Food came out practially instantly at the California Grill?

[Uncleromulus]

I know we have several chefs and restaurant owners/managers on the site. I'd like to hear their thoughts on this.

I can tell you one thing--at least at Flying Fish I didn't see ANY meat "pre-cooked".
We sat and watched them cook everything from the ground up..including the steak.

 

[chartle]

1) Actually, McDonald fries are par-cooked.

and in no way cooked to order.

In my prior life I cooked thousands of pounds of them. They are cooked 1 and half pounds (i think) of frozen fries per basket and then get dumped on to a bin to be packed up. There are only supposed to stay there for 7 minutes before they are either sold or "wasted" (thrown away).

And yes all fries should be par cooked I think 5 minutes at like 250 and then 3 or 4 at 375. The first frying is to remove a lot of the water so you can get a crispy fry.

How did this thread become lesson on cooking fries?

But any how, there is a show on Food Network called "Secrets of a Restaurant Chef" and I'm sure par cooking is one of those secrets.

 

[chartle]

I know we have several chefs and restaurant owners/managers on the site. I'd like to hear their thoughts on this.

I can tell you one thing--at least at Flying Fish I didn't see ANY meat "pre-cooked".
We sat and watched them cook everything from the ground up..including the steak.

I saw a show on cooking at Disney and they had a piece on I think the Flying Fish and their potato wrapped something and they did point out that all the portions are pre-wrapped and then cooked to order. The chef said it would take too long if they had to wrap each one individually.

 

[Ron from Michigan]

Wow. We eat at California Grill on every trip and we are always there for an hour and half to two hours.

 

[Ava]

I saw a show on cooking at Disney and they had a piece on I think the Flying Fish and their potato wrapped something and they did point out that all the portions are pre-wrapped and then cooked to order. The chef said it would take too long if they had to wrap each one individually.

Preparing an item in advance for cooking later (which is what it sounds like you are describing) is one thing. Partially pre-cooking meat is another. As others have said, if I received a dry, inedible steak (especially one priced at $42!) I'd send it back and either request a fresh one or just have it removed from my bill.

 

[jdisnut]

Preparing an item in advance for cooking later (which is what it sounds like you are describing) is one thing. Partially pre-cooking meat is another.

Exactly. Two similar, but different, situations. Flying Fish prepares to serve hundreds of people by doing the necessary preparation before the restaurant opens. That way, when orders start coming in, the chef has food ready for cooking.

The technique California Grill apparently practices is significantly worse. At a restaurant like that, the steak should be raw until after a customer orders it. If you're looking for a quick meal, there are plenty of other options on property. California Grill should take longer than other restaurants, but the quality should be considerably higher.

 

[CR Resort Fan 4 Life]

A few years ago we had lunch at 50's Prime Time Cafe and I remember our food coming out very fast. However it was also an early ADR we had and they weren't busy, so maybe that was the reason for it.

 

[Disneyhayes]

I would recommend the MDs in Upper Arlington if you want fresh fries. I worked there 9 years ago and our manager was really big on fresh fries and he still works there. He even goes through the drive through on his off days to make sure the fries are fresh!

Any chef will do prep - not called par-cooking - to make the job easier. Par cooking is totally okay for certain things. A lot of people do this for holidays to help with the stress of cooking. Par-cooking meats is not okay. It does cause a textural difference and in some cases can be against health code. '

Just cause it's Disney does not mean you cannot question the food. If you feel uncomfortable about the food you received then ask to speak with a manager or the head chef. The food is going into YOUR body so you have a right to know what's going on before it hits your plate!

Pre-wrapping things is a must do in my book! 1 - saves time and 2 - allows bacon or what else (altho bacon wrapped anything is yummy ) to set for cooking so it doesn't fall apart.

