Part of a recurring series on 27gen: Chef Stories. Stories from the past, present, and future in my personal experience in various parts of the culinary world. This particular story is from a few years ago, when my son was entering his senior year at Johnson & Wales University in pursuit of a degree in Culinary Arts and Food Service Management. It’s the second part of a longer post begun last week.
In the last post, we saw “Poetry in Motion” by looking at efficiency. Today, it’s all about a successful end to whatever you’re doing – by starting with everything in its place.
In the culinary world, it’s called “mis en place.”
French for “put in place”, this is what allows all the actions described yesterday to take place. It is the hours of work that start before the first meal is fired: washing, cutting, peeling, pre-cooking, weighing, portioning, and positioning of all the ingredients that go into the wonderful final product.
courtesy Rooster’s Kitchen
Taken broadly, it is the slow simmering of the soups for the night; the baking and preparation of individual items that comprise the wonderful complexity of desserts. It even goes to the preparation of the wood fires that will later cook the wonderful meats that anchor the meal.
Mise en place doesn’t get any attention in the final review, but you wouldn’t have anything without it. It’s all those things that aren’t noticed till they’re not there. It’s the sauté chef reaching in the cooler knowing that he has all the right ingredients to prepare the dish just called out. It’s the pastry chef preparing 3 different kinds of ice cream for the desserts on the menu. It’s the fry chef making sure the oil is fresh and hot, ready for use. It’s the salad chef having everything ready to assemble a variety of salads from the same few ingredients, differing in presentation and dressing.
courtesy Rooster’s Kitchen
It’s the dishwasher, knowing if he doesn’t get the dirty pans out and clean ones back, the whole kitchen grinds to a halt.
Mise en place is all about the knowing everything that is required to produce the finished meal, and making sure all the ingredients are ready to use when needed. It’s about thinking through things before they happen, so that when they happen, you’re one step ahead.
It’s all about being prepared.
Our evening at Rooster’s Wood-Fired Kitchen was delightful on so many levels. The front of house staff were gracious in working with me to make sure we could have a front row seat to all the action; the wait staff were friendly, knowledgeable, and attentive; the chefs prepared wonderful food while displaying their skills to an audience.
But it was more than just a meal – it was a demonstration of excellence from top to bottom, one that any organization could learn from.
Whatever your end product is – a worship experience, sermon, leadership class, playtime with kids, etc.
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