly.

And for something not fried: Lumiere's burger, albeit with onion rings (I'm told they're excellent!)