 

[tarheelmjfan]

Believe Me, ALL RESTAURANTS PAR COOK A PORTION OF THEIR FOODS. My dad is a chef in a very upscale restaurant in our hometown and even some of their food is par cooked. I don't know about steaks, but other stuff is done that way. For example, the beloved filet and mushroom risotto at Le cellier. Do you really even expect someone to be in the kitchen constantly stirring the pot of risotto for a 1/2 hour (I don't think sooo). Risotto is never cooked to order in a restaurant. If you truly believe you are going to any restaurant in the world and getting food that is cooked to order, then I would definitely reconsider ever going out for dinner again
BTW - You can always consider Mcdonald's. I know their fries are cooked to order!!!!!

That's surprising! I wouldn't expect any supposedly upscale restaurant to stay in business long if they're par cooking a lot of their food. A place like CG would probably survive, because it's in a tourist trap. An expensive restaurant in a town probably wouldn't last long with those practices.

 

[TDC Nala]

Disney's objective of turning tables quickly is affecting all their restaurants.

 

[hannahdrewmom]

While it sounds like CG did have some par-cooked food the op did not say that they had steak. There are alot of options at CG and you are unaware of what she ordered to know.

 

[A_Princess'_Daddy]

My wife and I own several restaurants as investments (we don't actually work at them, and neither of us is a chef, but I spend a lot of time hanging out at them because I enjoy food and because I like to keep an eye on our investments). Certainly some things are par-cooked in most restaurants (chicken wings, for example, are best fried at a low temp for a while and then finished later at a higher temp to crisp the skin), but I have NEVER heard of par-cooking a steak. I'm not doubting that it happens, but I cannot imagine how it would taste good or be a good investment, since it seems like it would lead to a lot of waste if too much is par-cooked and needs to be thrown away (assuming they are following health codes for safe holding times, that is).

As another poster said, I think it's more likely that they constantly have certain items on the grill so the food comes out quickly. Unfortunately, while this is good for table turns, it's terrible for the guest experience. If nothing else, the server should know to slow things down (although obviously a server focused only on table turns may not care, which is at the root of the problem).

 

[KYMickey]

If nothing else, the server should know to slow things down (although obviously a server focused only on table turns may not care, which is at the root of the problem).

A server is certainly going to want to turn tables faster because the more seating groups he gets the more tips! Especially if the management encourages it the servers would be the last ones to complain.

 

[C & L Shaw]

I guess my question to the OP is this, How as the food? I mean if I order something, no matter where it is from (even McDonalds) and it isn't to my liking, then I ask them to remake it. I do not care really how long it takes to get to me as long as it is hot and fresh.

As far as the experience, I do agree on that. I mean if you are wanting to go out and spend time at dinner, then I can see where the rush to turn the table over would be annoying. I would simply just order coffee and a dessert and then enjoy myself.

Have a few ADR's for our honeymoon in May and we are looking forward to not only the food but the experience, so I just hope they do not rush us out of our seats.

 

[Uncleromulus]

One thing about WDW restautrants and "fast" service is that many diners are actually IN a hurry..going to a show, a parade, back to the parks, etc. I see a lot of threads on "how long will my meal be at such and so restaurant". Mostly on how fast can we get in and get out.

So a total spirit of leisurely dining is probably out of the question at WDW restaurants.

The cure for too fast service is to either tell the server you are not in a hurry or, as we always do, just order one course at a time.

 

[yxe dad]

As a recent(Jan 22) diner at the CG with a great view of the kitchen and the grill cook, I can tell you they were NOT par cooking any steaks during the time we were seated, which was between 7:45-9:15.

We could hear the chef ordering the meals and watch the cooks start the cooking.

I think the issues may happen at opening time at the CG and most WDW restaurants due to the way they take reservations and seat tables all at once. I imagine they have a pretty good idea what items sell the best and get a few of them started as the guests are seated. This would allow for the families to get in and out in a hurry, making the families happy.

If the big concern is how quick the food was delivered, and how you felt rushed, feel free to set the expectation with the server that you are in no hurry. We often do this at WDW and at home and have had great dining experiences.

 

[larryz]

Par cooking risotto or mashed potatoes is one thing; par cooking a Fillet Mignon or a New York Strip is entirely another in an upscale restaurant.

Order the meat rare -- it's hard to par cook a steak ordered rare.