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New course: Mise en place with Alastair McLeod

Posted by Emily Marr on May 18, 2018 9:06:19 AM

Keeping your kitchen clean and tidy will not only keep stress levels down during busy service times but also enable you to find ingredients and utensils quickly and easily. The simple art of Mise en place will help you declutter your kitchen, so you and your team can get plates out to your customers quicker.

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Categories: Tips for back of house, Tips for owners, Typsy news

5 tips to handle long hours as a chef

Posted by Carla Jenkins on May 7, 2018 8:07:00 AM

Working long, grueling hours is often considered a necessary part of any chef’s life. However, in the pursuit of excellence in the kitchen, chefs may find that 12-hour workdays can take a toll not only on their physical health but their personal relationships as well.

Many chefs are usually sleep-deprived and tend to have no social life outside of their work environment. Whether you’re just starting out on your hospitality training or have been working as a chef for many years, you must be able to manage your time wisely in order to handle long hours at work. 

Here are some tips to keep yourself in good shape physically, mentally and emotionally.

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Categories: Tips for back of house, Wellbeing for hospitality

How to maintain healthy relationships when you work crazy hours

Posted by Chloe Papas on Feb 14, 2018 8:11:00 AM

A career in hospitality is rewarding in many different ways; it’s a dynamic industry, with the flexibility to move anywhere in the world, advance quickly and meet new people every day. But, a life of working in hospitality can have an effect on other areas of your life: namely, relationships.

Whether it’s friendships, romantic partners, or making sure you catch up with your mom once a week, finding the time and energy to maintain relationships out of work can be tough.

We have put together a list of health and wellbeing tips to remember when it all seems too difficult to juggle.

 

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Categories: Tips for front of house, Tips for back of house, Wellbeing for hospitality

What you need to know about mise en place

Posted by Chloe Papas on Jan 29, 2018 8:01:00 AM

One of the most important lessons that a chef or cook can master is mise en place. You may be thinking: what on earth is mise en place, and why are we speaking in French?

Don’t worry, we’ll explain everything.

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Categories: Tips for back of house

A guide to essential kitchen equipment

Posted by Ivana Rnjak on Jan 18, 2018 8:42:00 AM

The equipment housed in commercial kitchens is an indispensable (and very expensive) element of a successful restaurant.

Every commercial kitchen with its unique menu will pick the equipment that will help it meet its food preparation and cooking needs. The equipment used to cook food off a simple brunch menu will look very different to the complicated gadgets used in restaurants that specialize in molecular gastronomy.

With so much different equipment out there, commercial kitchens can be daunting places for back of house newbies – especially those who are working their way up the kitchen hierarchy without a commercial cookery education. That’s why we’ve put together this guide to help you familiarize yourself with some of the equipment you’re likely to come across when you land that back of house job.

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Categories: Tips for back of house

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