Mise en place is important for anyone who works in a commercial kitchen, it's crucial to get this right. We're excited to launch our latest mise en place course with Alastair McLeod.
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.
Mise en place can be tailored to any kitchen no matter if your menu is fixed or seasonal. Like a checklist, you can make sure you have everything ready for when the orders start piling in. From organizing and measuring the appropriate ingredients to ensuring you have the right equipment ready, using Mise en Place successfully will see your team go from a frantic mess to calm and under control.
Chef Alastair McLeod is best known for his appearances on Channel Seven’s Great Day Out and Network 10’s Ready Steady Cook and has recently launched his own catering business, Al’FreshCo.
In this course he will explain how to plan your Mise en Place, including setting up your workstation, preparing ingredients, organizing equipment and utensils, and highlighting the importance of time management, teamwork, and communication.
If you’re a chef or cook in need of an organized workstation, Alastair’s handy tips will help your kitchen have service flowing smoothly in no time.
You might also like:
|
|
Mise en place should be managed well in your kitchen so that service runs smoothly. Here are tips to help your back-of-house team get organized.
The Festive season is about family, fun, food and of course drinks. It also means plenty of guests and quite possibly a few people who get a little...
Having the right tools and technology in place can make a world of difference when it comes to effectively running your business and turning a...
