Mise en place
Everything should be ready and in place before it is needed. An example of this in practice can be viewed at the Chef’s table at Menton. Chefs each day are cooking a variety of meals from a constantly changing menu. However, when the chefs are working there is very little motion. Everything is prepped and […]
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Everything should be ready and in place before it is needed. An example of this in practice can be viewed at the Chef’s table at Menton. Chefs each day are cooking a variety of meals from a constantly changing menu. However, when the chefs are working there is very little motion. Everything is prepped and ready prior to lunch and dinner. Ingredients are mixed and tasted for quality in advance ensuring that the chef doesn’t need to move to make something because he/she doesn’t feel something tastes right.
