How to work effectively during mise en place
So, you’ve got your task list ready to go but what comes next? First things first, get out everything you need so that you don’t need to rush and get it later. Whether it’s a spatula or a pinch of cumin, get it ready on your workstation so it’s there for when service starts.
Have a recipe which involves large quantities of ingredients, such as 100 carrots? Don’t stress! Take a breath and look at the task in stages. Start by taking the ends off all the carrots, then peel them and then julienne them. By following the steps in order, you won’t need to keep changing tools or actions and prolong your prep time. By simplifying your needs you’ll be ready for service in no time.
Master the art of kitchen organization with Alastair McLeod as he leads you in the art of mise en place.
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