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A new hire in my kitchen thought 'mise en place' was just a fancy term for a cutting board
Last month, during a busy lunch prep, I asked a new cook to check their mise en place and they just pointed to their board. I had to stop and explain it's the whole system of having every ingredient measured, cut, and ready to go before you start cooking. How do you all teach this idea to someone who's never worked in a real kitchen before?
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the_patricia2d ago
Honestly, I used to think it was just about having stuff chopped. Then I worked a rush without it and learned the hard way. Now I see it's the whole plan, not just the parts.
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