MISE EN PLACE FOR LUNCH SERVICE
Mise en place (French pronunciation [mi zã plas]) is a French culinary phrase which means “putting in place” or “everything in its place”. It refers to the set up required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g. cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables and other components) that a cook will require for the menu items that are expected to be prepared during a shift.
The concept of mise en place is a “philosophy” and a “system” for what chefs believe and do, even going so far to call it an “ethical code”. In the kitchen, the phrase is used as a noun (i.e. the setup of the array of ingredients), a verb (i.e. the process of preparing) and a state of mind. All of these uses, however, refer to someone who knows to be well-prepared.
Location: The area in the bar and the kitchen at Bistro 399
Time: 10 – 11 h
Cast: Bartender, Waiter Vane, Chef Dejan, Chef Zharko
After making the plan about the lunch service during the pre-shift coffee meeting, everyone jumps to finish their own tasks; the bartender takes care of the stock of alcohol and beverages in the bar, the waiter takes care of the cutlery and napkins and tables with the chairs in the dining area, the kitchen stuff with the two chefs are preparing the grills and stove for the expected orders, also they are preparing for lunch specials. Even important but never neglected is the set up of the kitchen with the cutting boards and knifes, and sanitation bucket.
Chef Zhare is preparing mise en place for a salad…The cutting boards and knives are all set.
Ready, steady, gooooo!!! It’s 11 o’clock…. OK, dear clients, we are ready for you! Pop in!
And here it is – the awaited order is ready to be served to the customer at Bistro 399!
While the lunch is served till 16h, the preparation for dinner service starts. They all act as if the day has been re-started.
Highly important is the note about the dessert, they are always prepared to get the orders from dessert-lovers, never mind the time.
After finishing the successful shift during lunch time, everyone from Bistro team is retelling the ups and downs from the day but also is preparing for dinner service, of course, over a cup of coffee.
(…to be continued…)