When service starts things tend to move quickly, so you don’t want to jump straight in and see things fall apart before they even start. That’s why having a mise en place plan is important. The whole point of mise en place is having everything prepared before service starts.
Having a plan in place will help you make sure all your tasks get done on time. Don’t plan it in your head because you’re bound to forget. Instead, grab some paper and a pen and write down your plan at the start of your shift. Soon you’ll be able to see the whole service layout and understand how each stage will run.
Master the art of kitchen organization with Alastair McLeod as he leads you in the art of mise en place.
Learn kitchen tips and tricks from the pros with this beginner course for up and coming chefs.
Alastair McLeod is an Australian chef and TV personality who recently founded a catering business with its own product line.